Our spaghetti with shrimps in a lovely creamy saffron sauce containing fruity tomatoes and leek.

Succulent fillet of Alaska Pollock with a crispy herb topping and our home-made potato gratin.

Crispy breadcrumb-coated fillet of Alaska Pollock with a fine tomato filling, accompanied by our home-made potato and broccoli gratin.

Penne pasta with tuna fish, grilled vegetables and a creamy sauce, garnished with tasty Gouda cheese.

Plaice in a golden brown breadcrumb coating with our tasty herb sauce, suitably accompanied by parsley potatoes.

Crispy fish fingers with a vegetable mix of broccoli, cauliflower and baby carrots, accompanied by our sauce à la Hollandaise and classic boiled potatoes.

Pieces of wild salmon fillet in our creamy spinach sauce seasoned with white wine, accompanied by fine ribbon pasta.

Cod fillet in a crisp breadcrumb coating (made up of pieces of fish) with our own potato and vegetable gratin.

Fillets of wild salmon with a baked topping of diced mozzarella, served with our varied mix of vegetables.

Wild salmon in our creamy sauce with green pepper, carrots and leek, rounded off with white wine, Gouda cheese au gratin, accompanied by long-grain rice with wild rice.

Classic fish and chips consisting of pieces of boneless Alaska Pollock in a crisp breadcrumb coating, with our spicy herb-seasoned tartar sauce and chunky French fries.

Asian-style curry with pieces of filleted salmon, diced zucchini, peach and apple, mungo bean sprouts and spring onions, seasoned with spicy curry sauce, accompanied by aromatic basmati rice.

The original from Italy: crispy thin base topped with a tomato sauce, mozzarella, onions and tuna, refined with oregano.

Fillet of Alaska Pollock with baked Gouda cheese topping, accompanied by our own creamy vegetable sauce and dill potatoes.

Cod fillet in a crispy breadcrumb with mushrooms and pieces of asparagus in a mild cheese sauce, accompanied by potato gratin.

Glazed fillet of wild salmon in our creamy sauce seasoned with white wine, with which we serve crunchy carrots with broccoli florets and long-grain rice with wild rice.