Calla’s, The Hague, 7/5/18

building
building

Calla’s was in The Hague, just a short train ride from Amsterdam.  It has been in business for 20 years and has a one star Michelin rating.  The red brick exterior did not prepare me for a very modern interior.  The white interior and linens were highlighted by a number of different red blooms and all of the nine dining tables, except for the chef’s table, were located upstairs.  Downstairs were the kitchen, waiting area and bathrooms.  Windows to the exterior let in natural light in the daytime and the windows within allowed you to catch glimpses of the action and plates coming out of the kitchen.   Some modern music played in the background but the tables were well spaced enough that noise was not an issue.  The menu included an a la carte section, 2 tasting menus and a lunch special.  The special’s options sounded best to us and so we chose it.  

interior
interior
interior
interior
interior
interior
interior
interior
interior
interior
waiting area
waiting area
Frankie warmed by the candle
Frankie warmed by the candle
more red flowers
red flowers
menu cover
menu cover
Allure menu
Allure menu
Prestige menu
Prestige menu
A la carte menu
A la carte menu
dessert menu
dessert menu

 

While we waited they brought out a snack of cheese in different forms.  Cheese gougeres were crisp with a nice soft center and topped with a bit of salt.  Ultra thin crisps were cheese-flavored with a bit of sweet.  The round ones were a cheese shortbread that was buttery and delicious.   All were excellent.

cheese
cheese snacks
Frankie liked all the red flowers
Frankie liked all the red flowers

 

Next were a crispy chicken and corn cake.  Again both were really tasty bites.

snacks
crispy chicken and corn cake
closer
crispy chicken
another
another
closer
corn cake
wine
wine
Frankie played with the cork
Frankie played with the cork

 

The last amuse bouche was a gazpacho of red beet root with horseradish and mackerel.  It was thick and smooth with a hint of sweet.

soup
gazpacho of red beet root with horseradish and mackerel
clser
closer

 

Bread was a small round loaf served warm with a tasty butter topped with salt.  It was a dense, soft bread and very good.

bread and butter
bread and butter
butter closer
butter closer
bread closer
bread closer
inside
inside
Frankie liked the size of the salt bowl
Frankie liked the size of the salt bowl
chef at work
chef at work

 

The first course was Oosterschelde lobster with white asparagus, oxalis puree and lots of spring flavors.  It was lightly dressed and the white asparagus had no bitter taste at all.  It was a good combination of flavors making a nice, light plate.

lobster
Oosterschelde lobster with white asparagus
from the side
from the side
detail
detail
Frankie checked out the decorations
Frankie checked out the decorations

 

Chairs
chairs

 

Line-caught sea bass was plated with langoustine, morels and artichoke puree.  The fish was cooked perfectly and remained nicely moist.  The vegetables were all cooked to an easy crunch and the buttery sauce accented all the ingredients.  It was a good plate.

fish
Line-caught sea bass was plated with langoustine, morels and artichoke puree
from the side
from the side
from the top
from the top
other side
other side
cheese cart
cheese cart
wine chiller
wine chiller
Frankie found another candle
Frankie found another candle

 

For dessert it was peach and raspberry with marscapone.  The fresh raspberries and peaches were mildly sweet and a good combination with mascarpone ice cream.  There were some crispy bits on the plate that added texture but I don’t know what they were.   It was good.

dessert
dessert
closer
closer
another side
another side
inside
inside
Frankie always likes hand towels
Frankie always likes hand towels

 

kitchen
kitchen
large table upstairs
large table ready for guests

 

A final treat was a little lemon curd pie.  It was divine.  A perfect end for a modern, light lunch.

last treats
last treats, lemon curd pie
Frankie wanted to find all the red blooms
Frankie wanted to find all the red blooms

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