If one pays attention it will not take long to notice a Van Stapele Koekmakerij bag in Amsterdam, especially around De Wallen where a steady stream of guests line up daily from 10h00 until “the last Cookie is sold” per advertising.
A relatively new entity compared to canals and The Bulldog, but no less popular with tourists judging by the crowd, Van Stapele Koekmakerij takes its name from owner Vera van Stapele who opened her small store in December of 2013.
A “do one thing and do it well” concept in a world of “everything to everyone,” just one type of Cookie made by the team in a fully-visible kitchen all day, ordering is merely a matter of numbers and container choice before teeth plunge into lightly-crisp Dark Chocolate Dough wrapped around semi-solid White Chocolate filling.
Inspired by a Sourdough starter bakkerij louf began in 2022, the first location opened by friends soon yielding two more with each retaining its focus on careful craftsmanship plus good Ingredients served in a comfortable space.
Open from 08h00 to 15h00, the oud-west storefront an ideal place to sit outside during summer, choices come both sweet and savory though personal predilections lean into items such as a beautiful spiral Cardamom Roll with butter bolstering the aromatics.
Connecting with local farmers for Meats and Produce, the toppings to Sandwiches on Sourdough, louf’s “Honey Bun” takes that starter and sweetens it slightly beneath a crust with good chew in stark contrast to the shattering Pain au Chocolat.
Not ignoring more interesting items, a Cookie with big chunks of Chocolate finding new heights thanks to Sesame Seeds, fans of Shortbread will fall head over heels for Gateau Breton made just as it is in Brittany.
Drawing customers near Amsterdam’s Red Light District since 1979 anyone who claims Rene’s Croissanterie is not a tourist trap has probably spent too long in a Coffee Shop, the combination of late hours and fair prices universally popular while high volume assures items are mostly fresh.
An ambitious line-up, everything from Sausage Rolls to Churros plus made-to-order Crepes available via touch-screen ordering, limited seating sees most guests dining in the streets outside where people watching proves highly entertaining.
Not remotely artisan, more so Street Food made with a little more care than elsewhere in De Wallen, Rene’s Stroopwafel comes topped for €10 and proves just average while the Liege Waffle is properly made with Pearl Sugar within but a bit too sweet thanks to added Confectioner’s Sugar on top.
Dark Chocolate Raspberry Bomb, White Chocolate Mousse, Raspberry Ice Cream
Clafoutis with Cherries, Creme Fraiche Ice Cream
A routine Bib-Gourmand recipient Rijsel occupies a former school, the 3-course prix-fixe proving extremely popular with locals in search of simple French fare made with good ingredients in a bustling bistro atmosphere.
Located at Marcusstraat 52, windows open for Summer when guests pour in beginning at 18h00, Rijsel approaches French Food with a Flemish accent while servers push Wine hard throughout a service clearly focused on turning tables.
A sort of Canteen in front of an open kitchen, complimentary Gazpacho hitting the table with Sausage and Bread before orders are taken, Rijsel’s menu sees specials added depending on the Chef’s whim, on this day a classic Terrine that outpaced Octopus that was less tender than “chewy.”
Opting for two Prix-Fixe plus Ribeye served rare, each Entree proving quite sizable, Spring Chicken comes whole on the bone with a simple Bean preparation while Black Leg Chicken arrives sliced with thin Morel Sauce at an upcharge.
Pre-paying a deposit, all of which was spent but only a portion credited due to one ill guest who stayed in, Dessert featured Clafoutis with whole Cherries and Ice Cream alongside a dome of Chocolate surrounding Mousse plus Berries.
Ventreche of bluefin o-toto tuna with Imperial caviar. salad of roasted broccoli with mustard vinaigrette and Gillardeau oyster, calamansi
Laminated Roll
King crab poached in smoked butter and courgette flower sauce of verveine and piparra peppers with vanilla
Seabass puffed on its scales shellfish broth finished with Gillardeau oyster, sprouted fennel with Pernad
Baguette
Crispy veal sweetbread with cream of BBQ sardines, artichoke braised with sardine garum
Chocolate & Roquefort Ice Cream
Apple, apple and ginger sorbet, salted caramel
Canele
With just sixteen seats wrapped around the open kitchen 212 makes the most of a corner canal house where Richard van Oostenbrugge and Thomas Groot have maintained 2 Michelin Stars since 2022.
