Tramrestaurant Hoftrammm runs at scheduled times, in-between the regular HTM timetable. During this ride, an excellent culinary 4-course dinner, arranged by Pierre Wind, is prepared and served in the tram!
This fixed package deal includes:
- A culinary stay in Hoftrammm and a tour of approximately 2 1/2 hours
- A festive aperitif, appetizer and Hoftrammm bread
- An excellent 4-course dinner, by Pierre Wind, cooked & served by the Hoftrammm crew
- A matching (and unlimited) assortment of drinks
The following beverages choices are possible:
- Wine arrangement
- Beer arrangement (The Hague specials)
- Non-alcoholic arrangement (Happy Drinks)
This complete dinner arrangement costs €99,50 per person.
On February 1st, our price will be €105,- per person.
While booking on the website, you can specify your wishes concerning certain diets or common allergens. In our cooking studio, we work with the fourteen known allergens, including: gluten containing grains, eggs, crustaceans, molluscs, fish, peanuts, nuts and soy.
For our guests who wish to refrain from meat and/or fish on the menu, or guests who are vegetarian or vegan, we would like to offer a suitable alternative. Please email us for more information at info@hoftrammm.nl.
Your Ticket to Taste
01-04-2024 t/m 30-06-2024
This year we celebrate our 10th anniversary!
All dishes on this menu are based on classics of the past 10 years!
Welcome
As a Welcome there is the HapjesAbri based on menu 28 but with a South American theme. A choux with puffed quinoa with a corn filling, a green pepper dipped in white chocolate and orange zest and a bottle filled with a mole gazpacho. This comes with chimichurri bread with garlic oil and herb salt.
Starter
The first course is the 'Starter' which is based on menu 11 but in a new jacket, namely with poultry. This manifests itself in a poultry terrine with a filling of egg yolk and wrapped in smoked meat. This comes with a spring salad, egg yolk “speculaas” mayo, waffle, leek mousse and a crispy bow.
Entree
The entrance is based on menu 27. The dish consists of a rouleau of salmon topped with a roasted misosa bayon and a roasted cauliflower floret. On the edge of the plate are cubes of blueberry and vadouvan jelly, a cream of avocado and broccoli and fried banana chips. This dish is served with a soup of roasted leek. This includes a flavor bag (filled with a mix of pink pepper, fennel and tarragon) with which the guest can enjoy flavor fishing, one of our classics.
Main course
The main course is a revised version of the main course from menu 4. This translates into a beef tenderloin served with pumpkin gravy, accompanied by a hot potato puree with a fresh apple salad, crispy onions and a vegetable bouquet. This is accompanied by a caisse filled with beef stew and roasted silverskin onion.
Dessert
The “bokkenpoot” from menu 31 appears in the dessert in the form of a “bokkenpoot” filled with a cream of cocoa and vanilla. This is served on a white chocolate mousse with licorice jelly. This is served with a tuille and chocolate bowl filled with lettuce confit and a passion fruit bonbon.
Finally, the Coffee moment, served from our dining cart, consisting of; a mini cup of coffee with “Haagse Bluf” in combination with a mini whisk with chocolate beet mousse or a peanut butter lollipop. We also serve a fantastic (mini) glass of Van Kleef.