Go: Entrepot in Amsterdam

Only open for a few weeks, but as far as we’re concerned, already an established name. If you like cooking over an open fire and exceptionally good wine, you really need to get to Entrepot in Amsterdam very soon.

Chef Arvid (Aan de Amstel, Wijncafé Worst) and host Xander (Rijsel, Toscanini, Gebr. Hartering) had previously organised evenings together with Restaurant de Trekvogel. Every so often, they would pop up at special locations in Amsterdam with a five-course menu and a small wine list. It went so well that the two very much wanted to work together for a longer period. Enter Entrepot.

Iconic

The location at the iconic Entrepotdok is so cool that we can understand why the restaurant had to be named after it. The monumental building is situated on the water and has characteristic wooden beams running across the entire ceiling. The space is enormous and bright, and the open kitchen at the back immediately catches the eye, as does the long bar at the front. Around that bar is an area with a homely feel, featuring a pool table in the middle and tables alongside it that cannot be reserved. You can come here for a lovely glass of wine and a little something to eat, but we’re here for the whole shebang and take our seats expectantly in the middle of the restaurant.

Order everything

There are about ten dishes on the menu that you can order individually. Although you can choose between large and small portions for some dishes, there is no clear menu structure. So just order everything that sounds good to you. Three to four dishes per person will be enough. Our advice: share, then the two of you can try almost everything. The service is relaxed, but don’t let that fool you: they know an awful lot. You simply say what you’re in the mood for, and they make sure it arrives at the table in a logical order. Very nice, because I want to do as little thinking as possible when I eat out. We also leave the wine entirely in their capable hands.

Open fire

Of everything we order, there is simply nothing that disappoints. There aren’t too many ingredients on the plate; something many restaurants could take as an example. One of the favourites is the yellow beetroot cooked in a salt crust with beurre blanc. There’s a little lovage on top, and that’s it. No more is needed for a stunning dish. They cook over an open fire (which we think is great), and in almost all the dishes this results in an earthy flavour.

Crunchy breadcrumbs

From deep-fried Jerusalem artichoke with chervil and crunchy breadcrumbs to pike-perch with beurre blanc and perfectly cooked venison with red cabbage: every plate is wiped clean with bread, which we should mention is also very tasty. Fortunately, we still have room for dessert, because we wouldn’t have wanted to miss the barley porridge with cacao crumble and brown butter sorbet for anything. At first, we order one to share. But after the first bite, we order a second portion straight away. Entrepot: Please never take this off the menu. Then we’ll be back many, many more times. Promise.

Entrepot
Entrepotdok 7-8
Closed Tuesdays only
Reservations: 020 341 5722

Image: Chantal Arnts