#elizabethonfood

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Soft-boiled egg (yolk had just set) with a watercress nage, green asparagus, and a very generous spoonful of caviar (farmed Golden Oscietra from China)

#threemichelinstars #bernardpacaud #parisrestaurant #parisfood #parislunch #ambroisie #finedining #vivelafrance #elizabethfrance #huffposttaste #food52 #cuisinefrancaise #lefooding #elizabethonfood #troisetoiles #guidemichelin #ambroisie

Soft-boiled egg (yolk had just set) with a watercress nage, green asparagus, and a very generous spoonful of caviar (farmed Golden Oscietra from China)

#threemichelinstars #bernardpacaud #parisrestaurant #parisfood #parislunch #ambroisie #finedining #vivelafrance #elizabethfrance #huffposttaste #food52 #cuisinefrancaise #lefooding #elizabethonfood #troisetoiles #guidemichelin #ambroisie

15 Best Dishes of 2014:
7 - Dashi-injected watermelon dusted with ground cardamom, mozarella spheres, kohlrabi filled with Belgian caviar at 3-star Hertog Jan in Zedelgem, Belgium #15bestdishes2014 #elizabethonfood #michelin3stars #threemichelinstars

15 Best Dishes of 2014:
7 - Dashi-injected watermelon dusted with ground cardamom, mozarella spheres, kohlrabi filled with Belgian caviar at 3-star Hertog Jan in Zedelgem, Belgium #15bestdishes2014 #elizabethonfood #michelin3stars #threemichelinstars

I updated @eater’s 38 Essential Restaurants in Amsterdam (see www.eater.com/travel). If anything, this new list reflects that Amsterdam is an emerging culinary hotspot in Europe (ps to avoid any meltdowns about the ranking: the list is in geographic order) #elizabethonfood #elizabethnetherlands

I updated @eater ’s 38 Essential Restaurants in Amsterdam (see www.eater.com/travel). If anything, this new list reflects that Amsterdam is an emerging culinary hotspot in Europe (ps to avoid any meltdowns about the ranking: the list is in geographic order) #elizabethonfood #elizabethnetherlands

15 Best Dishes of 2014:
4 - Octopus, lavender vinaigrette, green apple puree, onion crème, algae puree, fresh green apple, karkalla at 2-star Inter Scaldes in Kruiningen, the Netherlands #15bestdishes2014 #elizabethonfood #interscaldes #guidemichelin #hollandfoodies #michelinchef #dutchcuisine #plating #michelinrestaurant

15 Best Dishes of 2014:
4 - Octopus, lavender vinaigrette, green apple puree, onion crème, algae puree, fresh green apple, karkalla at 2-star Inter Scaldes in Kruiningen, the Netherlands #15bestdishes2014 #elizabethonfood #interscaldes #guidemichelin #hollandfoodies #michelinchef #dutchcuisine #plating #michelinrestaurant

15 Best Dishes of 2014: 
6 - Ceviche-style (with kombucha) langoustine, langoustine crumbs, Indonesian bumbu mayo, haricot vert broth flavoured with lovage, pickled celery, ginger flowers, pear at 3-star De Librije in Zwolle, the Netherlands #15bestdishes2014 #elizabethonfood #librije #delibrije #guidemichelin #threemichelinstars #michelin3stars

15 Best Dishes of 2014:
6 - Ceviche-style (with kombucha) langoustine, langoustine crumbs, Indonesian bumbu mayo, haricot vert broth flavoured with lovage, pickled celery, ginger flowers, pear at 3-star De Librije in Zwolle, the Netherlands #15bestdishes2014 #elizabethonfood #librije #delibrije #guidemichelin #threemichelinstars #michelin3stars

15 Best Dishes of 2014: 
2 - Duck a la Royale (duck meat, truffle, foie gras) and Duck à l'orange (duck foie gras mousse in orange jelly) at 3-star Azurmendi in Larrabetzu, Spain #15bestdishes2014 #elizabethonfood #michelinguide #guidemichelin #threemichelinstars #michelin3stars #plating #michelinrestaurant

15 Best Dishes of 2014:
2 - Duck a la Royale (duck meat, truffle, foie gras) and Duck à l'orange (duck foie gras mousse in orange jelly) at 3-star Azurmendi in Larrabetzu, Spain #15bestdishes2014 #elizabethonfood #michelinguide #guidemichelin #threemichelinstars #michelin3stars #plating #michelinrestaurant

Most Recent

Quenelles de brochet (made with pike-perch) and Dutch grey shrimps at @restaurantdelagevuursche in Lage Vuursche, a picturesque leafy village near Utrecht. De Lage Vuursche is one of the oldest (since 1865) family-owned restaurants in the Netherlands, and it’s been one of my favourite restaurants for many years. Roderick van Oosterom (@roderickvanoosterom), the 5th generation, took over in February 2020 and the new head chef is @laurenshensen, who previously worked at Café Modern and Bordewijk in Amsterdam. The new menu still features the classics the restaurant is well-known for, but now also features some dishes that are more contemporary in style, like raw cod with a green gazpacho, fresh peas and fennel (see photograph 2) or roasted pointy cabbage with romesco sauce. The winelist, overseen by sommelier Tom Wessels (@tommert01), is an absolute joy also because prices are very fair. I forsee many long lunches at this wonderful restaurant this summer #lunchisthenewdinner #elizabethonfood (ps De Lage Vuursche is open daily for lunch & dinner and they have a beautiful terrace)

Quenelles de brochet (made with pike-perch) and Dutch grey shrimps at @restaurantdelagevuursche in Lage Vuursche, a picturesque leafy village near Utrecht. De Lage Vuursche is one of the oldest (since 1865) family-owned restaurants in the Netherlands, and it’s been one of my favourite restaurants for many years. Roderick van Oosterom (@roderickvanoosterom ), the 5th generation, took over in February 2020 and the new head chef is @laurenshensen , who previously worked at Café Modern and Bordewijk in Amsterdam. The new menu still features the classics the restaurant is well-known for, but now also features some dishes that are more contemporary in style, like raw cod with a green gazpacho, fresh peas and fennel (see photograph 2) or roasted pointy cabbage with romesco sauce. The winelist, overseen by sommelier Tom Wessels (@tommert01 ), is an absolute joy also because prices are very fair. I forsee many long lunches at this wonderful restaurant this summer #lunchisthenewdinner #elizabethonfood (ps De Lage Vuursche is open daily for lunch & dinner and they have a beautiful terrace)

