Good menu design is built on hierarchy. The eye needs to be guided. The most striking element of the Het Koetshuis menu is the category headers. Bold, oversized and set in Anton, they dominate the page in a way that is impossible to miss. In a busy restaurant environment, a guest scanning a menu needs to locate sections instantly. Large, high-contrast headers do exactly that. They act as anchors, organising the page into clear zones before the reader has even consciously started reading.

From those bold headers, the hierarchy steps down deliberately. Item names and prices sit in a lighter weight, descriptions and sub-notes drop further in size and shift to italic. Each level signals its own importance without competing with the others. The reading flow feels natural because the structure does the work quietly underneath.

Colour reinforces the hierarchy further. The deep terracotta red from the brand palette is reserved for the highest-priority categories, drawing the eye to key sections without overpowering the page. The softyellow background keeps everything readable and in keeping with the rustic, heritage atmosphere of the brasserie.

Layout plays an equally important role. Research consistently shows that guests spend less than two minutes reading a menu. That means clarity is not optional. Items are grouped logically, white space is used to prevent visual fatigue, and the most important sections are positioned where the eye naturally lands first.

The result is a menu that feels warm and handcrafted, consistent with the overall brand, and easy to navigate for every type of guest.