Local before arrival
Unassuming from the outside, this small restaurant on the Amstel River has been surprising its guests for 20 years with traditional fare like wild boar with white asparagus or flambéed calf kidney with mushrooms. The origins of all of this take note from French cuisine. The interior is kept quiet with white tablecloths and is adorned with pieces from Dutch artist Harald Vlugt. The chef, Adriaan van Raab van Canstein, sometimes delights guests by playing the Hammond organ residing in the entrance of the restaurant.
