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 package costs €99,50 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 email@example.com.
Your Ticket to Taste
At our Abri we have a black olive steam bun with a white bean burger, sauerkraut fennel salad, red cabbage apple mayo, olive sambal and an udon stick. In addition, a home-made sandwich of roasted leek with chive oil and vanilla salt.
The first course is the 'Starter', which translates into a salad of mixed couscous, served with salmon rillettes in a crispy jacket, on a gel of pickles and cauliflower cream.
At the table we serve a tomato tarragon soup. On your plate a ravioli filled with chili pineapple, furikake black glutinous rice sesame ball, snow peas and a pineapple chip. For extra flavor you can shake your own flavor.
As a main course we have silk loin cooked sous-vide, served on a bed of beef stew which is flavored with Hague hops and orange. This comes with rendang -pointed cabbage- gratin, grilled zucchini, sweet potato rounds, chestnut mushroom on a stick, bread circle and stew gravy.
A homemade magnum with a bavarois of celeriac, pear and lime. In addition, we serve a peanut butter blondie, a melon rose on a mirror of burnt lemon meringue and a chocolate butterfly.
We finish the dinner with a coffee moment consisting of a ton sur ton of coffee with a "Van Kleef" liqueur