Mangerie de Kersentuin

Frommer's Review

All cherry red and gleaming brass, the "Cherry Orchard" has floor-to-ceiling windows looking onto the residential street outside and partly screened interior windows looking into the glimmering kitchen inside. Attention to detail (think Christofle silver-plated flatware) has made this restaurant a mecca for visiting stars. From nouvelle cuisine and a strictly French approach, Mangerie has progressed to its own unique culinary concept, based on French foundation with Mediterranean influences. The menu changes every 2 months, but these samples give some idea of what to expect: lamb filet prepared in goose fat with creamy salsify and coriander-scented vanilla sauce; sea bass sautéed with peppers, garlic, sea salt, and sesame seeds, served on stir-fried bok choy and tofu, with lemongrass butter.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.