Thanks to the success of the previous editions, there will be three more Room Service weekends in April! 
Van der Valk hotel Mechelen is once again joining forces with top chef Axel Colonna-Cesari of the Centpourcent restaurant:

• Friday 16 & Saturday 17 April
• Friday 23 & Saturday 24 April
• Friday 30 April & Saturday 1 May

Enjoy delicious dishes all evening long, while you relax in one of our luxurious rooms. Get up after a successful evening with a tasty breakfast from our extensive breakfast buffet.  

MENU 16 & 17 April

Appetizers

• Lotte - squid - Indian curry mayonnaise
• Ghent cup - pickle vegetables - green herbs
• Penotti goose liver - ginger
• Ice lollipop Malines asparagus - white chocolate

Menu

• Yellowtail kingfish - sashimi - wagyu beef - razor clam - pomegranate
• Norway lobster - peas - leek broth - citrus - iris herb
• Cod - hummus of grilled asparagus - edamame - Za'atar oil
• Crispy fried lamb - basil - wild garlic - courgette - mousseline of potato
• 100% Sweet chocolate - praline - hazelnut

MENU 23 & 24 April

Appetizers                     

• Lotte - squid - Indian curry mayonnaise
• Tête pressée - vegetable pickles - green herbs
• Penotti goose liver - ginger
• Ice lollipop Malines - white chocolate

Menu

• Norway lobster - carpaccio - Oscietra caviar - chervil
• Redfish - piperade of southern vegetables - cabernet sauvignon - basil
• King crab legs (speciality of chef Axel Colonna-Cesari) - grilled with thyme - garlic sauce
• Veal tenderloin - fennel - green asparagus - wild garlic - olive tapenade
• Rhubarb & roses - almond - Skyr