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 €82,50 (€85,- in 2020) and includes:
- Tour of the city for at least 2 hours and 30 minutes
- 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.
The following beverages choices are possible:
- Wine arrangement
- Beer arrangement (The Hague’s specials)
- Non-alcoholic arrangement (Happy 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 info@hoftrammm.nl.
-640-426.JPG)
Your Ticket to Taste
(from September 18th until 30th of December 2019)
Welcome
Vanilla custart-bread with olive oil, served with a savoury pastry filled with a salad.
Starter
A salad of salmon with rye bread, served with haricots verts, green asparagus and romanesco.
Entrée
Mushrooms served in 3 different ways: A mushroom flan, mushroom burger and a mushroom broth. If you like, you can make your own croutons with the 'taste-hammer'.
Maincourse
Stewed duck, served with sweet patato, grilled capsicum, polenta and dates-gravy.
Dessert
This dessert is a medley of fruity tastes; pineapple with chocolate, coco with cherry's and kiwi fruit. We will serve this with a nice chocolate mousse with coffee flavour.
To end dinner, we serve our after dinner treat: coffee with Haagse Bluf.
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 Hoftramm 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.
-640-426.jpg)