Dressed in light wood and grey materials a meal begins with organic presentations of canapes such as grissini in a field of wheat or crab cocktail from a claw before the signature Belper Knolle cheese and grey shrimp inside a crispy Sunchoke shell.
Served straight from the kitchen, with each course commanding a complimentary bread, Broccoli finds unlikely friends in Caviar and O-Toro while King Crab wrapped in Squash Blossoms dances atop Vanilla and Peppers.
Soundtracked by everything from The Clash to Gorillaz staff shows a lot of personality from start to finish, when Bass comes with crispy scales and Oyster liqueur before Sweetbreads under a crunchy Cruton gain impact from four impressions of Sardines.
Bridging to dessert with an interesting Ice Cream of Chocolate and Bleu Cheese most tables will choose to finish with 212’s signature Apple Tart with assertive notes of Ginger under edible “glass” followed by a Canele as good those in France.
Patisserie Holtkamp
Baba au Rhum
Canele
Tompoucen
Chocolates
Unchanged since 1928 Patisserie Holtkamp holds a special place in the hearts of locals, the facade at Vijzelgracht 15 providing only a small glimpse of the treasures within its beautiful Art Nouveau interior.
A tightly packed space, all four walls filled with delicacies ranging from handmade Chocolates and Cakes to packaged Confections, staff takes an old-time approach to hospitality by greeting each guest with warm smiles before boxing each item carefully.
Far more than Pancakes and Syrup Waffles, a Baba in thick Syrup as sweet as it is boozy, fans of Canele will find Holtkamp nearly as good as those in Bordeaux with a generous crunch giving way to mellow Cake with the texture of Custard.
Also offering Macarons and Feuilletine, tempting but not enough to replace three Chocolates including one with Honeycomb, Dutch Tompoucen comes highly recommended thanks to all the elements of a Napoleon but more Pastry Cream.
Grown out of a small Coffee Bar in South Amsterdam the Coffee District story began in 2017, and although the original location is now shuttered ownership has broadened its reach across five shops including the Willemsparkweg corner that remains busy every day thanks to its proximity to Museumplein.
Not itself a Roaster, but rather brewing Amsterdam-based Five Ways Coffee Roasters and selling Beans from other Artisans, guests can expect Espresso and Filter Coffee plus a variety of Lattes and Cold Brew.
Also outsourcing Baked goods, the Banana Cake and Carrot slice particularly well-regarded, prices run similar to other like concepts and unless one opts to arrive very early they can expect both a line and lack of seating, which is strictly outdoors.
Black Truffle, tonka chocolate, peach, red cabbage
Chocolate Guessing Game
Sticky Rice, calamansi, huacatay
Licorice, tarragon, coconut
Tulip Syrup
A protegee of Michelin 3* De Librije in Zwolle and 3* Amber in Hong Kong Chef Sidney Schutte’s food at Spectrum is appropriately gorgeous, but what proves most compelling is his ability to brighten up plates with unexpected twist that polarize often diners both experienced and novice.
Located on the Waldorf Astoria -1 floor with garden views, Manager Cas Kratz and team warm in a professional manner befitting the address, guests are led from the hotel doors to an elegant room that is well-spaced with subdued lighting and a pop of color from the large floral arrangement at the center.
Embracing Dutch heritage with an eye abroad, summer yielding most of the menu from nearby, the 18h00 seating finds Spectrum quiet as diners are presented an extensive Wine list from which Dry Riesling pairs well to opening bites such as a dried Yolk “cup” supporting Potatoes and Roe.
Six proper courses flanked by Mignardises and Canapes, plus a bottle of Tulip Syrup to take home, fried Fish proceeds delicate Mochi with Crab topped in Caviar and the first of two Breads plus two styles of Butter.
Served at a guest-appropriate pace, no long lulls with staff checking in regularly, Mushrooms take center stage in an otherwise vegetal composition brightened by Cherries followed by Strawberry-glazed Skate with a touch of heat.
Not afraid to venture abroad for inspiration, Mullet Fish alongside Chanterelles and Sea Grapes darting across the tongue with tangy Tamarillo, Schutte’s Langoustine then builds from tail to head with Chipotles and Chocolate to thrilling effect.
Captivated by the Caramelized Goat Butter, enough so that a loaf of Sourdough disappeared quickly, Chef’s time in Hong Kong undoubtedly inspired crispy-skin Duck intended to be eaten bite and sip with an accompanying cup of Consomme.
