Calla's

High quality cooking

Just off the chic Denneweg lies — somewhat tucked away — restaurant Calla’s. Much like the calla lily, originally from South Africa, the restaurant exudes understated elegance. Past the chef’s table, we ascend to a luxurious upper level adorned with natural materials such as linen, slate, and glass. Serene and atmospheric. The place is packed, which adds to the lively atmosphere. Since July 2025, chef Ronald van Roon and maître Bianca Fellinger have been the full owners of Calla’s. Ronald is known for his classical French cuisine with beautiful, unpretentious dishes — and that is putting it mildly. We start with a series of amuse-bouches, among which the raw sea bass roulade with sea lettuce, kaffir lime, and dill-buttermilk vinaigrette stands out. A strong opening to the seven-course prestige menu. The crispy cylinder of finely ground lobster, layered with lobster tartare, Opperdoezer potatoes, white asparagus, sea samphire, grapefruit, and a foam of lobster and herbs delivers a flavor explosion and is a feast for the eyes. Paired with a Roero Arneis from Piedmont, it’s a beautiful match. The vegetable dish from their own garden, 'Laantje Voorham', also impresses. Root vegetables take center stage: served as tartare, roasted, dried, and frozen to provide structure. Accompanied by legumes, courgette, and a generous amount of vibrant green hollandaise with leek and herbs. Next come cold and warm oysters: a fresh, briny La Rochelle oyster with green olive, radish, and caviar, and a warm version with Cecina de León, cucumber, oyster velouté, and caviar. In both preparations, the pure oyster flavor remains intact. The pre-dessert – a cylinder of white Ecuadorian chocolate with rhubarb crunches, sorbet, and a crisp rhubarb spiral – is a visual treat. The bill is substantial, but for an evening so rich in refinement and indulgence, it is more than justified. It firmly ranks at number 27.

Restaurant Calla's is located in a stylishly furnished warehouse where owner-chef Ronald van Roon offers a regionally inspired cuisine. He works closely with Arie Voorham for this, who supports him from the vegetable garden Laantje Vo...

Calla's, named after the calla lily and also Greek for 'beautiful', is led by owner-chef Ronald van Roon and maître d' Bianca Fellinger. Housed in a former commercial building, the restaurant's first-floor interior, reached via a wide staircase, is modern, tranquil, and serene, highlighted by stunning Austrian crystal wall sconces. The ground floor offers space for aperitifs in the Champagne lounge, separated from the chef's table by a silk-embroidered room divider. Ronald works extensively with vegetables and herbs from Laantje Voorham, sourced from Arie Voorham in the dunes of Wassenaar. Arie farms purely and biodynamically, collaborating with Ronald to create a year-round cultivation plan. Adjacent to the vegetable garden is beekeeper Jan ter Schegget, who supplies honey for the patisserie. Ronald prepares a French-international cuisine where flavor, texture, and color are exquisitely balanced. The amuse of meringue with manzanilla sherry and cured pork belly immediately sets the tone—a sophisticated flavor bomb. So too is the airy cushion (air baguette) with white asparagus and wild garlic. The flavor pearls are heightened. We pair this with an elegant Charles Heidsick N.V. Brut Réserve champagne. For the starter, slices of sea bass arrive in a soft-sour verbena vinaigrette alongside basmati rice and Perle Imperial caviar. Beautifully presented with feather-light flavor nuances. The main course features perfectly roasted Holstein beef entrecôte with duck liver, potato pavé—literally 'a thousand layers' of thin potato slices layered with butter and cream—and Cevennes onions. From the dizzyingly extensive wine list, we select a 2018 Italian Valpolicella Classico Ripasso by Stefano Accordini. The presence of well-heeled regulars is evident from the policy allowing guests to bring their own wine for a corkage fee that would otherwise cover a lovely bottle of house wine. So be it. It firmly scores 27.

The calla, also known as the arum lily, served as the inspiration for the serene and chic interior featuring round linen-covered tables, soft monochromatic tones, and beautiful crystal wall sconces. Generous bouquets of calla lilies complete the dining room, which is housed in a former factory building and can only be accessed via a fairly steep staircase. On the ground floor are the kitchen and a lounge area where aperitifs are enjoyed. Owner-chef Ronald van Roon and maître Bianca Fellinger ensure high-level gastronomic enjoyment here. Ronald cooks French cuisine with international and regional accents, using ingredients from his own garden whenever possible. His style is best described as thoughtful and well-considered. Taste, texture, color—everything is in perfect balance. We start with wagyu tartare consisting of two rolls. One is wrapped in lardo with caviar, and the other is topped with a steamed Irish Mór oyster. The dish is completed with a delightful light yellow dressing and a fresh feijoa sorbet, a fruit originally from Brazil that tastes somewhat like pineapple. Divine. Kudos to the dish of white asparagus with lobster tail, lukewarm bellota ham, silky beurre blanc with a subtle hint of grapefruit acidity, and lamb roe. Served separately in an egg cup: asparagus pieces with egg yolk and beurre blanc. How delicious food can truly bring joy. Red mullet gently cooked in olive oil, served with Spanish bomb rice containing finely chopped octopus and a very intense foamy shellfish sauce, also earns applause. It is paired with a slightly chilled red wine, La Forcallà de Antonia, making it the best duo of the evening. The service is skilled and calming. Restaurant Calla stands firm and absolutely justifies the hefty bill. Rises to 27.

