Sequenza

From the center of The Hague, you can walk to Restaurant Sequenza in less than five minutes. Spui 224, worth remembering well because you might easily walk right past it due to its unassuming facade. In this charming small setting with calm decor and comfortably upholstered armchairs, Groningen-born chef Thales Wolters has been preparing a balanced French cuisine with a creative interpretation since 2022. The internationally experienced Thales (having worked extensively abroad) consistently surprises with unexpected flavor combinations featuring ingredients carefully matched to the season. The menu offers a multi-course selection ranging from three to seven dishes. You can also opt for an all-in package, which includes a sparkling aperitif, accompanying wines, table water, and coffee with friandises. We enjoy a refined dish of mackerel rolled in cucumber ribbons, served with pickled cucumber balls, sambal brandal, peanuts, cress, and ginger in a deep bowl. On another visit, we savor delicate poached veal tongue (who serves this delicacy these days?) alongside roasted langoustine and sea buckthorn gel, all presented in a shellfish and smoked paprika sauce. A feast for both the eyes and the taste buds. Kudos to the welcoming team that instantly makes you feel like the guest of honor. We truly appreciate that.

Chef-owner Thales Wolters delights with a cuisine based on French classics, offered as a pre-selected menu starting from four courses. Paired with complementary wines and served in a living-room-like setting in h...

A newcomer to this guide last year, and definitely back this year. Chef Thales Wolters took over the charming restaurant Sequenza in the autumn of 2022, and a year later Jelmer Kok joined him. They know each other from previous professional circles in the north of the country, where both have their roots. Thales spent several years traveling the world, and the experience he gained truly shines through in Sequenza. He and Jelmer prepare fine dining in the classic French style, complemented by Asian influences. The menu changes every few weeks as they work with seasonal ingredients. Sequenza is located at the very end of the Spui, yet is easily walkable from the center of the Court City. Pay close attention, though, as you could easily walk right past it; the facade is quite neutral. It is comfortable in the elongated living-room-style restaurant, and there is a relaxed atmosphere. In good weather, tables are set in the charming inner courtyard. There are multi-course menus, an all-in arrangement, and plenty of lovely à la carte options. We taste sea bass cooked to perfection, served with attic bacon, fermented garlic, and calamansi. We also order crispy beef cheek as a separate course, prepared to perfection. Poached veal tongue is outstanding and comes with grilled langoustine and a sauce made from it featuring smoked paprika and sea buckthorn. To finish, rhubarb with Sichuan pepper and white chocolate. The affable host and experienced sommelier Koen Cramer ensures that nothing is lacking and acts as a seamless bridge between the kitchen and the dining room. Sequenza is a restaurant to keep an eye on.

The young Groningen-born chef Thales Wolters, who gained experience at establishments including Dick Soek (Piloersemaborg) and Aan de Zweth, took over restaurant Sequenza in the autumn of 2022. The host and sommelier is Koen Cramer, originally from restaurant Cru. You could easily walk right past the little building, but once inside you'll find a cozy, living-room-style restaurant with linen-covered tables, wooden chairs that are nonetheless comfortable to sit in, and fabric-upholstered wall panels for acoustic comfort. We are soon treated to surprising amuse-bouches alongside a lively Crémant de Bourgogne, while the smoked eel glazed with tsuyu sauce on sandwich toast makes a striking starter. So does the glass of fresh gazpacho with strawberries. Thales prepares menus that can be ordered across multiple courses, and Koen pairs them with exquisite wines. Do also take a moment to ask for his wine notebook. He has handwritten his favorite labels in it, and guests were invited to jot down their tasting notes. Original. We opt for three courses, and afterwards it proves to be a wise choice, as the dishes are served with generous portions. For the starter: paper-thin slices of hamachi with an asparagus and grapefruit salad, a dressing of fermented asparagus and vanilla, finished with sprigs of tarragon cream and buckwheat crunch. At first, the vanilla is quite pronounced, but when we taste all the components together, the dressing truly shines. In the glass, a Cuvée XII from Apostelhoeve. Floral with notes of exotic fruit and an excellent companion. The organic Finca Bacara 3015 Monastrell pairs seamlessly with the slow-cooked lamb leg on saffron risotto. It is served with a smooth artichoke heart purée and a foam infused with black cardamom and salted lemon. What a stunning array of flavors! And all of it coming from a tiny kitchen. Thales is a chef to watch. Welcome to this guide.