Restaurant Tannay in Amsterdam: classic French dishes on Realeneiland

Restaurant De Gouden Reael, located on the remarkable Realeneiland in Amsterdam, has undergone an impressive transformation and is now continuing under the name Tannay. At Tannay, you can still enjoy the best classic French dishes, now prepared under the expert direction of chef Thomas Demuth, who has been one of Alain Caron’s chefs for years. We visited before you and sampled Tannay’s renewed atmosphere and flavors.

A little history is in order here, because restaurant Tannay occupies a remarkable and beautiful spot in the capital. The Golden Age corner building, just across the bridge from the Zoutkeetsgracht, was once owned by Captain Reinier Reael (1588–1648). It was part of the major urban expansion in the first quarter of the 17th century, when the Western Islands were created (then called Voor-, Midden- and Achtereiland).

At Den Gouden Reael

The warehouses on the islands were filled to the brim with various goods. At the height of the grain trade, the islands were even referred to as ‘Aemstel’s granary’. The rear island was soon named after the Reael family, who owned a great deal of land here; between 1645 and 1646, Reinier Reael had fourteen houses built here. On the corner building, Reinier had the name In Den Gouden Reael added to the façade. The coin depicted is a Gouden Reaal; at the beginning of the 17th century, it could be used all over the world.

Spacious terrace

In 1978, the listed building was thoroughly renovated with the help of Stadsherstel. I think it is a wonderful spot in Amsterdam. Here, you can escape the bustle of the city center while enjoying a beautiful view of the Zoutkeetsgracht. Restaurant Tannay also has a spacious terrace overlooking the IJ, where you can eat outside when the weather is nice. In summer, with the evening sun setting.

Dining at the chef’s table

Sitting inside is certainly no punishment either. This is a truly cozy place, spread over several floors. If you want to watch chef Thomas at work, there is a spacious chef’s table. Upstairs is the restaurant area, with a wonderful living-room feel. Larger groups of 6 to 15 people can dine in the private room on the restaurant’s first floor.

On the menu at Tannay

Restaurant Tannay is named after the Coteaux Tannay appellation in Burgundy. Thomas grew up here, and his father still makes wine there. A nice touch: three family wines are listed on the wine menu. Tannay’s menu pays tribute to Burgundy. He cooks from his favorite memories of his mother’s kitchen in Burgundy, his periods at several three-star restaurants in Paris, and his career with the Caron family in Amsterdam. You can be surprised by a five-course chef’s menu or order à la carte.

Crémant de Loire

And of course, you drink a French wine with it; the wine list features gems from Burgundy, the Loire and Champagne. We start the evening with a glass of Crémant de Loire called “Carte Turquoise”, from Domaine des Baumards. Crémant is made in exactly the same way as champagne, with a second fermentation in the bottle. But because the sparkling wine is made outside Champagne, it cannot be called champagne, despite the identical method. It is often a great value for money, though. A bottle at Tannay costs 51 euros and disappears with ease. The alcohol-free alternatives are also a nice touch.

Classic French

The dishes are classically French; from Fleur de courgette—a delicious and fresh courgette flower with hake or, vegetarian, with ricotta—to Lapin à la Provençale (rabbit). And in the finest French tradition, we are first served several amuse-bouche; small bites served before the starter. The tartlets not only look beautiful, they also taste excellent. Elegant and fresh. Alongside comes an intense umami bomb in the form of a mushroom broth—slightly too strong for some of our table companions.

The rabbit, prepared in several ways and cooked to perfection, is served with broccolini and tian. The latter refers to a typical Provençal oven dish consisting of layers of vegetables.

We finish with a fresh dessert of cherries, elderflower and almond. It doesn’t get more French than this: a cheese board. Even better: both. Normally perhaps a crazy idea, but although the portions are very tasty, they are fairly small. Bigger eaters can easily manage a second round of desserts. The friendly service is also generous with the excellent bread.

We can’t wait to come back when it is truly summer (will it actually happen?) for a bottle of bubbles on the terrace by the water and a large plate of radis beurre; radishes the French way, with butter. An incomparable combination.

Tannay, Zandhoek 14, Amsterdam

Read also:

• Restaurant The SIREN: over-the-top interior and very good food
• Dutch people don’t want to pay for tap water on the terrace
• 5 things you can do on a terrace full of wasps

Images: Chantal Arnts + private images.