Central Parc Voorburg

Gijs Verbeek runs the restaurant of this hotel that was originally based on the formula of the Gastrobars of Ron Blaauw. The restaurant is now sailing an independent course. The formula remains focused on enjoyment and no-nonsense. Here you can eat a variety of cabbage varieties with smoked almonds, nutmeg and vinaigrette, langoustine with carrots, chicory and vadouvan or turbot with Jerusalem artichoke, spinach, cevennes onion and truffle.