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 5-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 €109,50 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 info@hoftrammm.nl.
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Your Ticket to Taste
(from July the 1st untill September 30)
Abri
With this summer menu we have a snack abri inspired by the BBQ; A Watermelon Pacho, a roasted muffin and grilled pineapple. Served with a BBQ bun with smoked sea salt and herb oil.
Welcome
As a starter we serve a roll of marinated entrecote with mesclun lettuce. The dish is served with a herb-garlic sauce and on top a flamkuchen crunch and the (edible) signatures with famous quotes from Executive Chef Pierre Wind and founder Bobby van Galen.
Starter
As a starter we serve a gravad-lax with a sweet potato salad tart, a pea dip and horseradish cream. A garnish of carrots, tapioca of gherkin, cucumber parisienne and pickled onions. A crispy flower finishes the dish.
Entree
A dish inspired by Caprese salad, but in liquid form. A tomato soup fused with banana and tarragon. A ball of burratine on fried spinach. On a bridge of bread with hellish mustard cream, basil flik and polenta crispy. At the table you can season the dish yourself by seasoning it with spicy banana chips.
Maincourse
The main course is a cooked pork cheek with onion and thick gravy. Next to it we serve orange chicory, Spanish minced meat tortilla and haricots verts.
Dessert
For dessert we serve a parade of strawberries: a crispy choux pastry with mousse, meringues, fruit salad, curd in a pastry case and a strawberry-pepper juice in a syringe.
To finish, we serve mini cold brew coffee with a homemade bacon 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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