Villa Coucou

From the moment you step inside, Villa Coucou makes a strong impression. The large open kitchen forms the beating heart of the restaurant and offers a lively glimpse into the precision and calm of the brigade. The space itself – a stylish villa – exudes character, with high ceilings, impressive artwork on the walls, and views onto a green inner courtyard. It is a setting that instantly raises expectations. The cuisine is French with modern cooking techniques. You can choose from a four- to eight-course dinner, à la carte, or even a seat at the chef’s table. We opt for the four-course dinner with a wine pairing and start with two amuse-bouches. First, three stuffed rice crackers, with the snail and chili version impressing through its bold flavor. The starter, langoustine carpaccio with verbena, champagne, and peach, is beautifully presented, especially when paired with the caviar topping. The Picpoul from Les Équilibristes adds a fruity note to the dish. This is followed by two main courses. The monkfish wrapped in lardo di colonnata with fig and almond is elegant and subtle, accompanied by an Anjou Blanc 2020 from Domaine Haute Perche. The highlight is the saddle of lamb presented tableside with black garlic and pickled eggplant. The smokiness is intense yet refined, beautifully complemented by the Beaujolais Villages from Louis Latour. The dessert, a hay-smoked panna cotta with chocolate and tarragon ice cream, is original, but its smokiness comes just a bit too close to that of the main course. The Rivesaltes Grenat 2022 provides a fruity finish. Service is led by chef Alexandre Martiano. The team demonstrates extensive knowledge of the dishes and wines. Service flows seamlessly. One point for attention: the tone is somewhat formal, and the farewell could have been a little warmer. An evening at Villa Coucou is elegant, flavorful, and surprising. A top destination.

In a stately building in the center of The Hague – with an equally refined bar and restaurant – lies Villa CouCou. Chef Alexandre Martiano serves modern interpretations of French classics from the beautiful open kitchen. The menu is...

Fine dining restaurant La Cuisine d’Alexandre is part of Villa Coucou (opened in 2019). Also located here is Franky’s Bar for sipping exquisite cocktails, a wine cellar where you can play jeu-de-boule, Kim’s Tearoom for indulging in delicious cakes, and a lush garden perfect for relaxing on summer days with a drink and, if desired, a matching bite. The dining room is luxuriously furnished with wooden floors, upholstered armchairs at marble tables, grand chandeliers, and walls adorned with artwork. Executive chef Alex Martiano, born and raised in Paris where he gained experience at the highest level, wields the culinary scepter at La Cuisine d’Alexandre. For him, taste and presentation are inextricably linked, and we can taste and see this in his creations, which are bursting with flavor and served picture-perfectly. French cuisine serves as the guiding principle. We enjoy a red prawn carpaccio with lemon oil and caviar, alongside perfectly roasted wild sea bass served with a crisp salad and black garlic beurre blanc. The latter elevates the dish to a higher level. The highlight is the haut d’entrecôte de boeuf accompanied by 'wilted' carrot brioche and ribbons of carrot with a reduced, rich, herb-infused jus. We finish with a confit rhubarb tart and raspberry mint, and cannot help but conclude that the cooking here is truly excellent. Definitely worth a return visit.

After making its debut last year, it has been included in the Lekker 500 gallery once again this year. Villa Coucou, housed in an imposing villa on the Laan van Meerdervoort, opened its doors in 2019 following a major renovation. Cuisine d’Alexandre is the main fine-dining restaurant, located next to Kim’s Tearoom, where you can indulge in delightful pastries, alongside Franky’s Bar, which offers a wide range of exciting cocktails, and a wine cellar where you can play a game of jeu de boules. The beautifully landscaped garden is the perfect setting for enjoying a leisurely lunch on sunny summer days. French-born and raised in Paris, Alex Martiano serves as executive chef, while fellow countryman Edouard Gaudin handles management. The interior of the dining room is fantastic. It features wooden floors, green velvet armchairs paired with marble tables, striking modern chandeliers, and numerous artworks adorning the walls. Gaudin prepares – as one might expect – French cuisine with Mediterranean influences. In addition to à la carte options, several set menus are available. We sample a ceviche of roasted sea bass with smoked peppers and coriander sorbet served with crispy croutons, alongside a tartlet topped with roasted tomatoes, pine nuts, and a refreshing basil sorbet. Pure simplicity, bursting with flavor. This is followed by a perfectly cooked Anjou squab served with black garlic and port-marinated plums. Delicious! We finish with Provençal cherries, Thai basil, and creamy mascarpone ice cream. A celebration on the plate. Paired with a strong espresso, we enjoy a rich Calvados from Château du Breuil 13. Au revoir, Coucou!

French restaurant manager Edouard Gaudin studied at the Higher Hotel School in Scheveningen and quickly realized that The Hague was ready for a new top restaurant. In Paris, he recruited his friend Alexandre Martiano, who had cooked in various starred restaurants, and together they took over the vacant premises of the once-famous Indian restaurant Tampat Senang on Laan van Meerdervoort. It was thoroughly renovated and now shines like a pearl in the Zeeheldenkwartier, featuring new wooden floors, green velvet armchairs, marble tables, metal-and-glass combinations used as ceiling chandeliers, and numerous paintings. Additionally, the garden has been renovated and enriched with a proper jeu de boules court. After three welcome bites, bread with nut butter, and a glass of 2020 Côtes de Gascogne from Domaine Garras, Edouard Gaudin serves a cold dorade starter. Thin slices of lightly cooked fish with blackberries and a lavender sorbet. Beautiful flavor combinations. Followed by a piece of fried corvina with roasted fennel. At the table, a creamy saffron fish soup is ladled over it. Once again, flavorful combinations. A selection of cheeses with apricot chutney rounds off the pleasant and very affordable lunch, although higher-priced evening menus await later. Villa Coucou is a welcome addition to The Hague. Welcome to Lekker.