#throwback Oyster marinated in sake, mirin and soy, then pulsed, and served with ikura juice and green tea powder. This dish was part of an extraordinary omakase meal (December 2019) at “Kit at 384”, the then pop-up of the brilliant @kitamateur at the Dylan Hotel in Amsterdam. Kit is a self-taught sushi chef who has taken Amsterdam by storm with his high-quality omakase meals (his sushi is the best in town). He was planning to open his own restaurant this spring, but corona interfered. I’m hoping he’s able to carry out his plans in the near future, because I can’t wait to enjoy his food again #elizabethamsterdam

#throwback Oyster marinated in sake, mirin and soy, then pulsed, and served with ikura juice and green tea powder. This dish was part of an extraordinary omakase meal (December 2019) at “Kit at 384”, the then pop-up of the brilliant @kitamateur at the Dylan Hotel in Amsterdam. Kit is a self-taught sushi chef who has taken Amsterdam by storm with his high-quality omakase meals (his sushi is the best in town). He was planning to open his own restaurant this spring, but corona interfered. I’m hoping he’s able to carry out his plans in the near future, because I can’t wait to enjoy his food again #elizabethamsterdam

#throwback *THAT* pork chop 💥 at @bambino_bar in Amsterdam #elizabethamsterdam

#throwback *THAT* pork chop 💥 at @bambino_bar in Amsterdam #elizabethamsterdam

Veal (fillet & sweetbread), fresh peas, asparagus & and tarragon jus, last night at @denederlanden (hotels in the Netherlands are already allowed to serve food to hotel guests). .
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It felt SO good to be back in a restaurant! As always the food at De Nederlanden was superb, and they have done a marvellous job implementing the new Corona rules. I guess the front of house staff is most affected by these new rules, and I was impressed by how the managed to offer warm and friendly service whilst maintaining the meter and a half rule. Well done team De Nederlanden! #respect #highlyrecommend

Veal (fillet & sweetbread), fresh peas, asparagus & and tarragon jus, last night at @denederlanden (hotels in the Netherlands are already allowed to serve food to hotel guests). .
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It felt SO good to be back in a restaurant! As always the food at De Nederlanden was superb, and they have done a marvellous job implementing the new Corona rules. I guess the front of house staff is most affected by these new rules, and I was impressed by how the managed to offer warm and friendly service whilst maintaining the meter and a half rule. Well done team De Nederlanden! #respect #highlyrecommend

#throwback Black Angus steak with peppercorn sauce at @caferestaurantamsterdam. The food at this restaurant always hits the right spot #elizabethamsterdam #steakaupoivre

#throwback Black Angus steak with peppercorn sauce at @caferestaurantamsterdam . The food at this restaurant always hits the right spot #elizabethamsterdam #steakaupoivre

#throwback Cocktails at @flyingdutchmencocktails in Amsterdam last February. I miss cocktail bars so bad. #elizabethamsterdam #flyingdutchmencocktails

#throwback Cocktails at @flyingdutchmencocktails in Amsterdam last February. I miss cocktail bars so bad. #elizabethamsterdam #flyingdutchmencocktails

#throwback Jerusalem artichoke (marinated, crisps & puree, soft poached egg, and truffle at @restaurant_as in Amsterdam (December 2019) #elizabethamsterdam #restaurantas

#throwback Jerusalem artichoke (marinated, crisps & puree, soft poached egg, and truffle at @restaurant_as in Amsterdam (December 2019) #elizabethamsterdam #restaurantas

#throwback Grapefruit “ceviche”, avocado and shiso appetiser at @spectrum_amsterdam (July 2019) #elizabethamsterdam #2michelinstars #sidneyschutte

#throwback Grapefruit “ceviche”, avocado and shiso appetiser at @spectrum_amsterdam (July 2019) #elizabethamsterdam #2michelinstars #sidneyschutte

#throwback Waffle with crème fraîche and trout caviar at @sjefietshe in Amsterdam #elizabethamsterdam #sjefietshe

#throwback Waffle with crème fraîche and trout caviar at @sjefietshe in Amsterdam #elizabethamsterdam #sjefietshe

Lunch today was @4850nl’s magnificent egg sandwich (panko fried egg, egg salad & ramson mayo), eaten in the car. It felt so good to eat a sandwich which I hadn’t prepared myself. I drove 35 minutes for this sandwich #willtravelforfood #carlunch #worththejourney #elizabethamsterdam (ps I also had chicken burger, which was fab too)

Lunch today was @4850nl ’s magnificent egg sandwich (panko fried egg, egg salad & ramson mayo), eaten in the car. It felt so good to eat a sandwich which I hadn’t prepared myself. I drove 35 minutes for this sandwich #willtravelforfood #carlunch #worththejourney #elizabethamsterdam (ps I also had chicken burger, which was fab too)

#throwback Profiteroles au chocolate at @entrecoteetlesdames in Amsterdam (February 2020). I’m not really a dessert person, but I do like the classics #elizabethamsterdam #profiterolesauchocolat #noschoolliketheoldschool

#throwback Profiteroles au chocolate at @entrecoteetlesdames in Amsterdam (February 2020). I’m not really a dessert person, but I do like the classics #elizabethamsterdam #profiterolesauchocolat #noschoolliketheoldschool

#throwback Classic Dutch roast beef sandwich at @eetsalonvandobben. Simple but always satisfying #elizabethamsterdam #vandobben #broodjerosbief #metpeperenzout

#throwback Classic Dutch roast beef sandwich at @eetsalonvandobben . Simple but always satisfying #elizabethamsterdam #vandobben #broodjerosbief #metpeperenzout

#throwback All Dutch cheeseboard 💛 at @restaurant.212 in Amsterdam (January 2020), possibly one of the best cheese boards in town. #elizabethamsterdam #restaurant212

