Hallo Amsterdam

Hallo Amsterdam

Hallo Amsterdam

In this new city guide, we take wine enthusiasts – that’s you - to Amsterdam so that you can meet the people with the fine-tuned palates – the sommeliers, wine merchants and chefs – who put on the feast. The ones who, just like Crozes-Hermitage, have a taste for good wine and care about friendship! Admittedly, the city is not the first in our line-up of getaways (Paris, Brussels, London, Berlin, Stockholm, Copenhagen…) but it is incredibly endearing and brimming with vibrant energy. Amsterdam here we come!

Amsterdam’s wine bars

A selection of 9 wine bars in Amsterdam’s most on-trend districts: Jordaan, Amsterdam Noord, De Pijp, Amsterdam Oost…

Every part of Amsterdam, but usually off the well-trodden tourist path, is home to wine bars with huge curb appeal that are often a cross between a bar, an eatery and a wine store. You meet few tourists here – most of the patrons are locals drawn to the positively bohemian spirit and the thorough sourcing, both for the wines and what’s on the plate.

Behind the counter, young, open-minded professionals with a sharp palate are busy serving a selection of wines that are invariably very personal to them, and feature a great choice of Crozes-Hermitage!

“Young Dutch people want to drink wines that are good... but in a cool way!”

Thijs Van Vugt, wine merchant


In Amsterdam Oost, 4850 is jointly managed by Rikard Anderson and Daniel Schein, and is a coffee shop, wine bar and lunch canteen all rolled into one. People come here for the inventive food and the appealing wine list.


Bar Centraal

Just across from De Hallen, Amsterdam's famous food court, Bar Centraal is a venue where people jostle for space. It offers wines with an assertive natural inclination and user-friendly cuisine, including pinchos and other food for sharing.

Café Modern

On the other side of the IJ, Amsterdam Noord is vibrant. It offers the perfect excuse for alternative young crowds to socialise here, at venues like the Café Modern, a wine store cum eatery with on-trend food and wines to match. Offers the ultimate in home-grown conviviality.


Glou Glou

In just five years, the bar at the end of De Pijp already feels like an institution. Here, the language in the glass is French, patrons are more likely to enjoy some familiar bottles of wine than ‘grands crus’, and the tables are befittingly wooden. Casual dining elevated to an art form.



Just around the corner from Amsterdam's museum district, Anita Boezaard and Wim Wiersma's den offers a plethora of one hundred and fifty wines, forty of which are available by the glass. And Syrah, Crozes-Hermitage’s stellar varietal, steals the show!


Wijnbar Boelen

Sure-fire choice Jasper van Waardhuizen sends out a selection of no-fuss dishes from his open kitchen, providing the perfect backdrop for sommelier Martijn Boelen’s selection of wines. The oldest wine bar in Amsterdam (according to the owners), it has remained classically styled but is still a favourite haunt.


Wijnbar Paulus

From the terrace, you can spy the window of Glou Glou. The city’s two pillars of wine guard the Pijp strait... well, almost. This is the home of Mr Paul, an advocate of good wines whose mantra involves all things wine. His cellar is stocked with an open mind and is an invitation to discover new wines.


Winehouse Somm

Sascha Holzkämper has plied his trade in the Michelin star arena. He worked at Beluga's in Maastricht, at Gordon Ramsay's in London and at Bord'eau in Amsterdam. That was until he felt the need for something different. At the far end of De Baarsjes, his wine store cum eatery is a hidden gem, with hand-picked wines and ultra-fresh foods.


Worst Wijncafé

When you decide to call your establishment “sausage”, you immediately nail your colours to the mast. Nevertheless, Kees Elfring, who has a rebellious streak, also likes to serve seafood to partner with his lovingly chosen fine wines!


Amsterdam's restaurants

The culinary scene in Amsterdam is constantly heating up. Great venues abound and Amsterdam is now firmly on the food map.

Amsterdam long had a reputation for being a gastronomic wasteland. But that was then. Now, the culinary line-up is impressive, offering a mix of trailblazers and a highly motivated upcoming generation.

Depending on the venues, the sources of inspiration vary, drawing both on the country's roots (regional produce, fishing industry) and influences from far and wide, which is exactly what you would expect of a city that combines a powerful sense of identity with an unmistakable cosmopolitan edge.

“In Amsterdam, Crozes-Hermitage is always on the wine list of my favourite restaurants!”

Harold Hamersma, author of the De Grote Hamersma


Housed in a disused church tucked away in the middle of a park in the south of the city, As (“ashes” in Dutch) is the haunt of chef Sander Overeinder, whose restaurant skills invariably leave you lost for words, as does the exquisite wine list designed by Déborah Schilperoort.



