‘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.”
‘Europese’ lobster with asparagus and 'Anna Dutch Pressed' caviar
Poached lemon sole with chipotle pepper, Zeeuwse mussels and Indian cress
Roasted ‘Texelaar’ leg of lamb with red bell pepper and savory
Japanese cheesecake with summer fruit and verveine ice cream
Menu Allure is to be ordered exclusively per table
Carabineros with artichoke, marinated vegetables and lamb's lettuce
‘Cassoulet’ of vegetables and herbs from ‘Laantje Voorham’
Wild salmon ‘mi-cuit’ with summer beetroot and ‘Anna Dutch’ Gold caviar
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 pepper cake
‘Lambada’ strawberry with sweet omelette, mint and Tahiti vanila ice cream
Our Prestige menu is to be ordered exclusively per table. Our dishes may contain allergens
Aspargus with ‘Gamba Roja’ en 'Anna Dutch' caviar
Terrine duck liver with rhubarb and goat yoghurt
Sea bass fried on the skin with artichoke, sea vegetables and crustaceans gravy
Roasted veal fillet with vegetables and herbs from ‘Laantje Voorham’ and sauce ‘bordelaise’
Cheese, fresh and matured selection of the season
Composition of peach, raspberry and cocoa sorbet
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