Villa la Ruche

Great hospitality, an exceptionally good kitchen, and an excellent wine list are what define Villa la Ruche under chef Marko Karelse and his wife and maître d', Erica. The welcome is cheerful and pleasant. You feel immediately at ease. Sometimes chef Marko himself comes to the table to explain a dish, and it’s truly a delight, as he details exactly what you have on your plate. Erica doesn’t fall short in this regard either; she also knows how to convey the joy of cooking. And sommelier Gerrit de Koe completes the experience by serving fine wines alongside them. Lovers of classic French cuisine can feast their hearts here, as it takes center stage. We taste this in the starter of pan-seared goose liver with apple and calvados sauce. This is a dish worth framing. Every component is perfectly executed. The rich sauce with a hint of calvados envelops every bite of the perfectly seared foie gras. It couldn’t be better. The same applies to the main course of crispy-fried sweetbread. The garnish consists of double-shelled peas with eel, corn cobs, a crispy king bolet, poultry farce, and stuffed morels. The sauce is based on foie gras and madeira. The sweetbread is dusted with very fine polenta before frying, delivering a delightful crunchy texture. Paired with it is a chilled Spätburgunder from Weingut Arndt Köbelin that has aged for 12 months in wood. We detect notes of cherry, spices, and a touch of pepper. We round off the meal with Lambada strawberries prepared in several ways. A white chocolate ball with strawberry is filled with strawberry mousse and rhubarb, resting on a salad of strawberry and rhubarb. Served with vanilla ice cream, Napoleon crumble, and a verbena dressing. How wonderful it is to linger here in such a relaxed atmosphere. Merci, Team La Ruche!

For over fifteen years, chef Marko Karelse and hostess Erica Karelse, as owners of Villa la Ruche, have welcomed their guests in a luxurious and very comfortable setting. Guests can take a seat in the library, the sunroom, or the res...

A staple in this guide for years, and rightly so. Here, chef-owner Marko Karelse prepares a highly balanced French cuisine featuring top-quality ingredients and a focus on pure flavors. The atmosphere is relaxed in the luxurious white villa, which is divided into two dining rooms separated by glass doors. The decor is atmospheric, featuring shades of grey accented with patterned wallpaper. Tables are dressed with skirts, the cutlery is silver, and the glasses are sparkling and ultra-thin. The upholstered armchairs are comfortable. The menu offers several options, including the Prestige Menu featuring classics such as lobster, foie gras, turbot, and wagyu entrecôte, alongside a seasonal menu, a fully vegetarian menu, and à la carte selections. The wine list is extensive, featuring selections from both the Old and New Worlds. However, the knowledgeable maître d' and sommelier, Gerrit de Koe, can just as easily reach beyond the list to pull a fine bottle from the surprise cellar. We sample a lush and aromatic 2023 Cave Yves Cuilleron Les Vignes d'à Côte, made from 100% Viognier, which proves to be the perfect accompaniment to the lunch menu. The amuse of herring tartare with wakame, poultry cream, and beetroot mousse is bold yet incredibly flavorful. The first course features ceviche of freshly caught sea bass served in generous slices, accompanied by avocado cream, dollops of roasted red pepper mayonnaise, watermelon pearls, pleated cherry tomatoes, and marinated cucumber ribbons, all drizzled tableside with a gazpacho dressing. Beautiful contrasts between sweet and tangy notes. This is followed by an aromatic bisque containing lobster-stuffed ravioli, paper-thin crostini, and irresistibly delicious rouille. For the main course, there's a succulent piece of pan-seared roe deer, served with gnocchi, Swiss chard salad, golden beet, confit cherries, and caramelized onions. A fermented garlic jus ties everything together perfectly. Our verdict: keep up the excellent work, Mr. Karelse!

Since 2009, owner-chef Marko Karelse has been the proprietor of this charming white-plastered villa on the outskirts of Voorburg's center. The living-room-style restaurant, which comprises two sections, features a cozy interior and exudes a highly pleasant sense of calm. Hostess Erica Karelse escorts us to a lovely round table set in chic style, where a marble egg sits, piquing our curiosity. Accompanying the warm, crispy bread, the egg is cracked open, allowing us to freely dip and spread fragrant Tuscan olive oil, soft salted cultured butter, and fresh crème fraîche infused with oil and herbs. Marko prepares a pure, seasonal cuisine crafted along French lines. The menu offers a choice of several tasting menus and the chef's signature dishes. The dining room is filled with well-dressed guests coming to enjoy a delightful evening out for dinner. The first course is served directly by the chef himself. A tartare of lobster and raw langoustine, topped with a generous layer of caviar, finished with a small dollop of crème fraîche and chives. Served alongside a pan-fried langoustine with potato croquant and a champagne butter sauce. A true feast on the plate. The next course features a generous portion of turbot paired with eel from Palingrokerij Eveleens, accompanied by twice-cooked peas, shallots, and an airy beurre blanc foam. Rich in flavor, and the pairing with a beautiful 2020 Meursault Chardonnay from Domaine Fabien Coche is superb. We finish with a peach soufflé accompanied by a champagne and vanilla sabayon, a small crisp ball for a delightful crunch, and peach compote. Topped with a bee-shaped crumble, which can also be seen in the logo of Villa la Ruche. An outstanding establishment. On the threshold of the Top 100.

