Boulangerie Matinal
Pain au Chocolat
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.
www.matinal.be
Bozar
Green Cloud – Chartreuse Verte, Tequila Calle 23 Romarin fumé / Hibiscus – Sucre de canne, Jasmin
Laminated Bread – Butter
Lavash
Lobster – Blue lobster, Artichoke, Fennel
Ham – Parsley ham, Smoked eel, Leek
Oyster – Grilled oyster, Daikon, Dashi broth
Sea crab – Brittany sea crab, Sorrel, Caviar Kristal
Baguette
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.
www.bozarrestaurant.be
Bistro de la Mer
Riesling
Brown Crab Bisque
Bread, Jersey Butter
Irish Mar Oyster, Zeeuwse Crouse Oyster
Eel croquettes, tarragon cream
North Sea crab cocktail with avocado and jalapeño
Gamba Roja smashed, with vanilla and elderflower
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.
www.bistrodelamer.com/bistrodelamer
Saint-Jean
Apple Cardamom Roll
Kouign Amann
Pistachio Almond Croissant
Chamomile and Apricot Danish
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.
www.saintjean.nl
The Stroopwafel Spot
Stroopwafel
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.
Daalder
2022 Weingut Thanisch Tribut Grauschiefer Riesling
Mukus fried chicken with caviar, Crème cru
Satay kambing
Nigiri salmon meringue
Bao shrimp
Bread and butter
Pulpo classic, fregola, grapefruit, celery
Langoustine, cauliflower, bisque, yuzu
Cod, jasmine, carrot, calamansi, sesame
Ravioli signature, beetroot, ricotta, spinach
Lamb, miso, pistachio, tangerine, peas
Daalder ‘Stroopwafel’
Sweet corn, popcorn, lemon, buckwheat
Blueberry soufflé, basil, cacao, red wine
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.
www.daalderamsterdam.nl
Massimo Gelato
Straciatella Gelato, Pistachio Gelato, Ricotta & Figs Gelato
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.
www.massimogelato.nl
De Kas
Tomato Broth, Verbena, Red Currants
Mas de Janiny Tibo’ ’23 Longuedoc FR on Draft
Sourdough, Herb Butter
Tapioca Crackers, Celery Dip
Radish, Piccalilli, Poppyseeds
Little Gem, Strawberry, Pine Nut, Violet
Beet, Gooseberry, Pickles, Lavender Vinaigrette, Bearnaise
Fried Squash Blossom, Zucchini, Brandade, Verbena Beurre Blanc
Chanterelle, Enoki, Asparagus, Chicken Veloute, Summer Truffle
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.
www.restaurantdekas.com
4850
Cardamom Bun
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.
www.4850.nl
Pancakes Amsterdam
Americano – Stroopwafel
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.
www.pancakes.amsterdam/locations/pancakes-amsterdam-centraal/
Ron Gastrobar
House Pickles
House Rolls, Whipped Butter, Pork Cracking
Rendang croquette X FEBO, lime leaf mayonnaise
Crispy onion, green peppercorn mayonnaise, lime
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.
www.rongastrobar.nl/restaurants/ron-gastrobar
Tannay
2022 Pinot Beurot Gerald Demuth
Amuse – cucumber, pickled cucumber, cucumber meringue, dill oil, zebra tomato gazpacho
Sourdough Bread – Dutch butter
Grilled Romaine – parmesan, smoked haddock, egg mimosa, pomello, crouton
Spinach Ravioli – peas, wild garlic, straciatella, confit lemon
Hake – chanterelle, artichoke, saffron cream
Rhubarb – strawberry, puff pastry, vanilla ice cream, mascarpone cream
Lemon meringue tart
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.
www.restaurantscaron.nl/en/restaurant/tannay
Petit Gâteau
Iced Americano
Almond Croissant
Yuzu White Chocolate Tart, Tarte Tatin, Banoffee Tart
Centrally located with an extensive assortment of 1-to-2 bite Tarts Petit Gâteau takes a decidedly French look at Pastry in Amsterdam, though fans looking for more unique options likely will not be disappointed aside from prices that trend high.
