Today chef Thiyagaraja has transported us to Sri Lanka, dishes full of flavour and colour, of course including curry and rice, as well as a curious decoration of the whole dining room.

Our salad buffet today had a more special touch than usual, with some more legumes and vegetables with curry.

As a special dessert we had this delicious mango cream with small pieces of this tropical fruit.

Tuesdays’ dinner tasted sweet and sour with the shrimp wok accompanied by rice.

There was also a beef stew with carrots.

Or you could go for the chickpeas and many other vegetables in a curry sauce.

For dessert the chef prepared a delicious panna cotta, with raspberries or passion fruit.