Calla's

The kitchen works from a classical French foundation, with set menus of four to seven courses and a limited à la carte during the week. North Sea fish and shellfish take a central role, alongside breed-specific meats such as Hereford beef and Anjou pigeon. Vegetarian and vegan options are available; from May to September, a dedicated vegetarian course built from the garden harvest features on the tasting menus.

Cooking centres on whole, daily-harvested ingredients from the restaurant's own biodynamic garden, prepared with minimal intervention to let natural flavour lead. Light sauces, fermentation, and smoking preserve ingredient character rather than masking it.

The scratch-cooking approach, rooted in biodynamic produce harvested each morning from Laantje Voorham, keeps dishes close to their whole-ingredient origins. Menus change with the seasons, guided by the garden's cultivation plan.