The Best Restaurants in Amsterdam
Amsterdam’s restaurant scene is constantly changing — bold kitchens opening, classics refining, and neighborhood spots finding their rhythm. At Currant, we don’t collect names, we curate experiences. Every restaurant here is one we’ve personally visited, reviewed, and found worth your time. That means food that’s thoughtful, interiors with character, and atmospheres you’ll want to return to. This list is updated after every visit, making it an evergreen guide to where to eat in Amsterdam right now — reliable, opinionated, and always current.
In this article:
Tannay
Char.d
Momo
Bisous
Spectrum**
Tannay:
French finesse in Amsterdam
What is Tannay?
Nestled on Amsterdam’s historic Realeneiland, Tannay is the latest expression of the Caron family’s French-inspired hospitality, led by chef Thomas Demuth (born in the village of Tannay, Burgundy) and sous-patroned by Alain Caron. The restaurant inhabits a refined canal‐house at Zandhoek 14 and offers a dining experience that blends classic French technique with modern lightness and seasonal awareness.
What makes it special?
Tannay feels both established and fresh — established in chef Demuth’s Burgundian background and in the deep sauces, rich preparations and tradition of French cuisine; fresh in its restrained approach, attention to ingredient quality, and beautifully composed menus. The setting adds to the charm: the terrace overlooks the canal, offering long light hours and a sense of place often absent in the city’s fine dining scene.
Is it fine dining in the traditional sense?
Yes, and no. On one hand, Tannay features a curated five-gang chef’s menu and refined à la carte options that reflect top-restaurant discipline — including a robust wine list anchored in Burgundy, Loire and Champagne. On the other, it retains a welcoming warmth and composure — the experience never feels stiff or over-formal. It’s luxury with base camp comfort.
What did we order?
We had the 5-course menu:
The opening course set the tone: beetroot and Agria potato, slow-cooked with the depth and comfort of a pot au feu. The beets brought natural sweetness, the potato a creamy weight, all bound by a broth that felt both rustic and elegant.
We continue with a soft-boiled egg, its yolk rich and silken, paired with morel mushrooms and shaved black truffle. The egg’s creaminess met the woodsy intensity of the morels, while the truffle added that unmistakable aroma of autumn. Comforting and opulent at once.
A plate that stole the show: ribbons of fresh tagliolini folded around sweet langoustine and a cloud of stracciatella. The oceanic sweetness of the crustacean, the creaminess of the cheese, the buttered richness of the pasta. Each bite was warm and light at the same time and deeply satisfying!
The wild duck was tender and aromatic, paired with earthy porcini mushrooms and roasted figs, the dish played on contrast — sweet and savory, dark and bright.
A fitting finale — a crispy golden brown tarte tatin with soft, slow-cooked apples that melt under the fork. The caramel is deep and slightly bitter (which we loved), and the vanilla cream adds a quiet elegance. It’s classic French comfort.
What’s the atmosphere?
The interior honours the heritage of the building while feeling purposeful and contemporary. Warm wood, soft lighting, and understated upholstery form a backdrop to the cuisine. The service is attentive but unassuming, and the terrace is a standout — arguably one of Amsterdam’s most luminous dining spots when the light falls just right.
What makes Tannay a Currant favourite?
Because it captures everything we look for in a restaurant: a sense of identity, season, and sincerity. You can taste Thomas Demuth’s personality in every dish — French precision grounded in warmth, with autumnal flavors that feel both nostalgic and new. There’s nothing pretentious about Tannay; it’s just good food, made beautifully, in an atmosphere that invites you to stay longer than you planned.
We came in on a Sunday afternoon. That’s when K and I have our off time after we drop off the little one at my in-laws. Where most restaurants we visit at this time are usually empty, it was bustling and busy at Tannay. We usually don’t mind the quiet, but the gezelligheid was definitely a pleasant add on to our visit. Every dish served, felt like autumn; as if we were dining in a forest with the freshest ingredients. Service was top notch and the non-alcoholic wines were a great addition to the menu. We’ll definitely come back here with our family for dinner soon. The menu changes monthly so we quite look forward to the next one!
Editor’s Note Igrien
Location
Zandhoek 14, Amsterdam — tucked away on Realeneiland, one of the city’s quietest and most beautiful canals. The setting feels distinctly local yet cinematic, especially at golden hour when the light hits the water outside the windows.
