‘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.”
Tartelette with scallops, parmesan and winter truffle
Poached North Sea sole with ‘Anna Dutch’ ‘pressed’ caviar and nage of celeriac
Roasted veal tenderloin with beef marrow, parsly and saus ‘Marchand de Vin’
Cylinder of pineapple with pandan leaf, coconut and ice of lemongrass
Menu Allure is to be ordered exclusively per table
Adust mackerel with beetroot and ‘Anna Dutch’ caviar
Zeeuwse platte 000 with beef tenderloin and horseradish
Baked cod with brandade of crustaceans, duckliver, eel and winter truffle
Lacquered veal sweetbreads with cevennes onion and sauce with 'Voatsiperifery' pepper
Roasted ‘Anjou’ pigeon with chicory and Roquefort
Vacherin Mont d’Or with white chocolate and mango
Composition of ‘pruneaux d'Agen’, date and mocha
Our Prestige menu is to be ordered exclusively per table. Our dishes may contain allergens
Zeeuwse platte 000 with langoustine and 'Anna Dutch' caviar
Marinated duck liver with North Sea crab and sea buckthorn
Turbot 'Des Indes' with beetroot and celeriac
‘Hereford’ entrecote with salsify and ‘biancardo’
Cheese, fresh and matured selection of the season
Composition of blood orange, carrots and feijoa
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.
Book with Rent A Bob your driver for the return trip in your own car. Due the partnership with our restaurant you get 25% discount. Book your driver at the website Rent A Bob.
For group reservations as of 6 persons we kindly ask you to choose one of our menus. For 8 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