What used to be a pool center
Entrepot is located in a lovely, quiet area in between Artis and Scheepvaartmuseum. Bed and breakfast Stout & Co is around the corner. And NewWerktheater is also on walking distance. Entrepot is located in a beautiful building that once was a big pool center. That’s why there’s still a pool table in the restaurant. As a wink to the past, but it can be used by the customers too.
Meeting the owners
Before we dive into the restaurant let’s start with a piece of history of the two men behind Entrepot. Xander Waller studied at the Hotel School in Maastricht and worked at restaurants like Toscanini, Rijsel and Gebr. Hartering. Arvid Schmidt worked at Aan de Amstel when Xander met him for the first time: “It always was my dream to start a restaurant myself and we got along very well.” They discussed their plans in Cafe Restaurant Amsterdam and decided to start a pop-up restaurant first as they never worked together before. With their restaurant De Trekvogel they opened in various places and they liked working together so much that the idea of Entrepot was born.
Blue Revolt chairs and cloud-like lamps
With four men they went on a culinary trip to Paris when they were called that this building became available: “it was a bar/dancing. Dark. Low ceilings. All the beams painted white. But we could see through it – especially with the help of architect Jeroen Vester from Ninety Nine (also responsible for The Pool at The Student Hotel among other projects).” The atmosphere is clearly in the style of their friends of restaurants like Scheepskameel and De Goudfazant. The owner of the latter restaurant even helped them on the blue Revolt chairs, so the choice for the chairs was a quick one. The most impressive thing in the interior in my opinion are the lamps throughout the beams. Described by Xander as if it were clouds. The mustard color on the wall near the kitchen also combines beautifully with the dark blue chairs.
Then the menu. The important thing at Entrepot is that they are all about good food: “A combination of comfort and tension, which translates into exciting dishes cooked on the open fire, but also in comfortable French dishes. An a la carte menu, without three- or four course set menu’s so people can choose between 3 or 4 dishes from the menu or just 1 or 2 because larger portions are also available On the menu of today (December 13) I would recommend the yellow beet in salt crust with beurre blanc, but also the carrot cooked in charcoal oil with kohlrabi and sunflower seeds, although the roasted beef neck with crudite is also very special.”
Check out: www.restaurantentrepot.nl