#throwback All Dutch cheeseboard 💛 at @restaurant.212 in Amsterdam (January 2020), possibly one of the best cheese boards in town. #elizabethamsterdam #restaurant212

#throwback Steak and Bearnaise at @caferijsel in Amsterdam (February 2020). Of course I miss restaurants, but I guess what I miss the most is going out for a proper steak a good bottle of wine ...... or two ...... #elizabethamsterdam #caferijsel

#throwback Steak and Bearnaise at @caferijsel in Amsterdam (February 2020). Of course I miss restaurants, but I guess what I miss the most is going out for a proper steak a good bottle of wine ...... or two ...... #elizabethamsterdam #caferijsel

#throwback Chicken shio ramen with an extra egg (Ajitama) at @ramenkingdom in Amsterdam. In the past 12 months I must have slurped my way through dozens of bowls of ramen in Amsterdam and Ramen Kingdom (together with Hinata) was among the best I had #elizabethamsterdam #ramenkingdom

#throwback Chicken shio ramen with an extra egg (Ajitama) at @ramenkingdom in Amsterdam. In the past 12 months I must have slurped my way through dozens of bowls of ramen in Amsterdam and Ramen Kingdom (together with Hinata) was among the best I had #elizabethamsterdam #ramenkingdom

#throwback Perfectly cooked duck, koji lentil puree, cavolo nero, and a duck & venison jus at @restaurantfoer, one of the most exciting new openings in Amsterdam(scroll back in my feed for a review) #elizabethamsterdam #moderndutchcuisine #onetowatch #booknow

#throwback Perfectly cooked duck, koji lentil puree, cavolo nero, and a duck & venison jus at @restaurantfoer , one of the most exciting new openings in Amsterdam(scroll back in my feed for a review) #elizabethamsterdam #moderndutchcuisine #onetowatch #booknow

#throwback Spring onion bulbs filled with raw beef and served with mayo. Unadorned and delicious. One of the highlights of my meal at @cafe_remouillage in Amsterdam last year. Definitely one of the first restaurants I hope to visit after the reopening
#elizabethamsterdam #onetowatch #moderndutchcuisine

#throwback Spring onion bulbs filled with raw beef and served with mayo. Unadorned and delicious. One of the highlights of my meal at @cafe_remouillage in Amsterdam last year. Definitely one of the first restaurants I hope to visit after the reopening
#elizabethamsterdam #onetowatch #moderndutchcuisine

#throwback Dry-fried lobster with crispy onions at Sichuan restaurant @fulumandarijnamsterdam #elizabethamsterdam

#throwback Dry-fried lobster with crispy onions at Sichuan restaurant @fulumandarijnamsterdam #elizabethamsterdam

Since I don’t live in the delivery area of most Amsterdam restaurants, I haven’t ordered any food in or picked up takeout since the lockdown. Earlier this week chef Ron Blaauw (@ronblaauwtje) announced that he would start an Indonesian rijsttafel take-out on Friday, with 3 pick-up points, including Laren (@rongastrobarlaren), which is only a 20 minute drive for me. I instantly put in an order and last night we had this wonderful medley of Indonesian dishes (see stories), including some gorgeous “Saté Kambing” (goat satay), “Daging Rendang” ( beef rendang), and “sambal Goreng Telor” (spicy Indonesian eggs) and nice and spicy Nasi Goreng. All dishes came in individual plastic bags, which needed to be reheated for 15 minutes in hot water. Everything was well-prepared with fresh herbs and spices and with attention to detail (almost all dishes came with their individual toppings). Certainly not your average Indonesian take-out (it comes with an hilarious playlist on Spotify). Will definitely order again! Tip: warm your serving dishes in a low oven during the reheating of the dishes, this will keep everything nice and warm. .
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#stayhome #takeout #takeoutfood #ronblaauw #indonesianfood #dutchindonesian #rijsttafel #quarantinelife #lockdown #gastrobarathome #beefrendang #sataykambing #sambalgorengtelor #satay #nasigoreng #elizabethonfood

Since I don’t live in the delivery area of most Amsterdam restaurants, I haven’t ordered any food in or picked up takeout since the lockdown. Earlier this week chef Ron Blaauw (@ronblaauwtje ) announced that he would start an Indonesian rijsttafel take-out on Friday, with 3 pick-up points, including Laren (@rongastrobarlaren ), which is only a 20 minute drive for me. I instantly put in an order and last night we had this wonderful medley of Indonesian dishes (see stories), including some gorgeous “Saté Kambing” (goat satay), “Daging Rendang” ( beef rendang), and “sambal Goreng Telor” (spicy Indonesian eggs) and nice and spicy Nasi Goreng. All dishes came in individual plastic bags, which needed to be reheated for 15 minutes in hot water. Everything was well-prepared with fresh herbs and spices and with attention to detail (almost all dishes came with their individual toppings). Certainly not your average Indonesian take-out (it comes with an hilarious playlist on Spotify). Will definitely order again! Tip: warm your serving dishes in a low oven during the reheating of the dishes, this will keep everything nice and warm. .
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#stayhome #takeout #takeoutfood #ronblaauw #indonesianfood #dutchindonesian #rijsttafel #quarantinelife #lockdown #gastrobarathome #beefrendang #sataykambing #sambalgorengtelor #satay #nasigoreng #elizabethonfood

So, I’ve always been a macaroni and cheese lover - carbs and cheese, what’s not to like, right? But today I cooked @chefthomaskeller’s “Macaroni Gratin” recipe from the Bouchon cookbook, and it was life-changing, I kid you not. This is next level. And I didn’t even have all the right ingredients. I used @dececco_pasta’ Maccheroni no 122 instead of elbow macaroni, I used Gruyere instead of Comté, I didn’t have any fresh thyme, and I only added some ham, no mushrooms. But is was glorious anyway. Rich but elegant (not heavy), silky, and with the best crust (make sure to have the sound on when you watch the video). It’s not loaded with cheese, but it (the Mornay sauce) does use a combination of milk and cream. I’m afraid I can never go back to a “normal” mac and cheese (once you go Keller .......). The recipe can be found online (just google thomas keller macaroni gratin), or you can buy the beautiful Bouchon cookbook, which is still (published in 2004) a great asset to any cookbook collection (ps the gratin dish is from @bunzlaucastle) #homecooking #macaronigratin #thomaskeller #mornaysauce #homemade #gratin #cheese #foodporn #elizabethonfood

