With the opening of L.E.S.S. Eatery and Bar Bulot, the former 3-star chef Gert De Mangeleer has shown that even after the closure of restaurant Hertog Jan, he remains full of passion, energy and innovative ideas. Recently, he introduced his brand-new project to the world: a culinary concept called ‘Chef’s Invitation’.
Having dinner at a restaurant located in an extraordinary location, is something that’s sought-after more and more in recent years. In 2014, restaurant RIJKS opened its doors in the Rijksmuseum in Amsterdam – the Dutch national museum of arts and history that exhibits a collection of masterpieces by Rembrandt, Vermeer, and many other famous artists. Joris Bijdendijk has been the restaurant’s Executive Chef right from its inception, but he’s up to more than just being the chef of this beautiful restaurant. On the sidelines, Joris Bijdendijk introduced the “Low Food” movement and started a second restaurant named Wils. At RIJKS the chef and his young, emerging team get their inspiration from ingredients grown on Dutch soil, while also making use of the many international flavours that have influenced the Dutch cuisine across centuries. Awarded one Michelin star in 2017, RIJKS is not only worth a visit for its unique location, but also for its exquisite cuisine.
In the heart of Amsterdam, tucked away behind a historical façade right on the canals, you can find the luxury boutique hotel The Dylan and its restaurant Vinkeles, a destination unto itself. Awarded a Michelin star, its refined French cuisine offers an excellent blend of classic and contemporary styles. Set in a sunken dining room surrounded by the original wood ovens that once served as a bakery for the Old & Poor People’s Office, the restaurant offers an intimate and elegant setting combining the old world charm of authentic Amsterdam with the new, refined style of today. Executive Chef Dennis Kuipers and Chef de Cuisine Jurgen van der Zalm use only the freshest ingredients for their seasonal menu, which showcases their dedication to purity of flavour and presentation. Restaurant Vinkeles in three words? Exciting, modest and refined.
Brussels, the capital of Europe, is the hometown of restaurant La Truffe Noire of founder Luigi Ciciriello for already 31 years. This one-of-a-kind restaurant is unique in every sense of the word. The traditional and innovative cuisine of founder Luigi and his team takes black and white truffles to new heights through passionate cooking. At La Truffe Noire, they truly believe that truffles, the exceptional diamonds of the culinary world, need a first-class setting to make them stand out. Each of their original creations with this product is the expression of the passion that they like to share with their guests. In short, La Truffe Noire is a restaurant dedicated to elegance and refinement, and to the magic of this extraordinary ingredient.
Going for a three hour drive (one way) to taste the very best Italian food in the Benelux? Of course, we’re prepared to make that effort as chef Ilario Mosconi is one of the most renowned representatives of the true Italian cuisine. The chef feels strongly about authenticity, flavour and top quality products, and that’s something you can taste in every bite.
Located in the chic and hypermodern Hotel Arts in the vibrant and stylish marina in Barcelona, Enoteca Paco Pérez is one of the most beautiful places if you want to enjoy dining with an astonishing view on the water. Everything in this restaurant is about a top-notch service, elegance and mainly flavourful fine food.
At the most central location in the old city centre of Munich – just in front of the famous Glockenspiel am Rathhaus at the Marienplatz – you’ll find a brand new, ultramodern and super stylish hotel called BEYOND. It’s the latest addition to the impressive portfolio of the Geisel group – the renowned hospitality family that owns several top notch hotels, restaurants and bars in Munich – and it’s beyond all expectations.
Hotel Okura Amsterdam is situated in one of the most striking buildings in Amsterdam in the atypical and maybe not so well known neighbourhood of De Pijp, with its vibrant local and bohemian feel. The 5 star luxury hotel has everything international guests might dream of, including several (Michelin) restaurants, a unique top floor with amazing views of the city centre and even a pier as the perfect starting point to explore the charming canals of this picturesque city.
A restaurant serving artisanal Thai food, conceived by one of the most talented and respected female chefs in Bangkok, rewarded with an excellent ranking in the most renowned culinary listings like Michelin (1 star) and Asia’s 50 Best Restaurants (#31)… If that can’t convince you to schedule a trip to Paste Restaurant, we wouldn’t know what would trigger you anyway…
Brussels. The capital of Belgium and Europe, it’s the place where cultures meet and where creativity has no boundaries. Where else could chef Giovanni Bruno have started a restaurant like Senzanome, where the Italian cuisine is lifted to the highest level. His reinterpretation of Italian classics is focused around honest top quality produce in a simple and refined presentation. It’s all about the details, but everything starts from the basics. Continue Reading
Located in the beautiful green quarters of Brussels, the capital of Europe, there’s one of Belgium’s most loved places for gourmands: Restaurant Bon-Bon. In fact chef Christophe Hardiquest is probably the best representative of the Belgian culinary identity, combining classic, flavourful cooking techniques with contemporary influences and a huge love for local produce and preparations.
New research from Wine Intelligence shows that Dutch and Belgian consumers are most likely to choose a wine depending on how it matches with food and drinking wine when dining out has become increasingly popular.
Yes! A new attribute to prepare drinks with: a silicone mold for perfectly round ice cubes. Well, ice balls rather than cubes. This has been on our wish list for a long time and now we will really start using it too. And so step one of the cocktail preparation of the day starts several hours in advance by the making the ice balls.
You should never ever mess with a proven recipe, unless you happen to lack one of the main ingredients and if the substitute actually seems quite tasty. It will not be the same as the original, but that actually makes it quite exciting. Hence our idea for this variant of the “Aviation” cocktail.
Forest fruits are our all-time favorite fruit. The delicate flavor, the elegant appearance and versatility make sure that these are ingredients we dare to use it in very different dishes, even though they are just as delicious as a healthy snack.