Beer macaron, gamba, lime, Atsina cress
Traditional Dutch bacon, viking salt, rosemary.
Cauliflower flan, Dutch shrimps, truffle.
Mackarel ceviche, jalapeno, wakame.
Chicken piri piri, tomato, basil.
Instant noodle soup, smoked soy sauce, chili.
Zeeland creuse, dai dai, yoghurt.
Foie gras, apple, turnip.
My view of a local group passing out food to the homeless. A bit of painful hypocrisy.
Red wine granite, cava, cherries.
Beef cheek, Jerusalem artichoke cream, foie gras.
Lacquered lamb rump, aioli, eggplant, splitpease.
Langres, quince jam.
French toast, vanilla ice cream.
Panna cotta, frozen yoghurt, aloe vera.
Chocolate, crumble, tonka beans.
A little kit provided at the beginning of the meal.
View of the restaurant which is built on top of an old swivel train bridge in the middle of the river.
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Bitterballen, hotchpotch stampot, jenever, and haring. Hunting down traditional Dutch food in Amsterdam. | the Wandering Hedonist
September 23, 2019 at 12:50 am[…] voice. And with 15 intricate courses for only 70 euros, you can’t beat the value. See my full post on Wolf Atelier. […]