Entrepot

Housed in a monumental warehouse along the industrial Entrepotdok in Amsterdam. The interior is robust yet atmospheric, and with a bit of luck, you’ll have a view of the open kitchen where Chef Midas Boeke and his crew work with intense focus. Despite the size of the dining room, the acoustics are excellent. The kitchen team serves a rotating multi-course menu featuring what Mother Nature has to offer. Vegetables take center stage, and much of the cooking is done over an open flame. The wine list features primarily European labels. We order a bottle of wine, the crisp and fruity Lily Rosé from Mas Mellet, and let ourselves be surprised by the kitchen. And it does not disappoint. The barbecued leek dish is truly delightful, served with an emulsion of koji, radish, pear, and Sichuan oil. Refined and earthy, with a soft fresh-sweet touch. Just as impressive is the tenderly roasted venison with a silky purée of Jerusalem artichokes, spinach, and a rich port sauce. Pure in presentation—what you see is what you get. We love it. We finish with a small but delightful dessert: a tartelette with delicious Dutch citrus marmalade and a surprising sweet potato ice cream. Boeke skillfully plays with flavors and textures, and the result is incredibly good. All for a final bill that, by Randstad standards, is remarkably reasonable. Entrepot rules!

Entrepot radiates spaciousness and tranquility. In a beautiful historic old warehouse in the center of Amsterdam, chef Midas Boeke serves modern dishes. A young, dynamic brigade works in the kitchen. Among other things, we enjoy fresh kohlrabi with ...

Located behind the Maritime Museum and Nemo, Arvid Schmidt and Xander Waller have been running a contemporary, industrially designed restaurant since 2017. The vegetarian cuisine is popular here, but meat and fish lovers also get their fill. The changing menus are based on what the market has to offer. After amuse-bouches such as a rather creamy green gooseberry mousse with lemon verbena and grilled eggplant with herbs, the first course arrives. Three preparations of tomato: slow-cooked, grilled, and dried, served with vinaigrette and strawberry. A delicious flavor enhancer. We continue with Roseval potatoes, wok-tossed vegetables, and beurre blanc with goat butter. The recommended Château Jérôme Chardonnay, oak-aged, slightly rich and buttery, pairs beautifully. For the main course, we have the recommended venison fillet with grilled homemade venison sausage, beetroot mousse, house jus, and blackberries. Excellent, but the crumbly sausage earns extra applause! The baked ray wing on the bone with grilled fennel and langoustine foam is also skillfully prepared, and the recommended red Envínate Albahra 2022 from Castilla-La Mancha is a perfect match. The price-to-quality ratio is well balanced, but the service could be a bit more structured. We lose track of how many different staff members appear at our table tonight. Something to note.

Where can you still find a restaurant with a billiard table? At Entrepot! The dining room has an industrial feel, but it still retains authentic elements from its former warehouse days, such as wooden ceiling beams and metal cross-bracing. Relaxed and laid-back are the key words. A focus on vegetables is the motto of owner-chef Arvid Schmidt. The menu offers plenty of vegetarian and vegan choices alongside occasional fish or meat courses. The starters are excellent: green asparagus with pumpkin seed crumble, knotweed, bronze fennel, and spinach stem sauce, alongside sole ceviche with pickled cream, limequat, kosho (a Japanese chili pepper with an unmistakable umami flavor), and heart of palm. Exciting ingredients with a beautiful and well-calculated flavor balance. The intermezzo is less successful. Leek with fermented asparagus-cheese sauce, garlic chive capers, and unripe plum. The leek is slightly too raw, and the cheese dominates the asparagus-cheese sauce. We pair it with an Italian wine from Le Marche: Notturno by Mario Recchi Franceschini. Yellow in color, spicy, robust, yet pleasantly fresh. The main courses are excellent: turbot on the bone served with cream and matchsticks of white carrot, kohlrabi, and vin jaune sauce, and beet cooked in coffee grounds, chard, and a walnut and morel sauce. The beet has a wonderfully intense flavor, and notably, the coffee ground cooking method is hardly noticeable. The accompanying beet and mushroom condiment is incredibly delicious, and the walnut and morel sauce also tastes fantastic. It's a pity that the desserts fall short. When you order rhubarb, you expect a nice, refreshing dish. Nothing of the sort: it tastes like a savory dessert, largely due to the overly generous portion of hemp seeds. The service, led by co-owner Xander Waller, is professional, informal, and appropriately jovial.

This restaurant by chef-owner Arvidt Schmidt and co-owner and sommelier Xander Waller is situated on a historic site in a former warehouse on the iconic Entrepotdok. Spacious, bright, with a wooden beam ceiling, an open kitchen at the rear, and a long bar at the front. A modern menu featuring exciting, unexpected combinations without fuss, yet with a clear focus on pure seasonal flavors and numerous vegetarian dishes. The team of attentive hosts warmly attends to every table, offering guidance on dish selections and complementary wines. The amuse-bouche of crispy sulfur mushroom – also known as chicken of the woods – served with spruce tip mayonnaise, is rich in flavor and highly promising for the courses to follow. We taste exceptionally well-executed open-fire grilled asparagus accompanied by a fermented asparagus jus and herb salad. The complimentary Rings Pfalz Riesling trocken 2020 pairs perfectly. The second course of bone-in roasted sole with cauliflower, smoked marrow, and an intensely flavored langoustine and crab bisque is equally captivating: here, disparate ingredients are refinedly combined, stimulating the taste buds in a most pleasant manner. We enjoy a generous glass of Roland Lavantureux Petit Chablis 2019 alongside it. You could practically drop the word 'petit' – everything about this wine is spot on. To finish, strawberries with goat cheese curd and buttermilk and lilac ice cream. Here, you are treated to culinary indulgence in a straightforward, no-nonsense way. Our verdict: please keep it up!

