Closed for the winter - See you in the spring!
Thank you for a wonderful season. We will be hibernating from December onwards! We look forward to seeing you again in our restaurant and wine garden in the spring. In the meantime, are you interested in a regenerative private dinner (15-30 people), rental, or other grand plans for the spring? Feel free to contact us: bar@culsec.nl Anything is possible!
Products
Fruitslagers' tasting room
Cul Sec is the Fruitslagers' tasting room. We produce our own products from local crops and industry residues. We do this in our factory across the street: the Voedselstation. A 0km menu with local, wild picked and home grown ingredients. We love to introduce you to the flavors of our landscape. Pickles from the food forest, tempeh made from North Holland Krombek beans and salsa made from wild badger chives. The fruitslagers menu is the portfolio of our products: A gin tonic with elderflower and chamomile, non-alcoholic wine made from rhubarb and fermented tomato and lemon soda made from limoncello residual streams. Supplemented by wines and beers from befriended makers. Santé!
Lunch - Eat Your Landscape
Fri - Sun; 12:30 - 2:30 pm. Indoor and outdoor spot. A healthy landscape is the tastiest! A 0 km menu card with local, wild picked and home grown ingredients. We love to introduce you to the flavors of our landscape. Taste the pickles from the food forest, tempeh from North Holland Krombek beans and your landscape topped with our own made drinks from Roze Bunker and Cul Sec non-alcoholic wine. We also have on the menu a nice arrangement of befriended winemakers, local and/or biodynamic. See you in our restaurant inside or, weather permitting, outside in the wine garden.
Dinner - Eat Your Landscape
Do-So 5:30-8:30 p.m.. A healthy landscape is the tastiest! A 0 km menu menu featuring local, wild picked and home grown ingredients. A la carte or a 4, 5 or 6 course menu with matching pairing. We love to introduce you to the flavors of our landscape. Taste the pickles from the food forest, tempeh from North Holland Krombek beans and your landscape with our own made drinks from Roze Bunker and Cul Sec non-alcoholic wine. We also have on the menu a nice arrangement of befriended winemakers, local and/or biodynamic. See you in our restaurant inside or, weather permitting, outside in the wine garden.
Workers' lunch
woe&do (12:30 -13:30) What the pot calls, local and logical Join us for the workers' lunch at Fruitslagers! After all, every hard worker deserves a local and varied lunch, if you ask us! Every Monday, Tuesday, Wednesday and Thursday, slide into Cul Sec resto for a nutritious and local buffet petit. For 15 euros per person you lunch from the buffet and drink coffee, tea and Roze Bunker syrups. Think bread from Kruim with a bean Boonzaak bean spread, a creamy spinach soup with tie oil or a salad with white asparagus and lettuce from Caetshage. Slide into Cul Sec resto or come and enjoy lunch among the plants and herbs on the sunny terrace. Make a reservation and we'll see you at the workers' lunch table!
Cul Sec Resto.Bar.Wine Garden
At Cul.sec you eat the restoration of the landscape. This is the test kitchen of the fruitslagers who develop a menu here with taste that restores nature. The restaurant offers indoor seating for about 30 people, and features a stretch tent with a lightly paved surface of wood chips under which up to 80 people can fit. Among the edible flowers, you can enjoy a customized menu, a team day in greenery or a brainstorming session at the picnic tables. Celebration - meeting - performance - team day 35m2 - 25 to 80 people From €300 Including stretch tent
Site
Even with big plans and events, we are happy to welcome you to the Fruitslagers estate. We think along with you, whether you want to celebrate an anniversary really well, you want to organize an inspiring team day in the green, or want to marry among the wild herbs. The site has its own parking spaces, a toilet building and is within walking distance of Culemborg train station. Wedding - party - dinner club - team day 1500m2, up to 150 people. Price on request
Eat your landscape
At Cul.sec you eat the restoration of the landscape. This is the test kitchen of fruitslagers who develop a menu here with taste that restores nature. Herbs from food forests, tempeh kebab from old Dutch bean varieties and sodas that plant biodiversity. A healthy landscape is tastiest, by foraging and collaborating with our suppliers we can give simple dishes a new lease of life. The team at Cul.sec has years of experience in wild picking, winemaking, cooking, gardening and product development and you can taste it.
Recipes
Nordic Olive
An olive from food forests in the north: yes it can be done!
Leek with kombu hollandaise
The turn to fall brings more winter flavors, but with the fresh herbs still around. The sweetness of puffed leeks is complemented by the savory, full-bodied and fresh kombu hollandaise. This seaweed variety, known from dashi, harvested by Emile himself on the coast in his native Brittany. A salty bite comes from the elderberry capers. Pickled unripe elderberries from his own property.
Perfect pairing with Cul Sec's Balade Mineral, due to its fullness, saltiness and unripe fruit.
Taco Sulfur Swamp
The texture of the sulfur mushroom or bush chicken is so firm and meaty that we pair it with Tortilleria Taiyari's fabulous tortillas (Yes, Dutch corn!) A bite like a taco al pastor. The sulfur mushroom is crisply fried in brown butter with thyme. With it "refried" krombek beans. And a salsa verde of the latest summer herbs, with string bean pulp as green flavor. Can be a bit spicy! Fun fact: the corn and the krombek beans come from the same grower: Family Lamers.
Paired with Etable Fumé: smoky hay, but full-bodied fresh, oxidative and earthy.
Pita gray pea gyros
fried gray pea tempeh on a pita with tie garlic sauce
Pumpkin
Pumpkins, some from our own land. Cooked egg yolk from our own chickens. Fresh Dutch lentils from Waldfarming, made with red Verjus from Wijngaard Dassemus in Chaam and herbs from our own land. A dish that symbolizes the transition from late summer to wetter days.
Pork cheek
The Pork Cheek is an underrated piece of the Extraordinary Pigs. In a Jus of its own stew with lavender from Schevichoven. Fresh Dutch lentils from Waldfarming, topped with bay leaf from food forest Fruit Tasting and wild porcini mushrooms. A dish that symbolizes the transition from late summer to wetter days. Full-bodied but still fresh and aromatic.
Paired with Rouge en Voiture: full-bodied, earthy and fruity
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