Scheepskameel

The 'boys from Lille' opened Scheepskameel in 2016, located at the Oosterdok. The large dining room is filled with simple wooden tables, set with linen napkins and spotless glassware. There is an open kitchen and the atmosphere is extremely pleasant. A genuinely good vibe hangs in the air, which is partly due to the great enthusiasm of the young team. From the kitchen of chef Tijs Jeurissen and his crew come dishes from European cuisine, crafted with great attention to pure, fresh, and familiar flavors. The hugely extensive wine list matches this seamlessly, as it features exclusively German labels that share the same characteristic freshness. Besides enjoying them in the restaurant, you can also purchase them online at Wijnkameel, the web shop run by Bob Kaasenbrood, Pieter Smits, and sommelier Chanan Wisse. Paired with an elegant straw-yellow 2020 Emrich-Schönleber Halenberg Riesling, we indulge in a platter of raw seafood including oysters and prawns, accompanied by onion vinaigrette and lemon wedges. Super fresh and pure in flavor. The sophisticated squid dish comes in a squid ink and lemon vinaigrette, served alongside fennel on wild chicory. For dessert, we are absolutely blown away. The macaron, filled with verbena butter cream and lemon curd, is so delicious that we order another one. Just because we can.

The former naval hospital on the Marineterrein in Amsterdam offers a culinary experience that stimulates both the taste buds and the imagination. Upon arrival, we are welcomed by our enthusiastic host who immediately invites us for an aperitif. Since the sun is still shining beautifully on the terrace overlooking the center of Amsterdam, we enjoy a refined glass of German Sekt Bassermann Pinot Blanc 2019 from the Pfalz region there. An elegant glass that sets the tone for the evening. Incidentally, the wine list features exclusively German labels. The dishes at Scheepskameel are based on seasonal offerings, classic with a contemporary accent. We start with white asparagus in a beurre blanc sauce, chanterelles, and chicken of the woods. A bold and surprising combination that gives the classic asparagus a modern touch, characteristic of all the dishes on the menu. The same goes for the choice of flatbread and hangop served with our braised lamb shoulder. A fantastic combination. The lamb has been cooked for nine hours at 80 degrees, and the meat is incredibly tender. Chef Thijs Jeurissen has a passion for his craft and confidently embraces unconventional pairings. As a guest, you can feel the infectious chemistry between the kitchen brigade and the serving staff. For dessert, we choose a classic from the menu: madeleines with sabayon cream. It is clearly noted that the madeleines take fifteen minutes in the oven, so it may take a little while. It is more than worth the wait. Warm and moist inside, served with a dollop of sabayon cream. Afterward, we head home more than satisfied.

Restaurant Scheepskameel stands as one of Amsterdam’s enduring culinary institutions. Housed in a spacious industrial building on the former Marineterrein grounds, it serves excellent, modern cuisine. Quite exceptionally, the wine list features German selections exclusively. The atmosphere is lively without ever tipping into chaos, allowing for easy conversation amidst a pleasant hum of chatter. The staff is attentive, welcoming, and deeply knowledgeable. We opt for several dishes from the concise menu, where vegetables take center stage. A standout is a delightfully crisp rösti featuring garden peas, pea shoots, romaine lettuce, pancetta, and a rich noisette sauce. Among the mains, you’ll encounter an unusual yet superb combination of roasted red beet and grilled asparagus accompanied by lamb kidneys, a soft-boiled egg, cauliflower, and sorrel sauce, paired alongside a succulent pan-roasted chicken ballotine served with wild garlic, lightly blanched kohlrabi, and a refreshing Noilly Prat sauce. Simply outstanding. Both desserts are classic and delightful: a tartelette with cream and fruit, and a shortcake featuring balsamic-marinated strawberries, milk ice cream, and shiso cress—modestly speaking, a delicious dessert. We are joined by a friendly sommelier who provides expert guidance and insight into the wines. We enjoy carefully selected, vibrant bottles such as the 2021 Grüner Silvaner from Knewitz and a dry Chardonnay from Bassermann-Jordan’s Ruppertsberg vineyard. The portions aren’t particularly generous, and we missed a starchy accompaniment, meaning you’ll likely need to order multiple dishes, which makes the bill rather steep. Yet, the Scheepskameel is more than worth it.

Located on the Oosterdock near the maritime museum, with a view of the NEMO building. In good weather, you can enjoy drinks on the terrace. Scheepskameel is owned by Pieter Smits, Iwan Driessen, Bob Kaasenbrood, and Tijs Jeurissen. They can count on a steady crowd of trendy guests who appreciate Tijs's cuisine. And that's no wonder, as the cooking here is pure and beautiful. The menu is divided into five sections: raw, vegetables, fish/meat, cheeses, and desserts. Notably, the wine list features exclusively German wines. For the starter, there is mackerel with fennel, bitter orange, and Provençal oil. The fresh fish has a tender texture, rich flavor, and the dish strikes a beautiful balance between acidity and bitterness. Simple, pure, and delicious. Next comes juicy barbecued pork neck with jus, garden beans, chorizo, and tomato. The side dishes could have been slightly more generous. The accompanying wine is from Weingut Burggarten, a dry Spätburgunder from 2019. It offers plenty of red fruit, earthy notes, minerality, and depth. We could easily have had two portions of the dessert: we licked our fingers clean after the madeleine with creamy sabayon. Kudos to the friendly and professional hostess Chi Ling Wu, who expertly oversees the attentive service and is present wherever needed. Here you get high-quality dining for a very reasonable bill. A restaurant you will always want to return to.

