Restaurant Kruydt in Delft is known for its refined, culinary dishes that balance innovation with sophisticated technique. During the COVID lockdown, when the dining room was closed, they created something special: a menu box for home assembly. My friend and I ordered one on a whim, curious whether we could recreate Kruydt’s chef-caliber experience in our own kitchen.
My friend and I decided to take on Kruydt’s 3- to 4-course at-home menu box—assembling each dish ourselves following their clear instructions and video guides. What made this experiment exciting was the promise that, with a little effort and Kruydt’s guidance, we could produce restaurant-quality plating and flavor in our own dining room. The question was: would it actually work?
Unboxing Kruydt: A lockdown culinary adventure
Restaurant Kruydt is located at Paardenmarkt 1 in Delft. During the COVID lockdown, they offered a culinary 3-course menu box for home preparation at €39.95 per person. An optional 4th course (entremets) was available for €10 per person. The menu boxes arrived pre-portioned with clear instructions and a helpful video guide, making it possible for home cooks to plate and present dishes that looked and tasted as though they’d come from the restaurant kitchen itself. Each menu was seasonal, so there was always something new to discover.
Our 4-course assembly (with optional entremets)
Course One: A stunning opening assembly
We opened the first box to find everything we needed for a starter: corvina tartare with ponzu mayonnaise, radish, apple, pickled ginger, cucumber, carrot vinaigrette, and yellow curry. The instructions were refreshingly simple—a numbered tray system and a short video showed us exactly how to arrange each element on the plate. What emerged was a vibrant, eye-catching dish that looked like it had come straight from Kruydt’s kitchen. The artful composition alone gave us confidence that this experiment was going to work.
The first bite was magic. The creamy tartare melted on our tongues while the pickled ginger and cucumber brought a slightly tart, fresh crunch. The yuzu pearls were the real surprise—crunchy on the outside, liquid inside, with a subtle lemon-like brightness that’s lighter and less sharp than you’d expect. Together, these elements created an explosion of complementary textures and tastes. Our DIY starter had set the tone perfectly, hinting at the refinement and creativity to come.
Course Two: The umami-rich entremets we couldn’t skip
The optional entremets—Peking quail with 5-spice herbs, crispy leg, corn, marinated beech mushroom, spring onion, and hoisin—arrived in its own labeled box. Following Kruydt’s simple assembly guide, we prepared and plated it carefully. This is where the menu’s savory sophistication really shone. The meat of the quail was impossibly juicy with a distinctive, delicate flavor. The corn and beech mushroom provided textural contrast while the hoisin sauce wove everything together in perfect harmony.
This course was loaded with umami—that Japanese concept of “delicious taste,” which really means the ultimate savory sensation. It was the kind of course designed to build anticipation for what comes next, to awaken the palate and prepare you for the main event.
Course Three: The showstopping main event
The main course arrived as Black Angus tenderloin with green asparagus, pea carbonara, potato savarin, romanesco, cream of cauliflower, and vadouvan gravy with smoked shallot. Here’s where Kruydt’s thoughtfulness really became apparent: the meat had already been gently pre-cooked, so all we had to do was warm it through and compose the plate. In just a few minutes, we’d assembled an impressive, fully balanced dish. The rich, full flavor of the tender Black Angus was complemented by the earthy creaminess of the peas, cauliflower, and romanesco, while the neutral potato savarin anchored the whole composition. This is the kind of dish that reminds you why great chefs matter—every element is thoughtfully chosen and impeccably executed.
After savoring those rich, savory flavors, we were absolutely eager to see how the meal would conclude.
Course Four: The stunning dessert finale
The final course was a beautiful strawberry Romanoff: strawberry cremeux, yogurt curd, blueberry meringue, vanilla and pink pepper ice cream, and basil sabayon. It was every bit as eye-catching and refined as the courses before it—plating instructions provided clear guidance on where each component belonged on the plate.
The strawberry cremeux, shaped like a donut, was silky and creamy with the fresh tartness of strawberry coulis and sweet strawberry pieces at its heart. These bright berry flavors paired beautifully with the soft, slightly spicy vanilla and pink pepper ice cream. The fresh basil sabayon added an unexpected herbal note that tied everything together. It was a dessert that tasted as good as it looked—the perfect conclusion to an unforgettable meal we’d made ourselves.
A lockdown discovery that became a memory
What made this experience special wasn’t just that the food tasted exceptional—though it absolutely did. It was the whole thing: the careful plating, the distinct and memorable flavor combinations, the evident care taken with every ingredient. Because Kruydt had done the hard work in the kitchen, we were free to focus on presentation and enjoyment. Sitting down at our own table and working through a 3- or 4-course tasting menu created a natural rhythm for the evening—we took time to enjoy each course, to talk and linger, to fully savor what was in front of us. It was the kind of culinary experience that stays with you long after the last bite.
Kruydt’s at-home menu box was a creative pandemic-era solution that let us experience fine dining without leaving home. It’s no longer available now that the restaurant has reopened for full dining service—but that’s not a loss, it’s actually wonderful news. If you got excited reading about these dishes and want to experience Kruydt’s cuisine firsthand, the place to go is Restaurant Kruydt itself, located at Paardenmarkt 1 in Delft. Their refined, inventive tasting menu deserves to be experienced in the restaurant’s dedicated space, with the full attention and artistry of their kitchen team. Visit them, get your reservation in, and discover for yourself why Kruydt has earned its reputation for culinary excellence.
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