There’s very little Dutch food in Amsterdam that’s both sophisticated and true to its traditions. But Floreyn walks that line perfectly. Think bitterbal, but then filled with Messeklever cheese and served with smoked beetroot, radish, apple and fennel. Or mustard soup that’s been deconstructed into a clear broth with a cheese foam and three types of mustard. Even dessert uses local, seasonal vegetables: carrot and parsnip ice cream with a sweet hutspot and citrusy crème Brulee. This is very accomplished cooking that stays true to its Dutch roots. It may not be cheap, but the quality of Floreyn’s food and wines, as well as its great location in de Pijp, is more than worth the price tag.

amsterdamfoodie

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