Sophia Restaurant & Lounge

A taste of the good life

A feeling of coming home and comfort. Choose a quiet place to relax from the hustle of the city. Take a seat in the Lounge Bar by Sophia for a cup of coffee and a delicacy. Or join us 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 works of art of our chef. On a sunny day you can also visit the terrace on the Zeestraat. Actually, you can spend the whole day here!

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Lunch | Dinner

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Love for beautiful ingredients

Fine flavours and lovely plates

Our chef Edward Kreuger 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 and local vegetables and herbs.

The menu also includes dishes from the Big Green Egg barbecue, classics such as the Aberdeen Angus beef burger, delicious croquettes from Holtkamp or the popular toast shrimp with pear chutney, rocket and nuts, as well as appetizers and the extensive three-course menu "Pure".

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a flexible kitchen for all time zones

Great food, lovely people

Carlton Ambassador brings together different time zones, deadlines and ambitions. The kitchen is fully equipped for this. Our kitchen brigade cooks whatever you feel like, whenever you want. Put your teeth in a fresh croissant, enjoy a nice fish dish or get warm from a nice soup. For the light taste, heavy appetite, quick bite or the tasty-long-sitting menu. Be pampered by our hospitable staff and feel at home.

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Chef-kok Edward Kreuger


Chef Edward Kreuger's passion is 'fresh cooking' in which there is no room for 'fussy things', but everything leads to the perfection of flavours. Edward: "We make everything fresh from the start: the veal gravy, 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 bolt on the Green Egg after which we smoke it. We also brine the most beautiful piece of Zeeland pork belly ourselves, after which it goes into the oven for one night. Yes, we have a wonderful job!"


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