NL Bayonne Restobar in the Zeeheldenkwartier combines breakfast, lunch, and dinner. The article covers ownership, the French-Spanish concept, coffee from Koffie Lovers, and public information on sustainability.
About Bayonne Restobar
Bayonne Restobar in the Zeeheldenkwartier
Bayonne Restobar is located at Anna Paulownaplein 3 in the Zeeheldenkwartier in The Hague. The establishment combines a restaurant concept with breakfast, lunch, dinner, and coffee. Bayonne is also the restaurant of La Paulowna Boutique Hotel. For coffee enthusiasts, the most relevant aspects are which coffee is served and how coffee fits into the broader hospitality concept.
History and Ownership
Public restaurant profiles state that Bayonne has been active at Anna Paulownaplein since 2021. A precise opening date has not been publicly recorded. Prior to the opening, Hotelschool The Hague linked the enterprise to alumni Hidde Griffioen and Bon van der Linde. They are named as the original operators around the start of the restaurant.
Since May 1, 2024, Bayonne has been operated by Sven Pullens and Robbert de Vreede. Both studied at Hotelschool The Hague and later worked together in Barcelona. Within the current division of tasks, Pullens focuses on hospitality and service. De Vreede is responsible for the kitchen.
De Vreede previously worked at De Linden in Noordwijk, Limes aan den Rijn, Millennium in Paris, and the W Hotel in Barcelona. After the takeover, the new operators adjusted the menu, featuring a clear combination of French and Spanish influences.
The French-Spanish foundation of the concept
Bayonne describes the concept as a connection between French cooking techniques and Spanish eating traditions. The name refers to Bayonne, the main city of the French Basque Country. The menu includes, among other things, smaller dishes based on Basque pintxos, adapted to the Dutch restaurant environment.
The origin of some products is listed on the 2026 summer menu. For example, cecina comes from Castilla y León, Jamón Paleta Ibérico from Toledo, and Manchego also from Castilla y León. The names of the individual producers are not mentioned.
Coffee and preparations
Bayonne serves coffee from Koffie Lovers. The supplier lists the restaurant in its own communications as a location where its coffee is served in The Hague. Bayonne does not publicly disclose which blend, origin, plantation, or specific coffee lots are used.
The 2026 summer menu features an iced latte and an iced Americano. Additionally, the menu includes a Spanish affogato with espresso and dulce de leche. According to the menu, guests can have Licor 43 added to it. An Espresso Martini is also part of the offering.
The website states that coffee is served with breakfast, but does not publish a full menu of hot espresso drinks. As a result, it has not been established which variants, sizes, or milk options are standard. Data on the espresso machine used is also not publicly documented.
Similarly, little information is available on manual brewing methods. Filter coffee, batch brew, AeroPress, French press, and cold brew are not publicly described. Based on the available material, Bayonne therefore cannot be classified as a specialized filter coffee bar. Coffee is primarily part of the broader restaurant and breakfast concept.
Supplier and Sustainability
Koffie Lovers states that its coffee is Fairtrade, that it maintains direct contact with several coffee farmers, and that it roasts coffee itself. However, Bayonne does not specify which of these characteristics apply to the coffee served in the restaurant. Nor are any related certificates or documents published.
The restaurant claims to work with fresh ingredients and traditional techniques. This description is not linked to an established environmental certification or sustainability program. Policies on food waste, energy use, reusable packaging, organic sourcing, CO2 reporting, or local sourcing goals are not publicly documented.
Activities and Public Attention
On Sundays, Bayonne hosts a service from 12:00 to 17:00 under the name “Lazy Sunday,” featuring shared tapas. Additionally, there is a recurring offering of oysters and cava on Thursdays. Above the restaurant is a separate space for meetings, private dining, training sessions, and group gatherings.
Publicly announced coffee workshops, tastings, or coffee-related exhibitions are not documented. The venue did, however, receive attention from outlets such as Entree Magazine, De Buik van Den Haag, Vogue Nederland, and Barts Boekje. No formal hospitality award, competition entry, or independent quality certificate is mentioned in the reviewed information.