by cas
OF KAS
One day, while on sabbatical, chef Gert Jan Hageman imagined what his perfect restaurant would look like. “Quality, simple, friendly service and not too expensive, with a menu focused on vegetables and a very fresh product” Hageman says. And a short time later he got down to work with by cas . This restaurant, located in an old greenhouse from 1926 that preserves the original structure, is a mandatory stop on any gastronomic circuit in Amsterdam. The menu revolves around the vegetables they grow themselves -Hageman left the kitchen and now dedicates himself to taking care of the crops- and based on the availability of fresh produce, they design the tasting menu that they offer in the restaurant. Going early enough to be able to explore the orchards around the restaurant enriches the experience.
by cas
ACE
This restaurant is one of those where you can really imagine that you are at home. With a very cozy decoration and a menu that pays homage to the seasonal product to the extreme, in Ace the clock stops and time seems to pass more slowly . Seeing the orchard around the restaurant, some animals, that delicious sourdough bread... It's not surprising to find out that Sander Overeinder , the owner and founder of the restaurant, has been trained in kitchens of such renown within the movement from the garden to the table _(farm to table) _ as Chez Panisse in California . In addition to the menu, at noon you have the option of creating a menu by choosing dishes from the menu, while for dinner the only option is your tasting menu.
Hake and clams in As
Wilde Zwijnen
The name of this restaurant literally means wild pig and its menu reads that They only work with local and seasonal products . Inspired by the dutch cuisine , it is best to opt for the chef's surprise menu option, which includes three or four dishes depending on what you choose. The menu usually includes a fish of the day, which the chefs prepare depending on what the artisanal fishermen of the area have caught. Reservation is recommended especially on weekends, if you do it you will see when you arrive that your name is written in chalk on the table. The space is open, with lots of natural light and with that rustic aesthetic of white walls and wooden tables so pervasive in modern restaurants. Next to the restaurant they have a Dutch-style tapas bar - smaller and more informal - that is priceless.
wilde zwijnen
SALADS
As its name anticipates, in Venkel the salads rule . The space is long and comfortable with white walls and many plants. The fruits and vegetables they use for their dishes are organic and produced in Amsterdam and its surroundings, such as the honey that comes from beehives installed on the banks of the Amstel river or mint syrup . In addition to having a menu of surprising salads, such as the classic one, which has spinach, chickpeas, red cabbage and apple, goat cheese, walnuts, raisins and a honey and mustard dressing, you can also choose the ingredients yourself and create your own own salad. They also have soups, fresh juices, and as you might expect, gluten-free and vegan options. Another good site for custom organic salads is Sla.
Here custom (and organic) salads rule
RIJKS
The Rijksmuseum it is one of the most visited museums in Amsterdam and the Rijks restaurant is part of it. Located in a separate room in the Philip Wing of the museum, its elegant design is the work of renowned interior designer Paul Linse . Last December, the Rijks, led by the executive chef Joris Bijdendijk, got its first Michelin star. The ambition of this restaurant, consistent with what it means to be part of the Rijksmuseum, is to show the history of Holland, but instead of through works of art, on the plate. Bijdendijk and his team have been able to masterfully connect the Simplicity of the Dutch fresh product with the influences of exotic ingredients and flavors inherited from the country's imperial and merchant past.
Rijks, the restaurant in the museum
PLLEK
Pllek is a little more than 15 minutes on the free ferry from the Central station and a short walk from the dock, which is not very encouraging: from the outside all you see are cargo containers, but when you enter everything changes. Industrial inspiration is everywhere, the place is very spacious and families with children are welcome, they even have a mini-children's menu. in pllek offer breakfast, lunch and dinner and all menus include organic meat, seasonal vegetables and fish caught using sustainable fishing methods . The views are one of the reasons many visit Pllek.
VOURTORENEILAND
enjoy this restaurant installed on a private island It's more than just a meal it's an experience . From getting a reservation, which is the most complicated part, to the almost hour by boat it takes to get from Amsterdam to Vuurtoreneiland **(Island of the Lighthouse)**, you have to dedicate an entire afternoon to this restaurant. The menu is a five-course tasting menu which revolves around local Dutch produce depending on the season. On Sundays they offer lunch for families, but the rest of the evenings are for adults only. In summer, food is taken in the glass greenhouse, while in the cold months you eat inside the bunker from which soldiers once watched the horizon to prevent possible attacks. Both are unique settings in which the borders between the surrounding nature and what is on the plate merge. The price of the reservation includes everything –boat transportation, the appetizer they give you for the trip, the wine and a tasting menu-.
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The private island restaurant