Ciel Bleu Restaurant

Dining out doesn't get much better than this. The level of service, combined with the luxury, the luxurious ingredients, and the precision of the dishes, is simply the absolute best you can find in fine dining. Chef Arjan Spee...

Excellent cooking

Ciel Bleu, located on the 23rd floor of Hotel Okura in Amsterdam, offers a spectacular view of the city, a classic international atmosphere, and a stylish interior. Executive chef Arjan Speelman, recently appointed an SVH Master Chef, and chef de cuisine Mike Klaassen lead a kitchen where craftsmanship, refinement, and luxury take center stage. The dishes are technically flawless, well-balanced, and meticulously detailed. Only tasting menus are served here. Vegetarian preferences must be communicated in advance. With the warm lobster tail course, served with a head flan, a fresh salad of melon, celery, and cucumber, and a passion fruit sauce, the Pierro L.T.C. Sauvignon Blanc-Sémillon 2022 from Margaret River is a perfect match: elegant, fresh, with a subtle creaminess thanks to the ‘little touch of chardonnay’. The pan-seared sea bass with Dutch prawns, various preparations of artichoke, and a red vanilla and coffee beurre blanc is also an absolute highlight. Special mention goes to the house-baked bread, tailored to the menu and served with Bordier butter (including varieties with Roscoff onion and buckwheat) and Colonna olive oil. Service, led by host Francesco Ferdinando Simonelli, is warm and professional. Familiar faces at the tables create an informal and pleasant rapport. We leave with a strawberry roll to take home, a charming conclusion to a successful evening. Ciel Bleu literally and figuratively delivers a top-tier culinary experience, though there are a few caveats: wine prices by the glass are steep, the sommelier’s recommendations remain somewhat conservative despite an impressive, internationally oriented wine list featuring no fewer than 450 references, and there appears to be little emphasis on sustainability. Nevertheless, this remains one of Amsterdam’s most impressive gastronomic destinations. It holds a firm place at number 12.

Het uitzicht vanaf de 23ste etage van Hotel Okura Amsterdam is fenomenaal en alleen deze view is al een bezoek waard. Maar daar doen we de brigade van restaurant Ciel Bleu wel ernstig mee tekort. Want hier wordt letterlijk en figuurlijk op gastronomisch hoog niveau gekookt. Chef de cuisine Mike Klaassen, ervaring opgedaan in toprestaurants in binnen- en buitenland is de nieuwe chef de cuisine geworden en neemt samen met executive chef Arjan Speelman het voortouw in de keuken. Al snel serveert de onberispelijke, uniform geklede, zwarte brigade onder leiding van maître Francesco Simonelli heerlijke amuses uit, zoals gebakken noordzeekreeft in bouillon van verjus met daarin komkommer, radijs en rode appel. Maître en SVH Wijnmeester Noël Vanwittenbergh schenkt hier een levendige en fruitige chablis van Domaine Tribut bij. En laat de wijnkeuzes maar gerust aan hem over want die zijn stuk voor stuk to the point. We beginnen ons zesgangen-'discovery'-menu met een signature van de chef: tartaar van blauwvintonijn op crème van mierikswortel, afgetopt met Oscietra-kaviaar en yuzu kosho. En een mooie crisp van nori en crème van Marigold-eieren. De presentatie is spectaculair te noemen op het rib van de blauwvintonijn. Canadese lobster is gegaard in tandoori-olie en overgoten met een lichtrokerige saus van mezcal en bloedsinaasappel. Erbij een frisse salade met meloen en rabarber en toefjes bisquecrème. Het pièce geeft drie bereidingen van Noord-Hollands lam. Bacon, gegrild worstje en fluweelzachte filet in een ring van brood en lamsvet in een saus van mosterdzaad gegarneerd met groene salade op een millefeuille van aardappel. Briljant. Na een pre-amuse van nectarine een spectaculair, als Mount Fuji gepresenteerd, nagerecht met in de 'vulkaan' crumble van chocolade op een mousse van chocolade met Tahiti-vanille, verse hazelnoot en sinaasappel. Tel hierbij op een gerieflijke, chique ambiance, een bediening die je op je wenken bedient en een aangename en rustgevende atmosfeer. Er hangt wel een stevige prijskaart aan, maar gezien de drukte is dat voor de aanwezige (veel zakelijke en hotel)gasten geen probleem. Ciel Bleu behoort tot de top van de Nederlandse gastronomie. Daalt van plek 11 naar plek 12 in de Top-20 van deze gids.