Chefs
Led by Thomas Demuth, whose Burgundian roots shape Tannay’s identity, and backed by Alain Caron, the renowned chef-patron of Café Caron and Petit Caron. Together they bring the same DNA of heartfelt, ingredient-driven French cooking — but with a more polished, contemporary rhythm.
Atmosphere
Elegant but warm, with natural wood, linen, and terracotta tones. There’s no sense of pretense; just a calm energy that matches the confident restraint of the kitchen. In summer, the terrace is easily one of the most serene spots in Amsterdam for a long lunch or early dinner.
Notes
Menu
A concise, rotating tasting menu built around French classics with modern precision. Expect seasonal produce, unexpected pairings, and a few playful touches — like the brioche Nutella that ends the meal on a nostalgic note.
Wine & Pairings
A Burgundy-leaning list curated with the same refinement as the menu. Each pairing feels deliberate rather than decorative — complementing the food without overpowering it.
Best Occasion to Visit
Ideal for a slow evening — anniversaries, birthdays, or simply a celebration of the everyday. Tannay is not a restaurant you rush through; it’s one you settle into.
Details
Published
20 October 2025
Char.d:
Where Fire Meets Fine Dining in Amsterdam
What is char.d?
Char.d is a new restaurant on Amsterdam’s Utrechtsestraat, founded by chefs Dean Baker and Slava Nazaryan, two longtime friends whose careers have taken them from Gordon Ramsay’s kitchens in London to Amsterdam institutions like The Duchess, Momo, and Nela. The name comes from the technique of charring — slow grilling over wood or charcoal, or cooking at high heat to build layers of rich, smoky flavor. At char.d, these modern barbecue techniques are combined with high-quality ingredients to create a menu that is simple, focused, and full of depth.
What makes it special?
It’s not barbecue as you know it. With hypermodern equipment like the Kopa BBQ Grill Oven, the chefs use a mix of “low and slow” smoking and high-heat searing to coax out flavors. A 600-gram signature steak, for example, is first charred directly over coals to form a crust, then slow-cooked over wood for tenderness and smokiness in equal measure. Dean focuses on meat, often drawing on his English roots and experimental edge, while Slava brings his Russian background, French training, and Asian influences to fish and vegetables. Together, they create plates that feel elemental yet refined.
Is it fine dining or casual?
Char.d sits between the two. There’s the creativity and precision of fine dining, but delivered in a setting that’s grounded, warm, and personal. The space reflects this balance: earthy tones, wood and stone, white plates on simple tables, with details that shift seasonally — flowers in summer, candlelight in winter. It’s elevated but never stiff, stylish yet approachable.
Memorable Dishes
Brioche with Marmite Butter and Lemon Pepper
The meal begins on a high note: a brioche so light it almost dissolves, offset by Marmite butter’s umami depth and a sharp lift of lemon pepper. It’s comfort and edge in one bite — familiar, but immediately addictive.Charred Leek with Bell Pepper Sauce and Crushed Almonds
The leek, blackened at its edges, carries that deep sweetness only fire can coax out. A silky bell pepper sauce adds brightness, while crushed almonds bring a nutty crunch that keeps the dish grounded. Smoky, sweet, and textured all at once.Cornfed Chicken with Miso and Brown Butter
The standout of the evening. Perfectly cooked chicken, its skin golden and crisp, meets the umami weight of miso and the nutty richness of brown butter. Imagine it spooned over rice — soulful, savory, and the kind of flavor you want every single day.Charred Aubergine with Parmesan Sauce and Buckwheat Crunch
Aubergine becomes indulgent here: smoky, soft, and silky, balanced by a parmesan sauce that adds salt and creaminess. The buckwheat crunch cuts through it all, giving contrast and preventing it from tipping into heaviness.Cube Fries with Sage and Onion
These are not just fries. Crisp cubes with a shattering exterior, fluffy inside, scented with sage and sweet onion — they feel both playful and precise. A small plate that easily steals the spotlight.Gem Salad with Chipotle and Sour Cream
Even the salad carries fire. Charred gem lettuce leaves with a smoky edge are cooled by sour cream and spiked with chipotle heat. Fresh yet fiery, it balances the richness of the other courses beautifully.
What’s the atmosphere?
Intimate but buzzing. Downstairs, just 12 seats cluster around a high table by the bar; upstairs, there’s room for 40 more under a spacious vide. A terrace adds another 12 seats when the weather allows. The design mirrors the philosophy of the food: rooted and grounded, but with room for lightness.
