Owned by the chef of the same name, Savelberg has grown into a superb restaurant and leisure complex. His creative kitchens and unbelievable wine list may indeed be the envy of competitors throughout Holland. Located on a small canal in Voorburg, and surrounded by acres of greenery, this beautiful 17 th century manor house has 14 rooms and suites with views of the park. Given our choice, we again opt for the Chef s Table where Maestro Savelberg prepares langoustines in delicate puff pastry topped with a remoulade consisting of corn and sweet breads and essence of Guinea hen. There s lobster salad complete with artichokes, fois gras and black truffles sauce, and Savelberg slices a delicate one-inch strip of turbot, briefly grilled and braced by white asparagus and truffles in a special butter sauce.
Desserts arrive as a trio, with dramatic pauses.
There are kaleidoscopic variations, including orange rind covered chocolate, infectious chocolate truffles, and sugar-covered flaky puffed pastry with vanilla ice cream. Holland s long association with Indonesia has resulted in a Dutch treat in the Hague in the form of a restaurant called Djawa located on tiny Mallemolen Street. Indonesian cuisine means an early start in the kitchen as dishes are marinated throughout the day and then served spiced to the individual taste. Dining with Djawa s owner, we follow his lead and sample an appetizer of fried light rice flour, filled with prawns and minced chicken. The sauce is a tomato ginger concoction that calls for one encore after another.