Opening soon: everything in thin slices at new restaurant Carpaccio Club
Carpaccio: beef tenderloin cut into wafer-thin slices, invented by a chef in the fifties in Venice, inspired by the colour palette of painter Vittore Carpaccio. Or: everything in thin slices. If you ask the chefs at the brand-new Carpaccio Club restaurant in Breda, it’s the latter. Because they can also beautifully ‘slice’ vegetables, fish and fruit thinly, they say.
The new restaurant gives the classic a fresh new look. You can order carpaccio in all shapes and sizes, served without any fuss on your plate, in a salad or on a sandwich. And if you come for dinner in the evening, the Big Green Egg is fired up for octopus, steaks or fish. They think sharing is a great idea; they serve a hotpot and large platters to share.
Head south
They’re opening next month, on 14 August. A lovely terrace, an extensive menu, delicious cocktails or a glass of bubbly to go with it: the perfect excuse for a culinary weekend in the south. Grote Markt 21 in Breda—it surely won’t be hard to find.