Together with Calla’s founder, Marcel van der Kleijn, head chef Ronald van Roon and maître Bianca Fellinger form the founding duo behind this excellent establishment on the edge of the Dennewegkwartier. The building once housed the set design center of the Haagse Comedie; today it features a contemporary ambiance with an open kitchen and chef’s table on the ground floor, while the actual dining room, complete with white-clothed tables, is located on the first floor. It exudes postmodern chic and tranquility. That last word also characterizes the cuisine: quiet class. With a glass of crisp Pouilly-Fumé from Figeat, Bianca Fellinger presents the amuse-bouches: cheese biscuits, a tartelette with tomato accents, a basil roll with burrata, and a taco filled with Anjou pigeon rillettes. Sommelier Christian Verzijl then pours the Sicilian white wine Tenuta delle Terre Nere Etna, paired with yellowtail kingfish, melon balls, green pepper, wasabi cream, and olive. Beautiful! This is followed by lacquered Oosterschelde eel with an apple and beetroot ‘marble’, Kaviari Kristal caviar, and dashi beurre blanc. Exquisite flavors perfectly complemented by the South French Cabidos sec (Gaston Phoebus) made from Petit Manseng grapes: mineral-driven with a subtle sweetness. Next comes turbot, pan-seared and served with vegetables and herbs from their own garden. The chef tableside ladles a scallion hollandaise over it. Magnificent flavors that call for a fine Burgundy: the Pouilly-Fuissé from Domaine Michel Rey, 2020, round and delicate. To finish, exclusively Dutch cheeses – Petemoei, Skeapsrond, Rauwe van Steenberg, Boeren Leidse – all share the trait of mimicking French varieties. But why bother? What’s wrong with, say, a Stolwijk farmhouse or Texelian sheep’s milk cheese? Regardless, they are excellent here. Calla’s rises to 33.

This beautiful dining palace is housed in a former nineteenth-century commercial building and spans two floors. Downstairs lies the so-called champagne lounge, where aperitifs can be enjoyed, separated from the chef's table that overlooks the open kitchen. On the first floor, accessible via a wide staircase, is an elongated dining room bathed in wonderful natural light, featuring a chic, sleek interior with Austrian crystal wall sconces as the focal point. In collaboration with Marcel Kleijn, chef Ronald van Roon and hostess Bianca Fellinger deliver their very best, resulting in high-level gastronomy. Following sommelier Klaartje Hinten's recommendation, we enjoy a glass of crisp, fruity Pouilly-Fumé from the Figeat estate and sample a composition of European lobster with verbena, tomato, rhubarb, and cubes of feta. The accompanying bread, crispy and fresh, is served with lightly salted butter. Grilled turbot with Chantenay carrots is accompanied by fresh vegetables from their own garden (Laantje Voorham) and a dashi beurre blanc. What perfection in preparation and flavor. Tender rose-roasted Dutch lamb is served with artichoke, lamb offal, and a lamb jus infused with fenugreek. The slightly chilled red Morgon from winery Marcel Lapière is an absolute winner. The black brigade operates flawlessly, leaving nothing to chance; the atmosphere is exceptionally pleasant and the hospitality is truly warming. That all this comes with a rather hefty price tag is hardly surprising. Top establishment! Rises to place 00.

This impeccable establishment by Marcel van der Kleijn is housed in a former 19th-century commercial building. Calla is Greek for "beautiful" and also refers to the stunning calla lily, which is often regarded as a flower of purity or a flower of good fortune. On the ground floor lies the lounge where aperitifs can be enjoyed, separated by a silk room divider from the chef's table, which in turn offers a view of the open kitchen. Upstairs, the elongated, bright, and luxurious dining area features subtle color variations and round dining tables set in an elegant manner. Under the leadership of co-owners executive chef Ronald van Roon and his partner and hostess Bianca Fellinger, Calla thrives both on and off stage. Ronald on the coronavirus crisis: "You become aware that not everything is taken for granted, such as being allowed to welcome guests and pursue your passion, for example. Because of this, we now show our guests even greater appreciation." Ronald's cooking style is based on French cuisine with national and international modern accents. This results in refined, light, pure, and exciting creations without any frills. Mastering sauces is his specialty, and he works with freshly harvested produce from his own vegetable garden: Laantje Voorham in Wassenaar. Sommelier Klaartje Hinten pairs these with exquisite wines. Ronald: "Over the 21 years that Calla has been in existence, we have been able to assemble a fine collection of older vintages." The Old World forms the foundation, but gems from the New World can also be found here. All of this comes with a price tag, but it is well worth it.

