Restaurant Floreyn starts new tradition with Dutch Roast
Sunday Roast with a Dutch twist
Starting Sunday 25 March, every last Sunday of the month you can visit restaurant Floreyn for a special Dutch version of the Sunday Roast. Juicy, slowly roasted pork, fresh sausage rolls, hearty pea soup, the tastiest garnishes in combination with a good glass of wine or beer ensure that you end the week with a delicious feeling of satisfaction. The restaurant wants to become the ultimate Sunday afternoon destination for friends and family.
“I got the idea from the pleasant Sunday afternoons I used to have with my family. Walking together, followed by fresh sausage rolls and a cup of soup. With the Dutch Roast, I now offer my audience at Floreyn an expanded version of these Sunday afternoons,” said chef Jasper Holthuis.
Dutch Roast
For the first edition, the pig is on stage. The meat is incorporated into all three courses of the lunch – even the dessert. However, in the composition of the menu, vegans have also been considered with a wide choice of vegetarian dishes.
The restaurant works as much as possible with products from Dutch soil; from roasted potatoes, parsnips, lentils and cauliflower dishes to meat and fish from the grill. Of course accompanied by locally brewed and distilled beverages.
The Dutch Roast is for anyone looking for a nice, lazy Sunday afternoon treat. Floreyn offers an extensive, late lunch – especially fun with a group of friends and family – and afterward you can go home satiated, in your pajamas, and hang out on the couch. The Dutch Roast is from 12.00 to 18.00 and the menu, consisting of three courses, costs €29.50 per person. Each edition Floreyn serves a different menu. Reservations are required and can be made via dutchroast@restaurantfloreyn.nl or 020 670 7357. More information: Dutch Roast – Sunday Roast in a Dutch way.
More about restaurant Floreyn
Since its opening in June 2017, the team at Floreyn has been making a commitment to the rich aromas and flavors of our country. Dutch cuisine takes center stage with our culinary past in a new style. All the beauty of Dutch soil and the North Sea is complemented by locally brewed and distilled beverages. In addition, the team works as much as possible with homemade products, from bread to friandises, and from rolmops to speculaas. In the interior, too, thought has been given to Holland’s pride and joy. This can be seen on the ceiling that reflects the allotment of the Netherlands, the art of old bicycles, the NAP that is indicated throughout the restaurant with a golden line and the bar furniture that refers to the Rietveld chair. More information: www.restaurantfloreyn.nl.
About the team
Where Floreyn opened its doors a year ago, there used to be the Braque restaurant. A familiar place to chef Jasper Holthuis (37) because he managed the kitchen there for over five years. He got to know his companions Thijs Kooman (46) and Stephanie Schutte (45) at their restaurant SenT. Prior to founding SenT, this duo worked at Binnen-Buiten and met their fourth partner there. Marc Boonen (35) has been working at this café for more than 8.5 years, of which 3.5 years as manager.
