Welcome in

Welcome in
Monastery brasserie
“De Kanunnik”
Between 1104 and 1794, Rolduc was a classical abbey named “Kloosterrade”. In the
abbey, men (and initially also women) lived according to the rule of Saint Augustine.
Therefore, they were called “Augustinian Canons” or “Canons Regular of Saint
Augustine”.
The Rolduc canons were no monks, because monks devoted themselves to a life of
contemplation of prayers and work and basically never left the monastery. The Rolduc
canons, however, also had several tasks outside of their community. Some worked for
example as chaplain or priest in the surrounding parishes.
In general, the life of the canons of “Kloosterrade” wasn’t much different from the life of
monks in other monasteries. They lived a simple life according to strict rules, focusing on
community life, prayer, refraining from private property, labour and study.
In the strictly regulated daily rhythm of the monks, meals were very important. These
were the moments in which the community gathered in order to feed themselves with
whatever God’s creation had delivered. Mostly, meals were simple, but good. The monks
often prepared meals according to own recipe, using whatever the land produced in that
specific season.
Water was the most important beverage, but because of its good taste and long
preservability, the monks also drank beer and wine. Therefore, many abbeys, like Rolduc,
owned their very own brewery and vineyard.
The dining hall or refectory was often modestly furnished: with long wooden tables and
plain benches. At meal time, there was a peaceful atmosphere, which was only
interrupted by the voice of a lecturer, who read from an edifying book or who dictated
the monastery rule.
In the monastery brasserie “De Kanunnik”, Rolduc Abbey tries to revive some of that
classical monastery atmosphere, by combining simplicity and style . Like the friars of
“Kloosterrade”, our chefs prepare every meal with love and dedication. Whenever the
season permits, the meals will be prepared with ingredients from our very own
monastery garden.
The menu has been composed according to the daily rhythm of the Divine Office:
Between Sext and None (our lunch menu)
Between Vespers and Compline (our dinner menu)
Opening hours
Monastery brasserie “De Kanunnik”
From March
March 25th
Monday until Thursday
Lunch menu
Dinner menu
11.30 until 20.30 o’clock
12.00 until 17.00 o’clock
18.00 until 20.30 o’clock
Friday until Sunday
Lunch menu
Dinner menu
10.30 until 21.00 o’clock
12.00 until 17.00 o’clock
17.30 until 21.00 o’clock
Between Vespers and Compline
(Our dinner menu)
Appetizers
Corn chips with salsa dip
€
2,50
Green olives filled with capsicum and spelt bread
€
3,50
Grissini (Italian breadsticks) with regional ‘Livar’ ham and spiced meatballs
€
4,50
Starters
“Hangop” (curd) with marinated forgotten monastery vegetables, roasted quinoa
and dried abbey bread
€ 11,00
Regional beef steak tartare with baked quail egg, piccalilli cream, pickled cauliflower
and crispy capers
€ 12,50
Regional “Livar” Pork: marbré of pork shoulder and stewed pork meat with red
port wine syrup and regional apple compote
€ 12,50
Marinated green asparagus with egg cream from regional free-range chicken,
home-smoked salmon and herb salad
€ 13,50
Entremets
Pea soup with spearmint from our monastery garden (meat, fish or vegetarian)
€
8,50
Cassoulet with lentils, Bresaola, samphire, and yarrow butter from our
monastery garden
€ 11,50
Baked mackerel with green asparagus, tomato-antiboise and braised lamb ears
€ 13,50
Main courses
“Kanunnik” burger: regional beef on brioche buns with onion compote,
truffle cream, “Livar” bacon, Romaine lettuce, melted Cheddar cheese,
served with French fries and tomato ketchup
€ 18,00
Ravioli of regional ‘Kollenberger’ spelt filled with ricotta and spinach served with fine
vegetables and tomato-antiboise (vegetarian)
€ 18,50
“Fresh fish from the market”: let us surprise you!
€ 21,50
Mushroom ragout wrapped in bread with mushroom sauce and parsnip cream
€ 22,50
Veal rib eye with potato mousseline, regional green asparagus and creamy porcini
mushroom sauce
€ 22,50
Duet of Lamb: leg and cutlet with stewed lentils, fondant potatoes, green peas
with ramsons and lamb sauce
€ 23,50
Additional French fries with main course
€
All main courses are served with creamy potato gratin, except for the “Kanunnik” burger.
3,00
Dessert / Cheese
“Abice”: ice-cup with different flavours of ice cream
€
7,50
Red fruits with “hangop” (buttermilk dessert), strawberry sorbet and mint crumble €
9,50
Strawberry variation: strawberry sorbet, marinated strawberries, strawberry mousse
and mille-feuille (pastry) with strawberries
€ 10,50
Cheese platter with fruit loaf and our own honey
€ 10,50
Coffee- Compline
Coffee with friandises
€
5,50
Abbey coffee
(with Frangelico liqueur)
€
6,00
Irish coffee (with Irish whiskey)
€
6,00
Spanish coffee (with Tia Maria)
€
6,00
Italian coffee (with Amaretto)
€
6,00
Limburgian coffee (with Els la Vera)
€
6,00
Groups up to 8 people can choose from the menu
Our dishes can contain allergens! If you have an allergy, please let us know!