Sleek, white, and golden-brown tones, a prominent chef’s table on the ground floor with an ‘open’ kitchen, and beautifully set tables on the first floor. An impeccable establishment owned by Marcel van der Kleijn, led in recent years by head chef Ronald van Roon. Accompanying a glass of tomato jus are homemade cheese wafers, followed by sushi with parmesan and soy-sesame marshmallow. The menu offers à la carte options alongside multi-course menus, and the wine list is downright extensive with selections from around the world. For a starter, a combination of Oosterschelde prawns with Dutch asparagus, Anna Dutch caviar, and a fresh dressing. Not particularly daring, but very well prepared with extremely succulent shellfish meat. Paired with a fine matching German Silvaner trocken (Wittmann, 2018). Also, skin-on pan-fried sea bass with carrot, green asparagus, artichoke cream, and shellfish sauce is a resounding success. The beautifully plated dish is elevated to an even higher level by the accompanying South African Chenin Blanc (Reyneke, 2017). The main course of lamb loin with chanterelles, lamb sauce, lamb ear, and parsley cream is full of flavor, but we miss some texture. Furthermore, the accompanying Rioja Corriente (Telmo Rodriguez, 2016) is quite light-bodied. But we’re cheered up again by the dessert: pure flavors of rhubarb, meringue, anise, rhubarb ice cream, and a panna cotta with rhubarb glaze. The accompanying not-too-sweet Pacherenc du Vic-Bilh (Saint-Albert, 2015), with notes of flowers, honey, subtle wood, and fresh acidity, complements it perfectly. The service is friendly, the seating comfortable, and the execution of the dishes exemplary. One point for attention concerns the composition of the dishes; they could be a bit more daring. Calla's drops to 24.

Together with owner-chef Marcel van der Kleijn, head chef Ronald van Roon runs this establishment, although he becomes more of an owner each year: that's the deal between the two of them. It appears the terms are now progressing in Van Roon's favor, as only he himself remains, alongside his brigade, behind the stove. To everyone's pleasure, by the way, for he is a true craftsman with an almost natural Mediterranean touch. If the (à la carte) prices weren't so painfully high, far more guests could enjoy his palette of flavors. Our meal begins with several thoughtfully crafted amuse-bouches, including various cheese waffles and crackers, followed by a salad of Oosterschelde prawns with green asparagus, radish, herring roe, and slices of unripe strawberry for acidity. All beautifully plated on a glass mosaic dish (modern art is a focal point in Calla's). Host Tom Taal pours a deliciously toasted Santenay from Le Bievaux, Olivier, 2016. The second course is vegetarian: an assortment of herbs and vegetables from their own garden with a young onion sauce—unexpectedly delicious. Red mullet follows with a langoustine and cockles, plus a risotto cooked perfectly with a satisfying al dente bite. For the pièce de résistance, the host-sommelier switches to red wine: a five-year-old Bandol Les Lauves from Domaine La Suffrene made from pure Mourvèdre grapes. An almost black beauty, pairing excellently with the perfectly cooked rack of lamb with persillade and black garlic sauce. Finally, there is peach ice cream with magnolia. Simply top class across the board. Nevertheless, Calla's slips down one place to number 22 despite its push to the top.

Located in the city center, just near the Dennewegkwartier. The kitchen is on the ground floor, the dining room on the first floor, modern and elegant. Although Marcel van der Kleijn remains patron-cuisinier in name, co-owner and former sous-chef Ronald van Roon runs the kitchen. We are warmly welcomed by hostess Bianca Fellinger, wife of the new chef and also co-owner of the establishment. The dishes Van Roon presents are of exceptional quality. We begin with a mille-feuille featuring fresh North Sea crab and thinly sliced Pata Negra between the layers, accompanied by white asparagus. Light in flavor with a hint of tang and beautifully presented. The bone-braised monkfish 'ossobucco' served as the second course features a perfect execution: the fish is tender in texture and retains its lightly salty flavor. A spicy shellfish-yogurt jus is served alongside, completing the dish perfectly. Bianca pours a ripe Sancerre with it (Domaine Vacheron, 2013). For the main course comes poached chicken with duck liver, morels, and wild garlic. The chicken is tender, the mushrooms lightly seared, and the duck liver provides the finishing flavor note. Here you taste the class and creativity of the young chef. The slightly chilled Pinot Noir with a light cherry flavor and a fine finish is a perfect pairing. Finally, a soft meringue with rhubarb, vine tomato, and strawberry. A feast for the eyes and the taste buds. We conclude with coffee and house-made friandises. Love goes into every dish here, and the new co-owners know exactly how to pamper their guests. Despite this, Calla's drops two places to number 21.