The story
At Remouillage in Amsterdam, chef Jonathan Sparber approaches Dutch cuisine with a principle called complex simplicity. He selects a narrow range of ingredients to build deeply savory plates without unnecessary decoration. The Gault&Millau guide recognized this disciplined approach with a 13.5 rating for the 2026 edition. Guests navigate the dining experience through flexible tasting formats rather than a rigid set menu. The kitchen adjusts daily selections while maintaining a clear culinary direction.
Diners choose between a concise four course option priced at 59 euros or an extended six course progression for 81 euros. The kitchen highlights ingredients like duck pea stew, treating biodiversity on your plate as a core practice. Staff gladly accommodate requests for specific bottles from their curated wine list during service. Each dish relies on precise technique rather than heavy sauces to convey flavor. Regular updates keep the offerings aligned with local harvest cycles.
Guests may inform the staff beforehand if they prefer a specific bottle from the house cellar list. This direct communication ensures proper pairing without disrupting the kitchen workflow. The service team guides diners through the changing menu options with straightforward recommendations. Transparent pricing remains visible for both the compact four course arrangement and the longer six course alternative. Clear communication bridges the gap between the cellar and the table.
Recognition
Ambience
Details
