Brasserie De Koepel

As you walk into Vreugde & Rust park, you come across a gem of a location: the former Orangery. The restored building exudes history, featuring tall window panels, white rattan chairs, and brown wooden tables that create a light and inviting atmosphere. Red curtains and an impressive chandelier give the space character, while frescoes depicting burlesque scenes delight the visitor. On sunny days, the terrace, surrounded by old trees, might well be one of the most beautiful spots in the Netherlands to settle down. The kitchen is classically French-inspired and demonstrates that chef and owner Leo van Langh has mastered the art of cooking. The menu offers variety: from a lunch menu to a rotating chef's menu and even shared dining, but today we choose lunch. We start with a glass of Atelier Dubongout, floral and summery, followed by two starters. The generous glass of Dutch shrimp with spicy avocado, smoky cocktail sauce, and trout roe is a classic. The lobster soup is generously packed with shrimp and beautifully finished with saffron foam and chives. We pair it with an Eivi Albariño from Galicia—a fresh, crisp accompaniment. The sous-vide farm chicken with a robust garum sauce, mashed potatoes, and enoki mushrooms makes a strong impression. The steak tartare, dressed with americaine mayonnaise and Amsterdam pickle, is served alongside a salad and crispy Pont Neuf fries. The Baron de Ley Club Privado Rioja is powerful and elegant. For dessert, we have an apple crumble with fudge, nuts, vanilla ice cream, and Nobeltje, served warm and generously. The service is friendly and attentive, deeply familiar with the dishes, and maintains a comfortable pace. The Dome wins you over with its blend of classic cuisine, warm hospitality, and a location that is unique in the Netherlands. You will gladly return.

Leo van Langh is the owner-chef of this former tea house in Park Vreugd & Rust, which enjoys a large following of regular guests. Leo prepares classic French cuisine with a nod to contemporary tastes. The menu features à la carte selections, and starters can be ordered in both small and regular portions. They also cater to vegetarians and younger diners, with additional kids’ options on the menu such as a burger with fries and pasta with minced meat sauce. The atmosphere is relaxed, and the interior is cozy, featuring rattan chairs and lacquered tables. Tall windows flood the space with beautiful natural light. One of the menu’s classics is pan-fried duck liver served with blood sausage. The delightful sweet notes of apple, syrup, and honey perfectly complement the dish. Meanwhile, fellow diners enjoy the vegetarian tagliolini with a poached egg, truffle, arugula, and Piedmont cheese. The pasta is cooked al dente and expertly prepared. The service team is very young and still somewhat inexperienced, but their friendliness and welcoming presence more than make up for it. For the main course, there is an Irish 'hiphang' beef steak—tender with a fine grain—served alongside a creamy pepper sauce and potato rösti. The dish is just warm enough. Paired with it is a well-matched Rioja Club Privado. We conclude with a lovely cheese board and a refreshingly sweet panna cotta infused with mint and vanilla, accompanied by lemon sorbet and raspberry coulis. Leo’s Dome is a delightful venue for guests of all ages, offering very reasonable prices.

This former orangery is situated in Park Vreugde & Rust, surrounded by mature trees and ornamental shrubs, just a stone's throw from The Hague. Inside the fully restored dome with its expansive windows, white rattan chairs, and wooden tables adorned with snow-white napkins hang mischievous frescoes that reveal the venue's burlesque past. Chef-owner Leo van Langh is classically trained, a fact reflected in the menu that offers traditional French selections. Accompanying a Dutch V2C gin & tonic is crispy fresh wholemeal bread served with likkepot, tuna mayonnaise, and salted butter. It is utterly irresistible. For starters, large prawns are served with black risotto and a lovely frothy beurre blanc. The classic steak tartare consists of finely sliced, marinated, and impeccably fresh tender meat with a satisfying bite, garnished with smoked paprika mousse, piccalilli, and pommes gaufrette. In the glass, a Barón de Ley Club Privado Rioja serves as a robust companion to both the steak tartare and the main courses. These include tender Black Angus steak and juicy ox tenderloin with forest mushrooms, served alongside rösti, sweet onion compote, and duxelles. There are no daring combinations here, only deliciously familiar classics executed with exceptional skill. The house-made fries with tarragon mayonnaise complete the picture. On sunny days, the terrace is highly recommended for a drink or 'High Wine', featuring a selection of various amuse-bouches paired with rotating wines. A solid spot.

