“There are many people who know the hotel,” says general manager Roel Dusseldorp. “But few people are aware of
the fact that we have two restaurants as well.” The ground floor, which used to be the Holland America Line administration ffice now houses the main restaurant. The à la carte menu changes twice a year and ranges from classic Dutch food such as herring and mussels to various seasonal salads and sandwiches. Something for everyone, or as Dusseldorp puts it: “Croquettes to fruits de mer, and tracksuit to tailor-made suit.”