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.
Opened by Massimo Bertonasco in 2017 it did not take long for Massimo Gelato to be considered The Netherlands’ best, a heritage begun in Liguria carried forward to flavors made on-site daily using Ingredients including Pistachios from Bronte and Hazelnuts from Piemonte.
“Gelato makes us Happy” on the window, record-setting heat in Amsterdam creating a queue, three flavors for €6,20 proves par for the course and Milk from local farmers forms a creamy yet relatively light base more than capable of standing up to the best of Milan or Rome.
Raspberry Sorbet, Hazelnut Cake, Tarragon Panna Cotta, Meringue
Dark Chocolate Ice Cream, Rau Răm
Built as the Greenhouse of Amsterdam in the 1920s De Kas has no listed menu, instead the eatery functions day to day with Chefs creating a 4-5 course tasting based on that morning’s harvest.
A restaurant since 2001, with nearly 300 varieties of Vegetables, Herbs and Fruit grown on site the rest comes from their field just north such that a motto of “Harvested in the morning, on your plate in the afternoon” carries weight.
Toqued by Wim de Beer and Jos Timmer, the kitchen in full view, lunch begins with a refreshing Amuse followed by small bites, the Strawberry Lettuce Wrap vibrant and delicious while Bread and Tapioca Crisps each garner their own unique Condiment.
Working with limited Proteins, Brandade made from line-caught Fish forming a bed beneath a generously breaded Squash Blossom, an entree of Mushrooms and Asparagus proved dynamic without seeming forced thanks to Chicken Soup that accentuated nature with finesse.
Awarded one star by Michelin, plus a Green Star for obvious reasons, Dessert comprises one or two servings depending on hunger and can range from Goat Cheese Mousse with Melon to this day’s Tarragon Panna Cotta with Hazelnut Cake and Raspberry Sorbet.
Cheese Sandwich – House Sourdough, Gouda, Onion Jam, Butter
A one-time Michelin Bib Gourmand awardee 4850 is a neighborhood Wine Bar that offers Ingredient-focused fare for lunch and dinner, plus a high-quality Coffee program alongside Sandwiches as well as Buns beginning at 9am daily.
Part of Amsterdam Oost, a minimalist décor and outdoor seating well suited to warm weather, the menu is concise with the Cardamom Bun as good as the famous ones in Copenhagen while a simple Cheese Sandwich became more thanks to good Butter and a thin layer of sweet Onions.
Dutch Pancake – Syrup, Homemade Apple Crumble, Raisins, Cinnamon
Established in 2007 Pancakes Amsterdam is a polarizing entity, the second location in front of Damrak favored by tourists but the original in the Nine Streets generally well-liked by locals even though prices trend a bit higher than more traditional places.
Open from 08h00 to 20h00, early arrival or reservations advisable lest one wishes to wait, Pancakes’ menu comprises Dutch or American style with a variety of toppings including favorites designated by a heart.
Surrounded by iconic scenery, outdoor seats in the shade a hot commodity, Coffee is basic but good with a packaged Stroopwafel while Pancakes are light and fluffy, perfectly wrapping around plentiful toppings, and available both Vegan or Gluten Free for those with allergies.
Amsterdam beef sausage – Terrine of duck liver and beef sausage with pomelo and beetroot from Oos
The ‘Ribs’ – Ron’s boneless spareribs with our own BBQ Lacquer
Maitake, king oyster mushroom, yuzu – Grilled king oyster mushroom, maitake, yuzu-kosho sauce, kaffir lime
Sundae – Ice cream with praliné, puffed corn and salted caramel
Well regarded by locals and traveling epicures Chef Ron Blaauw is quietly building an empire, his decision to shutter a popular Michelin 2* concept in 2013 yielding a handful of new concepts including his 1* Ron Gastrobar in Willemspark.
French-y enough that guests will see his pedigree, but highly original yet familiar, lunch or dinner at Ron Gastrobar begins with small “Snacks” including a chef’d-up “Bloomin’ Onion” and signature Beef Rendang Croquettes plus piping hot rolls with Butter bulked up by Pig Skin.
Trendy enough for the #gram thanks to floral orbs and organic flourishes, the kitchen wholly visible through glass, small plates shine whether one selects mixed Mushrooms with Japanese Citrus or “Beef Sausage” hidden as Tartare between layers of Foie Gras Terrine.
Not quite hungry enough for a whole Beef Wellington, particularly with so many other tempting choices, no table should miss Blaauw’s signature Ribs served with a smoke show and sticky Sauce or the seasonal Sundae currently featuring farm-fresh Ice Cream and housemade Caramel in three styles.
Named after Chef Thomas Demuth’s homeland Tannay resides on a quiet corner of Realeneiland, an unlikely string of warm and sunny days seeing the outside patio filled with guests for Sunday lunch overlooking the canals just a few feet away.
Michelin recommended but without a star, the four course lunch for €64 offering a choice of mains, guests begin with an Amuse of Cucumbers in forms followed by piping hot Bread alongside salted local Butter.
A protegee of Alain Caron, French cuisine with a focus on local ingredients on this day highlighting summer, warmed Lettuce takes on the idea of Caesar Salad through smoked Fish with Parmesan Cream with brightness added by Citrus.
Next offering Spinach Pasta after a lengthy wait, the Cheese beneath gooey but not fully melted, Hake replaced sold-out Monkfish and performed admirably amidst Mushrooms and tiny Artichokes in Saffron Cream.
Certainly picturesque, Tannay’s interior empty thanks to favorable weather, another lengthy wait occurred prior to Dessert of Strawberries and Rhubarb as a makeshift Mille-feuille and a complimentary Lemon Tart with the bill.
