Hotel De Goudfazant
Tucked away in a former industrial complex in Noord, this roomy restaurant was recommended by three (!) of our five featured chefs. Benny Blisto (BAK) says “it’s the perfect place for celebrations with a really relaxed atmosphere and great, affordable food and wine.” Merijn van Berlo (Choux) agrees, adding that they have “really great staff and are good at accommodating larger groups because you never feel like you’re bothering other people.” Brandon Woodruff (Pendergast Smokehouse) fondly recalls his first visit: “It was summer, the garage doors were rolled up, and you could watch ships passing along the IJ with a cool glass of Picpoul de Pinet in hand and a slice of foie terrine. They’ve nailed something beautiful, something simultaneously worldly and Amsterdamse.”
Brouwerij 't IJ

Rijsel
Duikelman

L`Amuse
This Zuid-side fromagerie and delicatessen, with in-house affinage facilities, stocks over 400 varieties of cheese from around the world. “You can always find something special there - from a village somewhere - that would be almost impossible to discover otherwise,” says Frisina. “Every detail tells a story of family, tradition and the right way to do things, like burrata from a little farm in Puglia, provola ragusana, and Martelli, one of the oldest, most respected pasta makers in Italy.”
Restaurant C
At MasterChef Holland judge Michiel van der Eerde’s modish restaurant, the gimmick’s in the name, with a menu arranged by temperature: from cold tuna tartare with ponzu, spring onion and curry ice cream to grilled pulpo with bell peppers, Ratte potatoes, and chorizo. Agus Hermawan (Ron Gastrobar Indonesia) likes to go there for celebrations because of the unique concept, with “good food, fine service and an attractive decor with a large central kitchen and private upstairs area for group gatherings.”
Originally published in A-Mag Amsterdam Magazine March-April 2017