So, I’ve always been a macaroni and cheese lover - carbs and cheese, what’s not to like, right? But today I cooked @chefthomaskeller ’s “Macaroni Gratin” recipe from the Bouchon cookbook, and it was life-changing, I kid you not. This is next level. And I didn’t even have all the right ingredients. I used @dececco_pasta ’ Maccheroni no 122 instead of elbow macaroni, I used Gruyere instead of Comté, I didn’t have any fresh thyme, and I only added some ham, no mushrooms. But is was glorious anyway. Rich but elegant (not heavy), silky, and with the best crust (make sure to have the sound on when you watch the video). It’s not loaded with cheese, but it (the Mornay sauce) does use a combination of milk and cream. I’m afraid I can never go back to a “normal” mac and cheese (once you go Keller .......). The recipe can be found online (just google thomas keller macaroni gratin), or you can buy the beautiful Bouchon cookbook, which is still (published in 2004) a great asset to any cookbook collection (ps the gratin dish is from @bunzlaucastle ) #homecooking #macaronigratin #thomaskeller #mornaysauce #homemade #gratin #cheese #foodporn #elizabethonfood

Last week I had lunch at Edel by Denis, a new restaurant from @dennis_huwae. And OMG their chicken! Organic chicken, roasted to crisp and tender perfection, and injected with beurre noisette for extra flavour and juiciness. One of the finest chickens I’ve tasted in a while. Served on the side were sticky chicken satay skewers made with the leg meat, a salad, chips, and apple sauce. Complete and utter bliss #elizabethamsterdam #roastchicken #newopening #beurrenoisette #elizabethonfood

Last week I had lunch at Edel by Denis, a new restaurant from @dennis_huwae . And OMG their chicken! Organic chicken, roasted to crisp and tender perfection, and injected with beurre noisette for extra flavour and juiciness. One of the finest chickens I’ve tasted in a while. Served on the side were sticky chicken satay skewers made with the leg meat, a salad, chips, and apple sauce. Complete and utter bliss #elizabethamsterdam #roastchicken #newopening #beurrenoisette #elizabethonfood

Oxtail (braised & lacquered), black truffle, celeriac, and blue cheese jus at the truly outstanding Restaurant 212 in Amsterdam #elizabethamsterdam (more in stories) #moderndutchcuisine #elizabethonfood

Oxtail (braised & lacquered), black truffle, celeriac, and blue cheese jus at the truly outstanding Restaurant 212 in Amsterdam #elizabethamsterdam (more in stories) #moderndutchcuisine #elizabethonfood

Had a truly terrific lunch at De Kas @restaurantdekas) last Thursday. Ever since chefs @w_debeer and @jostimmer took over the kitchen in 2017 the cooking has always been excellent, but they’ve clearly upped their game. Since December 2018 the duo also owns the restaurant and their head chef is @geneal.harreman.

The menu I was served included two fantastic fish courses (langoustine & scallop), but the vegetables really stood out today, both in variety and creativity. Vegetables come from the restaurant’s own vegetable gardens (one at the restaurant and one in “De Beemster”, a polder area and UNESCO world heritage site, located North of Amsterdam). *I was recognised and I was served 1 complimentary course. I paid € 59.50 plus €16 for some extra oysters .
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The meal started with some vegetarian appetisers, including a rather sublime red cabbage and ginger roll with a sesame dip. Next up was a wonderful dish of langoustine ceviche, pumpkin (broth, pickled roasted, seeds), followed by brussels sprouts with a delicious aji amarillo sauce, red onion, fresh green apple, and grated Parmesan, the latter giving the dish extra body. Next was an excellent pairing of scallop with leek, a nice and pungent garlic puree and a rich leek bouillon. Two superb vegetable courses followed. First to arrive was caramelised chicory and fresh chichory leaves, complemented by a wonderfully spiced Vadouvan sauce. Even better was Jerusalem artichoke (puree, crisps, roasted) served with hazelnuts and a gorgeous butter sauce flavoured with katsuobushi and kombu. Dessert was vegetable based too. Carrot cake with a gently sharp carrot vinaigrette, cinnamon foam, and cardamom ice cream. An entirely satisfying combination. .
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I am eager to see how this restaurant will evolve in 2020. .
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Food: 8.5
Service 8.5 (enthousiastic & attentive)
Wine list: 7.5 (varied with plenty affordable options)
#elizabethamsterdam #moderndutchcuisine #elizabethonfood

Had a truly terrific lunch at De Kas @restaurantdekas ) last Thursday. Ever since chefs @w_debeer and @jostimmer took over the kitchen in 2017 the cooking has always been excellent, but they’ve clearly upped their game. Since December 2018 the duo also owns the restaurant and their head chef is @geneal.harreman .

The menu I was served included two fantastic fish courses (langoustine & scallop), but the vegetables really stood out today, both in variety and creativity. Vegetables come from the restaurant’s own vegetable gardens (one at the restaurant and one in “De Beemster”, a polder area and UNESCO world heritage site, located North of Amsterdam). *I was recognised and I was served 1 complimentary course. I paid € 59.50 plus €16 for some extra oysters .
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The meal started with some vegetarian appetisers, including a rather sublime red cabbage and ginger roll with a sesame dip. Next up was a wonderful dish of langoustine ceviche, pumpkin (broth, pickled roasted, seeds), followed by brussels sprouts with a delicious aji amarillo sauce, red onion, fresh green apple, and grated Parmesan, the latter giving the dish extra body. Next was an excellent pairing of scallop with leek, a nice and pungent garlic puree and a rich leek bouillon. Two superb vegetable courses followed. First to arrive was caramelised chicory and fresh chichory leaves, complemented by a wonderfully spiced Vadouvan sauce. Even better was Jerusalem artichoke (puree, crisps, roasted) served with hazelnuts and a gorgeous butter sauce flavoured with katsuobushi and kombu. Dessert was vegetable based too. Carrot cake with a gently sharp carrot vinaigrette, cinnamon foam, and cardamom ice cream. An entirely satisfying combination. .
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I am eager to see how this restaurant will evolve in 2020. .
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Food: 8.5
Service 8.5 (enthousiastic & attentive)
Wine list: 7.5 (varied with plenty affordable options)
#elizabethamsterdam #moderndutchcuisine #elizabethonfood