Father Abbot’s wine cellars
White wines
House wine: Louval, Vin de Pay’s D’Oc (2014)
70% Chardonnay, 30% Viognier
A full-bodied, heavy and aromatic wine. Tropical fruit, lychee, pineapple and candied
fruit. The Viognier grape provides a perfumed scent and a flowery taste. This wine is an
excellent aperitif and goes well with salads, fish and shellfish.
Glass € 4,00
Bottle € 22,50
Lanzos, Vino de la Tierra de Castilla y Léon (2014)
50% Sauvignon Blanc, 50% Viura
An intense nose of ripe fruit. This Spanish wine is also served as an aperitif and goes well
with starters.
Glass € 4,50
Bottle € 25,00
Domaine de Luc, Vin de Pay’s D’Oc (2012)
100% Viognier
Full-bodied, heavy wine with typical blossom scent, a rich and long finish. Because of its
strength, this wine goes well with main courses.
Bottle € 27,50
Castel Firmian, Trentino (2014)
100% Pinot Grigio
Typical Pinot Grigio produced in the north-east regions of Italy (Dolomites). The beautiful
notes of acid and fruit are nicely balanced. This wine goes well with starters and main
courses.
Bottle € 29,50
Domaine Bichot, Bourgogne AC (2012)
100% Chardonnay – Vieilles Vignes
A beautiful, heavy, full-bodied wine produced in the Côte d’Or region, made from more
than 30 year old grapevines. The wine has aged for 12 months in oak barrels. Naturally,
this mature wine is best served with main courses.
Bottle € 32,50
Sparkling wines
Casa Coller, Prosecco D.O.C Spumante (extra dry)
100% Prosecco
This sparkling wine, produced from the Prosecco grape, is a very pleasant aperitif wine.
This wine is characterized by a fresh taste and a light mousse.
Glass € 6,00
Bottle € 29,50
Rosé wines
House wine: Louval, Vin de Pays D’Oc (2013)
50% Cabernet, 50% Grenache
A refreshing, tasteful Rosé wine produced in the South of France. This wine is characterized
by lots of red fruit and light mint notes. This wine is best served as an aperitif and goes well
with several starters.
Glass € 4,00
Bottle € 22,50
Red wines
House wine: Perdido, Navarra DO (2014)
100% Tempranillo
This dark, ruby red wine has aged for a short while in wooden barrels. The Tempranillo
grape is very common in the north of Spain. The scent of wild blossom, ripe forest fruit
and cherries provide a pleasant finish.
Glass € 4,00
Bottle € 22,50
Domaine de L’Arnet, Saint Saturnin (2012)
Appelation Coteaux du Languedoc Controlé
Carignan, Grenache noir, Syrah, Cinsault, Mourvèdre
A balanced and juicy wine with scents of common red fruit like cassis and blackberries.
The wine aged for 3 months in wooden barrels, providing a nice, light, woody taste. This
full-bodied, spicy wine goes well with main courses.
Glass € 4,50
Bottle € 25,00
Winzergenossenschaft, Mayschoss-Altenahr (2013)
100% Spätburgunder
Ever since the foundation of Rolduc Abbey in 1104, there is a close connection to the
viticulture in the Ahr valley in Germany. The vineyards of Mayschoss once belonged to
Rolduc Abbey. The Spätburgunder is a fresh red wine produced in the Ahr valley. A typical
German red wine, served beautifully as an aperitif. This wine also goes well with starters.
Glass € 4,00
Bottle € 22,50
Château Hauchat, Bordeaux Fronsac (2011)
Merlot, Cabernet Franc
This full-bodied red wine aged for 18 months in oak barrels and is made from more than
30 year old grapevines. Light notes of vanilla en mild spices provide an excellent finish.
