{"id":36495,"date":"2026-06-18T16:04:02","date_gmt":"2026-06-18T14:04:02","guid":{"rendered":"https:\/\/kingstreet-magazine.com\/?p=36495"},"modified":"2026-08-06T10:05:56","modified_gmt":"2026-08-06T08:05:56","slug":"the-next-chapter-of-callas","status":"publish","type":"post","link":"https:\/\/kingstreet-magazine.com\/en\/het-volgende-hoofdstuk-van-callas\/","title":{"rendered":"The next chapter of Calla\u2019s"},"content":{"rendered":"

When Ronald van Roon and Bianca Fellinger took full ownership of Calla\u2019s on 1 July 2025, they insisted that guests would notice little difference. Nearly a year on, that has largely proved true. But not everything has stayed exactly the same.<\/p>\n

For some, it may seem like a minor detail, and most guests won\u2019t even notice it, but regular patrons of this hidden establishment on Laan van Roos en Doorn will spot a subtle difference right away when they visit the toilet: the bottle of Molton Brown has disappeared. A break in style! Anyone who is familiar with Marcel van der Kleijn, co-founder of this Michelin-starred restaurant, will know that he is attached to this brand of British luxury hand soap. Just stop by his other premises, Tapisco: Molton Brown is there too.<\/p>\n

Van Roon, as relaxed as ever and sitting at the chef\u2019s table while cooks silently chop turnips behind him, sniggers: \u201cOh yes, that\u2019s true. We have new soap.\u201d<\/p>\n

Bianca Fellinger, who has just placed a few glasses of sparkling water on the table, adds: \u201cNothing has changed for the guests, but now we handle the administration. Previously, Sharon (van Tongeren, Van der Kleijn\u2019s wife and co-founder of Calla\u2019s, ed.) took care of that. We have to pay the bills ourselves and see exactly what comes in and what goes out. That gives us more freedom, but also more responsibility.\u201d<\/p>\n

Does it mean that Van der Kleijn \u2013 who stopped by several times a week, sometimes to bring ice cubes, at other times to check the cleanliness of the toilets with a cotton swab \u2013 no longer shows up at all? Van Roon: \u201cWell, it\u2019s still his first child, but he already took a step back when we arrived here 10 years ago. When I have a new menu, I call him, and we taste it together, which is always nice.\u201d<\/p>\n

Michelin star<\/h2>\n

The Michelin star earned by Van der Kleijn in 2002 continues to be held by the restaurant under Van Roon. \u201cThat hasn\u2019t changed. No Michelin inspector has visited recently, but we have great confidence we\u2019ll retain it. The standards remain high. Cooking schools such as the Cas Spijkers Academy and ROC Mondriaan only send students with potential. We really get the cream of the crop.\u201d<\/p>\n

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<\/td>\nAlso read:<\/b><\/i>
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\n8 Michelin-starred restaurants in and around The Hague<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div>\n\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div>\n

Looking back on the past 10 years, the star couple appear to have faced few setbacks. The success of the take-away menus during the COVID period exceeded all expectations. However, there was that incident last January when around 30 animal activists covered the fa\u00e7ade with red paint in protest, demanding that goose and duck foie gras be removed from the menu. For now, the activists have had their way. \u201cWill we ever serve it again? Maybe... but so far, no guest has missed it.\u201d<\/p>\n

\u201cIt does make you think,\u201d Van Roon continues. \u201cWe no longer serve endangered species, such as tuna.\u201d Fellinger adds, \u201cWe try to work as sustainably as possible. The vegetable scraps are not thrown away; we use them to make our vegetable jus.\u201d<\/p>\n

Wild rocket<\/h2>\n

Calla\u2019s also has its own garden \u201cLaantje Voorham\u201d in Wassenaar, where they harvest vegetables, herbs and edible flowers. \u201cThe guests love that. We currently have wild rocket on the menu. By the way, you can also just pick it in the dunes in The Hague. Hardly anyone knows that. We now also work with Kruyd, a small-scale flower and herb grower from The Hague. They supply us with Voorschotense chives, among other things. People also find that very special.\u201d Fellinger laughs. \u201cIsn\u2019t that a fantastic story?\u201d<\/p>\n

They\u2019ve noticed that more and more chefs in Michelin-starred restaurants in the Netherlands are changing their menus. Van Roon: \u201cMenus are becoming more accessible.\u201d Especially in the provinces, there is less demand for multi-course menus, though the chefs themselves don\u2019t really notice. \u201cYesterday was Tuesday. The place was full and everyone ordered a seven-course meal.\u201d Calla\u2019s has relied on a loyal circle of regular guests for years, although preferences have changed, especially at lunchtime. \u201cIt has to be faster, and people choose more consciously \u2013 more vegetarian, more vegan. Ten years ago, we didn\u2019t have a non-alcoholic drinks menu. That simply wouldn\u2019t be possible now.\u201d<\/p>\n

\"Callas<\/p>\n

A well-known businesswoman from The Hague, Sylvia T\u00f3th, gave the couple a 10 when she dined here. Fellinger proudly shows the message: \u201cGreat dishes and the best hostess I\u2019ve experienced in years!\u201d She adds, \u201cYes, reviews like these show that people appreciate what we do.\u201d<\/p>\n

What will the next 10 years bring? The couple think they will still be here at Calla\u2019s. Will there be many changes? No, preferably not. A second restaurant perhaps? They exchange glances: \u201cTwo years ago, we thought that something approachable on Denneweg, similar to Bistro Le Mer in Amsterdam, would be a nice idea. But costs have risen drastically.\u201d Van Roon leaves the door open: \u201cWe\u2019ll see if something comes our way. And if it does, I\u2019d mainly focus on fish. Shared dining? No, I don\u2019t see that happening any time soon. If we do something else, there will simply be an \u00e0 la carte menu.\u201d<\/p>\n

www.restaurantcallas.nl<\/a><\/p>","protected":false},"excerpt":{"rendered":"

When Ronald van Roon and Bianca Fellinger officially became the owners of Calla\u2019s restaurant on 1 July 2025, they emphasised that little would change for guests. That appears to be largely true. Nevertheless, there are certainly some differences that have become apparent in the meantime. To some, it may seem like a minor detail, and most guests won\u2019t even notice it, but\u2026<\/p>","protected":false},"author":4,"featured_media":36504,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[146],"tags":[2176,3350,734,3292,3291,3349,3216],"opmaak":[2548],"acf":[],"yoast_head":"\nHet volgende hoofdstuk van Calla's<\/title>\n<meta name=\"description\" content=\"Ronald van Roon en Bianca Fellinger zijn officieel eigenaar van sterrenrestaurant Calla's. Wat veranderde er sinds de overname?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kingstreet-magazine.com\/en\/the-next-chapter-of-callas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Het volgende hoofdstuk van Calla's\" \/>\n<meta property=\"og:description\" content=\"Kingstreet is h\u00e9t high-end mediamerk van Den Haag. 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