Levain et le vin is a sourdough bakery come natural wine shop, which opened on the Jan Pieter Heijestraat last August. From Tuesday till Saturday baker @florencegramende turns out beautiful fresh sourdough loaves, pastries, and buns, which sell out fast each day. Queues are not rare here. @levainetlevin also supplies bread to a number of restaurants in town. The bakery has a few tables where you can enjoy a cup of coffee or tea and one of Florence’s homebaked goodies, like a gorgeous cinnamon brioche, or a simple but delicious sandwich with crusty sourdough and aged Dutch cheese supplied by @fromagerie_kef. Amsterdam is lucky to have this bakery. #elizabethamsterdam #cheesesandwich #sourdough #sourdoughbakery #thisisamsterdam #elizabethonfood

Levain et le vin is a sourdough bakery come natural wine shop, which opened on the Jan Pieter Heijestraat last August. From Tuesday till Saturday baker @florencegramende turns out beautiful fresh sourdough loaves, pastries, and buns, which sell out fast each day. Queues are not rare here. @levainetlevin also supplies bread to a number of restaurants in town. The bakery has a few tables where you can enjoy a cup of coffee or tea and one of Florence’s homebaked goodies, like a gorgeous cinnamon brioche, or a simple but delicious sandwich with crusty sourdough and aged Dutch cheese supplied by @fromagerie_kef . Amsterdam is lucky to have this bakery. #elizabethamsterdam #cheesesandwich #sourdough #sourdoughbakery #thisisamsterdam #elizabethonfood

Bo Ssam @ Hwa Won in Amsterdam #elizabethamsterdam #bossam #elizabethonfood

Bo Ssam @ Hwa Won in Amsterdam #elizabethamsterdam #bossam #elizabethonfood

Chef Kit (@kitamateur) preparing his shari (vinegared rice). He currently uses a seasoning of 3 vinegars, including rice vinegar and sake lees vinegar and no sugar! .
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I recently returned to Kit at 384, a 6-seat omakase-only sushi counter at the Dylan Hotel in Amsterdam, currently the only place in Amsterdam that offers a true, high-quality omakase (sushi) experience. Chef Kitsanin ‘Kit’ Thantakulsajja, is self-taught. He originally started out serving omakase meals in his dorm room in the weekends, but since November 2018 he has been operating a pop-up sushi counter at the Dylan. Kit is scheduled to open his own restaurant in 2020 
#elizabethamsterdam (more in stories!)

Chef Kit (@kitamateur ) preparing his shari (vinegared rice). He currently uses a seasoning of 3 vinegars, including rice vinegar and sake lees vinegar and no sugar! .
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I recently returned to Kit at 384, a 6-seat omakase-only sushi counter at the Dylan Hotel in Amsterdam, currently the only place in Amsterdam that offers a true, high-quality omakase (sushi) experience. Chef Kitsanin ‘Kit’ Thantakulsajja, is self-taught. He originally started out serving omakase meals in his dorm room in the weekends, but since November 2018 he has been operating a pop-up sushi counter at the Dylan. Kit is scheduled to open his own restaurant in 2020
#elizabethamsterdam (more in stories!)

Nothing like a bowl of kara shoyu ramen to warm you up on cold, rainy day like today 🍜 @hinata_amsterdam #elizabethamsterdam

Nothing like a bowl of kara shoyu ramen to warm you up on cold, rainy day like today 🍜 @hinata_amsterdam #elizabethamsterdam

#review Chefs Guillaume de Beer and Freek van Noortwijk and their business partner Johanneke van Iwaarden, have become established players in the Amsterdam restaurant scene. In January 2015 the trio opened their first Amsterdam restaurant called Guts & Glory (renamed GUTS in 2019). That same year, in December, they opened Breda, named after their home town in the south of the Netherlands. Two more places followed, Pita in the Foodhallen and Brasserie Maris Piper.

I still remember my first meal at Breda in January 2016, it was awe-inspiring and I have had many a great meal there since.

So, here we are almost 4 years later since the opening – do they still have what it takes?* .
Service was relaxed and friendly. The extensive wine list is varied in style with lots of bio-dynamic and natural wines and plenty of options by the glass, but the mark-ups are sometimes stiff. .

The cooking at Breda (head chef @tom_haines) is still original and out-of-the-box, like a raw pike-perch with onions marinated in orange juice, soft yellow pepper & Madame Jeanette oil, the heat of the latter coming through beautifully. But a dessert of toasted fig leaf ice cream with lemon marigold oil, meringue, green apple, basil & mint, was every bit as creative. .

Also served was perfectly cooked sweetbread with a jus de veau seasoned with Colatura di alici (Italian fish sauce made from anchovies) and sorrel. It was also nice to see that Breda now also includes vegetarian dishes in their tasting menu, like gently roasted carrots with Amsterdam feta cheese, chopped pistachios, carrot juice & thai basil (fresh & mayo). The fish course today was plaice, skilfully cooked on the bone, with a caramelised whey jus & grilled courgette. Main was a succulent chicken breast with a chicken jus reduction, Maitake mushroom, button mushrooms, grated truffle & mushroom powder.

Altogether a well-executed menu with clever dishes often amped up by some seductive umami-ness.

Food: 8

Service: 8

Wine list: 7 .
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* I ordered the 5-course lunch menu (€48.50) and I was served one complimentary course (the sweetbread) #elizabethamsterdam

#review Chefs Guillaume de Beer and Freek van Noortwijk and their business partner Johanneke van Iwaarden, have become established players in the Amsterdam restaurant scene. In January 2015 the trio opened their first Amsterdam restaurant called Guts & Glory (renamed GUTS in 2019). That same year, in December, they opened Breda, named after their home town in the south of the Netherlands. Two more places followed, Pita in the Foodhallen and Brasserie Maris Piper.

I still remember my first meal at Breda in January 2016, it was awe-inspiring and I have had many a great meal there since.

