amsterdam
This city never stands still—but we believe in pausing long enough to choose well. On this page, we curate the best of Amsterdam right now: from new food spots and hidden cafés to exhibitions worth leaving the house for. Whether it’s a perfectly folded pastry or a museum show that lingers, every recommendation is selected with intent—for stylish, smart women who want to explore the city with curiosity and taste.
15 Aug 2025
august favorite:
amsterdam riviera at the bisous pop up terrace
Wait—Bisous has a pop-up?
Yes, and not just anywhere. This August, Bisous opens its Summer Terrace on one of the most iconic spots in the city—the waterfront terrace of Daalder. While Daalder is on seasonal pause, top chef Dennis Huwaë, a fan of Bisous himself, has handed over the keys to owners Bas Noorman and Lowie Jansen, who’ve brought their signature charm, champagne, and chaos to this sunny corner of Amsterdam.
What’s the vibe?
Think: French Riviera, reimagined in Amsterdam. Soft benches by the water, flutes of Moët & Chandon, flowing Bourgogne, and colorful Bisous canopies that ripple in the breeze. It's al fresco dining done with just the right amount of flair. The kind of place where a long lunch becomes dinner—and dinner turns into dancing.
What should I absolutely order?
The Toast Tajima—a Daalder classic now on the Bisous menu—is reason enough to visit. Wagyu ham with winter truffle cream on crisp toast? It's rich, indulgent, and quietly unforgettable. We also loved the langoustines, perfect for a hot evening, and the Bar en Croute de Sel—a salt-crusted sea bass baked whole and theatrically served at the table.
Is it just Bisous, but outdoors?
Not exactly. It’s a collaboration—Bisous' signature dishes meet Daalder’s fine-dining finesse. Chef Dennis even added a second dish to the pop-up menu: Poulet au Caviar—a quiet flex that tastes as good as it sounds.
What about drinks and late-night plans?
Stay for golden hour cocktails or come back later: Bisous After Hours transforms the nearby space at Het Sieraad into a Parisian-style night bar every Friday and Saturday from 23:00 to 04:00. Expect Bisous DJs, a guest list crowd, summer bites, and that sweet spot between dinner party and dance floor.
Do I need a reservation?
We’d recommend it—especially for dinner. The terrace is intimate and in high demand and gets full quickly.
What makes it a Currant pick?
From salt-baked sea bass to after-dinner cocktails and wagyu toasts that set the tone before you even order, this summer terrace delivers everything we love: elegance, energy, and unforgettable food.
Do I need to go to the Côte d’Azur this year?
Honestly? No. The Amsterdam Riviera is alive and well—on the edge of the water, with truffle on your toast and rosé in your glass.
written by Team Currant
5 Aug 2025
hot:
bisous—a year of charm and champagne
What is Bisous?
It’s a Paris-meets-Amsterdam bistro tucked into the city’s center, known for its candlelit intimacy, velvet-lined interiors, and a dinner crowd that looks straight out of an indie film. Equal parts neighbourhood hangout and dinner party fantasy, Bisous (French for "kisses") is the kind of place you discover once—and keep returning to.
Haven’t they just celebrated a milestone?
Yes—Bisous recently turned one. To celebrate, the team hosted a five-course dinner for their 100 most loyal guests (yes, they actually pulled the data). There were dancers, saxophonists, DJs, house wines flowing—it was a scene. “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.” It’s rare for a new spot to become a local staple so quickly, but Bisous did just that. Regulars come back weekly. People from outside Amsterdam make reservations weeks ahead. And yet, it still somehow feels like a secret.
Why has it worked?
A few reasons. First: the vibe. There’s nothing else quite like it in the city—cushioned walls, golden glow, and a kind of curated chaos that makes everyone feel like they belong. Second: the food. “People often say, ‘Oh, the food is actually really good,’ and we always think—of course it is. Why wouldn’t it be?” And third: the audience. Thanks to word-of-mouth recommendations, Bisous has attracted a wide mix—beyond the typical Pijp and Oud-Zuid crowd.
What should I absolutely order?
Let’s start with the petits toasts—wildly underrated on most menus, but here they’re done with such flavour and finesse they leave you wanting more (and ordering a second round). The oysters are non-negotiable—briny, cold, and made to be paired with champagne. The langoustines are a seasonal must, especially in summer: light, bright, and decadent in the right way.
The steak tartare? Flawless. Sharp, clean, perfectly seasoned—it’s plated like it belongs in a still life. As for the ribeye, it’s peppery, juicy, and unapologetically rich—no one in Amsterdam does it quite like this. Honestly, we haven’t been served a single dish here that didn’t impress. That alone should tell you: order what calls to you. It’s probably excellent.
Is it cramped?
Yes. And no one seems to mind. “It’s tight,” the owner admits, “but people end up making friends with their neighbours.” If you’re looking for elbow room and formality, this may not be your place. If you like shoulder-to-shoulder laughter and last sips of wine with strangers—book now.
What makes it a Currant favourite?
Because Bisous understands that atmosphere is everything—but substance matters too. The interiors are warm, the playlist is right, the food is splendid, and the wine list is built to linger over.
Should I go now?
Yes—before they turn two and throw another party you wish you’d been invited to. And if you need an extra reason: this August, Bisous is teaming up with Daalder for a special collaboration. Expect an inventive, joyfully indulgent menu that blends the best of both kitchens. It’s a one-month-only affair, and like everything at Bisous, it promises to be just the right mix of elegance and edge.
written by Team Currant
5 Aug 2025
new:
layers
What is Layers?
Layers is a new pastry shop set to open at Saenredamstraat 32, Amsterdam, in August 2025. Founded by pastry chef Alexandre Scour, the founder and co-owner with experience at Pantopia and Public Space, Layers promises to deliver “the perfect croissant, layer by layer”
Who is Alexandre Scour?
Scour is a rising star in Amsterdam's pastry scene—formerly the head pastry chef at high-end kitchens like Vanderveen and Public Space, and collaborator on Brussels pop-ups. His approach blends precision technique with restraint and subtle innovation.
What’s on the menu?
The focus is on viennoiserie crafted with care. Think croissants, laminated pastries, tarts, and seasonal creations that emphasize balance and structure. Expect a quiet refinement, not sugary overload—an elevated take on classic technique shaped by Scour’s precision.
What makes Layers different?
Layers isn’t just visually elegant—it’s disciplined. The shop emphasizes handmade techniques, ingredient integrity, and taste-first design. No gimmicks, just geometry in butter and restraint in sweetness.
What’s the space like?
Although details are still emerging, previews show a minimalist, carefully lit interior—soft, calm, with the pastry display at center stage. The setting feels edited to highlight craft, not crowd.
Why does it matter?
Amsterdam’s bakery landscape is full of personality—but Layers aims for quiet authority. With Scour leading, it’s poised to become a reference point: modern pastry rooted in technical discipline and aesthetic restraint.
Should you go early?
Yes. Based on the current chatter—and limited seating—this feels like a moment worth anticipating. It’s not just a pastry run; it’s a small ritual in structure, taste, and precision.
written by Team Currant