Benny Blisto's den is accessed via the attic of a former warehouse. The promise is vibrant, precise cuisine modelled after the Scandinavian style. The score has been well practised but ultimately does what it pleases. And that's what’s pleasing about it.
photo © Chantal Arnts



C for Celsius. On the menu, the dishes are listed by temperature, from -20° C to 200° C. Vacuum cooking, steaming or grilling – the cooking methods are creative but so too are the ingredients and the multicultural inspirations.
photo © Jan Bartelsman


Café Binnenvisser

Wine, beer and a menu that changes every week. Bob Nagel and Maarten Bloem have transformed this brown café in Jordaan into an oasis for those looking to quench their thirst and stave off their hunger.


Café Remouillage

This is an unidentified culinary object, a comet from outer space and an uppercut to the stomach. With his Buddha-like smile and the impish character of an agile monkey, missionary Jonathan Sparber came from the Danube part of Austria to restore gastronomic pride to the by-products of our era, like vegetable peelings and budget-friendly fish. Here is a chef genuinely combatting food waste.



A prodigy of young Dutch cuisine, chef Merijn van Berlo is working hard to put Amsterdam on today’s food map, constantly exploring the boundaries of creative cuisine and unreservedly venturing into uncharted territory when it comes to bold but incisive combinations.


De Kas

Regular visitors to the Frankendael Park, in the Watergraafsmeer polder in eastern Amsterdam, are familiar with this huge greenhouse on the water's edge. Here, beneath the glass rooves, Bas Wiegel has sown the seeds of pure vegetable-based cuisine. In a league of its own.



From his cinemascope-sized kitchen located at the far end of the huge canteen-like room, chef Arvid Schmidt leads his team at a frantic pace, but never loses his cool. Exquisite wine list and diamond-in-the-rough menu.


Gebr. Hartering

In their table d’hôte-inspired den, siblings Paul and Nick serve cuisine that is as razor-sharp as their knives. With its butcher's scales, wooden counter and slicer in full view, the setting is deceptively bistro-like and sure to turn you into a meat-eater. If you fancy tucking into steaks cooked to perfection, collection-worthy terrines and bone marrow, this is the place for you!



This pocket handkerchief-sized restaurant with its attractive wooden façade is the very first venue from the three founders of the Breda Group. There is a line-up of offbeat dishes beautifully shown off by top-flight wines. A location offering lots of good-hearted, friendly atmosphere.
photo © Chantal Arnts


Kaagman & Kortekaas

Above all else, Kaagman & Kortekaas is the story of two friends: Bram front-of-house and Giel in the kitchen. This neo-bistro delivers uncompromising dishes with a definite surf-and-turf streak and genuine, assertive wines.



For almost a decade now, Iwan Driessen has been putting chickens on spits, mixing local produce, traditional recipes and Flemish and French inspiration. The result is invariably fantastic with its simple, straightforward and subtle flavours.
photo © Janus van den Eijnden



English chef Chris Naylor elegantly surfs the challenging crest of the fine dining wave in a luxury hotel, accompanied front-of-house by Bjorn van Aalst, the man with the magical smile, potentially the best host in the Netherlands!



In his five years at the Rijks, Joris Bijdendijk has made the restaurant in the city's largest museum an absolute must. With Wils, the charismatic chef offers a surprising new concept entirely revolving around fire, which fully delivers on its promise.



Tomas, Wout, Job and Joost, Zoldering's four musketeers, have put together a menu with multiple points of entry that makes light of decorum. The wines are stylish, elegant and friendly. This is the kind of place where, when you leave, you know you’ll come back.


Déborah Schilperoort

The owner of the aptly named wine store Au Paradis – or In Heaven - has something angelic about her, like a messenger from the gods. But her god is Bacchus!

As the last rays of sunlight linger over the trellis on the façade walls, Joris, her partner, puts a plate of liver sausage, an Amsterdam speciality, on the table. Déborah then uncorks a bottle of wine and recounts their story. “Five years ago, we started importing a few wines ourselves. We only work with French winegrowers, either organic or biodynamic, and always buy straight from them. It's a very deliberate choice, and matches our tastes and our beliefs, because we want to know and meet the winegrowers. We want to understand their approach, their vision”. In a city that is still too sensible sometimes, Déborah and Joris see themselves as mouthpieces for a particular vision of wine.

“We must continue to introduce people to wine and convince them. Wine needs to be talked about, it has a story to tell. That narrative and task of conveying the story is our job. And I think things are really starting to change here in Amsterdam. In years to come, we will feel these changes even more strongly”. Night has now fallen on the Lijnbaansgracht as Bob Dylan's voice resounds like a distant echo from the sky: “Trying to get to heaven before they close the door”. The door of Au Paradis is not closed yet – here, there is always time to open another bottle. And outside, the timeless steeple of the Westerkerk continues to watch over the Jordaan...


Joris Bijdendijk

Known in France for his stint on Top Chef, the classy chef at the Riks and the Wils is also a passionate activist, and intends to take his country's culinary traditions to new heights.

