Restaurant menu 58th
A culinary voyage with surprising flavours and breath-taking views.
À la carte menu
Our dishes are perfect for any time of day; therefore, we serve the same menu for both lunch and dinner.
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Zeeland hamachi € 35
red cabbage | Oscietra caviar | jalapeño | black radish (serves 2)
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Veluwe Wagyu € 29
onion | ajo blanco | Xo
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No foie € 23
crapaudine beet | shiso | lingonberry
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Langoustine € 36
bisque | Dutch ginger
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Celeriac € 22
winter truffle | marigold egg | hollandaise | hazelnut
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Veal sweetbread € 35
Hispi cabbage | coffee | Amontillado jus | almond
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Farm-raised duck € 31
parsley root | cassia | sauerkraut | Rembrandt apple
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Wagyu from Putten € 49
Oosterschelde seaweed | maitake | Dutch wasabi
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Halibut € 34
cauliflower | cuttlefish | Pernod
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Sea bass € 45
cockles | vichyssoise | black chanterelle | smoked beurre blanc | Baerri caviar
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Cappelletti € 31
butternut squash | Uut Hooi hay-fed cheese | orange | sunflower seed
Dessert
Enjoy a refined dessert and perfect closing note to your culinary experience.
Celest seasonal menu
Celest menu
Join us on a journey to Hans Pfaal’s world and enjoy a night of culinary delights as you tower above the city.
Discover our surprising menu, carefully curated by our chefs.
Celest Lunch
At Celest, we believe in the power of simplicity, as is reflected in our compact menu. We are inspired by Dutch, locally sourced ingredients, combined with international flavours. We work with Dutch fishers, farmers and growers to make the most of our ingredients through constant innovation and experimentation. This all culminates in a seasonal, future-oriented menu.
Ingredients
We take great care in sourcing our ingredients. Our farmers, foragers, fishers and butchers advise us on the best ingredients to incorporate into our next menu, so that we can serve you a seasonal menu crafted with high-quality local ingredients.
