Park Café-Restaurant

The menu spans breakfast, lunch and dinner, shifting with the seasons. Spring brings asparagus, wild garlic and samphire alongside year round staples such as beef tartare, flat iron steak and Zeeuwse oysters. Vegetarian options are clearly marked throughout, including a pointed cabbage main with cauliflower cream, miso and hazelnut, and a green pea and mint risotto. A red carrot burger provides a plant based alternative to the classic hamburger. Fish appears as cod with beurre blanc and sea bass with antiboise and black rice.

Vegan items are available and labelled on the menu, though the selection is more limited than the vegetarian range. The kitchen accommodates dietary requests and provides allergen information cards.