In France, he did a stint with the Pourcel brothers in Montpellier, at the Clos des Sens in Annecy and even during season 4 of Top Chef. After his gourmet equivalent of Erasmus, back in his native country, the exuberant Joris Bijdendijk has experienced a meteoric rise to the top, placing him at the forefront of the new generation of Dutch chefs.

After earning his first Michelin star at Bridges, he really got into his stride at the Rijks, the Rijksmuseum restaurant where his performance is impressive. With another Michelin star under his belt, he also proved that you can serve 130 people every day but still provide top-notch cuisine.

His iconic beetroot, tomasu, white butter and sunflower oil millefeuille is even regarded as the emblem of a style of gourmet, upbeat Dutch cuisine that has successfully reconnected with its roots. But for Joris, this is not the end of the road. Since October, he has also been a part of Wils, the new venture he heads up. “Rijks will always be my baby, I'll always be there, but here I can try other things”, he explains. “Friso Van Amerongen and Erwin Oudijk handle the cooking on a daily basis, but we work as a team. Also, the cooking range has been fitted around the old Godin wood stove I brought from my parents' house in the country. My cuisine is also about roots!”


Elske Mostert

The self-taught sommelier, who now sets the tone for Maris Piper's wine list, is the tacit ambassador for the new generation of Dutch sommeliers.

Maybe it’s because her origins go back to the city of Gouda, Elske Mostert is a sommelier with just one metaphorical compass - taste. Petty regional quarrels are like water off a duck’s back to Elske. “The main thing is the wine, and the men and women who make it. Those are the cues for my choices and that's what I want to pass on to others. The only questions I ask myself are: is this wine meaningful? Does it have an energy unto itself? Can it converse with the chef's cuisine?”

Elske has been a member of the Breda Group for four years and now oversees the wine list in the various locations belonging to the group founded by Guillaume De Beer, Johanneke Van Iwaarden and Freek Van Noortwijk, which include the Maris Piper. She also helps the front-of-house staff become well-versed in food pairings. “We want our entire team to be able to talk about the wines and proffer advice depending on the desired pairing... And we do this in a very friendly way, by sharing our impressions of the wines among ourselves. This is another way of passing on knowledge”.


Guillaume De Beer, Johanneke Van Iwaarden
& Freek Van Noortwijk

In less than five years, these three have become “ring-leaders” blurring the boundaries of taste, in a good way.

The three are lifelong friends turned wine and food fanatics. Their story in Amsterdam began in 2015 when Guts, their first venue at the top of the bustling Utrechtsestraat, opened. Very soon, they became second-time offenders, opening a neo-bistro-style venue: Breda, named after the city where they grew up. Breda truly is a great place. Guillaume, who attends to the cooking, concocts remarkably well-judged locavore cuisine. The food is impeccable – it sits deftly balanced on the tightrope of modernity, is never pretentious and always generous. The recipe is a success and there is a constant line-up of willing pundits.

Since then, the trio has rolled out more projects. And has inspired others, spreading a new mood across the entire city, fuelled by quality sourcing that values the country’s different regions. “We didn't really plan all this”, admits Johanneke. “Our priority was to follow our heart and not ask ourselves too many questions. And although we are now a group with several restaurants and over 80 employees, we have never made any concessions on quality or consistency”. Freek concurs: “We're old friends, we can tell each other everything without having to tiptoe around. When something doesn't work, we change. There are no issues with pride”.


Daphne Oudshoorn

At just 32, the female sommelier of 212 is already a prominent member of the Dutch sommelier profession.

Like all good students, this fan of top terroir-driven wines learnt the ropes alongside Amsterdam's finest culinary ambassadors, including Bord'eau, long a top venue along the banks of the Amstel where she worked with chef Bas van Kranen. Their collaboration was a success, pushing the concept of fine dining all the way to the ultimate level of refinement.

Here, she also met Richard Van Oostenbrugge. The couple, who dreamed of breaking away from conventions, also aspired to going it alone. The 212 is the result. Along with their friend Thomas Groot, they opened it in 2018, a few hundred metres away from Bord'eau, along the same banks of the Amstel.

“In Amsterdam, the Dutch culinary scene is still fairly classic, but patrons are increasingly willing to discover new things”. At 212, the layout - a bar surrounds the kitchen - and the service - by the chefs - leave time for the front-of-house staff to look after the guests and introduce them to the extensive wine list. “Now, we all have a bit of the sommelier in us...” For each dish, Daphne suggests several ideas for pairing with a selection of wines served by the glass, which she lists in two price ranges. “In the beginning, our suggestions were very varied, and some of them could be confusing. So we reverted back to a slightly more conventional choice, but continued to venture into new territory and always spoke about it with Richard. Because at 212, the wine is chosen primarily to match our cuisine”.


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