Café Cress

The kitchen works from a short à la carte card that changes every two weeks: three starters, three mains, a couple of desserts and a cheese board. French preparations sit next to Asian-leaning dishes such as housemade kimchi or sardines with sorrel, and a vegetable-led plate appears on each rotation alongside the meat and fish options.

Alongside the card, the Cress Menu is a single fixed three-course menu at €34, built around what the season and the kitchen's suppliers bring at the time. Working to one fixed menu lets the kitchen buy more precisely and reduce food waste, keeping its usual quality at a more accessible price.

Much of what the kitchen serves is prepared in-house, from vinegars, kimchi and sauces to pastries, ice cream, charcuterie and sausages, rather than bought in, with mushroom croquettes and fermented elements appearing regularly across the rotation. Lunch revolves around sourdough sandwiches from city bakery Van As, with the cheese board from Fromagerie Kef running through both services.