Tramrestaurant Hoftrammm runs at scheduled times, in-between the regular HTM timetable. During this ride, an excellent culinary 5-course dinner, arranged by Pierre Wind, is prepared and served in the tram!
The price for the fixed package deal is €79,50 and includes:
- Tour of the city for at least 2 1/4 hours
- A festive aperitif with Hoftrammm bread
- An excellent 5-course dinner, by Pierre Wind, cooked&serves by the Hoftrammm crew
- Matching (and unlimited) assortment of drinks.
While booking on the website, you can specify your wishes concerning certain diets or the common allergens. In our cooking studio, we work with the fourteen known allergens, such as: gluten containing grains, eggs, crustaceans, molluscs, fish, peanuts, nuts and soy. For more information, please visit the website of the Royal Dutch Hospitality Association (Koninklijke Horecabond Nederland).
For our guests who wish to refrain from meat and/or fish in the menu, or guests who are vegetarian, we would like to offer a suitable alternative. Please email us for more information at email@example.com.
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 join the Hoftrammm on a regularly during the dinner rides.
We are proud of the fact that all of our creations, from raw materials until dish, are made in our own cooking studio. Even the bread and the vegetable powders are our own. We would also like to share with you that sustainability is very important in our cooking process. Other than using local products and reducing waste, we apply Pierre Winds spectacular and energy saving cooking method: cook until boiling point and then turn off the heat completely.
Your Ticket to Taste
(from 20 Aug until 21 Oct 2018)
Once settled at the table, you will be served with a festive welcome drink, as per the drinks arrangement you chose at reservation. At the table is the ‘BitesAbri’, with a ton sur ton of corn.
A Hoftrammm serenade: A welcome bite with a musical nod
The ‘Starter’ is a pie with home smoked salmon, served with Piccalilli cream, a cold pineapple and tomato soup
This dish is served ‘á la nage’. At the table, smoked paprika broth is poured over the entree: A green asparagus pie and Parma ham.
The main course consists of a truffle fowl and beef stew, with a eggplant mousse, sweet potato and orange gravy.
Dessert is a composition of strawberry, baba vodka, chocolate garnish and a smoky marshmallow.
To end dinner, we serve our after dinner treat: Coffee with Haagse bluf.