Choosing Truffles and Cabbage over Rhubarb with Dill for Dessert, both seemingly a little forced and the former lacking much of the elegance seen across the rest of Spectrum’s plates, guests are next asked to play a guessing-game with Chocolates inspired by preceding courses before concluding with Sticky Rice and Licorice bites.
Sister to Michelin starred Wils Restaurant it is actually Wils Bakery Café that garners more accolades from global travelers, the space hidden behind a larger building just steps from an aging Olympic Stadium drawing a sizable crowd for lunch and dinner daily.
Defined as a casual concept, though certainly not to be confused with Panera or similar American chains, a Bib Gourmand on the door nonetheless suggests bargain pricing that proves true across the menu from Chef Joris Bijdendijk that highlights seasonal Produce.
Offering an extensive Wine list including several good choices by the glass, Riesling and a natural bottle from Spain both well matched to what was ordered, all tables begin with Sourdough that outpaces even some of Amsterdam’s 2* spots, though Escargot and housemade Fries were both overly salted.
Broad across the menu, Appetizers highlighted by a good portion of lightly fried Pumpkin for €8, the set menus were skipped to allow more variety such as decadent Chicken Pie bound by Foie Gras and al dente Noodles marrying Scallops to Spanish Iberico Ham.
Not about to skip a signature, three large slices of Sweetbreads laid across White Asparagus the size of a cucumber, Bijdendijk ups the ante further via grilled Langoustines and Crab Sauce before laying out an array of Desserts from Soft Serve to a delicate Paris Brest lent nuance by Miso and Sesame Seeds.
Owned by Laurent and Sophie Maes since 2015 Renard Bakery has been one of Brussels best ever since, the former space taking on a new look while artisan techniques such as prolonged fermentation has pushed quality to new heights.
Open from Wednesday to Monday at 07h00, the location on Fernand Cocq Square in the heart of Ixelles providing ample foot traffic, Larent grew up in his uncle’s Bakery before studying in Paris to perfect everything from Sourdough to Choux and Viennoiserie.
Diverse in its offerings, a curated collection of Jams and Spreads mingling with shattering Feuilletines backed by Dark Chocolate, traditional Pancakes are lightly sweet without addition while Liege Waffles see a delicate chew interspersed with Pearl Sugar pockets.
Unable to resist a Doughnut, unfilled with just Sugar overlying pillowy Brioche, Renard’s Almond Croissant was a touch soggy despite arriving by 08h00, while the Cinnamon Roll was buttery and aromatic without being overly sweet.
Fortunate enough to have visited In De Wulf early Summer of 2016 it is regrettable that Chambre Séparée closed prior to a return to Belgium, so when Kobe Desramaults announced Eliane a flight was booked almost immediately.
Belgian by birth, his start in cooking ostensibly when his mother opened a Bar called In De Wulf that he later took over after time cooking at Picasso and Oud Sluis, Desramaults style is intentionally simple and Ingredient focused in a way that resembles the work of Michel Bras but more aggressive in terms of flavor.
Marked by just a doorbell, a glass pane sliding open to warm greetings, Eliane comprises just 22 seats including half at a bar where guests get to watch Desramaults and staff work largely with flames and standard kitchen equipment as 26 creations come together from local, seasonal proteins and produce.
Named after Chef’s grandmother, his devotion to family a recurring theme across Desramaults’ past and present, the project is clearly a personal one including the sizable vinyl soundtrack and Kobe working every station from start to cleanup.
Not the sort of place where analyzing each dish enhances the experience, a chance to watch such a virtuoso performance rarer and rarer these days, early bites found a Vegetable Tart with Smoked Sardine and Clams in Pine shoot Vinegar particularly compelling before a truly exceptional preparation of North Sea Crab and Green Beans in Champagne Sabayon.
Consistently turning Pigeons over the embers all night, no gadgets just commitment, Potatoes with local Buttermilk next find themselves upgraded by Yolk and Belgian Caviar while Desramaults breaks down a whole Turbot, whisking its juices into one of several beautiful Sauces.
Not shy with portions, Bread with a quenelle of Butter best kept at arm’s length for those with smaller appetites, Mussels and Leeks offer quick bites before handmade Pasta that isn’t afraid to showcase Chlorophyll prior to Lobster truly using the whole Animal.
Perhaps sourcing his few months in Sicily with Sepia Risotto, an elegant segue to dueling mains, Lamb finds itself highlighted by Ramson Juice and a Tomato Tart prior to the aforementioned Birds with their Livers and a hint of Mint.