So, here we are almost 4 years later since the opening – do they still have what it takes?* .
Service was relaxed and friendly. The extensive wine list is varied in style with lots of bio-dynamic and natural wines and plenty of options by the glass, but the mark-ups are sometimes stiff. .

The cooking at Breda (head chef @tom_haines ) is still original and out-of-the-box, like a raw pike-perch with onions marinated in orange juice, soft yellow pepper & Madame Jeanette oil, the heat of the latter coming through beautifully. But a dessert of toasted fig leaf ice cream with lemon marigold oil, meringue, green apple, basil & mint, was every bit as creative. .

Also served was perfectly cooked sweetbread with a jus de veau seasoned with Colatura di alici (Italian fish sauce made from anchovies) and sorrel. It was also nice to see that Breda now also includes vegetarian dishes in their tasting menu, like gently roasted carrots with Amsterdam feta cheese, chopped pistachios, carrot juice & thai basil (fresh & mayo). The fish course today was plaice, skilfully cooked on the bone, with a caramelised whey jus & grilled courgette. Main was a succulent chicken breast with a chicken jus reduction, Maitake mushroom, button mushrooms, grated truffle & mushroom powder.

Altogether a well-executed menu with clever dishes often amped up by some seductive umami-ness.

Food: 8

Service: 8

Wine list: 7 .
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* I ordered the 5-course lunch menu (€48.50) and I was served one complimentary course (the sweetbread) #elizabethamsterdam

#toreviewornottoreview When it comes to new restaurants I’m not in any way hungry to get there first. I think it’s only fair to give a restaurant time to settle in. Usually I leave it for a couple of weeks or even months. But in this case I couldn’t resist. Bambino is a bar/restaurant by the people from BAK, and it’s arguably the most exciting opening of the year. The place is wittily named after the Bambino character in the famous Bud Spencer and Terence Hill spaghetti westerns.

I was having lunch in the area and I knew that @bambino_bar was only a 9 minute walk. I could always walk by to see how it looked, right? And if I only have 2 small courses for lunch, I will still have room for a small 2nd lunch, no?

The compact menu features appetisers, 4 cold (€10-€13) & 4 warm dishes (€10-€24), and desserts (€7-€8). * I was recognised and the mozzarella and both desserts were complimentary

We started with some sourdough, which is baked at BAK and a half a ball of Dutch mozzarella. Next up was lightly salt-cured mullet with fresh horseradish & tarragon oil, followed by a dish of snappy green cauliflower, radish, sunflower seeds & salty whipped feta. Then we had creamy arroz rice flavoured with a rich shore crab stock, garnished with chicory leaves which doubled as little spoons. Best of all though, was a brilliant pork rib chop (Baambrugge pig) rubbed with black garlic, simply served with a dark, umami-rich bagna cauda, and a green salad.  Desserts were campari sorbet with fresh grapefruit and olive oil, and gorgeous ice cream puffs covered with a warm chocolate sauce. All dishes were shared.

So much for a small 2nd lunch, but this is the kind of food that puts a smile on my face. Deliciousness all around. Well-thought out, ungimmicky dishes with attracive flavours. And to think they’ve only been open for 5 days. Too early to score, but certainly an 8 for the Bud Spencer glasses (see stories)! .
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Will post more photographs, but for now I’ll give you the pork chop!
#elizabethamsterdam

#toreviewornottoreview When it comes to new restaurants I’m not in any way hungry to get there first. I think it’s only fair to give a restaurant time to settle in. Usually I leave it for a couple of weeks or even months. But in this case I couldn’t resist. Bambino is a bar/restaurant by the people from BAK, and it’s arguably the most exciting opening of the year. The place is wittily named after the Bambino character in the famous Bud Spencer and Terence Hill spaghetti westerns.

I was having lunch in the area and I knew that @bambino_bar was only a 9 minute walk. I could always walk by to see how it looked, right? And if I only have 2 small courses for lunch, I will still have room for a small 2nd lunch, no?

The compact menu features appetisers, 4 cold (€10-€13) & 4 warm dishes (€10-€24), and desserts (€7-€8). * I was recognised and the mozzarella and both desserts were complimentary

We started with some sourdough, which is baked at BAK and a half a ball of Dutch mozzarella. Next up was lightly salt-cured mullet with fresh horseradish & tarragon oil, followed by a dish of snappy green cauliflower, radish, sunflower seeds & salty whipped feta. Then we had creamy arroz rice flavoured with a rich shore crab stock, garnished with chicory leaves which doubled as little spoons. Best of all though, was a brilliant pork rib chop (Baambrugge pig) rubbed with black garlic, simply served with a dark, umami-rich bagna cauda, and a green salad. Desserts were campari sorbet with fresh grapefruit and olive oil, and gorgeous ice cream puffs covered with a warm chocolate sauce. All dishes were shared.

So much for a small 2nd lunch, but this is the kind of food that puts a smile on my face. Deliciousness all around. Well-thought out, ungimmicky dishes with attracive flavours. And to think they’ve only been open for 5 days. Too early to score, but certainly an 8 for the Bud Spencer glasses (see stories)! .
.
Will post more photographs, but for now I’ll give you the pork chop!
#elizabethamsterdam

#review When it comes to the most expensive restaurants in Amsterdam, Ciel Bleu tops the list with their “Ciel Bleu Caviar” menu priced at a whopping €475, and their other tasting menus come at €195 (Ciel Bleu Experience) and €225 (Ciel Bleu Guestronomy). There’s no way to avoid mentioning it, so I thought I’d get it out of the way early on. Looking for a night of indulgence and pampering with all the bells and whistles? Then head to Ciel Bleu.

The kitchen is run by chef Onno Kokmeijer (since 2003) and his right-hand man Arjan Speelman (since 2008) and Ciel Bleu has held two Michelin stars since 2007.

