SenT

The story

SenT Amsterdam: Big Green Egg Grilled Cuisine & Gault&Millau Recognition

SenT brings a smoky, fire-grilled sensibility to Amsterdam's dining scene. Located in the De Pijp district, this brasserie has earned a Gault&Millau score of 12 for its mastery of the Big Green Egg.

The kamado philosophy

Owner and chef Thijs Kooman discovered the potential of ceramic grilling when he borrowed a Big Green Egg from a colleague and cooked a rib eye that changed his perspective. He and co-founder Steef launched SenT in 2009 to build on that moment, using the egg's unique air circulation to regulate heat and define their grilled cuisine. The kitchen relies on precise smoking techniques rather than simple char, applying Spanish olive wood for a mild finish to most meats while reserving apple wood for delicate preparations like their pickled salmon.

Signature plates

The Chateaubriand remains the restaurant's most celebrated order, served exclusively for two diners alongside béarnaise sauce and chimichurri. Seafood receives equal attention through dishes like the softly cooked octopus, which follows a Spanish sous-chef's adaptation of his mother's Tenerife technique involving slow defrosting and cooking in its own moisture with garlic and herbs. Guests often pair this with oysters fired directly on the grill, a menu staple born when Kooman realized he lacked an oyster knife and found the smoked result far superior to the traditional approach. A seasonal vegetable soup also highlights the grill's versatility, turning roasted leek and celeriac into a creamy, sweet-smoked starter.

Brasserie atmosphere and pairing

Positioned as a local hotspot since opening, the space functions as a bustling brasserie where the focus remains squarely on the food and the appreciation of their grilled cuisine. The beverage program complements the smoky profile with an extensive cellar featuring fortified wines like Banyuls and Pedro Ximenez, as well as a curated selection of natural whites such as Tokaji Furmint. Patrons frequently start the evening with a classic gin and tonic before moving to the main course, while dessert menus offer rich options like red berry cheesecake or white peach prosecco sorbet to cut through the richness of the meat.