Vermeer offers a menu of three, four, five or six courses in which Executive Chef Chris Naylor is guided by the seasons. He creates new dishes on a weekly basis with ingredients that are handed to him by the suppliers. In addition, you can opt for a matching selection of wines. Our bar also offers a wide selection of cocktails, aperitifs and digestives.

Selection of the season

Guernsey | Kohlrabi | Sprout | Scallop | Red Mullet | Turbot | Winter Vegetables | Japanese Artichoke | Pheasant or Veal Cheek | Apple | Pumpkin | Tompouce | Mouflon (supplement)
€ 65 4-course menu
€ 75 5-course menu
€ 85 6-course menu