Food

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

Pear | Mackerel | Lemon | Scallop | Beetroot | Monkfish | Chicken Liver | Melon | Fennel | Onion | Asparagus | Chuck Steak | Leek | Anjou Pigeon | Rhubarb | Carrot | Lovage | Honey | Strawberry
€ 55 3-course menu
(Only available on Wednesdays)
€ 65 4-course menu
€ 75 5-course menu
€ 85 6-course menu
€ 5 * Supplement