Published on Friday, 10 July 2026
The 2026 summer menu: from dry-aged sea bass to Dutch strawberries
Chef Marcel van Zomeren and his brigade present the new seasonal menu — six courses in which summer tastes of samphire greens, chanterelles and strawberries at their peak.
This article describes our July 2026 summer menu. See the current menu for the dishes we serve today.
Every few weeks, the menu at In Den Rustwat changes along with what the seasons and our growers bring. The 2026 summer menu may well be this year's finest example.
Six courses of summer
The Mondiaal menu opens with dry-aged sea bass — matured for extra depth — with kohlrabi, Japanese berry seaweed, lemon and buttermilk. Then comes turbot with samphire greens, chanterelles and lavender in an airy bouillabaisse: the sea and the dunes on a single plate.
The avocado with shallot, soy, sesame and wasabi offers a fresh, plant-based pause, after which the langoustine with lovage, crispy potato and jabara beurre blanc propels the menu towards the main course: dry-aged veal with legumes, pommes Anna and an XO shiitake sauce.
The finale is unmistakably Dutch: frangipane with Dutch strawberries, crème Suisse, strawberry coulis and vanilla ice cream. Enthusiasts extend the evening with a cheese course — a selection of five, served with nut bread.
From grower to table
The most valuable ingredients in our kitchen are love, time and the exceptional quality of our produce. We select it with care from organic and local growers such as Voedselbos de Biesbosch and Landzicht Biologisch.
"Sometimes it even starts with a wine — we then create a dish around it, and an ultimate pairing is born."
Our sommeliers compose a matching wine arrangement for every menu — ask about it when you book.
The menu can be ordered until 8 pm. Book online or call +31 (0)10 413 41 10.