Vermeer

Vermeer is part of the Barbizon NH Hotel and is located opposite Amsterdam Central Station. Since 2024, chef Sebastian Baquero Garces has been in charge of the kitchen, while maître and sommelier Dannis Apeldoorn leads the kitchen brigade. The charmingly decorated dining room is filled with many foreign (hotel) guests, evident from the international mix of languages heard. The same goes for the service staff; some speak only English. Sebastian cooks classic French cuisine and claims to use 90% Dutch ingredients. Nevertheless, throughout the menu we taste flavors such as truffle, pink peppercorns, and chocolate from Ecuador, and the wine list features many foreign wines, unfortunately with quite a few crossed out due to being out of stock. A new wine list is therefore desirable. We start with seasonal vegetables in various preparations served with a red cabbage jus and homemade verjus. Next is the chef's signature dish: 'Royale', where garlic, ramson, and leek take center stage. The presentation is beautiful, with fried leek resting in a green cream of ramson and garlic enriched with crispy fried black garlic. A good balance between soft and crispy. In the glass, a rich 2011 Bandol from Domaine Tempier served from a magnum bottle. Dannis explains that this is better for the dish because there is less oxygen in the bottle than in a standard size, allowing the wine to truly shine. That is absolutely true. The main course is lamb. Crispy fried belly, pulled shoulder from sous-vide, liver, and loin. The accompanying jalapeño sauce is deliciously spicy. Parsley shaped like a rose with pink peppercorns and a chocolate soufflé make up the dessert. The soufflé is warm and still slightly runny, exactly as it should be. Applause for the on-duty pastry chef. The complimentary Jurançon from Uroulat 2015 is a bullseye. Vermeer has since enriched its wine offering with Vermeer's Wine Cellar. Rating drops to 42.

Vermeer is a restaurant with a distinguished culinary past and a unique location in the NH Barbizon Palace Hotel, directly opposite Central Station at the beginning of the Zeedijk. For a year and a half, Vermeer's kitchen has been in ...

Restaurant Vermeer, located in the NH Collection Amsterdam Barbizon Palace just a stone's throw from Amsterdam Central Station, is an established name in our capital. In early 2024, after eighteen years, chef Chris Naylor departed, and along with him, the entire front- and back-of-house brigade of the restaurant was renewed. Unfortunately, this transition is still very noticeable during our visit. The service team is young and ambitious, but still relatively inexperienced and lacks grace and fluidity in their interactions with guests. From the kitchen of chef Sebastian Baquero Garces come beautiful and somewhat classic dishes, where – unlike in Naylor’s time – it is more meat and fish that take center stage. We miss a bit of surprise here and there. For instance, we try hamachi with salted pork belly, served in a broth made from this pork belly with coriander oil. It is tasty, and the coriander oil offers a nice contrast, but despite this, it lacks freshness. A beautiful vegetarian dish can almost be seen as an ode to corn: corn custard is served with a cream of the same vegetable, stewed corn kernels, corn powder, finished with codium and black garlic. Rich and predominantly sweet flavors, but we miss some textural contrast. Kudos, however, for the sweet finish to the meal. The pre-dessert is half a passion fruit, containing not only the fruit itself but also a cream based on coconut, ginger, and coriander oil. Absolutely delicious and refreshing. The dessert consists of poached rhubarb with strawberry sorbet, sheep’s yogurt, meringue, and a rhubarb vinaigrette. Again, tasty and fresh. The accompanying 2018 Riesling Auslese from the Vereinigte Hospitien estate in the Mosel region is a home run. The chocolate with orange as a takeaway treat tastes fine, but the tarte fine with plum is not good: cold and overly sharp with sour and bitter notes. During dinner, we sit comfortably in soft yet sturdy chairs and enjoy the calm interior design featuring earthy tones, moss on the walls, and a beautiful seamless poured floor that merges the three adjacent historic buildings into one cohesive space. This year, Vermeer takes a step back and drops a few places to 40.

