The Millers restaurant is situated in the center of the city in the nightlife district. It is an area with many terraces and bars. Actually, at 11pm, this restaurant stops serving meals and only serves drinks. There is a "lounge" with a dance floor to the bottom of the main hall. The food is quite varied and very well prepared. The service is great and the decor is modern and stylish. There is no doubt about it, this is a great place for dinner and a few drinks after, without having to venture to a privileged area of The Hague.
Overlooking the marina in The Hague/Scheveningen the Seafood Restaurant is located and quality prime steaks. Great attention,a medium-high price range. Desserts to stop your diet for a day. Highly recommended, it has a terrace overlooking the harbor and watching sunset there is an extra that is priceless.
We stumbled upon this place one rainy day walking through The Hague. It is situated in Chinatown and its owner is an ardent admirer of Princess Diana of Wales ... and the royal family in general. You can not miss the decor of this little "tea room" where you can eat all kinds of toast, scrambled eggs, salads ... and the best thing of all... the wonderful homemade pies. There are at least a dozen oil paintings of the Portrait of Lady Di, accompanied by English flags, British souvenirs, hearts of Jesus and candles. Good food at an unbeatable price (12 euros per person).
The restaurant is in the pulse of The Hague, on a street close to the center. It is a lovely place that specializes in homemade lunches, all natural. Sandwiches, pies, salads. It also has a small terrace in front of the complex that does everything to make it a delight to eat there on sunny days. A good place to eat or recharge your batteries.
Chef Robert Kranenborg offers his culinary creations: Original and Dutch inspiredve rsion of sushi, which has two pieces of herring loin - maatjesharing - raw on two rectangular bases of rice slightly impregnated with mustard sauce. Also, marcon ox, creamed eggs with parmesan cheese and tomato syrup and, for the other, a cold velouté and potato mousseline.