feb 14, 2017: eat’inspiration so happy together … ?

our most happiest moments together are always in the uk. 

so this year’s valentine’s day we were inspired by various types of happy moments.

you can nibble on some burning love, but also experiencing the taste and texture of love on the rocks as well. furthermore, the art of giving and appreciating the beauty of ageing are on the menu as well.

we are looking forward to welcoming you for some happiness.

the practical details

  • menu + price tag eat’inspiration so happy together … ?
    • click on the following link for menu so happy together …? in pdf-format)
    •  € 45,00 per person.
    • 5 courses with 1 or more interactive moments, a sneak peek (flatbread with a topping), excl. drinks
  • cocktails/aperitif.
    • alcoholic: on a cloud
    • non-alcoholic: marriage
  • period + opening hours.
    • one day only: february 14th, 2017: 7 p.m. – 11 p.m.
    • outside opening hours
      • only open for groups of at least 15 persons
  • reservations only. to avoid food waste + disappointments (very limited seats).
    • send us a reservation request (name, number of persons, arrival time, any dietary wishes)
    • the first dinner reservations we take at 7 p.m. and the last reservations at 8.45 p.m.
  • payment.
    • we accept credit cards (visa, master), dutch bank card, and cash.
  • more info.
    • if you need additional information you can contact us by phone: +31 (0) 6 54 64 65 76

food problems/dietary wishes

  • we invite you to share any allergies, dietary restrictions or wishes at least 1 days in advance. so it is possible for us to tailor our menu.

choice of ingredients

  • besides taste and inspirational concept at least 2 of the following criteria also provide for our choice of ingredients, products, and suppliers: animal welfare, small-scale or organic farming, fair trade, direct trade, season, distance, and personal health.

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Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef