A simple vegetable course that lets the char and freshness speak for themselves. Designed to pair with natural wine, these sprouts work as a standalone course or as part of a larger spread.
Tips from diners
Order this as your base — it's affordable and pairs with almost any wine on the list.
ORA's take on the classic uses bitter greens to complement their natural wine selection. The anchovy-forward dressing is traditional and assertive, balancing acidity from the wine pairings.
Tips from diners
Share this as a second course after ordering oysters — the progression feels natural.
Oysters are a cornerstone of ORA's menu, available individually (5 euros) or by the half-dozen (25 euros). They're sourced fresh and offered as an ideal natural wine pairing. The bar staff will recommend which wines highlight different oyster varieties.
Tips from diners
Order oysters and ask the sommelier to pair them with a specific wine — they're excellent at guiding unexpected combinations.
The venison course represents the more substantial proteins on ORA's menu. Grilled simply, it showcases the quality of the meat. It appears as part of the Chef's Choice set menu and is a standout when available à la carte.
Tips from diners
Ask which wine from their natural selection the kitchen recommends for the venison — they always have a great recommendation.
The Chef's Choice menu at 60 euros per person is ORA's best value. It typically includes 7-8 courses arranged for sharing: bread, oyster, spring asparagus, grilled vegetables (carrots, radishes, sometimes celeriac), a grilled protein like venison, and a chocolate dessert. The menu changes based on daily deliveries.
Tips from diners
This menu is perfect for two — the progression feels thoughtful and the price point feels fair for the experience.
Ask about wine pairings when you book. The staff will match the wines to the menu you'll receive on the day.
ORA opened in 2020 in the historic Oranien Apotheke (Oranien Pharmacy), which operated since the 1860s. The space retains its original woodwork, ornate ceiling cornices, and vintage medicine bottles — now displaying natural wines instead of remedies. The long wooden bar is the heart of the space. The menu evolves daily based on deliveries, featuring straightforward European dishes designed for sharing alongside wine.
The historic interior is stunning — arrive 10 minutes early to look around before your reservation. The medicine bottles and original wooden cabinetry are worth photographing.
The wine list champions smaller producers and craft winemakers, with gems available at 30-40 euros. Ask the staff for recommendations — they're knowledgeable and enjoy talking about the bottles.
Lunch is Thursday-Saturday only (12-3pm). Dinner runs Tuesday-Saturday until midnight. Friday and Saturday are busiest — book at least one week ahead for weekend tables.
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