Served on the first floor with an upstairs loft for seating, the Chef occupying one table and a few additional patrons sipping Coffee, Tarts trend €3,50-4,50 and are highlighted by traditional Tarte Tatin with bold Caramel notes.
Open from 10h00 to 18h00 daily, the Coffee fairly basic but suited to its task, Petit Gâteau’s Almond Croissant is a double-baked version liberally sugared but otherwise crispy on the outside with a soft and buttery crumb.
www.petitgateau.nl
Hans Egstorf
Natural Croissant
Almond Croissant
Chocolate Croissant
Double Chocolate Croissant
Known as the oldest Bakery in Amsterdam Bakkerij Egstorf is found at Spuistraat 274, hours from 08h00 until 22h00 finding staff making fresh Stroopwafels though the key is actually arriving early when Viennoiserie are still hot on the rack just moments out the oven.
Established in 1898, a reliance on historic recipes eschewing a need to do things for the #gram, guests at Hans Egstorf are welcomed warmly by fourth generation ownership that clearly cares about doing things right from the kitchen to packaging.
Baking throughout the day, fresh Sourdough amongst the best in town per locals, Croissants sell for just €3 each and whether one selects natural local Butter or freshly-made Almond Paste the rise is generous around soft insides that can also be filled with a single or double baton of Dark Chocolate.
www.hansegstorf.com
Sampurna
RENGGINANG Rice Crackers
NASI GORENG Fried rice
BAMI GORENG Fried noodles
TIGA SATE MACEM Combination of skewers chicken, beef, goat / ACAR KETIMUN Cucumber salad
AYAM PANIKI Medium spicy chicken in a chili coconut sauce / DAGING SMOOR Tenderly stewed beef in a sweet soya sauce / JAGUNG KACANG PANJANG Stir fried baby corn with long beans / SAMBAL GORENG TELOR Boiled egg in a spicy sauce
SALAT MANGA Mango salad in a lemon grass and peanut dressing
SERUNDENG Spiced grated coconut with peanuts
EMPING Nut crackers
Thanks to nearly 350 years of colonization the Netherlands is home to a sizable Indonesian population, and when it comes to Rijsttafel few places are so well regarded as Sampurna right in the heart of Amsterdam along one of the many canals.
A low-lit space with religious carvings and tightly packed tables, the upstairs and downstairs separated by a bar, guests with reservations are greeted on time by pleasant staff happy to explain a menu built upon various shared “Rice Tables” plus a collection of a la carte dishes.
Fairly priced with 35+ years of history, the “Sate Solo” just €31.50 for six skewers and ten side dishes plus complimentary Rice Crackers, plates designated as “spicy” are quite tame compared to Thai or Szechuan Cuisine, and fans of Sambal will likely love the boiled Egg atop a side of Rice.
Busy without a lot of circulating air, the lower level quite warm even without the candles and heated serviceware, Cucumber Salad as well as one of Mangoes prove quite refreshing between tender bites of Meat highlighted by Sauces ranging from Soy to Peanut.
Adding dried Coconut for Texture, this plus the Sauce from Goat Skewers perking up fairly basic Noodles, Desserts look interesting but ended up being skipped as a few large parties overwhelmed a single downstairs server leading to a lengthy wait for both the check and more water.
www.sampurna.com
Van Wonderen Stroopwafels
Speculaas Stroopwafel
Located in Centrum with a ton of foot traffic Van Wonderen is considered by some to serve Amsterdam’s best Stroopwafel, but with a tiny Cookie €11,50 and one the size of most others €13 the value is somewhat lost even before one enters the queue.
A small space with no real traffic pattern, just a lot of guests waiting for their number to be called, staff proves pleasant while customers decide amongst seven topping ranging from Oreos and Brownies to Lotus Cookies half-dipped and unfortunately served with only basic napkins.
