Menu Summer 2020

CALL US TO ORDER

ORDER THROUGH THUISBEZORGD

Traditional wood oven pizzas-fresh ravioli- main salads-home made cakes to go starting from 17 April!

Call or e-mail to make a reservation.

Café Loft stands for pure and colourful food made with love!

We are what we eat and who we are is ever increasingly influenced by our knowledge and choice of food. The discussion of whether or not it is just trendy to eat gluten or lactose free nowadays, started for that very reason. From migraines to heart conditions, most of our mood swings, burnouts and illnesses can be attributed to stress, our worst enemy, and to what we eat. The good news is that we can easily fix most of these by forming good habits here in Café Loft.

AT CAFÉ LOFT WE LOVE OUR FRESHLY SQUEEZED JUICES, YUMMY SMOOTHIES, BEAUTIFUL TEAS, FAIR TRADE COFFEE, ORGANIC WINES, KARMA DRINKS, FRESHLY BAKED BREAD (ALSO GLUTEN FREE), HOME SMOKED SALMON, DELICIOUS TARTLETS AND CAKES (ALSO GLUTEN AND LACTOSE FREE). WE AVOID UNNATURAL COLOURANTS, FLAVOUR ENHANCERS, MICROWAVED FOOD AND FIZZY DRINKS, BUT WE WILL GIVE YOU THE GOOD STUFF PACKED WITH DELICIOUS NATURAL INGREDIENTS!

Who are we?
FRANCESCO GORI (40) WAS BORN IN VIGNOLA, ITALY. AFTER FINALISING HIS STUDIES IN ITALY, FRANCESCO DECIDED TO TRAVEL WITH HIS DOG AND ENDED UP IN ROTTERDAM 9 YEARS AGO. HE WAS EMPLOYED IN Restaurant O’Pazzo IN ROTTERDAM AS FLOOR MANAGER FOR 3 YEARS AND WAS IN DESPERATE NEED OF HIS OWN PLACE TO SHARE HIS INTERESTS IN ART, PHOTOGRAPHY, TRAVEL, HONEST FOOD AND WINE.

Ryan Woei was born 34 years ago in Amsterdam. While studying to become a teacher, he always had a side job in restaurants or cafes. That’s where his passion for food and cooking started growing. His adventurous spirit brought him to Bulgaria at age 26, where he went to get his chef’s diploma. Obviously, when he’s not cooking he loves to travel and discover new places! So for his first internship he travelled to Qatar, where he worked in the kitchen of the prestigious Hotel W Doha. He followed his second internship at a Michelin star restaurant in California and eventually found a job in Australia. There, he worked for 5 years as Chef de Partie at Heston Blumenthal’s restaurant. Due to the corona crisis he and his girlfriend had to rush back to the Netherlands, where we were more than happy to welcome him as the new brain behind our kitchen!