The Hague The Hague Travel Guide: Best Hotels, Restaurants & Experiences

A landmark of Dutch seaside grandeur, the Kurhaus commands Scheveningen's beachfront with 265 rooms wrapped in Belle Époque elegance. The restaurant terrace offers unobstructed North Sea views, while an indoor pool and spa with sauna provide refuge from coastal winds. Pet-friendly policies and EV charging stations accommodate modern travelers without compromising the building's historic character.

A tiny flower shop marks the entrance to this 57-room boutique in the Haagsche Bluf district, where whimsy governs the design philosophy. Vintage model cars, rubber ducks, cassette tapes, and marbles populate different corners, while rooms feature marble bathrooms, gold accents, and portraits assembled from unexpected objects. The mood is deliberately playful—collectors and design enthusiasts will feel most at home here.

A handsome 19th-century villa in Voorburg provides the stage for chef Marko Karelse's refined modern cuisine, rooted in classical technique yet animated by creative instinct. The kitchen handles seafood with particular finesse—lobster paired with razor clams and a miso-laced bisque demonstrates the caliber—while spring brings coveted asparagus preparations. Morels arrive with bright acidity and deep mushroom jus, each plate precisely orchestrated.

Chef Erik Tas carries forward a storied culinary legacy at this one-Michelin-starred table near The Hague, where turbot, veal sweetbreads, and wagyu receive reverent treatment through expertly crafted sauces—a chanterelle cream here, a deeply flavoured veal jus there. His philosophy of restraint lets premium ingredients command attention, while desserts like strawberry soufflé with vanilla ice cream demonstrate precise technical finesse.

Chef Niven Kunz built his reputation on a radical premise: vegetables and fruits comprise at least 80% of every dish at this one-starred table near The Hague. His signature plant-based steak tartare—carrots transformed through a multi-day process—demonstrates technical brilliance paired with deep, complex flavors. A Michelin Green Star recognizes his commitment to Westland's local producers, whom he visits personally. Destination dining for the vegetable-forward epicure.

Sleek Scandinavian minimalism defines Bøg, where the New Nordic philosophy extends from the understated dining room to each precisely composed plate. Guests choose between vegetarian or fish-and-meat tasting menus, both showcasing locally sourced ingredients with restrained artistry. A signature preparation of barbecued pork arrives with al dente vegetables, cassis tartness, and a chilli-laced jus—fusion cooking that balances subtlety against bold, exuberant flavours.

Chef Takis Panagakis brings Greek culinary heritage into a contemporary framework at Elea, where smoked yoghurt, caper leaf, and fava beans anchor inventive dishes rooted in tradition. The grand Noordeinde dining room embraces Mediterranean warmth through natural materials and generous proportions. Vegetarians find equal sophistication here—the celeriac Wellington demonstrates particular finesse—while sommelier Bibi guides diners through thoughtfully matched wines.