Café de Florèz

Dish-led openings at Café de Florèz transport diners to a Parisian sidewalk, where French technique meets Dutch seasonality in Den Haag. The signature steak tartare is hand-chopped to maintain a robust texture, seasoned with a precise balance of capers, shallots, and a sharp Dijon emulsion that provides a bright, acidic lift. Aromas of freshly baked baguettes and rich, dark-roasted Colombian coffee define the morning air. The croque monsieur is a masterclass in lamination and melting points, featuring smoked ham and Gruyère encased in sourdough, topped with a velvety, nutmeg-infused bechamel that is torched until bubbling and charred. For a lighter option, the fresh oysters are served on a bed of crushed ice with a delicate shallot mignonette, emphasizing the briny, mineral qualities of the sea. The kitchen’s philosophy is one of 'joie de vivre,' where every plate is a carefully composed balance of rich fats, sharp acids, and the crunch of artisanal bread.