Their current Guestronomy menu focuses on spices and luxury ingredients, each dish having a spice theme, the spices sometimes playing a supporting role, sometimes used to enhance the ingredients, or sometimes offering extra depth and complexity. Fresh Royal Cabanon oyster, with oyster crème and young cabbage leaves, was cleverly seasoned with a mildly infused szechuan pepper oil. A stunning Carabinero prawn arrived in almond milk spiked with a few drops of pimenton oil and garnished with vermouth-marinated grapes & almonds. Dutch grey shrimps were lacquered with cumin and paired with marinated runner beans, an intense runner bean juice, cauliflower puree & caviar. A visually stunning dish, but unfortunately the cumin flavours were not always perceptible.  Also on the menu tonight was a dish of sweetbreads with a light turmeric coating, a complimentary* pigeon course with a “trappeur” spice blend, and a splendid chocolate (54%), caramel & eggnog dessert with a chocolate & Kahlua sauce. See my September story highlights for photos. * I was recognised 
The cooking was oustanding throughout, showstopper of the night though, was beautifully cooked Dover sole served with capers, a lovage beurre blanc & salsify spiced with Ras El Hanout. Powerful but exceptionally well balanced.

Service was as expected, very accommodating, professional and friendly. The wine list is sensational with a strong selection of Champagne and Bordeaux. There’s something for every palate, although not for every budget; the under €100 options are very limited.

Food: 9
Service: 9.5
Wine list: 9

#review When it comes to the most expensive restaurants in Amsterdam, Ciel Bleu tops the list with their “Ciel Bleu Caviar” menu priced at a whopping €475, and their other tasting menus come at €195 (Ciel Bleu Experience) and €225 (Ciel Bleu Guestronomy). There’s no way to avoid mentioning it, so I thought I’d get it out of the way early on. Looking for a night of indulgence and pampering with all the bells and whistles? Then head to Ciel Bleu.

The kitchen is run by chef Onno Kokmeijer (since 2003) and his right-hand man Arjan Speelman (since 2008) and Ciel Bleu has held two Michelin stars since 2007.

Their current Guestronomy menu focuses on spices and luxury ingredients, each dish having a spice theme, the spices sometimes playing a supporting role, sometimes used to enhance the ingredients, or sometimes offering extra depth and complexity. Fresh Royal Cabanon oyster, with oyster crème and young cabbage leaves, was cleverly seasoned with a mildly infused szechuan pepper oil. A stunning Carabinero prawn arrived in almond milk spiked with a few drops of pimenton oil and garnished with vermouth-marinated grapes & almonds. Dutch grey shrimps were lacquered with cumin and paired with marinated runner beans, an intense runner bean juice, cauliflower puree & caviar. A visually stunning dish, but unfortunately the cumin flavours were not always perceptible. Also on the menu tonight was a dish of sweetbreads with a light turmeric coating, a complimentary* pigeon course with a “trappeur” spice blend, and a splendid chocolate (54%), caramel & eggnog dessert with a chocolate & Kahlua sauce. See my September story highlights for photos. * I was recognised
The cooking was oustanding throughout, showstopper of the night though, was beautifully cooked Dover sole served with capers, a lovage beurre blanc & salsify spiced with Ras El Hanout. Powerful but exceptionally well balanced.

Service was as expected, very accommodating, professional and friendly. The wine list is sensational with a strong selection of Champagne and Bordeaux. There’s something for every palate, although not for every budget; the under €100 options are very limited.

Food: 9
Service: 9.5
Wine list: 9

#review EN Japanese Kitchen & Sake bar was opened by Ken Osawa (chef) and Ryuji Ikemizu (front of house) in 2015. Both previously worked at Yamazato (1 Michelin star) in the Okura hotel in Amsterdam.  EN offers an la carte menu with a large selection of hot & cold starters and mains, as well as sashimi, sushi rolls, and nigiri sushi. Also an offer is EN’s signature Kappo-style seasonal tasting menu. Kappo is a cuisine often described as something between Kaiseki and Izakaya.

Both the sashimi and sushi are of excellent quality here. On a recent visit* I ordered 4 nigiri sushi: saba (mackerel, €5.50), tai (seabream, €6), unagi (eel, €7, and otoro (fatty tuna, €11). Followed by EN’s beautifully presented and expertly cut (sometimes wafer-thin) “Sashimi Matsu” (€49.50), 10 types of sashimi, including hamachi (yellowtail), akami (lean tuna), otoro, ebi (sweet shrimps), and ika (squid), and served with the appropriate condiments such as wasabi, warashi-negi (finely sliced green onion), and momiji-oroshi (a spicy mixture of radish & dried red chillies). To conclude my meal I had the beef teriyaki, which was lovely. (*early September 2019, see September story highlights)

Not so excellent was the pacing of the meal. The restaurant has around 20 seats, including 6 bar seats. On a busy night this can be a logistic nightmare, especially when ordering sashimi and sushi, because there’s only chef Ken Osawa preparing everyone’s sashimi and sushi orders. I had to wait for almost an hour before my nigiri arrived. However, the quality was worth the wait.

The wine list is small but their great sake selection makes up for this.

Food: 8
Service: 6
Wine/Sake list: 7
#elizabethamsterdam

#review EN Japanese Kitchen & Sake bar was opened by Ken Osawa (chef) and Ryuji Ikemizu (front of house) in 2015. Both previously worked at Yamazato (1 Michelin star) in the Okura hotel in Amsterdam. EN offers an la carte menu with a large selection of hot & cold starters and mains, as well as sashimi, sushi rolls, and nigiri sushi. Also an offer is EN’s signature Kappo-style seasonal tasting menu. Kappo is a cuisine often described as something between Kaiseki and Izakaya.

Both the sashimi and sushi are of excellent quality here. On a recent visit* I ordered 4 nigiri sushi: saba (mackerel, €5.50), tai (seabream, €6), unagi (eel, €7, and otoro (fatty tuna, €11). Followed by EN’s beautifully presented and expertly cut (sometimes wafer-thin) “Sashimi Matsu” (€49.50), 10 types of sashimi, including hamachi (yellowtail), akami (lean tuna), otoro, ebi (sweet shrimps), and ika (squid), and served with the appropriate condiments such as wasabi, warashi-negi (finely sliced green onion), and momiji-oroshi (a spicy mixture of radish & dried red chillies). To conclude my meal I had the beef teriyaki, which was lovely. (*early September 2019, see September story highlights)

Not so excellent was the pacing of the meal. The restaurant has around 20 seats, including 6 bar seats. On a busy night this can be a logistic nightmare, especially when ordering sashimi and sushi, because there’s only chef Ken Osawa preparing everyone’s sashimi and sushi orders. I had to wait for almost an hour before my nigiri arrived. However, the quality was worth the wait.

