Sophia Restaurant & Lounge
A taste of the good life
A feeling of coming home and comfort overwhelms you when you walk into Restaurant Sophia. Located in Willemspark, surrounded by old chestnut trees and embassies. Choose a quiet place to relax from the hustle of the city. Suit yourself at Restaurant Sophia for an extensive lunch or dinner. Give in to the temptation of our unbeatable beef burger, enjoy our beautiful signature dishes or sin with the sweet artworks of our chef. On a sunny day, take a seat on our sunny terrace on the Zeestraat. Actually, you can spend the whole day here!
Take a look at our menu:
Day menu (Dutch only)
cosy place | tasty food
Come in and enjoy! We are open for breakfast, lunch, dinner and drinks.
Monday till Thursday 07.00 - 23.00
Friday 07.00 - 00.00
Saturday 08.00 - 00.00
Sunday 08.00 - 23.00
Kitchen will close at 21.00h.
Reserve your spot at our sunny terrace!
There is no better terrace in The Hague than the terrace of Restaurant Sophia. Enjoy the culinary creations from our chef and special signature cocktails in the sun.
Our terrace opening hours are the same as our restaurant.
For reservations please call 070 363 03 63Make a reservation
Love for beautiful ingredients
Fine flavours and lovely plates
Our chef brings his love for fresh ingredients together on the plate. His cooking style is international with different 'moods' for the day. Order his signature dishes, which are just like small pieces of art, beautifully made with local fish or meat and seasonal vegetables and herbs.
The menu also includes: dishes from the Big Green Egg barbecue, classics such as Ceaser salad and Beef rib-eye but with a twist, salad with Iberico Ribfingers, which is too good to be true. Or enjoy an appetizer with a drink or the extensive three-course menu "Pure". The vegetarian eater also has enough choice with the most delicious vegetable dishes, such as a Dry Aged Beet prepared on the barbecue.
Chef Jeroen van Brecht
"The passion of chef Jeroen van Brecht revolves around 'fresh cooking' in which there is no place for 'finicky things', or as he would call it 'what you see is what you get'. Jeroen: "We make everything fresh from scratch: the jus de veau, sauces and creams. That's how we get the deep flavours we're looking for."
"Together with my kitchen team, we find inspiration in the seasons and work with top suppliers to create beautiful taste combinations. Then we put a lot of love into it. In the winter months, for example, we first brine the deer leg after which we smoke it. We also brine the most beautiful piece of Zeeland's belly bacon ourselves after which it goes into the oven for one night. Yes, we have a amazing job!”