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The terrace over the River Vecht is half the reason people come, which makes this a restaurant where the setting and the plate are in genuine competition. The kitchen leans modern and playful, reworking classic combinations with unexpected textures and a habit of folding spice and sweet-sour contrast into the same dish. The vibe is warm and unhurried, with service that keeps pace without hovering.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cold veal
“The chef serves cold veal, for example, with a vibrant ensemble of sweet-and-sour accompaniments such as marinated vegetables, tempeh manis and grated coconut.”
Michelin Guide
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