Restaurant The White Room by Jacob Jan Boerma

"Contemporary design and classical elegance merge harmoniously in this dining space, which dates back to 1885 and is part of the Anantara Grand Hotel Krasnapolsky Amsterdam. The touches of gold in the decor create a sense of luxury. One can almost imagine an Austrian princess walking in at any moment. In this exclusive setting, the talented chef takes you on what will at times be a real adventure. You will immediately notice the use of fresh citrus, exotic spices and produce grown on Dutch soil. Expect vibrant, occasionally daring flavours. The young chef incorporates all this into imaginative dishes that showcase his technical prowess. Just like his team, he likes to come to the table to talk you through his creations. Think perfectly pink-roasted dry-aged lamb accompanied by a patiently reduced lamb jus, anchovies, morels and mushrooms filled with braised leg of lamb and magnolia flowers. Here you will enjoy international cuisine with modern sophistication as its guiding principle. The White Room is a true example of Amsterdam-style grandeur." - Michelin Inspector

"Overlooking Dam Square, this sumptuous white-and-gilt dining room—the oldest in Amsterdam (it dates back to 1885)—is the setting for chef Jacob Jan Boerma’s strikingly innovative cooking. Creative flavor combinations artfully balancing acidity and spice are evident in dishes like tartare of dorade , dressed with lime and olive oil and dotted with fresh wasabi and cucumber granita. The list of mostly biodynamic wines, assembled by talented young sommelier Isabel van Bueren, features some surprisingly interesting and lesser-known labels. Dinner tasting menus are four, six, or eight courses, priced from €65 to €105 ($76 to $124); lunch has two- and three-course tasting menus priced at €32.50 ($38) and €37.50 ($44) respectively. An à la carte menu is also available."

20 Best Restaurants in Amsterdam | Condé Nast Traveler

"The White Room is considered the oldest operating restaurant in Amsterdam, having opened in 1885 inside the Grand Hotel Krasnapolsky on Dam Square. Today, renowned chef Jacob Jan Boerma makes surprising use of fruit flavors and aromatic spices in the beautifully-presented dishes that comprise the five-, seven-, and nine-course menus. Think North Sea Crab with beetroot, watermelon, and buttermilk or venison with pumpkin, Delcorf apple, and chicory." - Meredith Bethune