An Instagram favorite, Pop Mart adjacent riding a similar wave, Van Wonderen’s Stroopwafels are a bit thinner and more prone to breakage than competitors while the Syrup binder seems perhaps a bit sweeter in the areas not covered by Chocolate.
www.vanwonderen.co
Firma Stroopwafels
Pistachio Stroopwafel
Located in Centrum with a ton of foot traffic Firma Stroop resides within a block of Van Wonderen, their similar formats decidedly creating direct competition though a back-to-back taste finds the space labeled FA. Stroop the easy winner.
Part of the city since 1921, a corner on the Muntplein clearly organized such that guests enter left and order to the right where Cookies are finished, Firma’s topped Stroopwafel rings in at €9 and utilizes jammy Syrup that doesn’t get runny despite warm layers surrounding.
Smartly offering wet-naps, most of the Toppings similar to Van Wonderen aside from liberal amounts of Caramel replacing Biscoff, fans of the current “Dubai Chocolate” trend will also be very happy to see Pistachios amongst the offerings.
www.firmastroop.com
The Beef Chief
Fritz Kola Super Zero
Fry me a river – 2x 80g signature smash patties with onions smashed into patty, american cheese, smoked cheddar, pickles, comeback sauce on a toasted bun
Crucial cauliflower – Crispy beer battered cauliflower tossed in our house made sticky Korean sauce with toasted sesame, miso mayo and kimchi on the side
A resident kitchen at Oedipus Brewery Taphouse The Beef Chief gets a lot of press for their smash burgers on a housemade bun, Simon Parrott’s plan to build the Netherlands best Burger seemingly successful to the tune of two locations that remain busy from open to close.
Quite literally just a window inside the sizable complex, outdoor seating quite popular during long summer days while the inside is filled by youthful residents sipping Beer or Wine, arrival just an hour after opening finds everyone in jovial spirits and staff quite pleasant.
Originally gaining notoriety for the Kimchief, Parrott’s fondness for fermented Cabbage immediately evident on the menu, “Fry Me a River” takes on the popular “Smashburger” without over-flattening things and the result is a juicy mix of MRIJ Beef and Bone Marrow whose intrinsic flavor holds up well to condiments including Cheese, Pickles and Sauce.
Sporting a fluffy but generous Bun, the attention to detail evident across Beef Chief’s menu, Fries or Wings prove popular and look well-made but should not take the place of “Crucial cauliflower” that sees the Crucifer lightly fried but perfectly tender in a sticky Korean lacquer with Sesame Seeds, a side of Kimchi and cheffed-up Mayo.
www.thebeefchief.com
Glaze Doughnuts
Apple Fritter
Black Sesame Doughnut
Oreo Vanilla Doughnut
Matcha Green Tea Pistachio Doughnut
Blueberry Cinnamon Toast Doughnut
Horchata and Churro Doughnut
Lemon Poppyseed Doughnut
Maple Bacon Doughnut
Peanut Butter Oreo Doughnut
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in nearly a decade while their soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
www.glazedoughnutslv.com
The Coffee Class
Cold Brew Coffee
The Churronut Croissant Donut
The Double Shot Croissant Donut
The Lavender Haze Croissant Donut
Vegan Biscuit – Maple Butter, Homemade Strawberry Balsamic Jam
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has now debuted its third location, viral success thanks to #influencers and an incessant “investment” campaign seeing the space at Village Square in Summerlin join two Henderson spots plus Kyle Cunningham’s Almond & Oat.
Begun as a passion project for the real estate professional, his decision to hire Chef Beth Ryan-Small for a menu that has evolved to include everything from Quiche and Panini to Desserts undoubtedly part of Coffee Class’ success, the Summerlin address on West Sahara Avenue doubles down in terms of size as well as new items served 6:30am until 5:00pm daily.
Not afraid to tout a trend, Dubai Chocolate Lattes flexing for the #gram alongside Beth’s signature Pop-Tarts, fans of The Coffee Class Biscuits will find Vegan versions enjoyable as ever while those seeking something new will notice laminated Donuts a little more oily than Ansel’s original for $6.
www.thecoffeeclass.com/village-square