Nestled in an affluent residential neighborhood of Voorburg, it is a beloved destination for local, regular, and business guests alike. Step inside and you are immediately immersed in an atmosphere of comfort and relaxation. This charming parlor-style restaurant is split into two rooms, featuring a modern-luxury décor, linen-covered tables, and plush upholstered armchairs that invite you to linger. Chef Marko Karelse and his hostess Erica, who has owned the villa for nine years, have everything running smoothly. We are quickly served our aperitif, along with a bottle of chilled tap water and delightful amuse-bouches, such as a curry tuile filled with hummus, finished with apple compote and a touch of coriander. The restaurant offers several tasting menus alongside a fairly classic à la carte menu, though vegetarian options are notably absent. The first course sets the tone right away: paper-thin slices of raw langoustine atop a rustic fresh pea tartare, accompanied by a nest of fried kataifi pastry cradling a poached quail egg, pea purée, caviar, and a crisp pea leaf. It boasts a wonderful balance of structures and textures, presented beautifully and bursting with flavor. Paired perfectly with it is a 2020 Wagram Grüner Veltliner from Fritsch. Next comes a lamb duet: a portion of confit neck, crispy on the outside with velvet-soft meat, and roasted loin served with gnocchi, double-peeled broad beans, a tender artichoke heart, and a robust meat jus. It is paired with a perfect companion: a bold 2017 Barón de Ley Reserva Rioja made from Tempranillo grapes. Service is relaxed, the pacing is pleasant, and the explanations of both the food and wines are highly knowledgeable. A wonderful spot!

Regular – often affluent – and business guests find their way flawlessly to this stately villa, discreetly situated in a residential neighborhood on the outskirts of Voorburg and The Hague. And that is hardly surprising, because from arrival to departure you are thoroughly pampered by chef-owners Marko and his wife Erica Karelse. At the entrance, there is a warm welcome, our coats are taken, and we are escorted to our table in the atmospheric living room. Marko prepares classic cuisine with a modern twist and immediately awakens the palate with an amuse-bouche selection of mussels and saffron, olive cake with parmesan, and a crispy cylinder stuffed with eggplant, goat cheese, and cumin. The first course is a daring combination of maats herring, goose liver, and red beet foam. The organic El Convertido Verdejo from De Haan Altes, served by the highly skilled sommelier Gerrit de Koe, creates a beautiful harmony with the herring. Well-deserved praise for the perfectly cooked Breton sole in the second course, accompanied by colonnata lard, a runny farm egg, and cauliflower-hazelnut foam. To finish, a mint granita with a rum and cream sabayon infused with lime. A soothing tranquility permeates the space here, which is partly thanks to the charming presence of hostess Erica, who has mastered her craft to perfection. An excellent address!

A white-painted 19th-century villa situated in the heart of a residential area, offering ample parking and, for the past decade, the excellent cuisine of owner-chef Marko Karelse. Classic craftsmanship, warm hospitality, spacious table layout, modern interior, and an outdoor terrace. The menu does not list vegetarian dishes, although they are prepared upon request. At Villa La Ruche, you will find an extensive (and rather pricey) wine list. Maître-sommelier Gerrit de Koe pours a pleasant house wine, the Corette 2017, a Chardonnay from the Pays d’Oc, and after a few welcome amuse-bouches serves a North Sea crab salad alongside a slice of raw scallop. Salty and savory, seasoned with apple, cardamom, and pearl caviar. A promising start. Followed by gently cooked plaice with green cabbage, potatoes, braised beef, and fragrant truffle. A delicious piece of fish, cooked to perfection with a lovely accompaniment: exactly how it should be. A creamy Mâcon-Village from Louis Jadot (2017) accompanies it, a straw-colored white wine that pairs effortlessly with everything. The main course is a veal loin, cooked to perfection and thinly sliced, served with Cevennes onions, cultivated chestnuts, pumpkin, salsify, and cubes of baked (yet cold) foie gras. The aforementioned white Burgundy also pairs effortlessly with this combination. To finish, a crème brûlée of forest fruits, vanilla, and chocolate on one plate, and four types of cheese on the other, accompanied by a glass of port. An excellent restaurant.

For many years now, owner-chef Marko Karelse has been synonymous with high-quality cuisine. The food is prepared with passion here, and the service is equally pleasant. Housed in a historic corner building along the main road between Voorburg and Rijswijk, the restaurant boasts a warm, homey atmosphere, largely thanks to the chef who frequently walks the floor and strikes up conversations with guests. Opting for his French classics, we order foie gras and sweetbread served on a fresh salad with brioche and crispy praline. Beautifully plated and bursting with rich flavors, it pairs perfectly with a Viognier from Domaine Barou, recommended by the wife, hostess, and sommelier, Erica Karelse. Next comes turbot with asparagus, a farm-fresh egg, beurre noisette, and truffle. While the plating is slightly less polished, it doesn’t detract from the taste at all. The fish is expertly grilled—still juicy yet infused with a delightful char—that complements the roasted asparagus and egg beautifully. A touch of saltiness comes from the side of lamb cutlets, while generous shavings of fresh truffle crown the dish. The cod with pumpkin, garden peas, morels, and cumin is equally skillfully executed. Three homemade pastries accompany the coffee, and despite having thoroughly enjoyed our meal, we devour them all—they’re simply too good to resist! A lovely spot with a welcoming vibe. Excellent value for money.