Started as a pop-up, BAK moved to a permanent venue overlooking the water on the top floor of a converted warehouse. A great choice for a low-key celebration, a new menu each day offers six or seven set courses focused on local, seasonal and organic ingredients. For example, a poached duck egg paired with baby potatoes, poached cauliflower florets and purée, radishes and watercress. In the picture: a celebration of carrots in all their seasonal glory.

See Vicky's Blog Post: http://tinyurl.com/z5lg9mo

amsterdamfoodie

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