Foodle

Located in a Town House surrounded by a very beautiful garden which makes lunch especially nice, Klaus Erfort cooks French classical cuisine with Asian influences.
The menu starts with a firework of small dishes but once he gets in the main part of the menu, things get serious.
The combination of ingredients, flavour and technique is almost flawless. The cod was simply perfect, glassy middle and you could just push down the flakes.
Highly recommended. Less

Clemens Rambichl

Technically a new 3-star restaurant as unfortunately in 2017 the famous Chef Helmut Thieltges died suddenly and Chef Rambichl took over.
Now he is at 29 years the youngest 3-star Chef in Germany and certainly one of the youngest in the world.
His cuisine is a direct continuation of the classical style of Mr. Thieltges with some small changes. This is because he totally supports the style of his mentor and not because he wanted to copy it. However in the future there will be more gradual changes coming. His theme is evolution not revolution.
This meal was accented by the sweetbread course which was tender, but with the right texture, served at the right temperature. The other outstanding course was the Suprême of Etouffé pigeon. Less

Fantastic dinner during the OAD week in London.

The "New to the List" was by far the best dinner of the series with young Chefs displaying extraordinary skills and dishes with some surprising and delightful flavour combinations.

For example the Cappuccino of North Sea shrimp with coffee of Willem Hiele which was conceived standing in the kitchen and drinking coffee while cooking a shrimp soup. Who would have thought that coffee and shrimps go together, but there we are.

Kudos to Steve Plotnicki who put together such a wonderful group of Chefs. Less

Having limited time before heading to the airport, I decided to have lunch at my hotel's restaurant, W Amsterdam. A stained glass ceiling crowned the dining room accented with strong, vertical marble trim leading to the backlit photography displayed on the walls. While the service was attentive, some of the items didn't hold up to the atmosphere. The pillowy brioche roll was promising but the carpaccio was drowned in olive oil and the rich flavors I expected of the short rib pasta never arrived.

2018 Michelin ⭐️
Less

The latest and biggest venture of Albert Adria. More food theatre than restaurant, constantly changing venues keeps the diners on their toes.

However, the food is surprisingly good and ever more so conservative. No spheres, hardly any foam and not one deconstructed dish.

This might lead to some unfulfilled expectations and thus to disappointment, but I was pleasantly surprised.

The angulas and the pigeon were highlights of a very pleasing and tasty meal. Less