Bord'Eau Restaurant Gastronomique

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Bord'Eau Restaurant Gastronomique

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Two Michelin-starred restaurant with modern European cuisine

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Nieuwe Doelenstraat 2-14, 1012 CP Amsterdam, Netherlands Get directions

$$$$

@michelinguide

48,380 Postcards · 8,030 Cities

The First Day I Got My Michelin Star: Richard van Oostenbrugge Of Bord’Eau In Amsterdam

"It's a pretty picture that greets you when you step into two-Michelin-starred Bord’Eau Restaurant Gastronomique in luxury hotel De L’Europe. Here, ceiling-to-floor glass windows offer sparkling views of the charming city of Amsterdam. Helming the restaurant is executive chef Richard van Oostenbrugge. The Dutchman's love for cooking started when he realised his day job as a dishwasher in the kitchen was more interesting than studying economics at night. He started his career in Gstaad in southwestern Switzerland, where he worked alongside several top chefs honing the exacting French techniques that he is known for today. Van Oostenbrugge arrived in Amsterdam in 2008, where he became executive chef of De L'Europe two years later, overseeing the hotel's restaurants and bars. He led Bord'Eau to its first Michelin star just two years after. Today, van Oostenbrugge continues to execute dishes with precision and beautiful plating. A dessert simply called Apple, for instance, is presented in the form of a crisp sugary granny smith apple tart with a core of apple sorbet encased in a fragile blown sugar bubble." - Meryl Koh

https://guide.michelin.com/en/article/people/%E6%91%98%E6%98%9F%E9%82%A3%E4%B8%80%E5%A4%A9_Richard_van_Oostenbrugge

Bord'Eau Restaurant Gastronomique

@michelinguide

48,380 Postcards · 8,030 Cities

A Star-Studded Line-Up At The GREAT Food Festival 2018

"New this year are Richard van Oostenbrugge — responsible for the renowned Two Michelin-starred Bord’Eau and currently the chef and co-owner of the hot new Restaurant 212 in Amsterdam — with his Foie Gras Seaweed Broth Umeboshi and Scallop With Black Truffle And Fermented Oxtail Jus." - Rachel Tan

https://guide.michelin.com/en/article/dining-out/a-star-studded-line-up-at-the-great-food-festival-2018

Bord'Eau Restaurant Gastronomique

Damien G.

Google

Visited here for the second time with my wife and brother. We booked the private dining room for the experience. Staff were very friendly and polite. We tried the 6 course tasting menu. It was based on the earth & sea. The quality and flavour of the food was amazing from start to finish. One of the best parts of the entire evening was when the Roast Chicken Butter arrived. The fresh baked bread was crisp & plentiful. You need a reservation and dress is smart casual. It's a fantastic experience from the start. Few photos from both my visits included.

Arvid P.

Google

Got recommended to go here from a friend in the city, did definitely keep up with all the hype all the way through! Were accompanied with friend's and their daughter at nine, which happily enjoyed the full nine course lunch! Impressed by Flore's attention to detail and service mindedness! they even entertained my friend's daughter which happily enjoyed each dish. The whole group was very happy afterwards! Thanks for one of the greatest lunches ever!

Ondrej

Google

Amsterdam´s latest two Michelin star restaurant located in the lovely Hotel De L`Europe. Here is what I can add: I tried to reserve a table for lunch just days after the Michelin revelation and could not score a table. But just days before the actual visit I managed to snatch one through the waiting list. The dining room is calm and stylish, with big windows overlooking Amstel river and the hustle and bustle of this rather touristy area. Perfect place to unwind and enjoy a relaxed lunch service. The service staff is charming and adds to the pleasantly welcoming atmosphere. A quick peek into the wine list (unfortunately not to be found online on the website) revealed quite an extensive selection. I only checked the white Burgundy list and the markups seemed moderate. A nice bottle of a well aged Meursault Les Rougeots was my final choice. Now, off to the food. Lunch is served as a five course surprise menu. Upfront came some nibbles as well. Straight off the bat: I had some issues with the food. All dishes served, apart from the main dish, were cold or lukewarm, often combining vegetable, fruits and seafood, were on the sour side of the taste spectrum, and generally left me without the satisfaction of eating great food. Individual dishes would pass as excellent, i.e. a dry aged kingfish on a mussel sauce, but over the length of the menu this got too monotonous. I get that this isn't uncommon with New Nordic cuisine, but to me it felt that the crew still needs to groove in a bit. Nevertheless, it's always very interesting to experience the creativity and individual style of a top restaurant so this was a meal I would not have liked to miss. Apart from that, for 70 Euros currently charged for lunch this was excellent value.

Kathryn A.

Google

The location, atmosphere, view and service were all top-notch. For the most part, the food was very good. I did not enjoy the Pigeon at the end of the tasting menu, but that aside it was a very enjoyable dining experience.

Caio

Google

One of the best star restaurants in Amsterdam. It took us months to get a table. But it was worth the wait. Service is fantastic. Food full of well balanced flavours without being overwhelming. Presentation is beautiful and the view of the canal gives a very cozy feeling. Prices are normal for this type of restaurants. Recommend.

Kane L.

Google

Simply excellent. The service is attentive without being invasive and the evening meal is filling and brilliant. Well worth trying.

Will P.

Google

Wonderful tasting menu and wine pairing. You must get a coffee or tea at the end so you can enjoy the tree.

Andres

Google

Been here 3 times before. Looking at the total bill and what it was when I visited the first time about 4 years ago, it has not excited me. For an average of €250 per person including wine, I expected better. Also the Heineken bar, part of the same hotel is not what it used to be. Young and unexperienced employees, but premium priced.