On the Amstel
The chefs worked together for many years at Bord’Eau* of Hotel De l’Europe. When they saw this building on the Amstel ideas of starting their own restaurant took shape. Together with the architects of Concrete (Zoku among others) they designed a no-table restaurant in a Scandinavian-style gray palette.
The kitchen has a central role, as if it were the stage of a theatre. Guests sit next to each other at the bar while looking into the kitchen and seeing the chefs preparing their dishes. The chef’s secret is obviously an outdated concept here. Sommelier Daphne Oudshoorn tells me that guests often walk into the kitchen to see how, for example, that translucent fusilli made with a corkscrew is created. And for the chefs, who almost all came with them from Bord’Eau, the interaction of cooking in an open space while having contact with the guests is also very enjoyable.
It is difficult to point out a favorite on the menu because every dish is surprising. Although the ajo blanco of pine nuts with smoked garlic as an amuse is a bliss, just like the very soft Lardo di Collonata. The dishes can also be described as pieces of art: the fusilli has already been mentioned, but the snowball as a dessert also invites you to watch first, because you dare to try it.
Check out: www.212.amsterdam