Flore
2022 Domein Aldenborgh Riesling
Tomato Broth, Seasonal Herbs, Szechuan Pepper, Fruits
Seaweed and Peas Tartelette, Marrow, Parsley, Ramsons
Vegetable Maki, Yellow Beet, Maitake Mushroom Glaze, Habanero, Lemon
Tofu, Maitake Mushroom, Beach Nuts, Coffee Shoyu
Pretzel Brioche
Vegetables of the moment, Basil Gazpacho
Snails aguachiles, currants, beans, coriander flower, snail tostata, Epazote
Monkfish barbecued in Fig Leaves, Artichokes, Raw Almonds, Rocket Flowers, Ajo Blanco
Grilled Red Mullet, Red Bell Pepper, Strawberry, Coastal Crab Bouillabaisse, Grilled Whelk Chawanmushi, Rose
Aliums and Mushrooms, St Jans Onion, Wild Garlic, Yeast
50-day dry aged lamb loin, Cherries with pickled Elderflower, Sweetbreads Sausage, Grilled Peas, Anchovies, Sauce of Lamb “Prosciutto” with Capers and Peppers
Mushroom Butter, Rye Bread
Saffron and Soy Soft Serve, Bee Pollen, Sea Buckthorn Sauce, Nasturtium Granita
Marigold Beignet
Ethiopian Coffee Pour Over
Frozen Shishito Pepper with Cucumber Ice Cream and Eucalyptus, Koji Cookie with Oat Ice Cream and Cassis Leather, Tomato Raspberry Tart, Drunken Gummy Bear
Take home Miso
Located just steps from the bustling center of Amsterdam Restaurant Flore finds Chef Bas van Kranen preparing a very interesting sort of “conscious fine dining” focused on Dutch seasonality inside Hotel De L’Europe.
An organic concept with two Michelin Stars plus a green one, the dining room and multi-faceted chef’s table expectedly natural in appearance, van Kranen selects all products daily from a very small collection of purveyors and no milk is used in the cuisine.
Open for Lunch as well as Dinner Wednesday through Saturday, the €250 menu suggesting seven proper courses plus gifts at both ends, guests begin in the kitchen where lengthy aging of lamb is the focus of conversation before transitioning to seats with Tomato Broth bolstered by Peppers plus Fruits.
Reserved for the Chef’s table, a communal space where diners can see the canal, dining room and kitchen, it was while Frank Ocean and others loudly dropped F-Bombs as well as racial slurs that Canapes arrived including delightful Vegetable Maki plus a fragrant Pea Tart.
Taking a lot more chances than the usual Dutch Fine Dining space, “Vegetables of the moment” quickly moving to assertive Aguachiles with Snails, barbecue Monkfish proved effective and well-prepared atop Ajo Blanco while follow-up Red Mullet would have been equally effective without its raw Strawberry prop.
A universally complex style, perhaps overly so in many cases, Aliums and Mushrooms prove van Kranen’s gift when focused while “50-day dry aged lamb loin, Cherries with pickled Elderflower, Sweetbreads Sausage, Grilled Peas, Anchovies, Sauce of Lamb “Prosciutto” with Capers and Peppers” is exactly what it sounds like – intentionally complicated to the detriment of the dish.
Just 44 seats total, less than half-filled Saturday for lunch, staff is pleasant yet professional when checking in regarding pacing before moving to a Dessert of Soft Serve under slightly bitter ice and a lightly-fried Flower.
Offered Coffee or Tea to finish, a €10 upcharge left to guessing as listed, Beans are explained and prepared in an elaborate display involving scales before four Mignardises including a Shishito Pepper and Cocktail-themed Gummy Bear.
www.restaurantflore.com