Grand Hotel Karel V
Geertebolwerk 1
3511 XA Utrecht
T +31 (0)30 233 75 55
E info@karelv.nl
Mirck Klerk, Brasserie and Bar Manager
The Brasserie is synonymous for affordable and tasty food at an exuberant level. The price-quality ratio is good and emphasises the approachability. The level of service is high, we pay attention to our guests, give them advice on wine and the atmosphere is excellent. We have a lot of returning guests from a wide diversity of backgrounds… Read more »
“I have a personal love of quality food and drink”
“The open monastery kitchen and brasserie room are certainly unique. The staff refers to the Brasserie as the living room of Karel V. The location of the Brasserie on the street side was a conscious choice, as this makes it all the more inviting. The same applies to the interior: pleasant, intimate and convenient. The menu is a typical Brasserie menu, although a slight twist to the menu is fine as it adds an element of excitement. The Brasserie uses tin tableware with a linen napkin, in other words: a host with a keen eye for a pleasant and high-quality ambiance.”
“The seasonal vegetables come from The Vegetable Garden, the pate and meat from the Lindenhoff, which is a farm in Baambrugge. The pastry comes from Bond & Smolders. All suppliers of top quality products. We also prepare many ingredients ourselves. We have a dedicated area for herbs in the garden. We have an oven for smoking salmon slightly further down the garden. We brine the pastrami ourselves. And our afternoon tea with homemade sweet and salty snacks on Saturdays and Sundays is also a real hit.”
“The terrace is so beautiful and spacious. Spending time there is a joy, as is the quality food! And all that in the heart of the city. Lunch and drinks are served on the terraces around the square. Lunch and dinner are served in the garden. According to Special Bite, our terrace ranks in the top 15 best terraces in the Netherlands. The fact that you can enjoy a great meal outdoors, within the walls of the city garden, right in the heart of the Museum District is unique. There is an abundance of fruit trees all around: pear, cherry, apple, they’re all there. And the cellars of Karel, the Caves Caroli, they are of course special too: Mediaeval, attractive vaults. Restaurant and bar guests can enjoy an aperitif in the first two vaults. Cave III is also available for private parties.”
“My added value is that I truly love quality food and drink. And cooking! At home I’m the dedicated cook. Wine is another hobby of mine, as is going out for a meal. I often go out for lunch with my family. Our guests are aware of my passion for food. Moreover, I like to keep up to date with current culinary trends in the city. Well, for the rest, I’m always exploring new opportunities.”
“There are 34 chefs, 7 of them work in the Brasserie. We have 26 service staff, both part-time and full-time. I personally cast people for the Brasserie and check whether their profile fits within the team. I refer to this as the KWW principle: Know Why you Work. It is a good profession. The venue is pleasant. And you’re paid at the same time! Enthusiasm is a must. We hire students, who receive internal training and guidance that is what makes all the difference. People are appreciated here. We have a close-knit bond. That closeness is also projected towards the guests.”
