Iodine
Zilte is synonymous with the taste and smell of the sea. Fish, crustaceans and shellfish therefore form the basis of our menu. This whole is perfectly complemented by terroir products from our trusted suppliers.
This translates into two menu: Pure Zilte on the one hand, and Pure Vegetarian on the other.
Zilte is synonymous with the taste and smell of the sea. Fish, crustaceans and shellfish therefore form the basis of our menu and à la carte. This whole is perfectly complemented by terroir products from our trusted suppliers.
This translates into Excitatory & Pure Zilte on the one hand, and our à la carte on the other. Excitatory Zilte is only served for lunch as a shorter version of our Pure Zilte menu with our Chef’s most preferred products.
We serve à la carte for lunch & dinner with a starter and main course. The main product is the star here. On Friday evenings and holidays, we only serve our Pure Zilte or Pure Vegetarian menu.
Scallop
Jerusalem artichoke – veal – porcini – Buddha’s hand
Monkfish
squid – eggplant – X.O. – caper leaf
Sweetbread
lobster – ratte potato – black curry – bouillabaisse
Racan pigeon
sunflower seed – persimmon – flower sprout – pithivier
Fontainebleau
fig – chartreuse – pistachio – kataifi
€ 210
This menu is only served during lunch.
Excitatory Vegetarian
Porcini mushroom
Jerusalem artichoke – pointed cabbage – juniper berry
Artichoke
leek – goat cheese – ravioli – pistachio
Périgord truffle
silver onion – black garlic – bell pepper – verjuice
Chicory
celeriac – barley – Brussels sprout – barberry
Fontainebleau
fig – chartreuse – pistachio – kataifi
€ 210
This menu is only served during lunch.
Pure Zilte
Lobster
cauliflower – sea buckthorn – buckwheat – bay leaf
Imperial Heritage Caviar
pea – smoked mozzarella – celtuce – eucalyptus
John Dory
sea charcuterie – labneh – white bean – barberry
Salmon “Label Rouge”
asparagus – bear’s garlic – chamomille – Hinohikari
Langoustine
‘Nduja – corn – pork ragout – bell pepper
Suckling veal
panisse – anchovy – spring onion – oxtail
Rhubarb
hibiscus – wild strawberry – binchotan – meringue
Caramelia
mango – passion fruit – honey – pine needle
Five servings – 210 euro
(This menu is only served during lunch.)
Eight servings – 340 euro
Pure Vegetarian
Cauliflower
sea buckthorn – buckwheat – bay leaf – egg yolk
Akita Tonburi
pea – smoked mozzarella – celtuce – eucalypus
Zucchini
labneh – eggplant – beignet – barberry
Asparagus
bear’s garlic – chamomile – Hinohikari – sea fennel
Jerusalem Artichoke
Truffle – cavolo nero – pearl onion – Buddha’s hand
Salsify
apple – morel – coffee – radicchio
Rhubarb
hibiscus – wild strawberry – binchotan – meringue
Caramelia
mango – passion fruit – honey – pine needle
Five servings – 210 euro
(This menu is only served during lunch.)
Eight servings – 340 euro
À la carte
Starter
Imperial Heritage Caviar Oscietra
Roscoff onion – squid – kombu – toro
Lobster
seabuckthorn berry – rutabaha – bell pepper – X.O.
King crab
truffle – wild garlic – pig’s trotter – chawanmushi
Langoustine
sea urchin – fennel – mandarin miso – heart of palm
Main course
Turbot
pil pil – engawa – little gem – North sea crab
Gild-head bream
clam – artichoke – zucchini – brandade
Pigeon
corn – date – silver onion – barley
Sweetbread
lobster – leek – pine nut – fermented pineapple
Dessert
Ananas
amontillado – macadamia – tarte Russe
Bittere chocolade
kers – samba – vanille
Peer
koffie – hazelnoot – millefeuille – berkensiroop
Roos
framboos – lychee – basilicum – crème nantais
We ask that you choose the same formula per table.
For groups of 6 or more, we kindly request your menu choice for lunch in advance.
Stated prices, valid until December 2024, include service and VAT.
Any change within the chosen menu may entail a price increase.
We work with fresh products, so the menu in the restaurant may differ from the above.
Zilte experience
Trends are there to be explored.
We are happy to welcome you in the entrance hall of the MAS where our reception staff will guide you to the 9th floor of the museum where the restaurant is located.
There you will be welcomed in our lounge for an aperitif with a view of the kitchenette where our kitchen team will prepare the first appetizers.
We will then show you to the table to start with the chosen menu. It takes three to four hours from aperitif to coffee to give you the full, unique experience as a guest.
Our sommelier Aaron Moeraert likes to work according to your personal preference. In this way he surprises you with wines by the glass instead of with a pre-prepared formula. Aaron likes to propose a varied selection per glass, in different styles and price ranges, starting from € 14 per glass.
We gladly invite you to our lounge after the meal to enjoy a coffee or digestif. In order to be able to receive you optimally day after day, we would like to round off at 5:00 p.m. and 12:30 a.m., respectively.