Restaurant Vermeer, located at the top end of the Zeedijk opposite Central Station, has long been a fixture in the top tier of Amsterdam’s hospitality scene. Vermeer is part of the NH Collection Barbizon Palace Hotel. The dining rooms are spread across three separate buildings, and the interior design is comfortable and chic. After a warm welcome from maître Bjorn van Aalst, we are served a glass of Cuvée Marie-Luise Brut 2017 from Rheinhessen, Germany. It features subtle effervescence with pronounced citrus and apple notes. Beautifully balanced alongside the welcome bite: a tartlet of crispy filo pastry with parsley and capers. Chef de cuisine Chris Naylor personally greets us and presents our second amuse: a lettuce taco with silky jalapeño ice cream. The tone is set. Vegetables play the leading role in Naylor’s kitchen, which we taste in the tomato composition by urban farmer Wim Bijma from Osdorp, accompanied by perfectly cooked sliced snap peas, lava dressing, and puffed quinoa. Delicate flavors make this dish an outstanding starter. The bread is slightly too hard, but the gluten-free socca alternative for my dining companion is so flavorful that we ask for more. This is generously accommodated. The intermezzo features perfectly cooked turbot with a beet and blackberry terrine, accompanied by a subtle red wine sauce. Then comes an unexpected treat: an additional between-course amuse of ravioli filled with spicy kimchi in warm carrot broth. What a delight. Vermeer offers two wine lists; one white and one red, featuring primarily European wines. We are won over by sommelier Fallon Hoog Antink’s preference for South African wines. She is unquestionably the star of the evening, thanks to her expert wine knowledge and sparkling personality. Our choice of a glass of red wine from David & Nadia winery in Swartland turns out to be a powerhouse, a blend of no fewer than five grape varieties, with the syrah character taking the lead. A perfect match for the dish of carrot with artichoke heart. These vegetables rest in an aromatic herb broth. Topped with fried mint as a garnish, it is a superb pairing. Strawberries with saffron ice cream and house-made saffron kombucha with basil oil is a delight to the palate and a brilliant finale to a culinary evening where expectations are thoroughly exceeded. Kudos to Chris and his team for continually reinventing yourselves at this level and remaining at the pinnacle of Dutch dining. Rating rises to 28.

Vermeer, part of the NH Collection Barbizon Palace Hotel, is located in the heart of Amsterdam, directly opposite Central Station. After a warm welcome from maître Bjorn van Aalst, we begin with a glass of champagne. L’Or d’Eugene from the house of Moussé Fils lives up to its name: aromas of pear and fresh croissants, combined with a delicate effervescence. Instead of a menu card, we are presented with a list of ingredients that will be used today. Plenty of vegetables, local produce – sometimes even grown on their own rooftop terrace – and everything seasonal. From the kitchen of SVH Masterchef Chris Naylor comes, among other things, an amuse-bouche of carrot and pineapple with a chermoula marinade. It leaves you wanting more, and we are not disappointed. We then taste red mullet wrapped in crispy baked serrano ham like a second skin, served alongside lamb loin, little gem lettuce, and barbecued seaweed. A highly refined fish soup serves as the sauce, while a glass of Clos Sainte Madeleine from Cassis provides exactly the right combination of salty sea breeze, sunshine, and earthy herbal notes. Literally summer on your plate and in your glass! What a lovely spot: a beautiful interior, an informal setting that offers plenty of privacy, and a talented front-of-house and back-of-house brigade. Bravo! The score rises to 29.

Sleek interior, cast concrete floor, velvet sofas and chairs, high ceilings. Vermeer consists of two spaces and is part of the NH Collection Barbizon Palace hotel. It was fully booked during our visit, and many guests had booked an overnight package. The originally British SVH Master Chef Chris Naylor likes to push boundaries and cooks innovatively without losing sight of the pure flavor of his ingredients. The menu offers a selection of seasonal ingredients from which the tasting menus are composed. The wine list provides an excellent selection, primarily from the Old World. Matching wine pairings are available, but don't be alarmed: the wines by the glass are quite pricey. We indulged in exciting amuse-bouches including Jerusalem artichoke and leek oil foam and sorbet, thinly sliced ginger, and coffee. For the starter, velvety soft mackerel pickled in beetroot vinegar, served with a beet and apple salad, dill yogurt, and a beet powder garnish. Naylor serves the dish himself and enthusiastically talks about his favorite fish. Next, a small appetizer before the main course: ravioli filled with kimchi. Delicious. The pièce de résistance is roe deer with pepper sauce, plus cooked venison shoulder, accompanied by broad bean purée and blackcurrant gel. Beautiful portioning, excellent cooking, colorful presentation, and technically well-executed. The complimentary wine comes in a magnum and is the Nuits d’Ivresse 2015, a Cabernet Franc from Domaine Breton in the Loire, France. The service, led by the highly experienced maître Bjorn van Aalst, falls short in places because the staff are not well informed about the offerings. That really shouldn't happen at this level.

A staple of this guide for years, and since its 2016 renovation, it has been tailored to appeal to a younger audience. The interior of this atmospheric hotel restaurant is thoroughly contemporary, featuring a poured concrete floor, beautiful natural color nuances, modern furniture, and minimalist yet stylish table settings. British-born SVH Master Chef Chris Naylor works with local produce, alongside his own herbs and vegetables cultivated in Wim Bijma’s greenhouses and garden, as well as those harvested from the hotel’s own rooftop garden. This yields distinctive dishes. Naylor: “During the creative process, we transform everyday ingredients into robust dishes with pure and full flavors.” Naylor’s approach to flavor is masterful, and he is unafraid to push boundaries. That fact did not go unnoticed during the coronavirus crisis. “I hosted cooking classes on Instagram at the time,” Naylor recalls. “I demonstrated how to prepare classics like lasagna and risotto. The videos attracted massive viewership.” Sommelier Simon Veldman has curated a selection of forty top wines, and for the true connoisseur, he maintains a well-stocked wine cellar featuring labels from around the world. Under the direction of maître Bjorn van Aalst, guests are welcomed in an exceptionally warm manner and can look forward to an evening of relaxation and beautifully plated dishes. A top establishment!

