Food-drinks is enthousiast about an newly discovered restaurant in Amsterdam. Located on Singel 101 bearing the same name.
The restaurant operates without a menu. The chef, Orlando David Iradi, who has worked with three Michelin star chef Sergio Herman, is based on the chef’s menu only. It starts of with three courses for € 35,= and can be extended to 6 courses.
Our visit started of with some nice amuses presented in a trendy style. Our three course menu started of with a very nice salmon, served in a cucumber soup, with a kroepoek of potato and an ever so nice wasabi creme.
For us the star of the menu was the braised veal cheek in it’s own jus. Accompanied by some grilled green asparagus and leek.
The dessert was a very tasty panna cotta style pudding with passion fruit.
The restaurant is family owned and run which provides a good understanding of hospitality. The lady serving is very friendly and does everything to make your dinner a great experience.
We understand the menu changes often depending on availability, season, quality, freshness and price of the produce. That showed when, a week later, we visited Singel 101 again and had a completely different new menu.
Last weekend food-drinks.info had an appointment with a friend in Amsterdam and we decided to meet at the Prik.
Prik has become a famous gay-bar in their 11 year of existence. Always packed, good music, nice terrace and the best cocktails. The very friendly staff provides a very relaxed atmosphere both for locals and tourists.
The drinks are brought to your table and even if you visit Prik for the first time they offer you to run a tab. Let me tell you that not many places in Amsterdam do that anymore.
We enjoyed beer, wine and of course a cocktail. The wodka strawberry delight is one of our favorites. We were there at the Sunday happy hour so snacks were offered for free.
Prik often has special offers on their drinks and organizes all kinds of events. Check out their website for moren information and whenever you are in Amsterdam we recommend you visit Prik!
Ever so often we visit Quartier Latin, a nice small restaurant in the center of Amsterdam. For over 40 years (since 1975) this restaurant is being owned by the same couple.
He runs the front of the house and she takes care of the kitchen, on busy nights they expand the staff with their sons and others. The communication between the two is very pleasant to witness, ‘just a blink of an eye’ is often enough. Since the kitchen is open the chef can see what’s happening and she manages a perfect stream of great dishes going into the restaurant.
The menu is traditional French and main dishes come with French fries, warm vegetables, a potato gratin and a salad. We enjoyed the tuna carpaccio, the game paté, the carpaccio from angus, the catch of the day and the ribeye. All cooked to perfection! For dessert we had the crêpe Quartier Latin and the homemade creme brûlée.
The owner has great connections with various suppliers so he gets first choice of the best and most fresh products they have. Except for the menu there are always some specialties and we can highly recommend the pan fried sole.
I had heard a lot about restaurant C in Amsterdam and have been following them on their Instagram account. They quite intrigued me and they were high on my list of resturants to visit. You can imagine that I was very happy when my husband Bert and I were invited by a good friend of ours to have dinner at C.
Sunday June the 11th we started our visit on the nice big terrace of C. We enjoyed a nice glas of Cremant d’Alsca Kuehn, Cuvée Prestige and a cocktail by the name of Dark & Stormy which was made it Gosling’s Rum, lime, Angustura bitters and ginger beer.
After finishing our drinks we went into the restaurant. It features an nice open bar/lounge space. Behind the bar is a big open kitchen with the tables on both side.
The staff is very friendly and will answer all your questions. We decided to take our pick from the menu and leave the 4, 5 or 6 course 360-degree (surprise)menu’s for what they are. A menu that is based on degrees Celsius and has no definition for starter or mains is perfect for creating your own perfect menu.
We enjoyed -amongst other dishes- the veal tartar, the tuna in a Thai salad, the Hoisin pork belly, the veal cheek and the pasta from Iringi mushroom with truffle and egg yolk. Everything tasted and looked great.
As a dessert we had the smoked chocolate, which was served by the pastry chef herself. Caught under a glass bell filled with smoke -freshly made with real wood chips- was a wonderfull dessert based on chocolate, with salted caramel, and whiskey.
The quality at C measures up to, and maybe exceeds some of the Michelin star restaurants in Amsterdam. No wonder when you realise that the chef duo of Michiel van der Eerde and Arnout van der Kolk both worked in some great restaurants before joining C.