🎄Christmas and New Year holiday sunday 23th december untill thursday 3 January open
Friday 4th January for dinner
‘Calla‘ refers to a Mexican lily, which derives its name from the Greek word for beauty.
More than 18 years in The Hague Restaurant Calla’s become a solid, stable name where quality and taste are highly valued. It is a real urban city restaurant with the ability to cook regionally. Lots of fresh vegetables and herbs from their own vegetable garden ” Laantje Voorham “.
The cooking style of Ronald van Roon is a refined and tasty cuisine, with the most freshest high quality ingredients, with a supporting sauce . The Michelin Guide Restaurant Calla’s describes as follows : ” The delicious, simple yet refined cuisine served here provides a truly memorable dining experience.”
‘Oosterschelde’ lobster with white asparagus and 'Anna Dutch Pressed' caviar
Pan fried sea bass with North Sea crab and vinaigrette of sudachi
Roasted ‘Texelaar’ leg of lamb with green asparagus, sea lavender and parsley
Composition of rhubarb, fennel and star anise
Menu Allure is to be ordered exclusively per table
Carabineros with artichoke, marinated vegetables and lamb's lettuce
Cassoulet of spring vegetables ‘Laantje Voorham’
Cod fish prepared in the oven with white asparagus, periwinkles and sauce from the bone
Lacquered veal sweetbread with roasted leek and sauce of ‘Voatsiperifery’ pepper
Roasted ‘Texelaar’ saddle of lamb with zucchini flower, couscous and lamb gravy with ‘Za'atar’
Red port parfait with Lady’s blue, Cantaloupe melon and watercress
‘Lambada’ strawberry with sweet omelette, mint and magnolia ice cream
Our Prestige menu is to be ordered exclusively per table. Our dishes may contain allergens
White aspargus with ‘Gamba Roja’ en 'Anna Dutch' caviar
Terrine duck liver with rhubarb and goat yoghurt
‘Oosterschelde’ lobster with red mullet ‘baked on herbes brick’, bomba rice and crustaceans gravy
Roasted veal fillet with spring vegetables and sauce ‘bordelaise’
Cheese, fresh and matured selection of the season
‘Lambada’ strawberry with red fruit bouillon and ice cream of ‘Timut’ pepper
Our dishes may contain allergens
The flower’s serene beauty also inspired the interior design. Against a background of white, ivory and cream, only the carpeting is a shade of orange coral. Materials used include linen and organza, slate, wood, chrome and glass. FG Stijl of Amsterdam did the interior design (see also www.fgstijl.nl). Calla’s is housed in what used to be a 19th-century commercial building somewhat reminiscent of a coach-house.
On the ground floor is the chef’s table, that affords a good view of the kitchen. A long brown table surrounded by high chairs, it accommodates up to eight guests for full meals or alternatively simply an aperitif. On the first floor is the restaurant in which one wall is lined with mirrors. Contact with the ground floor is created by recesses in the large square balustrade surrounding the stairs. Here too, much attention has been paid to detail: the bottles of mineral water are kept in a specially designed plexiglass cooler containing crushed ice. The result is an unassuming, chic interior with white and organic colour accents.
For group reservations as of 6 persons we kindly ask you to choose one of our menus. For 13 persons or more please contact our Restaurant for more information.
Laan van Roos en Doorn 51a
2514 BC Den Haag
070 345 58 66
Tuesday t/m Friday 12:00 - 14:00 hrs
Tuesday t/m Saturday 18:30 - 22:00 hrs
dogs are not allowed