Menu
De Koolputten - Brasserie - Feestzaal - Expo - B&B - Bar

Restaurant-Menu

MARKET MENU
CARTE BLANCHE
(Only on Wednesday, Thursday and Friday afternoons)

Our chef’s lunch is changed on a weekly basis.

2 Amuse-bouches created by our chef
Starter
Main Course
Water
49

SUPPLEMENT:
Dessert
10

On Wednesday and Thursday evenings we invite you to
sample our ‘Carte Blanche’ menu (starter + main)   50

If you have any specific wishes (or allergies), we would be happy to alter our dishes to accommodate you.
Please inform us of any allergies in advance. Otherwise, we will be required to charge you a supplementary fee (10).


TASTING MENU

From 16 November until 22 December 2023

Thursday and Sunday: 3 – 4 – 5 – 6 or 7 courses
Friday evening and Saturday: 5 – 6 or 7 courses

3 courses      69
*4 courses     82
** 5 courses    91
*** 6 courses    105
**** 7 courses    125

“From the sea to the Durme”

CRAB “NORTH SEA”
bergamot – leek – sea buckthorn berry

*DEER “CARPACCIO”
sea lettuce – Jerusalem artichoke – ajoblanco

**SCALLOP “DIEPPE”
oxtail – Roscoff onion – miso

***PHEASANT “BRABANT”
endive – foie gras de canard – black trumpet mushroom

Signature dish
***BELLOTA “IBERICO”
salsify – mimolette – autumn truffle

HARE “DIERENDONCK”
celeriac – black pudding – lardo di collonata

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €8 / cheese as a supplementary course €18)

BISCOFF “LA CONFIANCE”
mandarin – mascarpone – yuzu

Wine pairings for this menu (starter-starter-entrée-entrée-entrée-main)
3 courses 24  /  4 courses 33  / 5 courses 41  / 6 courses 49  / 7 courses 57
Supplementary dessert wine   8 

VEGETARIAN MENU

3 courses      69
*4 courses     82
** 5 courses    91
*** 6 courses    105
**** 7 courses    125

BUTTERNUT SQUASH “ROASTED”
bergamot – leek – sea buckthorn berry

*KOHLRABI “CARPACCIO”
sea lettuce – Jerusalem artichoke – ajoblanco

**GREEN CABBAGE “FARCI”
lovage – beluga lentils – plankton

***GROUND CHICORY “GRATINATED”
OG Krystal – aubergine

****BLACK AUTUMN TRUFFLE “FARCI”
salsify – mimolette

RISOTTO “AUTUMN”
celeriac – cranberry – chestnut

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €8 / cheese as a supplementary course €18)

BISCOFF “LA CONFIANCE”
mandarin – mascarpone – yuzu

Wednesday, Thursday and Sunday: 3 – 4 – 5 – 6 or 7 courses
Friday evening and Saturday: 5 – 6 or 7 courses 

À LA CARTE 

(for parties of 6 people or more, we serve our tasting menu)
(Wednesday, Thursday, Friday afternoon and Sunday only)

PHEASANT “BRABANT”    39
beetroot – foie gras de canard – black pudding

LANGOUSTINE “TARTARE”     44
citrus – Royal Belgian Caviar “OSCIETRA”

TRADITIONAL SHRIMP CROQUETTE FROM ZEEBRUGGE (1 I 2 pieces)     26  I  39
lettuce heart – lemon

TARTARE “WEST FLANDERS RED”     49
hijiki – Royal Belgian Caviar “Oscietra”

Signature dish
WILD TURBOT “ON THE BONE”     65
buttermilk mashed potatoes with beurre noisette – hand-peeled grey prawn – jus de crustacés

ZEEBRUGGE FISH SOUP “FAMILY RECIPE”     68
fresh fish – shellfish and crustaceans
Royal Belgian Caviar “OSCIETRA“

SOLE “MEUNIÈRE”.    (daily price)
lettuce heart – fries – lime

VENISON “FILET” (per 2 persons)     95
cranberry – pommes dauphine – chicory

OEDSLACH “BY DIERENDONCK”      58
lettuce heart – hand-cut fries – choron sauce

BISCOFF “LA CONFIANCE”    18
mandarin – mascarpone – yuzu

COUPE COLONEL     15
citrus – vodka

DAME BLANCHE “A LA MINUTE”    17
chocolate Van Dender Equador 47% – whipped cream

CHEESECAKE “DE KOOLPUTTEN”     18
red currant – dulche de leche – lime

CHEESE PLATTER “MICHEL VAN TRICHT & ZN”     18

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Treat yourself!

Business lunch or private dinner? Enjoy a wonderful gastronomic experience in our restaurant, located in the heart of the Waasland region.

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