What makes char.d a Currant favorite?
Because it brings something fresh to Amsterdam’s food scene: a restaurant that treats fire not as a gimmick, but as a philosophy. Dean and Slava aren’t chasing spectacle, but balance — between smoke and subtlety, meat and vegetables, tradition and modernity. It’s rare to see such confidence in simplicity. At char.d, the fire is not just in the kitchen; it’s in the spirit of the place.
When you’re pregnant, in the third trimester and already constantly feeling like you just had a full meal, it’s rare to find restaurants that increase your appetite. Every dish we got recommended, I couldn’t resist. There were so many memorable dishes that I forgot I was pregnant (and even wished I could have had more). The chefs mentioned working on a Sunday Roast and the holiday menu. Well, I can’t wait to go back for that, with the whole family. Because this is a place not just for intimate dinners, but where you just want to share good food. Places like these are what makes Amsterdam’s dining scene utterly exciting at the moment.
Editor’s Note Igrien
Location
Utrechtsestraat 6, Amsterdam — a split-level space with 12 seats by the bar, 40 upstairs, and a small terrace for 12 more in summer.
Chefs
Dean Baker (UK) trained in Gordon Ramsay’s London kitchens before moving to Amsterdam (Mr. Porter, The Duchess, Nela).
Slava Nazaryan (RU/NL) trained in San Sebastián and worked at MOMO, Izakaya, and the Entourage Group before joining Baker at Nela.
Cuisine
Modern barbecue techniques — charring, smoking, low-and-slow cooking — applied with fine-dining precision. Signature steak, ember-roasted vegetables, and smoke-driven plates define the menu.
Notes
Atmosphere
Grounded and warm: earthy tones, wood and stone, flowers in summer, candles in winter. Designed by the chefs themselves.
Wine & Cocktails
A curated wine list with houses from around the world, paired with cocktails designed to complement smoke and char.
Details
Published
2 October 2025
MOMO Amsterdam:
Afternoon Cha with Style
What is Momo?
Momo is one of Amsterdam’s most established Asian-fusion dining rooms — a restaurant, lounge, and now home to Momo Cha, an afternoon tea with a distinctly pan-Asian twist. Known for its polished interiors and high-energy evenings, Momo shows a softer side during the day: a space where friends gather over small plates and tea, and where tradition meets modern indulgence.
What makes Momo special?
Momo was one of the first to bring contemporary Asian dining to Amsterdam and remains a benchmark for consistency. The new Cha menu takes inspiration from Chinese yam cha traditions, reimagining them with modern precision. It’s not just about finger sandwiches and sweets, but about an elegant flow of savory and sweet, paired with carefully chosen teas.
Is it high brow?
Yes — and refreshingly no. The setting is glamorous, the service polished, yet the mood is relaxed enough for long afternoons. It’s the kind of place where you can gather a group of friends for a stylish catch-up, or quietly enjoy with family. Fine dining touches without stiffness.
Memorable Dishes
The Cha menu balances indulgence and lightness with dishes that show both creativity and restraint.
Wagyu Aburi Crispy Rice – rich, marbled beef seared lightly on top of crunchy rice; the heat and texture play in perfect contrast.
Beef Brisket Bao – soft buns filled with slow-braised beef, deeply savory and comforting.
Taiyaki with Matcha (and Clotted Cream) – the warm, fish-shaped pastry with a slightly bitter matcha filling, mellowed by a rich clotted cream (the right kind).
Ube Crème Brûlée – for ube lovers, a striking purple custard with nutty sweetness, caramelized sugar crackling on top; unforgettable.
Coconut & Ginger Madeleines with Black Sesame – airy and buttery with a citrusy lift from ginger and the toasty depth of sesame.
An honourable mention goes to the teas: the Marco Polo blend by Mariage Frères, fragrant and slightly fruity, a perfect match for the savory courses; and the Sakura Sakura tea, floral and delicate, ideal with sweets.
What’s the atmosphere like?
Chic, bright, and lively. On weekends, it hums with conversation; on quieter days, it becomes an elegant retreat. The staff keep the rhythm seamless — attentive without being overbearing.
Why is Momo a Currant favorite?
Because Momo has mastered consistency. Whether dinner or Cha, every dish is polished, every detail considered. It manages to be stylish without pretension, making it a place to return to again and again.