Restaurant Entrepot is located in the spacious warehouse of a former motorcycle club on the Entrepotdok. A beautiful historic venue with a distinctive interior. The large space has an industrial feel, featuring numerous old wooden beams and structural elements. The clientele is highly diverse, ranging from young to old, from couples to groups of friends. The atmosphere is cheerful and relaxed. From the kitchen of owner-chef Arvid Schmidt come globally inspired dishes, prepared primarily with local ingredients. The menu is unique, offering a selection of smaller dishes. With about four dishes, you will certainly have enough. Co-owner and sommelier Xander Waller has curated the beautiful wine list, which offers a choice of more than 150 wines. Alongside whites and reds, there are also plenty of orange wine options. Fermentation and pickled vegetables feature regularly throughout the menu. The flavors and pairings are enchanting. Such as pickled rose petals served with blanched peas. Or raw mackerel with shiso leaf and pickled rhubarb. The lamb in its own jus with green asparagus is intensely flavorful. And the turbot falls right off the bone, so tenderly roasted. For dessert, there is a savory option to choose from, featuring a celery crisp. Paired with the red fruit, the light, petillant fruity dessert wine is a delightful find. The service is proactive and truly anticipates the guests' needs. You can tell that the staff genuinely enjoy working here. A lovely place to return to.

Since November 2017, young chef Arvid Schmidt (previously working at establishments such as Aan de Poel and Bak) and host Xander Waller (who worked at Rijsel, Toscanini, Arles, and Gebroeders Hartering) have been running their restaurant in an old warehouse on the iconic Entrepotdok. The space is spacious and bright, with a wooden beam ceiling, an open kitchen at the back, and a long bar at the front. The highlight is a billiard table near the entrance, which pays homage to the building’s previous incarnation as a billiard hall. If you’re in the mood, you can take a shot. To get straight to the point: the cooking here is fantastic. It offers exciting, unexpected combinations served without fuss, yet with careful attention to pure flavors. Arvid and his team prepare a daily menu featuring Dutch seasonal ingredients, complete with plenty of vegetarian options. The wine list boasts a more than generous selection of at least 150 wines with a distinctly European character. Many are available by the glass. Xander provides recommendations in a pleasant way, clearly doing so with visible enjoyment. No wonder it is always busy here. A lovely spot!

For the second time in a row, Entrepot appears in this guide. The restaurant is housed in a large former billiard hall, at the start of a long row of warehouses converted into living space. A billiard table near the front of the long room serves as a reminder of its former use. At the back sits the open kitchen of owner-chef Arvid Schmidt. He offers eight small plates and four main courses, with half being vegetarian. Tender steamed mussels arrive with an ink sauce and a blood sausage crumble—a top combination! The David Butterfield Chardonnay 2015 from Burgundy pairs seamlessly. The main course of a skate wing, roasted over an open flame, does bring a bit of a bone festival, but the cooking itself is flawless. The herb jus and the subtle bitterness of the savoy cabbage complement each other perfectly. This is followed by sugared rhubarb with hemp seeds and a magnolia sorbet. The strips of lightly cooked rhubarb have a lovely bite, and the combination of the peppery seeds and the softly floral sorbet is delightful. A dollop of rhubarb mousse completes the dessert. Host and sommelier Xander Waller provides excellent wine advice, clearly enjoys his work, and allows guests to sample and choose between two options. Here, modern cuisine is crafted with dedication and respect for the ingredients. The ambiance is elegant, the hospitality is top-notch. Well done!

Restaurant Entrepot is housed in a former warehouse that until recently operated as a nightclub. Two Amsterdam hospitality entrepreneurs have now transformed it into a cozy, hip, and distinctly urban restaurant with a modern menu. Vegetarian dishes receive ample attention here. The concept revolves around ordering several smaller plates from the menu to assemble your own custom meal. This approach works out very well. The fried Jerusalem artichoke with mustard, crafted by chef Arvid Schmidt, is a delightful vegetarian option, while the piece of firm turbot—simply grilled—is fresh and succulent, paired with a rich butter sauce made from the fish bones. At first glance, the barley porridge dessert requires some getting used to, but it proves to be an original and superb dish: pearl barley lightly simmered in vanilla cream, served with brown sugar sorbet and a cocoa crumble. Absolutely delicious. The wine list at Entrepot leans toward the expensive side, with bottles starting at around forty euros. We opt for a Chenin Blanc Savennières from Anjou and a Spätburgunder—both distinctive and highly enjoyable selections, though they certainly drive up the total cost. The efficient service, overseen by host Xander Waller, is attentive and thoughtful, set in a relaxed ambiance where guests can easily converse. This combination secures Entrepot a new place in Lekker this year. Welcome!