Just a stone's throw from The Hague lies Brasserie de Koepel, housed in the historic orangery of Park Vreugd en Rust, surrounded by mature trees and ornamental shrubs. The interior features a classic design with rattan chairs, tables set with snow-white napkins, a dark stone floor, and beautiful natural light streaming through the tall windows. The door opens for us upon arrival; we are warmly welcomed and courteously escorted to our table. Proprietor and head chef Leo van Langh prepares traditional cuisine, with a distinctly French-inspired menu. The wine list offers a blend of European and international selections, notably featuring an impressive range of excellent bottles available by the glass at reasonable prices. Crisp, freshly baked bread arrives quickly, served with salted butter, aioli, and house-made condiment. Lightly torched raw salmon is served alongside a refreshing accompaniment of cucumber and watermelon. The lobster soup is frothy and generously packed with chunks of lobster and Dutch brown shrimp. Paired with a glass of Club Privado Rioja, the tender braised veal shank is served with chanterelle mushrooms and asparagus. The vegetarian endive tarte tatin, made with onion, celery, and Parmesan, also earns high praise. For dessert, a light cheesecake with kalamansi and blackcurrant sits atop a Bastogne cookie crust. Welcome back to Lekker!

Veteran chef Leo van Langh has long delivered exemplary value for money at this quaint Voorburg landmark: guests gladly take their seats and leave thoroughly satisfied. The setting is superb in this former orangery nestled in a woodland area that once belonged to Princess Marianne. After a meticulous restoration, the circular building was transformed into a restaurant. Framed by tall pillars, a natural stone floor, and a barrel-vaulted ceiling, this delightful culinary scene welcomes all, starring its classic French cuisine, attentive service, highly affordable menu, and a cozy summer terrace with views of ancient trees. Paired with bread, butter, and savory pâté, we begin with an aperitif (a Viu Manent Chilean Chardonnay), followed by the house classic, Caesar salad, complete with crisp lettuce, bacon, a poached egg, garlic dressing, croutons, and Parmesan. Next arrives pan-seared cod served skin-on, accompanied by a young leek purée and a Dutch shrimp sauce. Simply delicious! On the other plate rests a rich duck liver terrine with duck confit, port-soaked raisins, and pistachios. This is followed by an eel dish featuring grilled tuna, potato cream, and parsley coulis. Everything is outstanding. To conclude, a champagne tartlet with mango, vanilla, and raspberry ice cream. De Koepel remains a true gem.

The former orangery of the Vreugd & Rust estate in Voorburg, once owned by the royal family. Owner-chef Leo van Langh has turned it into a cozy brasserie, with generously spaced tables offering a beautiful view of the spacious terrace and a well-maintained park. We are greeted at the front door and shown to our table. The atmosphere is pleasant and the guests are truly out for a nice evening. Soon we receive the aperitif, a softly sparkling Laurent-Perrier Brut champagne, accompanied by a basket of sourdough bread served with tasty tuna cream and likkepot sauce. In addition to à la carte choices, there is a daily changing three- or four-course menu. The lunch menu also varies. Starter: lobster tartare with avocado, vadouvan mayonnaise, Dutch prawns, herring roe topped with a paper-thin potato lattice. Beautifully seasoned and definitely not stingy when it comes to portion size. Next, perfectly cooked al dente ravioli filled with shrimp and slices of scallop, on parsnip cream and saffron sauce. The presentation is a bit plain and the dish is barely warm. This also applies to the main course, which isn't quite at the right temperature: slices of venison sirloin on sweet red cabbage with cranberries, mushroom duxelles, green asparagus, Brussels sprouts, potatoes, and red wine jus. For dessert, we want to come back tomorrow: a tribute to the warm crispy pear tartlet with delicious Armagnac foam and tasty homemade ice cream.