Rauw gesneden hamachi met ‘Joselito Paleta Iberico’ en rammenas-2.jpg
Eendenlever met gerookte paling, rode biet en ui.jpg
In de oven bereiden tarbot met zuurkool, duindoornbes en witte wijn saus-2.jpg
Gebraden ‘Anjou’ duif met gebakken schorseneer, shiitake en jus met chipotle peper.jpg
Keukenteam Restaurant Calla's-4.jpg
Rauw gesneden hamachi met ‘Joselito Paleta Iberico’ en rammenas-2.jpg

simple yet refined cuisine


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simple yet refined cuisine


 

 

Restaurant calla's

‘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.”

 
Eendenlever met gerookte paling, rode biet en ui.jpg

Menu Allure


Menu Allure


Menu Allure
 

 

 Shellfish with jellied ‘nage’, ‘8 Brix verjus’ and black ‘Sarawak’ pepper

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Tarbot with roasted pumpkin, cauliflower, pistachio and sabayon of North Sea crab

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Roasted wild duck with oriental accents and sauce with 'Konbu-kuro' vinegar

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Composition of coffee, 'Poire Williams' pear and hazelnut

 

 79
 

Menu Allure is to be ordered exclusively per table

In de oven bereiden tarbot met zuurkool, duindoornbes en witte wijn saus-2.jpg

Menu Prestige


Menu Prestige


prestige menu
 

 

 

Vichyssoise with lobster and ‘Anna Dutch’ caviar

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 'Velouté' of 'Zeeuwse Geeltjes' with girolles and Indian cress

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Baked North Sea sole with artichoke and sauce of ‘Jamón Ibérico’

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Roasted roe deer with 'Greengage' plum and potato garlic mousseline

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Baked duck liver with 'Frankenthaler' grape and sauce with Calvados

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Chicory ‘tarte tatin’ with 'Comté Reserve AOC' and mustard ice cream

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Blue fig with cassia cinnamon, 'Côtes du Rhône' and tonka beans ice cream

 

99

 

 

Our Prestige menu is to be ordered exclusively per table. Our dishes may contain allergens

Gebraden ‘Anjou’ duif met gebakken schorseneer, shiitake en jus met chipotle peper.jpg

a la carte


a la carte


A la carte

 

 

 STARTERS

 

 

Pomme tsarine, potato olive oil mousseline with langoustine and 'Anna Dutch' caviar (15 gr)

39

 

Terrine duck liver with artichoke, 'Greengage' plum and hazelnut

34

 

 


 

   MAIN

 

 

Line-caught sea bass with sea vegetables and sauce of 'Shiso'

42

 

 

‘Hereford’ entrecote with beef marrow and seasonal vegetables 'Laantje Voorham'

44

 

 


DESSERT

 

Cheese, fresh and matured selection of the season

21

 

Soufflé of fresh cream cheese with dark chocolate and blackberries

 

18

 

Our dishes may contain allergens

Interior


Interior


Interieur Restaurant Calla's.jpg
 
 

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.

 
 
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Reservation and contact


Reservation and contact


 
Rent a Bob

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.

 
 

Restaurant Calla's

Laan van Roos en Doorn 51a
2514 BC Den Haag
070 345 58 66

Opening hours:
Lunch:
Tuesday t/m Friday 12:00 - 14:00 hrs
Dinner:
Tuesday t/m Saturday 18:30 - 22:00 hrs