The wine list is small but their great sake selection makes up for this.

Food: 8
Service: 6
Wine/Sake list: 7
#elizabethamsterdam

Chicken, morel mushrooms, grelot onions, and potato mousseline @ Zoldering in Amsterdam #elizabethamsterdam

Chicken, morel mushrooms, grelot onions, and potato mousseline @ Zoldering in Amsterdam #elizabethamsterdam

Amsterdam’s 38 essential restaurants/eats, freshly updated by me for @eater. The dining scene in Amsterdam has changed dramatically in the last decade. In this latest roundup of Amsterdam’s essential eats, you’ll find timeless favourites and luxury options, but this list also reflects the ways Amsterdam’s dining scene has come of age with innovative restaurants like Café Modern, Choux, BAK, Daalder and Bar Alt. It features restaurants all over town, including in lesser-known parts of Amsterdam, and some great bars to explore Amsterdam’s craft beer scene. Browse the full list on www.eater.com (link in bio). Please note that the list is in geographical order. Enjoy!#elizabethamsterdam

Amsterdam’s 38 essential restaurants/eats, freshly updated by me for @eater . The dining scene in Amsterdam has changed dramatically in the last decade. In this latest roundup of Amsterdam’s essential eats, you’ll find timeless favourites and luxury options, but this list also reflects the ways Amsterdam’s dining scene has come of age with innovative restaurants like Café Modern, Choux, BAK, Daalder and Bar Alt. It features restaurants all over town, including in lesser-known parts of Amsterdam, and some great bars to explore Amsterdam’s craft beer scene. Browse the full list on www.eater.com (link in bio). Please note that the list is in geographical order. Enjoy! #elizabethamsterdam

Roasted cauliflower with almond mole @ FC Hyena in Amsterdam. Insanely delicious. #elizabethamsterdam

Roasted cauliflower with almond mole @ FC Hyena in Amsterdam. Insanely delicious. #elizabethamsterdam

#review Vuurtoreneiland (lighthouse island) was artificially created in 1701 to serve as a site for a lighthouse but also as part of the famous Defence Line of Amsterdam, a Unesco world heritage site. Since 2015 the island has had a restaurant, with a glass house as their summer residence, and a winter residence in the island’s historic fort. A meal at Vuurtoreneiland is priced at € 90, and this includes aperitif, a 5-course menu, coffee/tea, and a return boat trip. Full disclosure: Vuurtoreneiland is always fully booked, so I had to pull some strings to get in (thank you @jorisbijdendijk)
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The boat trip from Amsterdam’s eastern docklands to Vuurtoreneiland takes about one hour. On board we were served the aperitif and some traditional Dutch snacks, such as “Ossenworst”, cheese & gherkins.

Once we arrived there was plenty of time to wander around the island (including the wine cellar), before the actual meal started. Appetisers today included a corn taco with fermented lentils, local “Skeapsrond” cheese & smoked egg yolk.

Next up were cabbage leaves, lightly coated with oyster crème, toasted buckwheat & dill dressing, followed by halibut with smoked eel beurre blanc, cucumber & sea lettuce, and Duroc porc (belly, neck & sausage). Finally there was a raspberry, yoghurt cream, crumble & sorrel dessert. Coffee and biscuits were served on the boat back to Amsterdam.

Service was friendly and relaxed throughout and the wine list is fun, inspired and affordable. The food at Vuurtoreneiland is on the rustic side, but delicious and with inspired use of seasonal and local ingredients. It’s very much in sync with its surroundings and please do note that the island has no running water or electricity.  Stand out dish was the halibut: beautifully cooked with a lovely smokiness to it. Vuurtoreneiland is absolutely worth a visit, the entire experience was amazing, but food wise I feel there’s some untapped potential here to be explored. I do realise however that this would probably mean a price hike.

Food: 7 (9 for the entire experience)
Service: 8
Wine list: 8
#elizabethamsterdam (ps see story highlights for more photographs of the food and the island)

#review Vuurtoreneiland (lighthouse island) was artificially created in 1701 to serve as a site for a lighthouse but also as part of the famous Defence Line of Amsterdam, a Unesco world heritage site. Since 2015 the island has had a restaurant, with a glass house as their summer residence, and a winter residence in the island’s historic fort. A meal at Vuurtoreneiland is priced at € 90, and this includes aperitif, a 5-course menu, coffee/tea, and a return boat trip. Full disclosure: Vuurtoreneiland is always fully booked, so I had to pull some strings to get in (thank you @jorisbijdendijk )
.
.
The boat trip from Amsterdam’s eastern docklands to Vuurtoreneiland takes about one hour. On board we were served the aperitif and some traditional Dutch snacks, such as “Ossenworst”, cheese & gherkins.

Once we arrived there was plenty of time to wander around the island (including the wine cellar), before the actual meal started. Appetisers today included a corn taco with fermented lentils, local “Skeapsrond” cheese & smoked egg yolk.

Next up were cabbage leaves, lightly coated with oyster crème, toasted buckwheat & dill dressing, followed by halibut with smoked eel beurre blanc, cucumber & sea lettuce, and Duroc porc (belly, neck & sausage). Finally there was a raspberry, yoghurt cream, crumble & sorrel dessert. Coffee and biscuits were served on the boat back to Amsterdam.

Service was friendly and relaxed throughout and the wine list is fun, inspired and affordable. The food at Vuurtoreneiland is on the rustic side, but delicious and with inspired use of seasonal and local ingredients. It’s very much in sync with its surroundings and please do note that the island has no running water or electricity. Stand out dish was the halibut: beautifully cooked with a lovely smokiness to it. Vuurtoreneiland is absolutely worth a visit, the entire experience was amazing, but food wise I feel there’s some untapped potential here to be explored. I do realise however that this would probably mean a price hike.

Food: 7 (9 for the entire experience)
Service: 8
Wine list: 8
#elizabethamsterdam (ps see story highlights for more photographs of the food and the island)