Bottle € 32,50
Beverages
Hot drinks
Coffee
Tea
Decaf
Espresso
Double espresso
Cappuccino
Café au lait
Latte Macchiato
Hot chocolate
Hot chocolate with whipped cream
€
€
€
€
€
€
€
€
€
€
2,25
2,25
2,25
2,25
3,25
2,50
2,50
3,00
2,50
3,00
Special coffees
Abbey Coffee
(with Frangelico Liquor)
€
Irish coffee (with Irish whiskey)
€
Spanish Coffee (with Tia Maria)
€
Italian Coffee (with Amaretto)
€
Limburgian coffee (with Els la Vera)€
6,00
6,00
6,00
6,00
6,00
Non-alcoholic beverages & Juices
Sourcy Mineral Water
€
Sourcy Mineral Water (0,75l)
€
Pepsi Cola
€
Pepsi Cola Light
€
7-Up
€
Sisi (Lemonade)
€
Royal Club Orange Juice
€
Royal Club Apple Juice
€
Royal Club Cassis (Lemonade)
€
Royal Club Bitter Lemon
€
Royal Club Tonic
€
Apfelschorle
€
Lipton Ice Tea
€
Rivella
€
Tomato juice
€
Chocomel (cold chocolate)
€
Milk
€
2,25
6,50
2,25
2,25
2,25
2,25
2,25
2,25
2,25
2,25
2,25
2,50
2,50
2,25
2,50
2,50
2,00
Beer
Rolduc Abbey beer (0.33l)
Brand Pilsener (on tap 0.2l)
Brand Pilsener (on tap 0.5l)
Brand Saison (0,33l)
Brand Oud Bruin (dark, 0,33l)
Brand Weizen (0.3l)
Brand seasonal beer (0,33l)
Imperator (0.3l)
Affligem Dubbel (0.3l)
Affligem Blond (0,33l)
Affligem Tripel
Tripel Kanunnik
Judas (0,33l)
Ciney Blond
4,50
2,25
5,50
4,00
2,75
3,50
4,50
3,50
4,50
4,50
4,50
5,00
5,00
5,00
€
€
€
€
€
€
€
€
€
€
€
€
€
€
Ciney Dubbel
Mort Subite Kriek Lambic
Wieckse Rosé (0.25l)
Amstel Malt 0,0% (0.3l)
Amstel Radler 2,0% (0,3l)
Digestives
Ketel 1 Jonge Jenever
Bokma Oude Jenever
Bols Corenwijn
Els la Vera
(Regionial herbal digestif)
Jägermeister
Apfelkorn
Ricard
Gin
Wodka
Calvados
Cognac VSOP
Campari
Armagnac VSOP
Jameson, Irish whiskey
Johnnie Walker (red label)
Scotch Whisky
Glendfiddich (single malt)
Scotch Whiskey
Rum
€
€
€
€
€
5,00
3,50
3,00
2,75
2,75
€ 3,25
€ 3,25
€ 3,75
€
€
€
€
€
€
€
€
€
€
€
3,25
3,50
3,50
5,00
5,00
5,00
6,00
6,00
5,00
6,00
6,00
€ 5,50
€ 6,00
€ 5,50
Other
House aperitif
€
House aperitif (non alcoholic)€
Prosecco Casa Coller glass
€
Aperol Spritz
€
Port Wine red & white
€
Sherry Dry & Medium
€
Vermouth red & white
€
7,50
5,00
6,00
6,50
3,50
3,50
3,50
Liqueur
Frangelico monastery liqueur € 5,25
Grand Marnier
€ 5,25
Drambuie
€ 5,25
Cointreau
€ 5,25
Amaretto
€ 5,25
Licor 43
€ 5,25
Tia Maria
€ 5,25
Baileys
€ 5,25
Sambucca
€ 5,25
Passoa
€ 5,25
House wines
White/red/rosé
glass
bottle
€ 4,00
€22,50
Rolduc Abbey wine
Rolduc Abbey’s wine history dates back to the 12th century. In 1106, Embrico of
Mayschoss and his family joined the still very new monastery community of Rolduc. He
donated his entire property to the abbey, including farming fields and vineyards in the
German Ahr valley. For centuries, its profits were an important source of income for
“Kloosterrade”. At the same time, a very own vineyard was constructed near the abbey.
However, during the French Revolution, at the end of the 18th century, all religious
properties were confiscated and Rolduc Abbey lost its wineries.
In 1999, a vineyard had been set up in an open space in the forest next to Rolduc,
in preparation for the 900 year existence of Rolduc Abbey in 2004. Every year, this
vineyard produces about 1300 bottles of red wine made from the Regent grape.
Recently, another vineyard with nearly 900 grapevines has been constructed within the
monastery garden of Rolduc Abbey, duplicating Rolduc Abbey’s wine production within
several years. Both vineyards are being maintained by the “Winzer van Rode”
(Winemakers of Rode). This is an association of volunteers, who dedicate their free time
to winemaking. The wine is produced in collaboration with the “Winzergenossenschaft
Mayschoss” (association of winemakers from Mayschoss) in the Ahr valley, which, after 9
centuries, brings us right back to how it all started.
Rolduc Abbey beer
“Mens sana non potest vivere in corpore sicco”
Like many monasteries and abbeys, Rolduc Abbey has an old tradition of brewing its own
beer. According to the monastery chronicles “Annales Rodenses”, Rolduc Abbey
possessed a beer brewery as early as 1146. Naturally, the most important beverage
amongst the Augustinian Canons was water, which was made more tasteful by adding
liquorices, honey or wine.
However, water was often polluted and caused many infections and diseases. Therefore,
the canons of Rode developed their own barley beer, which they could easily produce on
their own. As a result of its cooking process, beer was in many cases healthier than water.
And even more tasteful, we may add. So it’s not surprising that the motto of our abbey beer
is: “A healthy spirit can’t survive in a dry body”.
Nowadays, the Rolduc Abbey beer is still brewed according to own recipe. It’s a deeply
gold/yellow coloured triple abbey beer of high fermentation with a fresh, rich, full and
light fruity taste. The alcohol content is about 8% and the beer completes its
fermentation in the bottle.