‘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.”
Jellied ‘nage’ with crustaceans and shellfish, ‘8 Brix verjus’ and black ‘Sarawak’ pepper
Baked brill with pumpkin, capers, Iberico ham and apple cider sauce
Roasted wild duck with yellow beet, ‘Nanpo’ umeboshi and sauce with plum wine
Caramelized banana with dark chocolate and exotique sorbet
Menu Allure is to be ordered exclusively per table
Adust Yellowtail Kingfish with couscous of basmati rice, kohlrabi and citrus
Sweet potato with leek, porcini mushrooms, walnut and warm mayonnaise
Scallop with sea urchin, white cabbage and ‘Anna Dutch’ caviar
Baked duck liver with crab, quince and Manzanilla sherry
Roasted ‘Freygaard Shashi No.8’ entrecôte with panelle and sauce of fermented shiitake
‘Boer’n Trots’ honey cheese with blue fig, almond and crispy brique
Composition of mango, Champagne and cardamom ice cream
Our Prestige menu is to be ordered exclusively per table. Our dishes may contain allergens
Zeeland flat oyster 000 with different toppings
Beef tartare with poached egg yolk and ‘Anna Dutch’ caviar
Poached North Sea sole with thinly sliced carabineros, potato olive oil muslin and shellfish gravy
Crispy baked veal heartbread with parsnip and red wine sauce
Cheese, fresh and matured selection of the season
Hand-rolled couscous with apple, honey and cinnamon ice cream
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