Museum Café

At the museum café, we prefer to work with local suppliers and use regional produce wherever possible. Our coffee is organic and sourced from certified supply chains, and our lemonades are made using food waste from Dutch food producers. In this way, we are all doing our bit to create a better world.

LEMONADES

Our lemonades are made with syrups from De Roze Bunker. Created by the idealistic Fruitslagers, who combine biodiversity and landscape restoration in the sustainable, circular production of soft drinks. They embrace traditional techniques and minimise waste by creatively utilising food waste, resulting in some truly surprising flavours.

JUICES

For our fruit juices, we choose Schulp. A Dutch producer that has been combining fruit growing with traditional juice-making since 1861. Pure, authentic and without additives.

COFFEE

Our coffee is organic and certified with the Rainforest Alliance label. With our choice of a 100% Arabica and a blend of Arabica and Robusta, we serve, among other things, a smooth, aromatic coffee and a full-bodied, powerful espresso.

BRABANTS STREEKGOED

We source our local produce from this initiative and cooperative of farmers and growers from the province.

For instance, our organic milk comes from the small-scale dairy farm De Dobbelhoeve, where the emphasis is on animal welfare, biodiversity and respect for the ecosystem. The meat for our Buffalo burger comes from D’n Buff Water Buffalo Farm, where the water buffaloes graze in meadows with waterholes and the milk is processed into artisanal dairy products. The sausage rolls are made by the baker in Hilvarenbeek using free-range meat from the local area.

BEERS
 

With an officially recognised Trappist brewery just a stone’s throw away, by choosing La Trappe beers we are not only supporting local production, but also craftsmanship and quality. A portion of the proceeds goes towards social projects and charity.  

WINES
 

Our wine supplier specialises in wines from European vineyards.
The wines are not described in detail on the menu so as not to deprive our visitors of the pleasure of discovering unexpected delights.

Red wine
Lacrima di Morro d’Alba

• Italian cheerfulness in a glass from a grape that, interestingly, means ‘tear’; the Lacrima. A delicate aroma of a field of blooming violets and lilacs, with fresh and juicy fruit notes of elderberry, cherry and raspberry.

White wine
La Ferla Inzolia

• With an exuberant aroma of peach, grapefruit and blossom, this young Sicilian wine is one of the ‘rising stars’ of this Italian island.

Rosé
Sous la Tonnelle Rosé

• A multiple award-winner thanks to its ripe character and the typical southern French raspberry hue, achieved through the generous fruit of blackcurrant, strawberry, cherry and even a hint of tropical fruit.

Orange wine
Qvevris Rkatsiteli

• A delightful introduction to what the English call ‘wine for the acquired taste’ from Georgia. An orange wine that smells of dried flowers, banana and nuts, tastes of apricot, dried sage and citrus, and feels soft and creamy on the palate.

The café is open to all museum visitors and operates on a first-come, first-served basis between 11.00 and 16.45 (on Thursdays until 19.45). Reservations are not accepted. The kitchen is open from 11.00 to 15.30 (on Thursdays until 19.00).