Since the renovation in 2016, this restaurant has become more accessible to a younger audience. The concrete floor, natural tones, and informal atmosphere are pleasant. Chef Chris Naylor has his own style and works with local products (and his own vegetables from the rooftop garden above the hotel). Host Bjorn van Aalst and sommelier Simon Veldman run a well-coordinated team, and the plates are served and cleared at exactly the same time. Our amuse-bouche of rhubarb with brown sugar and pepper, accompanied by rhubarb ice cream and rosemary, sets the tone for what we can expect: exciting combinations, pure ingredients, and surprises. Such as mackerel with apple, ginger, lemon, smoked paprika cream, and black olives, presented like a still life by Rembrandt. The accompanying wine is Greek: Argyros made from Assyrtiko grapes. Salty and slightly earthy. Then comes the sea bass with Little Gem lettuce, cockles, samphire, and a yogurt, mint, and pea sauce. An intriguing and stimulating dish. A nearly ochre-yellow Verdejo from old vines is poured alongside it (Castilla y León). Powerful and surprising. The deliciously cooked lamb from the main course is accompanied by apricot jelly and beetroot in a potato crust, offering a pure flavor profile. The tender and flavorful meat is glazed with honey and served with shaved horseradish, spring onions, pea pods, celery, and carrots. In the glass: Haut Lariveau from Fronsac, made from Merlot and Malbec grapes. A soft, full-bodied red Bordeaux from the vintage year 2009. Finally, Frisian goat cheese with syrup, raisins, and bread pudding. From a magnum bottle, the excellent sommelier pours a beautiful Sauternes, Raymond Lafon 2007, alongside it. Vermeer remains stable at a high level: 27th place.

This restaurant at the NH Hotel Barbizon Palace is – thanks to its location in the heart of Amsterdam – an oasis of calm amidst the street bustle. Housed in adjoining and landmark historic buildings, the space is spacious and the interior exudes a welcoming atmosphere. Earthy tones dominate, blending sleek elements – such as the concrete floor and pear-shaped lights – with classic touches like velvet-upholstered armchairs and a floral wall pattern. Executive Chef Chris Naylor prepares dishes using seasonal produce that he cultivates himself, partly on the restaurant’s rooftop terrace. The food is light and the flavors fresh, thanks to the abundant use of vegetables. The quality of the six-course dinner is good and consistent. Take the beetroot tartare with red cabbage, pear, and an oyster, served alongside a small 'bloody peary' cocktail: it is both creative and flavorful. We pair it with a fresh and surprisingly robust 2012 Austrian Grüner Veltliner by Franz Hitzberger. The roe deer from the Waterleidingduins, accompanied by a yogurt jus, beans from Smak, and Moroccan spices, is equally well-received. What is lacking, however, is the wow factor. The dishes are solid, but none of the creations truly captivate us. Where Vermeer excels is in its friendly and hospitable staff, who provide service in a suitably informal and personal way. A notable detail is how all dishes are consistently served and cleared simultaneously. Thanks to the relaxed service style, this coordinated approach feels personal rather than overwhelming. Vermeer firmly ranks at 27.

High-quality cuisine in a casual atmosphere without any fuss. That is the vision of originally English chef Chris Naylor. He pulls it off well in this charmingly sophisticated restaurant at the NH Hotel Barbizon Palace. Vegetables take center stage, with some sourced from the hotel's own rooftop terrace, and guests enjoy young, informal service led by maître Bjorn van Aalst. Our six-course menu totals eleven dishes when counting all the extras; every amuse-bouche is a vegetable-based creation, and you find yourself anticipating each new combination anew. Take, for example, the beetroot served with granola and miso mayonnaise. The monkfish, accompanied by carrot structures, vadouvan spice, and cape gooseberries, is perfectly cooked and beautifully balanced between sweet, savory, and spicy. The Tempier Bandol rosé from 2015 proves to be a powerful companion that pairs well with the sweetness of the carrots. An excellent choice by sommelier Simon Veldman. We taste craftsmanship in the dish of pickled mackerel with a mackerel and pepper cream, plus preserved lemon and mackerel broth. Tender yet with a satisfying bite. The scallops with pear, sea aster, celeriac, and celeriac broth are equally inventive. Served alongside a lovely Saint Joseph (François Villard, 2013) made from Marsanne and Roussanne grapes. The Denver steak from Holstein cattle, paired with a leek and a parmesan cracker, is also delicious. The meat is beautifully pink and juicy, while capers scattered over the dish add an extra savory depth. We accompany it with a Rioja (Gómez Cruzado, Honorable, 2011). Powerful and robust, it pairs exceptionally well, particularly with the parmesan. The strawberry-rhubarb dessert brings sweet tension to the plate, complemented by a lava sorbet. Generous and welcoming, truly a feast. Vermeer climbs one spot to number 27.