Our newest writer, Kulani Millaniya, takes us through the wonders of the Ivory Gastrobar, on Malistraat 10 in The Hague.
Ivory is the most recent expat friendly gastrobar to open in The Hague. Situated in the quiet yet trendy Maliestraat, just off Denneweg, the gastrobar has already earned top reviews from various newspapers and television shows. Being a foodie and a sucker for a good drop of wine, I decided to have a quick chat with the owner and Chef, Henk Hetzel.
Upon entering the low lit restaurant, I was greeted by a friendly barman, who offered me a drink and ushered me upstairs so I could meet the man himself. My first impression of the place was that it was a hip, yet relaxed environment. I found Henk busily preparing for the evening as he let me know that he had just gotten back from hosting a cooking workshop for Top Chef that morning. Having worked for the Dusit Thani Group in Thailand for over a year, he describes his experiences in the Asian region an eye opener in terms of service, as he believes that it is much better than in Europe. His enthusiasm and love for good food and wine is infectious.
Henk Hetzel (C) at a television presentation of Ivory with Harry Mens (L) and Bram Moszkowicz (R)
So what is the concept of Ivory and what inspired you to open this restaurant?
“I have travelled to London, Portugal and Spain and have always appreciated the gastrobars there. The Hague has been missing a place where you can eat and drink in an easy going environment but with the quality of a posh restaurant at a late hour. Ivory is a place where you can enjoy a good glass of wine, whisky or a special variety of gin and tonic. We provide great food and new and exciting dishes that won’t burn a hole in your wallet. It is a classic atmosphere where you could feel right at home. It is also very much suited for Internationals due to its opening hours and food. We also host organised lunches, functions and provide catering services”.
How would you describe the menu?
“It’s simple, high quality and tasty food. I get most of my produce from local suppliers, like Holland Vis and EW Van Den Broek. I also get my vegetables and Cheese from Rungis in Paris”.
So what are your recommendations on the menu?
“Piepkuiken (pictured, right) – which is crispy chicken, and it is served with crème of celery and miso.
Coquille –which is scallops served with lardo
Steak Tartare served with piccalilly”
Author: Kulani Millaniya