Het Gouden Kalf
15.87
CRU
Scores
18.04
Score
14
Gault&Millau
4.7
Google
+1 reviews
About
Tucked inside a nineteenth-century neo-Renaissance building on the Scheveningen coast, CRU is where fine-dining ambition meets genuine homeliness. Chef-owner Alan de Vries was named Bistronoom van het Jaar 2025 and earned a 14/20 from Gault&Millau — accolades echoed by the restaurant's inclusion in the Lekker Top 500 2026 and a near-perfect Google rating of 4.7.
De Vries hunts and forages himself, building close relationships with farmers and local suppliers. Seasonality and provenance are at the heart of everything: game holds a proud place on the menu, presented with purity and character in generous portions that cut straight to the essence. Sommelier Estèr Hofenk brings the same level of dedication to the wine pairing.
With doors open only on Thursday and Friday evenings, CRU is deliberately intimate — book well ahead to secure one of the most sought-after tables in Den Haag right now.
Two nights a week, one chef, zero compromise — reserve your table at CRU before it's gone.
Information
AddressBadhuisstraat 230, 2584 HN Den Haag (Scheveningen)
Phone+31 6 2610 5032
Websiterestaurantcru.nl
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Team
Alan de Vries — Chef
Estèr Hofenk — Sommelier
Awards
2025 Bistronoom van het Jaar
14.0/20 Gault&Millau
Frequently asked questions
What kind of cuisine does CRU serve?
CRU offers a seasonal kitchen with a strong emphasis on game, prepared with respect for provenance and in close collaboration with local farmers and suppliers.
When is CRU open?
CRU is open on Thursday and Friday only, from 6:00 PM to 11:00 PM. It is closed Monday through Wednesday and on Saturday and Sunday.
Can I make a reservation at CRU?
Yes, reservations are available. Given the very limited opening days, booking in advance via restaurantcru.nl is strongly recommended.
What awards has CRU received?
CRU has been named Bistronoom van het Jaar 2025, scored 14/20 by Gault&Millau, features in the Lekker Top 500 2026, and holds a Google rating of 4.7 from 119 reviews.
Who is behind CRU?
Chef-owner Alan de Vries runs the kitchen, while sommelier Estèr Hofenk oversees the wine programme.
