NEW MASSPORTAL COINS
Inside De Maaspoort you can pay with consumption coins, which are now red and grey. The light blue coins are no longer valid. If you still have these, you can exchange them for new coins at the box office.
Christmas menu known!
Book a table for Christmas Day or Boxing Day now and celebrate the holidays at Cabillaud!
Christmas at Cabillaud - Opening Hours
The Christmas days are here again! Getting together with friends and family, that's what we long for most this Christmas! And to make that feeling even more special, we invite you to have lunch or dinner at Cabillaud during the holidays.
Theatre evenings only with pin or tokens
The Maaspoort has partly switched to a digital payment system. This will make us cashless for a part of our building. This step provides more speed, but also more safety.
First edition Maaspoort Magazine
Because of the relocations of the past theatre seasons, our theatre colleagues decided not to issue a brochure in the beginning of 2021, as theatre guests of De Maaspoort are used to. Behind the screens however, we worked hard on the first edition of the Maaspoort magazine. De Maaspoort proudly launches the magazine with background stories of artists, guests and staff.
Iconic Sphinx at Cabillaud
A small version of the Sphinx is now placed on the second floor near the entrance of Cabillaud restaurant. "A beautiful work of art. We are proud and happy that we can make this work accessible to a large audience thanks to a loan from the Scheuten Foundation." Says the managing director of De Maaspoort, Leon Thommassen.
New menu + change of opening hours
From Friday, September 17, a new delicious menu will be served. Chef Wouter and his team have done their best to combine again the newest and best culinary flavors.
New website Cabillaud!
To make your Cabillaud experience even better, we've worked hard on our own website.
Taste our summer menu
Chef Wouter and his team have again done their best to put together the most delicious new dishes to a new menu.
Asparagus recipe from Chef Wouter
Chef Wouter Verheijen wrote a delicious recipe (with asparagus!) for the magazine Navenant.