Now switching to the Pastry station after a nibble of Cheese Eliane’s Desserts continue a trend of elegance in simplicity with Meadowsweet Ice Cream atop Cherries and Fresh Almonds a standout along with a finishing Rhubarb Millefeuille.
Begun in Luxembourg Bargello takes its name from a former municipal palace in Florence, the birthplace of Gelato given credit and careful consideration now across three locations including Place de la Liberté 5 in Brussels.
Founded by Laura Fontani, a dedicated owner who strives for authenticity in recipes made the old way with no artificial colors or flavors, guests entering Bargello will frequently do so after waiting in a queue that grows especially long during summer.
Naming several signature flavors, Vespucci a creamy blend of Honey, Figs and Ricotta, purists will note Ms. Fontani’s Straciatella to use bitter Dark Chocolate to good effect while Pistachio de Bronte and Watermelon Sorbet complete with seeds attest to quality in the purest flavors.
In terms of “classic” it’s hard to find a place moreso than Les Brigittines, an Art Nouveau brasserie focused on hearty cuisine led by locally born and raised Chef Dirk Myny.
Noteworthy to Michelin for regal and rustic recipes, weighty paintings and the enormous chimney dominating a former postal building that gets rather warm during summer, guests are seated at old wood tables where staff is professional but not overly friendly.
Offering a good Wine list and two Beers on tap, all at a fair price, Bread with Butter proceeds Appetizers ranging from Brains to Head Cheese and Trotters with both the latter served with very little focus on plating but rather on flavor.
Market focused with good sourcing, Pig’s Feet from Saint Chinian and an “Old Belgian Fat Cow” aged to peak flavor just a few examples, Les Brigittines Fries deserve all their accolades and more while Horse cooked rare picks up a lot of flavor from Whelks and Watercress plus their Juices.
Decidedly French, but also with a sizable selection of Greek and Mediterranean delicacies, Nikolas Koulepis checks a lot of boxes and seems to do it all well thanks to the owner’s extensive training that began on the island of Rhodes.
Now with two locations, Pastries comprising everything from Choux and Viennoiserie to shredded Phyllo an ambitious undertaking, staff proves pleasant when describing options in multiple languages while quality is evident in the first bite of layered lamination that shatters quietly.
Offering scaled down Cakes and Entrements, the Saint Honore a work of art from Cream to crunchy Sugar, Kadayıf is boldly aromatic and soaking wet while the Bret gets a boost from an unannounced layer of Caramel and Praline that adds a whole extra layer of excellence.
Focused on simplicity, ancient Grains and lengthy fermentation the basis for natural Breads and Pastries, Matinal occupies a quiet part of Ixelles and advertises hours from 07h00 to 15h00 daily.
Liked by locals, the website suggesting a wide variety of baked goods that change daily, Wednesday 08h15 found only Breads and Pain au Chocolat available, a cost of €2,50 lower than most but such a limited selection nonetheless disappointing.
Pithiviers – Duck of Gérard Burgaud, Goose liver, Meat gravy
Gazpacho
Trou normand – Rhubarb, Timut pepper, Saké
Millefeuille – On the spot baked puff pastry, Tahiti vanilla
Mignardises – Tiramisu, Lemon Pie, Creme Brulee
Located inside the Palais des Beaux-Arts in Brussels Bozar sees Chef Karen Torosyan focusing on perfection, specifically in regards to traditional dishes less-and-less commonly seen in an era where trends come and go with the click of a smartphone camera.
Art Deco in design, a table on the verge of the kitchen highly coveted for those who wish to witness Torosyan and Executive Chef Cassandre Ercolini work quietly and precise, plates are faultless with deep flavors while service is much like a Bistro in terms of personality and flow.
Offered as a seasonal tasting or classics, the latter with three choices and two of those requiring 48h advanced notice, guests are greeted warmly by everyone inside a place with clean lines that feels miles away from the bustle of center-city.
Honoring Victor Horta’s architectural mastery with ancestral techniques, even the laminated Bread cutting no corners before three artistic Canapes, the day’s first course finds a mound of Caviar rounded atop delicate picked Crab and a disc flecked by gold and Sorrel.
Presented the Pithiviers before and after baking, a faultless golden shell giving way to Duck and Goose Liver amplified by rich Jus, each bite is a reminder of slower times even before more Sauce and a refreshing Gazpacho arrives to refresh the palate mid-course.
