Restaurant Flore
Fine dining restaurant · Oudezijde ·
Two MICHELIN stars, conscious fine dining, local produce, vegetables
Two MICHELIN stars, conscious fine dining, local produce, vegetables
"Housed within De L’Europe Amsterdam and distinguished with a Michelin star, this restaurant caters to sober and sober-curious diners through a dedicated juice pairing option, showing that elevated tasting menus no longer need to revolve around alcohol." - CNT Editors
"Steps away from the riotous bars, coffeeshops, and clothing stores where several major canals meet the river Amstel, Flore is an oasis you’ll want to dress up for. Lunch and dinner tasting menus are hyper-seasonal, like the springtime Botanic menu focused solely on plants: an entire kohlrabi stalk with local wasabi, bites of pumpkin chawanmushi, bee pollen-dusted mochi, and herbs and flowers like dune foot and nasturtium. Nab an aperitif at Freddy’s Bar, since you’ll pass through it (they’re both located in the De L’Europe hotel) and try to book table #1 or #4 (of 11) by the windows overlooking the canals. Service goes above and beyond the typically straightforward Dutch sentiment, and you might even get taken into the kitchen for a course. " - paolo espanola
"Steps away from the riotous bars, coffeeshops, and clothing stores where several major canals meet the river Amstel, Flore is an oasis you’ll want to dress up for. Lunch and dinner tasting menus are hyper-seasonal, like the springtime Botanic menu focused solely on plants: an entire kohlrabi stalk with local wasabi, bites of pumpkin chawanmushi, bee pollen-dusted mochi, and herbs and flowers like dune foot and nasturtium. Nab an aperitif at Freddy’s Bar, since you’ll pass through it (they’re both located in the De L’Europe hotel) and try to book table #1 or #4 (of 11) by the windows overlooking the canals. Service goes above and beyond the typically straightforward Dutch sentiment, and you might even get taken into the kitchen for a course." - Paolo Española
"Bas van Kranen has transformed Bord'Eau into Flore, a restaurant entirely devoted to his philosophy of "conscious fine dining". The many natural features lend individuality to the contemporary comfort of the decor. And that is no accident. His fascinating and original approach to nature emphasises vegetables, local produce and sustainability. Biodynamic growers have become regular suppliers and the chef has also banished all dairy products from his kitchen. His search for solutions feeds his creativity and has resulted in a very pure style of cooking.Each dish has surprises in store. The small plates keep you on your toes up to the very last bite. Chef Van Kranen gives oysters from the Eastern Scheldt a twist by combining them with seaweed and a deeply aromatic dashi bouillon. Quail is boned and all its meat cut out. The bird is then stuffed again before being cooked to perfection. It is juicy, having been slowly roasted in butter, ready to be served with fine seasonal vegetables and a powerful, subtly sweetened sauce. Bas van Kranen's cuisine has personality, and he clearly takes pride in working with Dutch produce. He also has the confidence to cook just the way he wants to." - Michelin Inspector
"In Amsterdam, this restaurant is directly awarded Two MICHELIN Stars for a pure, ever-evolving style that showcases local vegetables and produce; the quest for sustainable solutions nourishes creativity as only Dutch seafood and regional ingredients are stocked, Anjou pigeons make way for Dutch quails, the chef no longer consumes any dairy produce, and close partnerships with local suppliers shape the menu." - Le Guide MICHELIN