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 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 firstname.lastname@example.org.
Your Ticket to Taste
(from 8 January until 10 March 2019)
Parma ham, combined with a melon salad.
The starter consists of a mushroom and goat cheese terrine, with a sauerkraut cream and home smoked salmon.
The foundation of this entrée is loin with tomato, served with a broth of truffle. You can spice the broth with the 'taste-fishing-rod'.
In the main course, a “stofidos” of turkey meat with beetroot, cooking pears and a sauce of coco and rosemary will appear on your plate.
Dessert is a composition of a tonka bean panna cotta, fruit coulis and a white chocolate crisp with black olive crumble. We also serve Hoftrammm’s “Dose of taste”.
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.