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:
- Culinary stay in Hoftrammm and tour of approximately of 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
- 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)
- This package costs €85,- per person (€89,50 from 1-7-2020)
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 March 23th until 21h of June 2020)
Kozakkenrouleau met verse ananaschip en truffelroom
De ‘Starter’ dat bestaat uit zalmtartaar, een ei dat geen ei is en gedroogde Spaanse ham
Aan tafel schenken wij pompoensoep, garnituur en een smaakpil
Het hoofdgerecht is gevogeltestoof met rendangragout
Het dessert is een compositie waarin thee de hoofdrol speelt
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.