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That also counts for the restaurant’s menu, a four- to eight-course meal with which Reekers and his team take you on a journey. “I like soft and fresh dishes that are easily digestible. If you opt for the full menu, I will first serve you a light, salty dish; perhaps something with shellfish or something vegetarian. Then, plate by plate, the food will become more potent, with the main course as its climax. For dessert, I would serve something fresh. If you opt for the four-course menu, however, I might prepare a sweet dessert. Every menu tells another story.”
Historic hospitality Upfront and in the wine cellar, sommelier and maître d’hôtel Johan Kragtwijk is in charge. “We have a great assortment of top-class European wines,” says Kragtwijk. “Yet, it is not because the wines aren’t exotic, that our pairings can’t be. Recently, we served a light dish
with turbot and celeriac with a soft pinot noir. While this is against all the rules in the book, it was a big success. Also, a fair share of Dutch wines adorns our menu. Lately, they gain more popularity.” Kragtwijk’s craftsmanship gains Restaurant Karel 5 high ratings in Dutch and international wine rankings, sometimes even maximum scores. That all of this is nested in a former hospital seems fitting. In the end, the words ‘hospital’ and ‘hospitality’ share the same roots. “They both take care of you when you are away from home,” concludes De Boer. “We offer our guests an historic hospitality experience; not just with our impressive setting, but also by keeping the warm spirit of conviviality alive.”
Web: www.karelv.nl, www.karel5.nl
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