Dekxels

The story

Dekxels in The Hague | Mediterranean and Asian Cooking

A Global Kitchen on Denneweg

Dekxels in The Hague blends Mediterranean and Asian cooking along the busy Denneweg corridor. The kitchen balances familiar ingredients with unexpected combinations, drawing a 12.5 rating from Gault&Millau for its consistently well presented plates. Guests encounter a straightforward concept built around small plates meant for sharing. Courses arrive steadily, encouraging diners to compare contrasting techniques across multiple visits.

Shared Plates and Bold Flavors

The menu operates on a tasting principle where Mediterranean and Asian flavors constantly intersect. Kingfish tiradito arrives with blood orange, cancha, and rocoto pepper to balance acidity against freshness. Smoked eel pairs brioche and wasabi dashi with fennel, while a vegan kung pao cauliflower relies on ginger, peanuts, and chili for heat. Bao buns stuffed with soft shell crab introduce kimchi and anchovy notes that cut through rich seafood fat.

Relaxed Dining and Natural Details

Natural materials ground the dining room, creating a casual environment that matches the informal sharing style. Wooden surfaces and woven textures keep the space grounded while large windows frame the street activity outside. Desserts like the bacon gochujang cookie with brown butter and macadamia provide a savory sweet finish. Wine pairings span crisp whites from the Languedoc to structured reds from Puglia, allowing guests to match their selections to each course.