🎄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.”
Tartelette with scallops, parmesan cheese and winter truffle
Velouté of curry and saffron with monkfish and 'Bouchot' mussels
Poached 'Poulet Noir' with duck liver, chestnut mushrooms and Vin Jaune sauce
Blood orange with white chocolate, carrot and jasmine
Menu Allure is to be ordered exclusively per table
Composition of mackerel, beet and 'Anna Dutch' caviar
Sole with thinly sliced langoustine, green olive and sauce with 'Priorat' vermouth
Gratinated North Sea crab with bergamot and sauce of crustacean and coriander
Veal sweetbread in tempura with cevenne onion and dashi
Roasted 'Anjou' pigeon with Jerusalem artichoke and sauce with old Italian wine vinegar
Tarte tatin of silverskin onion with farmer's cheese 'Magdalena Captein' and quince ice cream
Roasted pineapple with pandan rice, coconut and ice cream of sereh
Our Prestige menu is to be ordered exclusively per table. Our dishes may contain allergens
Thinly sliced langoustine with Jerusalem artichoke and 'Anna Dutch' caviar
Duck liver parfait with North Sea crab and green apple
Turbot with celeriac, winter truffle and sauce of roasted fish bone’s
Entrecôte 'Freygaard Sashi No.8' with chicory, anchovy and beef marrow
Cheese, fresh and matured selection of the season
Hand-rolled couscous with conference pear and almond 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