Our Story
Momento began on a quiet evening in 2017, when chef Luca de Vries returned from ten years in Lyon with nothing but a worn notebook and a hunger to cook honestly. He found a canal-facing space on the Veenkade and never looked back.
The kitchen speaks the language of the Low Countries — North Sea fish, Zeeland mussels, and herbs grown on the Westland — but the technique is rooted in the classic French tradition Luca carried home.
Every dish is a moment held still. Den Haag deserves a table worth sitting at. Pull up a chair.