New York Times writes Restaurant Report about Kazerne

“The art enveloping Kazerne’s diners ranges from kinetic sculpture to mesmerizing lighting in exhibits rotating every few months.” according to New York Times after a recent visit in our restaurant.

Mediterranean-influenced menu

The review continues: “With such emphasis on design, I feared that the food would be an afterthought. Not so. The Mediterranean-influenced menu from Roger van de Loo, the chef, changes weekly (atypical in these parts), offering four starters and main dishes. During a recent visit, we began with a crisp cold octopus, eggplant and tomato salad and a hefty portion of beef pastrami with a zesty tomato chutney. Enticed by aromas from a neighboring table, I ordered the eggplant Parmesan, which was flavorful and not too cheesy, while my partner dug into a healthy portion of spicy chopped lamb, accompanied by basil mashed potatoes and crunchy asparagus.”