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 October the 1st untill December 31th)
Abri
As a welcome, we'll serve an autumn-inspired Abri. A Nettle Pazcho, sweet and spicy roasted muffin, and Patatas Bravas 3.0, accompanied by mushroom bread and autumn-tea-salt with herb oil.
Welcome
As a welcome dish, we'll serve a salmon misu, accompanied by a cheese butterfly.
Starter
As a starter, we serve a roll of thin sirloin steak filled with poultry rilette, carrot, and green beans, accompanied by red, marinated beetroot carpaccio, a salad of truffle rice, pole mushrooms, twisted zucchini, and cola popcorn.
Entree
As an entrée, we serve sweet potato soup with coconut cream. The plate features sautéed spinach, garlic, and baked sweet potato and tomato. Served on a cheese chip topped with a large, crispy choux pastry. Inside, a carved, cheese-spinach lovage flik is placed.
Maincourse
The main course consists of a beef-celeriac-stew with braised onion served in a pan. It also comes with a potato tortilla, pumpkin rose and Brussels sprouts on a skewer.
Dessert
We're serving a dessert inspired by the classic custard roll, but with a completely different twist. A richly filled brioche forms the base, topped with a bavarois of alcohol-free homemade Baileys, apple mousse, and preserved apple. The whole thing is complemented by custard, berry tapioca, and a crispy sesame tuile.
To conclude, we serve Haags Bakkie with Haagse Bluf 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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