Central Park Voorburg's gourmet restaurant is helmed by chefs Hette Hettema and Tim Bood, who present refined cuisine combining classical and modern approaches. The kitchen emphasizes seasonal and sustainable ingredients enhanced by carefully selected wines, reflecting the hotel's commitment to responsible hospitality. Dining options extend beyond the main restaurant, with wine tasting, group cooking classes, and early dinner service available.
Check availability Official websiteThe hotel's gourmet restaurant operates under the direction of chefs Hette Hettema and Tim Bood. Their approach to refined cuisine balances classical techniques with contemporary methods, creating a dining experience rooted in both tradition and innovation. The restaurant operates as the focal point of the hotel's hospitality philosophy.
The restaurant operates with a commitment to using seasonal and sustainable ingredients throughout its menus. Wines are selected to complement the prepared cuisine, enhancing the overall dining experience. The culinary approach aligns with the hotel's broader ambition to contribute to a better world through food and hospitality practices.
Beyond à la carte dining, the hotel offers group cooking classes where guests can participate in food preparation. Wine tasting sessions are available for those interested in exploring the wine selection. Early dinner options accommodate guests with varying schedules, and snack service is available throughout the day.
The restaurant is led by chefs Hette Hettema and Tim Bood.
The restaurant serves refined cuisine combining classical and modern approaches, using seasonal and sustainable ingredients with carefully selected wines.
Yes, the hotel offers group cooking classes for guests who wish to participate in food preparation.
Wine tasting sessions are offered to guests interested in exploring the hotel's wine selection.
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Sources: relaischateaux.com
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