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 €105,- per person (€109,50 from June 1ste 2025).
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.
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Your Ticket to Taste
(01-04-2025 t/m 31-07-2025)
Abri
On our “Abri” we have a ton-sur-ton of tomato; A baba in syrup, a cake with a tomato cream and a bottle of gazpacho. With that a roll with herb oil and herb salt.
Welcome
As a welcome dish we serve a salmon mousse with marinated white cabbage salad and homemade pickle. The dish is garnished with a braided crisp and the (edible) signatures and famous quotes of our own Executive Chef; Pierre Wind and founder of the Hoftrammm; Bobby.
Starter
As a starter we serve a ham-asparagus-roulade with patémousse and a savoury watermelon custard. A trammezini ring and marinated watermelon with bow tie complete the dish.
Entree
As an intermediate course we serve a spring soup Hoftramm style: thinly sliced entrecote filled with a garnish of celeriac and garnished with spring onion.
Maincourse
The main course consists of chicken in a tartlet with “truffleduchphine” (pomme duchesse and dauphine combined), pumpkin, green beans and kohlrabi.
Dessert
The dessert is a combination of chocolate and strawberry and includes a brownie with strawberry cream, yoghurt-strawberry bavarois and a glazed strawberry.
To end the evening, we serve mini-mini iced coffee in a syringe with a homemade TrammmHopje and a fantastic (mini) liqueur glass from Van Kleef.
As Executive Chef, Pierre Wind is responsible for the food and gastronomy. The entire menu was composed by him. Although he may not be present on a daily basis, he will regularly join the Hoftrammm during the dinner rides.
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