Taking no shortcuts with pre-Dessert, Trou normand exploring acidity and bitter notes, it should come as no surprise to those familiar that Torosyan’s Millefeuille is a definitive version served with the utmost attention, each bite a little different from the last but each light, aromatic, crunchy, creamy and blissful.
Rigatoni carbonara-style, smoked eel and black truffle
Langoustines pan-fried, with peas, smoked bacon and verbena sauce
Wolf fish miso-glazed, chicken skin, ikura, green asparagus and white asparagus sauce
Monkfish “Rossini”, with duck liver, umuboshi and dashi-Albufera sauce
Cherries cured in elderflower with granité of cherry beer
Pistachio ice cream, mousse of caramelized white chocolate and kataifi
Part of a group including three Michelin starred Restaurants in Amsterdam Bistro de la Mer quietly hides on Utrechtsestraat with the look of an old school Oyster bar but Food far more creative and a staff that is convivial from Bartenders to the Chefs preparing each dish.
A throwback that thinks forward, six types of Oysters plus one dressed in O-Toro and Caviar to start, Richard van Oostenbrugge and Thomas Groot are also happy to offer gooey Eel Croquettas or a Crab Parfait beneath delicate Jalapeño Cream plus Spanish Prawn Tartare perfumed by Vanilla and Elderflower.
Proudly displaying a single star in the window, counter seating recommended for those who wish to watch plates come together, entrees range from creamy “Carbonara” with smoked Eel and Truffles to Monkfish with Foie Gras and Asian accents or Langoustines that hold their own adjacent Peas and Bacon.
Not forgetting Nobu-inspired Wolf Fish, crackling Chicken Skin and fresh Asparagus adding nuance, Desserts are simple yet effective whether one selects tart Cherries in poignant Ice or Pistachio Ice Cream that taps into the Dubai Chocolate trend.
As a 100% Plant-based concept that has gathered a large following via Social Media Saint-Jean Bakery is likely approached with skepticism by some and excitement by many, but for those entering with unclouded judgment the results are frankly stunning for Viennoiseries made entirely without Milk, Eggs or Butter.
Also with a Deli, both concepts open from 08h00 until 17h00 daily, staff proves pleasant and patient while guests peruse a collection priced no different than other less elegant concepts in Jordaan or nearby Centrum.
Known for their take on a Cruffin, though a Pistachio Almond Croissant proved far mor compelling, layers shatter and flake just like those at a traditional French Bakery while the Kouign Amann is a bit less “buttery” than some, but no less texturally varied.
Not about to skip Kardemummabullar, in Saint-Jean’s case made with Apples adding moisture, the best item of early July proved to be a generously flaky Danish loaded with lightly perfumed Cream and juicy Apricots in harmonious balance.
Open late in De Wallen since 1982 “The Stroopwafel Spot” offers freshly pressed Cookies for just €4,50, less than half of what other spots in Centrum are charging and although the quality isn’t quite that of Firma the servers are genuinely pleasant while scenery outside is pretty tough to beat – whether that means Prostitutes, Tourists or a spontaneous fist-fight ended by the police.
Led by Chef Dennis Huwaë Daalder is located in Het Sieraad, graffiti and EDM flooding a multi-colored interior as the outside patio offers privileged views of the canals while diners explore creative and whimsical cuisine.
Raised with roots in Indonesia, a cuisine more common in The Netherlands than other European nations, guests visiting Daalder are offered a choice of Tasting Menus versus a la carte courses, though the later also includes a few complimentary bites such as “Nigiri” of bruleed Salmon atop a delicate Meringue.
Also serving “Satay” shaped like a Peanut and Bao topped by Thai Shrimp, plus a generous portion of Fried Chicken with Caviar, proper Appetizers comprise Octopus with pearls of Pasta, Grapefruit and Mushrooms or Langoustines in a vibrant Bisque.
Not forgetting hot pull-apart Brioche alongside stamped Butter, spendy but worthy, Entrees include seasonal Lamb brightened by Miso and Orange plus locally caught Cod and Huwaë’s signature Beet Ravioli with Spinach filling.
Awarded one Michelin star, though priced akin to Two-starred spots like Spectrum, Desserts find “Sweet Corn” a little forced though the two-plate Blueberry soufflé is exemplary, as are Daalder’s celebrated Stroopwafel Ice Cream Sandwiches.
