Eating
The back room off the hall seats sixteen. It is where breakfast happens and, from Wednesday to Saturday, where dinner does.
Breakfast
Half past seven until ten. Bread from the bakery on the Voorstraat, cheese from the Thursday market, eggs, yoghurt, and a pot of coffee on the table rather than a jug on a hotplate. If you have a train to catch there will be something wrapped at the desk from six.
Dinner
Wednesday to Saturday, one sitting at half past seven, three courses, no choice. The kitchen is two people and a four-burner stove, which is why there is no choice and why there never will be. Eel when the smoker on the Kalkhaven has it. Mussels from September. In February, mostly root vegetables and patience.
Tell the desk at breakfast if you cannot eat something and the same meal arrives without it. The room is not open to people who are not staying, because sixteen places and eight rooms is already tight on a Saturday.
The counter in the hall
Open from four in the afternoon. Beer from the brewery on the Nieuwe Haven, genever that has been in the house longer than most of the staff, and wine by the glass. It closes at half past ten, an hour before the souterrain does, and that is deliberate.
Water
Out of the tap, in a jug, free. Dordrecht water is good and we are not going to sell you a bottle of somebody else's.
