Calla's — French / Biodynamic, The Hague
Calla’s has been performing at Michelin star level in The Hague for years, and the restaurant’s recent transition to full ownership by Ronald van Roon and Bianca Fellinger in July 2025 has reinforced rather than changed its culinary direction. The kitchen is rooted in the classical French tradition — light, pure, technically precise — with the distinctive advantage of biodynamic ingredients sourced partly from the restaurant’s own garden in nearby Wassenaar.
The garden at Wassenaar produces the vegetables, herbs, and edible flowers that define Calla’s seasonal menus: the produce arrives with the specificity of ingredients grown for a specific kitchen rather than a generic market, and the cooking honours this with preparations that allow the garden’s character to lead. The classical French technique is in the service of the ingredient rather than competing with it.
The wine list is a serious engagement with French and European producers whose biodynamic and organic credentials match the kitchen’s philosophy. Burgundy and the Loire are particularly well represented; the Dutch natural wine producers who have been developing quality in the Netherlands’ emerging wine regions appear alongside the classical appellations.
Calla’s is the restaurant that The Hague’s diplomatic and legal community has made its own — the city’s most refined table in the tradition of the European fine dining rooms that the International Court of Justice crowd has been eating at in Paris and Brussels for decades.
Best Occasion: Proposal
The biodynamic garden kitchen, the classical French elegance, and the genuine warmth of a restaurant that has been refined through years of Michelin recognition combine to produce the ideal conditions for a proposal in The Hague. The team manages special occasions with the discretion of a long-established fine dining room.
Best Occasion: Impress Clients
The Hague’s most accomplished Michelin star, with biodynamic garden produce and classical French precision, communicates taste and knowledge to clients who understand European fine dining. The diplomatic city setting provides additional context: this is where serious European business has been conducted at table for generations.