We visited Momo on a Saturday afternoon, babysitter canceled, toddler in tow — and it couldn’t have been more perfect. The Momo Cha is where you want to share an afternoon with friends, but on quieter days, you could just as easily come with family, much like the Chinese yam cha it draws inspiration from. The ube crème brûlée still lingers in my mind, as do the coconut and ginger madeleines. Momo may appear high brow, but the food is consistently excellent and the service impeccable — reasons we keep coming back.
Editor’s Note Igrien
Location
Stadhouderskade, Amsterdam (near Vondelpark)
Concept
Asian-fusion dining with afternoon Cha menu inspired by yam cha traditions
Cuisine
Savory small plates (Wagyu, bao, crispy rice) balanced with Asian-inspired sweets (ube, matcha, coconut-ginger)
Notes
Tea pairings
Mariage Frères Marco Polo (savory) and Sakura Sakura (sweet)
Atmosphere
Glamorous yet relaxed, suitable for both groups of friends and families
Service
Consistently attentive and polished
Details
Published
Fall 2025
BISOUS:
a year of charm
and champagne
What is Bisous?
Bisous is a Paris-meets-Amsterdam bistro in the city center, known for its velvet-lined interiors, golden candlelight, and a dinner crowd that looks like it stepped out of an indie film. Equal parts neighborhood hangout and dinner-party fantasy, Bisous (French for “kisses”) is the kind of place you discover once — and then keep returning to.
Haven’t they just celebrated a milestone?
Yes. To mark their first year, the team threw a five-course dinner for their hundred most loyal guests — complete with dancers, saxophonists, DJs, and flowing house wines. “We just wanted to thank the people who’ve made this place what it is,” the owner said. “It was full, gezellig, and honestly very us.”
How has the first year gone?
In their words: “Super. We mogen niet klagen.” For a newcomer, Bisous has become a local staple remarkably fast. Regulars stop by weekly, out-of-towners book weeks ahead, yet it still feels like a secret.
Why has it worked?
Because Bisous balances vibe and substance. The cushioned walls and candlelit glow create a curated chaos that makes everyone feel like they belong. The food delivers as much as the atmosphere — “People often say, ‘Oh, the food is actually really good,’ and we always think — of course it is. Why wouldn’t it be?” says the owner. And the crowd itself is eclectic, thanks to word-of-mouth pulling in more than the usual Pijp and Oud-Zuid set.
Memorable Dishes
Start with the petits toasts, deceptively simple but packed with flavor — often ordered twice in one night. The oysters are crisp and briny, a natural pairing for champagne. In summer, langoustines are the highlight: light, bright, and indulgent in all the right ways.
The steak tartare is sharp and precise, plated with the elegance of a still life, while the ribeye arrives peppery, juicy, and unapologetically rich. What stands out is consistency: every dish, from the first bite to the last, sings.
Is it cramped?
Yes — and it’s part of the charm. “It’s tight,” the owner admits, “but people end up making friends with their neighbours.” If you want space and formality, look elsewhere. If you like shoulder-to-shoulder laughter and that last sip of wine with strangers, this is your place.
Why is Bisous a Currant favorite?
Because Bisous proves that atmosphere doesn’t have to come at the expense of food. The interiors are warm, the playlist always right, the crowd vibrant, and the kitchen consistently delivers. It’s where conviviality meets precision — a balance rarely achieved, and one that keeps us coming back.
Bisous is one of the hottest spots in town — the kind of place you photograph all evening because the interior is that good. The atmosphere is vibrant and gezellig, but unlike many high-style spots, the food here more than holds its own. We’ve been back several times now, and it never disappoints. It’s the high attention to detail — in design, service, and every dish — that makes Bisous stand out in a city full of new openings.
Editor’s Note Igrien
Location
Albert Cuypstraat 31, 1072 CK Amsterdam
Owners
Independent, chef-driven bistro team
Opened
2023 (recently celebrated 1-year anniversary)
Style
Paris-meets-Amsterdam bistro, cozy yet vibrant
Notes
Cuisine
Modern European with classics like oysters, steak tartare, ribeye, seasonal langoustines
Atmosphere
Candlelit, velvet-lined, intimate yet buzzing; cramped but convivial
Special collaborations
Known to team up with leading Amsterdam kitchens (e.g., Daalder)
Details
Published
Fall 2025
The Art of SPECTRUM **
What is Spectrum?