Ciel Bleu is a household name both nationally and abroad. The luxurious restaurant, located on the 23rd floor of Hotel Okura, offers a spectacular view over Amsterdam. But the chic ambiance, phenomenal dishes, and fantastic wines are equally captivating. Under the leadership of executive chef Arjan Speelman and chef de cuisine Jelle Conijn, the kitchen has completely reinvented itself following the departure of Onno Kokmeijer. All dishes are exemplary in presentation and deliver gastronomy at the highest level. Maître Francesco Simonelli continues to ensure you savor every drop of his selected wine, and after all these years, he still manages to surprise. After several beautiful starters comes turbot from the North Sea, not farmed fish but a robust specimen. The fish is cooked bone-in and prepared in vanilla butter, which adds a touch of sweetness to the dish. Served alongside is a beurre noisette, beautifully golden-yellow and extremely flavorful. On the side, a garnish of trumpet mushrooms, parsley root, beetroot, and fresh hazelnuts. These beautiful earthy flavors find an excellent pairing in the crisp Susucaru 2022 – an organic rosé from Sicily by Azienda Agricola Frank Cornelissen, a Belgian who owns vineyards there – proving to be an outstanding companion. Next, North Holland lamb from the Beemster. A cutlet and two small fillet portions, cooked in smoked butter with various vegetables including lamb's ear. The concentrated jus is infused with marjoram. The first dessert features marinated peach, poached in ginger and lemongrass with a campari sorbet. Accompanied by a mille-feuille made of paper-thin brick pastry, filled with cream. Softly sour and sweet, bitter and crispy. Divine. The second dessert consists of three components. On the larger plate, thin slices of two varieties of apple, green and red, elegantly arranged on a wavy-shaped mousse. The mousse is flavored with Frysk Hynder, Friesch Paard, a single malt whisky that is mild and spicy with a fruity finish. We take the final dessert home, lingering over a delightful little fig tart. Top establishment. Rises to 11.

Het fenomenale uitzicht over Amsterdam is een van de aantrekkingskrachten van het chique restaurant Ciel Bleu, op de 23ste etage van het Okura Hotel. Ook de uitstekend functionerende bediening die geruisloos opereert en de gerechten van goede toelichting voorziet is weldadig. Hoofdchef Arjan Speelman de culinaire scepter met chef de cuisine Jelle Conijn en hun team. Specerijen zijn belangrijke smaakmakers in de keuken en tijdens het menu worden de gebruikte specerijen per gang apart aan de gast voorgesteld. Er is keuze uit een regelmatig wisselend menu inclusief supplementen en een kaviaarmenu. Na een viertal amuses die geïnspireerd zijn op een land of stad vangen we aan met het vooraf. Kort gebrande langoustine op gelei van knolselderij en olie op basis van foelie uit de Molukken, afgetopt met oscietra kaviaar. Mooi van presentatie en in perfecte smaakbalans. Helaas proeven we daarna van tarbot met szechuan peper, die in het midden niet helemaal gaar is. Erbij coulis van waterkers, batak berryolie en een asperge die moeilijk te snijden is met het visbestek. Sansho pepper geeft een lichte en frisse citroensmaak aan het vakkundig bereide Japanse wagyuvlees van het pièce, omringd door jus die verrijkt is met umeboshi plus aardappelfondant en paddenstoelen. Echter geen koningsoesterzwam zoals vermeld op de menukaart. We genieten letterlijk met volle teugen van de Chileense Viña Vik Millahue uit 2014 die SVH Wijnmeester Noël Vanwittenbergh hierbij uitgezocht heeft. Vloeibaar fluweel met smaken van rijp donkerrood fruit, mooi verweven hout en drop. Een rechthoekig taartje met patisseriecrème waarin citroen en limoen, gehalveerde ontpitte kersen met limoencrème en witte chocolade schaafsel is wat zurig waardoor de smaak van de zoete kersen niet optimaal tot zijn recht komt. Ciel Bleu blijft een topper, maar er zijn wat aandachtspunten. Zakt een paar plaatsjes naar 00