For years, Scheepskameel on Amsterdam’s Marineterrein has remained a favorite among the city’s trendy crowd, including tourists hunting down its culinary hotspots. This comes as no surprise, as we once again encounter a surprisingly modern kitchen paired exclusively with German wines that are each and every one outstanding. And affordable! The spacious dining room boasts an industrial aesthetic, featuring a semi-open kitchen, wooden Thonet chairs, tables without tablecloths, and unobstructed views of well-stocked wine refrigerators. Beginning with the menu’s five sections, we start with the raw sea bream and the toast with mushroom duxelles. Both are delightful, though the sea bream feels slightly undersized as a proper entrée. We also order two vegetarian dishes: green beans, corn, baby potatoes, red pepper chips, and butter sauce served as a starter. To accompany it, we have a 2019 Grauburgunder from Wagner Stempel. A perfect pairing. It’s impressive how skillfully the chefs handle vegetables here. The cod with succulent mussels is also a real hit. The only drawback is the sparse vegetable garnish: just a single piece of leek. After a fantastic cheese board, we conclude the evening with dessert: yogurt and verbena ice cream with plums. Delicious, but nothing mind-blowing. We receive welcoming, professional, and efficient service. The bill is exactly what you’d expect in Amsterdam: hefty.

Tijs Jeurissen, Iwan Driessen, Bob Kaasenbrood, and Pieter Smits jointly run Scheepskameel. Since opening its doors in May 2016, this welcoming and generously proportioned restaurant—with abundant windows, a white and cream interior, and excellent acoustics—has been a staple. The focus is on dining in a relaxed atmosphere, suitable for every occasion and everyone. And that’s exactly how it should be, in our opinion. Located on the Oosterdok waterfront, just steps from the Maritime Museum, Scheepskameel offers views of the iconic NEMO building designed by Italian architect Renzo Piano. The kitchen primarily uses oil for cooking, resulting in dishes that are both flavorful and light, built around a minimal use of ingredients. And as the team at Scheepskameel sees it, nothing pairs better with such cuisine than German wines. Consequently, the wine list features exclusively German labels, each chosen for its refreshing character and well-balanced acidity. Pieter Smits says: “We source seasonal produce from small, specialized suppliers within a 1,500-kilometer radius. We also handle our own wine imports through Wijnkameel. Our 100 percent German wine list is unique in the Netherlands, and guests always want to return.” The service is attentive and friendly, with staff happy to provide guidance on food and wine pairings whenever needed. A destination you’ll definitely want to revisit.

Scheepskameel is situated on the Oosterdok near the Maritime Museum, overlooking the striking NEMO building designed by Italian architect Renzo Piano. The restaurant shares ownership with Rijsel. Pieter Smits, Rob Kaasenbrood, Tijs Jeurissen, and Iwan Driessen, who serves as head chef here, run things smoothly. In an unpretentious setting, they serve high-quality dishes at approachable prices. There is no fuss or overly complex cooking techniques, just plates filled with pure, delicious food. We enjoy excellent veal tartare with celery pickles, buckwheat, and horseradish mayonnaise, Barbary duck breast fillet in its own jus with blanched chard, a selection of fine French cheeses, and a pear-pecan tart accompanied by a scoop of vanilla ice cream. Each dish is paired with carefully selected wines that are expertly described by sommelier Chanan Wisse. For instance, we try a vibrant 2017 Schwedhelm Gewürztraminer Auslese from the German Pfalz region, which holds up excellently alongside both the cheese board and the sweet dessert. The entire wine list features only German wines. Germany produces exceptional wines, and at Scheepskameel, they feel it is long past time for guests to discover them. This is definitely a place worth returning to.

Pieter Smits, Iwan Driessen, Bob Kaasenbrood, and Tijs Jeurissen are joint owners of Scheepskameel. This large restaurant with an industrial vibe is situated on the waters of the Oosterdok, offering views of the Nemo Science Museum and the old city center, among other landmarks. On nice days, you can enjoy drinks on the terrace. Meals are served indoors. The menu is divided into five sections: raw, vegetables, fish/meat, cheeses, and dessert/kuchen. Notably, the wine list features approximately 150 exclusively German wines. The attentive staff asks how expensive we would like the wine pairing to be. For the starter, there is sea bass with a punzu salsa made from tomato, citrus, and soy. The fresh fish is tender in both texture and flavor. Simple, pure, and delicious. Next comes veal boudin blanc with morels. The sausage is cooked to a beautiful pink in the center. It is accompanied by some fresh asparagus and a lovely morel sauce. We pair it with a 2014 Spätburgunder from Dr. Heger, which proves to be a great match. To finish, a pleasantly crumbly yet creamy pistachio cake with fresh hung curd, lightly bitter-sweet blood orange sorbet, and fresh segments of the fruit. The capable and enthusiastic staff does not offer explanations when serving the dishes, but that is not always necessary given the straightforward nature of the food. A very pleasant establishment with prices to match. Welcome to Delicious!