Walking into the castle cellar vault of the Central Plaza is like travelling back in time. Heavy curtains in chivalrous gold and blue, velvet-covered chairs, ornate ornaments, candlesticks and mirrors: the ambience in King's Cave is fit for a king - and so is the food. Whether entrecôte or fillet of Black Angus beef, ribeye steak, sea bass or giant prawns: at King's Cave, we use the big ladle. The authentic experience is rounded off by a bar, including a wine cellar and an almost royal fireplace. The King's Cave offers an unrivalled ambience, great dishes - and unbeatable value for money. This is also the case with the "Entrecôte King" (200 or 300 grams) gratinated with herb butter, served with basil, homemade chimichurri sauce and a side dish of your choice. Incidentally, the recipe for the herb butter is a trade secret that we keep closely guarded. Why do we do this? After you have eaten the "Entrecôte King", you will know.