Major changes at restaurant Ciel Bleu, on the 23rd floor of the Okura Hotel. After 20 years, maître Pasquinel Kolk has departed, replaced by Francesco Simonelli. Veteran sommelier Noël van Wittenbergh is retiring but will remain on part-time in an honorary capacity. Barry Kleijne, who has worked alongside him for five years, is the new sommelier. Additionally, chefs Onno Kokmeijer and Arjan Speelman will be appearing more prominently in the dining room. Furthermore, the restaurant will be closed from January to mid-March for a major renovation, including among others the kitchen and floors. We dine here just before the big changes, experiencing the effortless hospitality of the perfectly dressed young waitstaff combined with the stunning Ciel Bleu cuisine, featuring elegant flavors and textures, refined combinations, and artisanal classic-modern preparations at a three-star level. Such as king crab with Baeri caviar and beurre blanc ice cream served inside a celery root cannelloni colored with squid ink. Preceded by amuse-bouches like spiced sour eel and goose liver pâté, and langoustine with ginger and combava. Exquisite! Barry Kleijne pours a lovely Chablis Montmain (Louis Michel) with it. And very surprising, both in presentation and taste, is the Dutch prawn with Oscietra caviar, roasted cumin, and snow pea. What a combination! Paired with a Bourgogne Aligoté (Sylvain Pataille). More delights follow: buttery soft lobster with tomato broth, carrot, and fennel seed. And turbot with salsify, Chartreuse beurre blanc, and fermented pepper. Paired with a prestige cuvée from Château Ollieux-Romanis. Beautiful! Finally, hostess Nathalie van der Schans serves a combination of 52% dark chocolate, Haagse Bluf, and cassis. Accompanied by a glass of Sauternes ‘Château Violet’. Followed by captivating mignardises. Simply outstanding.

For over fifteen years, SVH Master Chef Onno Kokmeijer and Head Chef Arjan Speelman have been leading an international kitchen at Ciel Bleu, located on the 23rd floor of the chic Okura Hotel. Guests can choose from three menus that change every month: the Experience menu, the Guestronomy menu, and the caviar menu. Each presents a selection of culinary creations. Artistic amuse-bouches are served with the aperitif, immediately revealing the high culinary standards of both chefs and their team. “We draw inspiration from our travels and from all the beauty the Netherlands has to offer,” says Kokmeijer. “Our mission is to allow the flavors of our carefully selected ingredients to shine to the fullest.” Within the calming interior featuring a luxurious ambiance, an international restaurant team operates under the expert guidance of the charming SVH Master Host Pasquinel Kolk, a team that has grown even stronger during the coronavirus crisis. Kokmeijer explains: “We noticed that team cohesion was lacking, so we started nominating a colleague each week in our group chat to share their story. It provided a really nice glimpse into the private lives of our coworkers.” Throughout the meal, carefully chosen wines are poured by SVH Wine Master Noël van Wittenbergh. His expertise has not gone unnoticed, as Ciel Bleu has received the Wine Spectator Best of Award of Excellence. Seeking a special experience? A chef’s table can be booked in the bustling heart of the kitchen, where you can watch from the front row the highly disciplined movements of the white brigade. There is also the option to enjoy lunch or dinner in complete privacy. All of this comes with a rather hefty price tag, which may well be another reason why this top restaurant attracts so many business guests.

The panoramic view here, from the 23rd floor, remains phenomenal, as does the seating in comfortable armchairs at skirted tables. Also unchanged are the soothing interior and the international service staff who expertly carry out their duties under the guidance of the charming SVH Master Host Pasquinel Kolk. Another constant is the mandatory tasting menu that, in its stripped-down version (i.e., without aperitif, water, wine, and coffee), starts at two hundred euros. The stunning welcome canapés are named after cities. Vienna features a kugelhopf, i.e., a bundt cake with olive and za'atar cream; Saint-Tropez gives lobster and fennel the starring role; Amsterdam stands for celery root croquette with gherkin; Ghent is a sour suet pudding of wagyu and foie gras. Then comes the serious work: seafood. SVH Master Chef Onno Kokmeijer has prepared carabineros, cabanon oysters, cockles, and mussels on a salty anchovy custard, finished with elderflower foam, melon oil, cucumber balls, and djeroek poeroet shavings. SVH Master Sommelier Noël Vanwittenbergh supports this delightful dish with a powerhouse Portuguese wine: Esporão Reserva 2017. Next, langoustine, velvet-soft, on a carrot balm and reduced shellfish jus, drizzled with lemongrass infusion and sprinkled with kumquat zest. A concentration of pronounced flavors, precisely matched with a Vouvray Le Mont, Huet 2017. This makes way for toasted white Rioja Valenciso, 2016, served with perfectly cooked turbot on lava beurre blanc, fried salsify, and crispy capers. Stunning. Miéral pigeon forms the pièce de résistance. Briefly seared, wrapped in a finger-thick layer of ras el hanout salt, and cracked open from its crust tableside. The juicy breast meat is then sliced off the carcass, covered with a truffle purée of puffed quinoa, and served alongside pistachio balm, foie gras, pomegranate, and a sticky spice jus. Excellent. Ciel Blue drops two places due to crowding at the top, falling to number 6.

