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By day it's a working butcher shop. Come evening, the cold store door swings open and you're inside a tasting menu restaurant dressed up in nostalgic butchery decor, which is either a concept or an experience depending on your appetite for theatre. The open kitchen turns out precise, inventive cooking that takes the raw material seriously, the way you'd hope a place that literally sells the stuff in the morning would.
The awards strongest first
- Lekker 500 2026 · Lekker 500
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Kalfstartaar
“Chef Alan Oostrom verrast met creaties als kalfstartaar en langzaam gegaarde sukade, geserveerd in een elegante, trendy setting.”
Lekker 500, 2026 -
Langzaam gegaarde sukade
“Chef Alan Oostrom verrast met creaties als kalfstartaar en langzaam gegaarde sukade, geserveerd in een elegante, trendy setting.”
Lekker 500, 2026 -
Rare holstein beef entrecôte
“Rare Holstein beef entrecôte with a velvety foie gras sauce, or tender chuck tataki accompanied by a chimichurri enriched with anchovies and green herbs as well as Kewpie mayonnaise – this cooking is precise and full of surprises.”
Michelin Guide -
Chuck tataki
“Rare Holstein beef entrecôte with a velvety foie gras sauce, or tender chuck tataki accompanied by a chimichurri enriched with anchovies and green herbs as well as Kewpie mayonnaise – this cooking is precise and full of surprises.”
Michelin Guide
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The neighbors closest first
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- Tout à Fait French Eat · 90
- Restaurant 55 Modern French Eat · 84
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