CRU

The story

CRU in Den Haag | Seasonal Coastal Dining Near the Shore

The kitchen and its philosophy

Chef owner Alan de Vries runs CRU in Den Haag with a clear focus on seasonal Dutch cuisine. He handles the sourcing directly by hunting game and gathering wild herbs himself. These ingredients arrive at his station alongside produce from regional farmers who share his respect for agricultural history. The approach has earned the restaurant a solid fourteen point rating from Gault & Millau for 2026.

Ingredients and preparation

Raw materials dictate every plate rather than a fixed menu structure. Foraged greens and hunted game appear whenever the local ecosystem provides them. Alan de Vries treats these components with minimal intervention so their natural textures remain intact. Guests experience this straightforward method through clean plates that highlight terroir over heavy sauces.

The room and its character

Diners settle into a nineteenth-century neorenaissance building that sits just steps from the Scheveningen shoreline. Polished wood surfaces and low lighting create a space where formal service meets everyday comfort. The architecture frames each course without competing for attention. Visitors often return to taste how coastal Dutch cuisine evolves across different months.