Always a pleasure to dine at this beautiful establishment on the 23rd floor of the Okura Hotel. Thanks to the seating arrangement, guests can fully enjoy the views over Amsterdam. Chefs SVH Master Chef Onno Kokmeijer and Arjan Speelman prepare fantastic food, and the service team led by SVH Master Host Pasquinel Kolk operates at a high professional level: skilled, socially adept, and witty. Yet we leave the restaurant with somewhat mixed feelings, and not just because of the exorbitant price an evening meal here demands. The first starter, oyster and champagne custard in a fresh broth-like sauce of green apple, celeriac, and elderflower blossom, is outstanding. The accompanying wine comes from Hungary: a dry Tokaji from the Oremus Mandolas estate. The tower of king crab, clad in charred paper-thin celeriac slices, is also delightful. It is served with salted lemon, beurre blanc ice cream, and Baeri caviar, topped with gold leaf. Rich and well-balanced, it pairs beautifully with the Chablis Premier Cru Montmain by Louis Michel. Unfortunately, the accompaniments for two other dishes are less successful. A cream of amontillado sherry and clove pushes the delicate and perfectly cooked turbot into the background. The dish is rescued by the Chardonnay from Château Bon Baron, which, like SVH Wine Master Noël Vanwittenbergh, comes from Belgium. And the sauce of snap peas, hyssop, and green olive with the saddle of lamb main course is also unappetizing. Pity, because the cooking of the meat and fish is perfect. The dessert is excellent: a strawberry and dry gin cocktail, with dacquoise (a classic dessert cake) and panna cotta made from Sorrento lemons. Ciel Bleu takes a step back to number 4, partly due to shifts within the Top 10.

The rise of this impeccable restaurant is striking. Is it due to the complete makeover on the 23rd floor of the Okura building, or to the insight of SVH Master Chef Onno Kokmeijer and kitchen chef Arjan Speelman that true flavors ultimately triumph over culinary trends? Either way, we are almost blown away by the fantastic menu, expertly explained and served to us by restaurant manager and SVH Master Host Pasquinel Kolk. What delicacies, what visual masterpieces. There are mini bites like artichoke with ras el hanout and sea bream with shiitake, and with the starter, it hits the mark straight away: thinly sliced toro tuna with oyster cream, daikon pickles, and dashi. Delicious in flavor, accompanied by a glass of sake that pairs wonderfully (Born Tokusen). Followed by something else Eastern: tom yum with shrimp, chicken skin, and kaffir lime. Simply a delicacy. And what a beautiful glass of Silvaner (Wittmann, Rheinhessen) to go with it. It gets even more exquisite: Kokmeijer's signature dish of king crab with beurre blanc ice cream and salted lemon. Served in an upright seaweed casing topped with a dollop of Baeri caviar. Plus a glass of Chablis Premier Cru (Michel Montmain). Pure refinement. The celebration continues with sea bass with mussels, elderflower sauce, and a golden Meursault 'Meix Chavaux' from Domaine Bohrmann. Followed by a trio of Dorset lamb – rib, fillet, and shin – paired with a chilled dark red Rioja Reserva (Roda). And finally, Japanese A5 Wagyu beef, incredibly tender yet still with a bit of bite. Elegant and subtle in flavor. The accompaniments: shallots, spring onions, and ponzu. On another visit, our menu was a string of top dishes, both visually and in terms of taste. Featuring a very elegant dessert of strawberries, yogurt mousse, verbena, cherry blossom, and strawberry coulis. Ciel Bleu climbs four places up to third in the Top 10.