Spectrum is a two-Michelin-starred restaurant inside the Waldorf Astoria Amsterdam, led by chef Sidney Schutte. Since earning its first star in 2015 and a second soon after, Spectrum has become one of the city’s most refined dining destinations. The recognition reflects not only technical mastery but also a philosophy that places equal weight on restraint, discipline, and narrative flow.
Schutte himself brings an impressive culinary history. A native of Zeeland, he trained under Dutch master Jonnie Boer at De Librije, where he developed the rigor and discipline that still defines his work. Later, he honed his craft at Librije’s Zusje in Amsterdam and through years abroad, absorbing global flavors that now inform Spectrum’s menus. “The Dutch mentality is one of working hard, keeping your head down, and letting the results speak for themselves,” Schutte says. “That’s still how I cook.”
What makes Spectrum special?
It’s not just flawless technique — though every course shows mastery — but the philosophy of restraint and balance. Schutte explains: “Cooking is about knowing when to stop. You can always add more, but restraint creates excitement without excess.” That sensibility defines the entire tasting menu, where contrasts resolve into harmony and even the boldest flavors never feel overwhelming.
Is it fine dining in the traditional sense?
Yes and no. Spectrum has all the hallmarks of fine dining — impeccable service, rare ingredients, intricate plating — yet it avoids the performance of luxury. The energy is calm, precise, and quietly confident. As Schutte puts it: “Luxury for me isn’t show. It’s about focus, discipline, and creating something that lasts in memory.”
What should I order?
Spectrum offers only the tasting menu, designed as a flowing narrative. Expect vegetable-forward courses elevated to star status, followed by seafood and meat dishes, each paired with wines chosen to surprise. Every dish is part of a larger story, not a stand-alone spectacle.
Memorable Dishes
The menu unfolds like a story, each chapter defined by contrast and resolution. A curl of trout roe and egg yolk opens with restraint — delicate yet indulgent. Herring with goat’s cheese and cinnamon strikes boldly, softened by the floral subtlety of runner bean with coconut yogurt and jasmine. Earthiness follows with snail eggs in Baambrugse pork broth, before the smoky clarity of sprout leaves dotted with whisky pearls. A black truffle sphere with Comté, carrot, and potato shows opulence without excess, while the watermelon ceviche with filo and horseradish refreshes with sharp sweetness before yielding to the brine and smoke of scallop with meadowsweet hollandaise and sea urchin. The effect is cumulative: boldness answered by quiet, richness tempered by restraint.
What’s the atmosphere like?
Elegant yet approachable. The dining room is light-filled and modern, framed by the grandeur of the Waldorf Astoria’s canal-side setting. Service strikes a rare balance — precise but never stiff, warm without over-familiarity. The result is a dining room that feels welcoming rather than intimidating.
Why is Spectrum a Currant favorite?
Because Spectrum manages to hold two Michelin stars without ever feeling out of reach. Yes, it carries the precision and polish of fine dining, but it’s also approachable — a place where you feel at ease while the food sings from the very first course. What makes it remarkable is how both tasting menus — the signature and the vegetarian — are equally compelling, each dish carrying its own quiet brilliance. In some moments, the vegetarian menu even outshone its counterpart, proving that Spectrum’s artistry lies not in rare ingredients alone, but in the ability to make every plate, plant-based or not, unforgettable.
I visited Spectrum on a spring evening, the dining room softly lit, tables around me filled with international guests who had traveled here for the experience. It’s the kind of restaurant made for special occasions, yet I can imagine locals returning often simply to enjoy a beautiful evening out with beautiful dishes. The precision of the cooking impressed me, but what lingered was the way Asian influences threaded themselves through the menu, subtle but distinct. It was a reminder that fine dining can feel both rooted and far-reaching — and that some meals stay with you not because they dazzle, but because they quietly echo long after.
Editor’s Note Igrien
Location
Waldorf Astoria Amsterdam, Herengracht 542–556
Chef
Sidney Schutte (formerly De Librije, Librije’s Zusje)
Awards
Two Michelin stars
Notes
Cuisine
Modern fine dining, rooted in Dutch ingredients with global and Asian influences
Menu
Tasting menu only (signature and vegetarian), with curated wine pairings
Atmosphere
Elegant, calm, and precise — fine dining that feels comfortable rather than intimidating
Details
Published
Fall 2025