Restaurant Galanthus has established itself on Prinsestraat with a relaxed approach to fine dining. The venue is run by a young core team made up of chefs Titus Jansen and Kevin Han alongside host Simone Beerkens, supported by intern Yassine Hallouzi.
The dining room features wooden furniture in an interior described as a mix of Stockholm and The Hague.
The service combines informal hospitality with knowledgeable wine advice, including selections such as Domaine Marcel Deiss made using the traditional complantation method, where multiple grape varieties grow together and ferment in a single batch.
Playful techniques and multi-course menus
The kitchen focuses on technical skill and playful presentations. Early bites include a Dutch cherry paired with salted lemon and liquorice leaf on an edible stem, referencing traditional autodrop sweets, as well as bites featuring broccoli with tarragon and radish with Dutch wasabi.
Main courses include quail cooked sous-vide and smoked over juniper branches, served alongside barbecue-roasted bone jus and spring onion hollandaise. Other courses include a chawanmushi egg custard made with langoustine dashi, spiced peach, and kohlrabi.
Menu options and opening hours
The restaurant offers fixed five-course and seven-course menus priced at €95 and €119. Wine pairings are available starting at €55 per person, with non-alcoholic and Bob arrangements priced from €35.
Galanthus is located at Prinsestraat 36. It opens Tuesday through Saturday from 18:00 to midnight, and is closed on Sundays and Mondays.
