Spectrum

Food: The food is sublime. It’s delicious, creative and varied. Oversight: The tasting menu offered two desserts (alongside the final dessert wine pairing). After the first bergamot/rhubarb dessert course - we were prompted for coffee/tea. We then received mignardise (petit fours) and my espresso shortly thereafter. It was then, my wife enquired about the second sticky rice dessert dish which she had been looking forward to and which was supposed to follow the bergamot/rhubarb dish. This made the staff uncomfortable and a staff member said they would check. Eventually they returned with the sticky rice dessert and it became evident that it had been forgotten. The staff then asked us to please enjoy. I then referenced the wine pairing menu noting that the last glass - a Riesling - had still not been served. After some time, the sommelier arrived stating that I had requested for a glass of Riesling which I then enjoyed with the now cold espresso. Mistakes happen but the discontinuity and confusion interrupted an otherwise flawless evening. The lack of ownership for the clear mistake also felt like a lack of integrity, especially given the price point.

Tough one to score, but let me explain. Everything was impeccably orchestrated, the food the wine the service all tip top. We even saw the service staff tested with a medical emergency a few tables over and they were unflappable. Simply excellent all around. I feel bad saying, and I want to be clear this is a “me” problem: I didn’t like the menu. That’s a hell of a first-world problem, I know. To be clear: It was executed perfectly. The wine pairing handily impressed and dethroned our experience at another 2-star place. The snail and oyster soup was one of the most incredible dishes I’ve had anywhere in the world. There were bright spots, but it was overall unbalanced. What I mean is that the whole menu was heavy and rich. By my estimation, far too much of a good thing. Savory richness on savory richness. Even the dessert course was heavy and savory. Hibernation inducing dairy and butter and oil richness on nearly every plate. By the end I was craving a lemon popsicle just to cut through it all. I’ll be happy to revisit, but perhaps I’ll wait for a summer menu to add some levity to the dishes. Five stars.

We particularly enjoyed the quality of the products - the langoustine - and the same for the scallop - great quality products (and huge!) that are perfectly cooked and accompanied - those were really memorable. Same goes for the herring, the sole, and snails. The finishing chocolates that are based on the actual meals is a very smart and well executed thing. A minus which is the reason for not rating 5/5: to me it looks like the chef is trying to show-off technical mastery : For the bergamot desert - besides the wow-effect of eating snow that tastes like bergamot- I didn't find it brought as much to the taste as to the technical demonstration (the very bitter bbq'd eggplant isn't well balanced). Same goes for the black truffle entry - hidden below a transparent sugar ball - beautiful, technically impressive - but the mix sugar/black truffle/codium just doesn't taste that good - at least that's my opinion. The pigeon also featured this kind of artifact. The duck liver is beautifully hidden inside of it - and it's coated with an almost-invisible pigeon-liver foam. Technically impressive, but the heavy taste of the pigeon liver foam overwhelms the flavours of the duck liver. And the transition from two very low-sugar deserts to an extremely sugary (with additional honey!) Basque cake was too abrupt. Don't get me wrong - dishes are above-standard, and we finished every last bite - but to me the technical demonstration took its toll on the taste of some of the dishes and on the overall tasting journey. The setting is really great - and the service is also great.

Had a fantastic evening at restaurant spectrum for our anniversary celebration. As we arrived a bit earlier, we were escorted to the bar and had a delicious cocktail. Then our 7 course menu started with a champagne and amusements followed by second to none breathtaking dishes prepared by syndey schutte who we also met in the kitchen. Awesome Team awesome experience. Thanks a lot

Visiting Spectrum in Amsterdam was a culinary experience of the highest order, truly the highlight of my trip. The impeccable service from the moment I walked in set the tone for an extraordinary evening. Chef Sidney Schutte's masterful creations, paired perfectly by Cas, the restaurant operator, showcased the Michelin-starred excellence of this establishment. The minimalist, white decor created an unassuming canvas that allowed the vibrant, creative, and impressionistic presentations of each dish to truly pop, reminiscent of Dutch masters like Vermeer and Van Gogh, whose brilliance lies in the details and the interplay of light and color. Every plate was a masterpiece, from the intricate amuse-bouche to the show-stopping desserts that offered a delectable conclusion to the meal. However, the Blue Lobster, despite its vibrant presentation, was a rare miss. The flavors didn't quite come together as expected, and the caviar, which should have been the star, was lost in the mix—a wasted opportunity in an otherwise stellar lineup. Recognizing my disappointment, the team promptly provided a customized palette cleanser before the next course. The strawberry yuzu sorbet was a delightful interlude, offering a refreshing burst of energy that perfectly prepared my palate for the subsequent duck dish. This thoughtful touch was greatly appreciated and demonstrated their commitment to an exceptional dining experience. The entire front-of-house team delivered a seamless, coordinated performance. Water glasses were magically refilled, wine was topped off just when it was needed, and they guided me to the restroom, ensuring I returned to a pristine setting. Their attentiveness and precision never faltered, making the dining experience smooth and enjoyable. In sum, Spectrum is a must-visit for anyone seeking a top-tier dining experience in Amsterdam. Chef Sidney Schutte's stunning presentations and sublime flavors, set against a starkly elegant backdrop, make it a standout on any fine dining list. This restaurant should not be missed—it's a testament to culinary artistry and hospitality at its finest.

A special experience suits the special occasion! This restaurant is tucked away in Waldorf Astoria Amsterdam, overlooking a tranquil garden. The menu was meticulously designed to show case some seasonal ingredients. The dinner service was well choreographed, attentive but not overly imposing. Definitely worth a visit!

Spectrum offers a sophisticated yet relaxed dining experience. The menu features a diverse selection of seafood, meat, and vegetarian dishes, each expertly crafted to blend flavors in exciting ways. The attention to detail in presentation and taste makes every dish a delight. With great service adding to the experience, don't miss the decadent chocolates infused with menu flavors for a perfect ending to your meal.

⭐️⭐️⭐️⭐️⭐️ We had an extraordinary dining experience at Spectrum in Amsterdam! Opting for the non-vegetarian menu, we were treated to a delightful 7-course meal. Each dish was a symphony of diverse tastes and flavors, showcasing the chef's creativity and expertise. For the main course, we had a choice between duck and lamb and decided to try both. An extraordinary foie gras served with the duck made the experience unforgettable. Both were perfectly cooked and exquisitely presented. The Chablis wine Clos Beru 2018 paired perfectly with our meal, enhancing the overall experience. The ambiance and service were exceptional, making our evening truly memorable. Highly recommend Spectrum for anyone seeking a culinary adventure in Amsterdam!