Helling 7

The location is unique, built on an old shipyard slipway within the grounds of the former NDSM shipyard, incorporating reclaimed materials. A major bonus is the stunning view over the IJ. Cooking over an open fire is elevated to an art form here, and the kitchen team led by Chef Carl Gast prides itself on using seasonal local produce. The large dining room is bustling and warm, accessed via a substantial steel outdoor staircase. Tables are closely spaced, yet the staff navigate through them with practiced ease. The menu features à la carte dishes alongside a four- or five-course chef’s tasting menu, which can also be ordered entirely vegetarian. A real highlight is the steak tartare with kale, celeriac, and egg yolk—earthy in flavor with a wonderfully rich mouthfeel. Equally impressive is the vegetarian starter of a stuffed half eggplant with crispy cashews, cèpes, and bright, sweet pomegranate seeds. For the main course, we shared a juicy roasted côte de bœuf served with chipotle and melted cheese. The sides were spot-on: warm fries with mayonnaise and salad grown in their own garden. On summer days, make sure to grab a seat on the generous terrace—a wonderful spot to watch the sun sink into the water.

We enjoyed dinner at Helling 7, a beautiful restaurant located on an old shipyard in the industrial, raw Amsterdam Noord. The kitchen here is just as bold as the surroundings. They cook over open fire and that is...

Located on the old NDSM site and beloved by the entire Amsterdam crowd, this venue requires a bit of effort to reach: you must climb a large steel outdoor staircase. However, you are then welcomed with a warm (both literally and figuratively) reception in a spacious industrial hall built on a former Damen Shipyards shipway, constructed almost entirely from reclaimed shipyard materials. The view over the IJ is magnificent, and the natural light is excellent. Chef Carl Gast is at the helm, and open-fire cooking is the clear focus here. The menu is divided into set menus and à la carte options, with several dishes designed for sharing. It gets busy upon arrival, the tables dressed in white linen are closely spaced, and we recommend avoiding heavy clothing, as temperatures near the open kitchen can rise significantly due to the open-flame cooking. For starters, we had the steak tartare with carrot, egg yolk, and chives. It was well-executed and generously portioned. As the main course, we opted for the shareable tomahawk steak, weighing around 1200 grams and served with bone marrow, and we have no regrets. What a delightful piece of meat this is. We ordered fries and lime-chili mayonnaise on the side. We skipped dessert, but a cup of coffee perfectly completed the experience. One point of attention is the pace of service; it could definitely move a bit faster. Finally, on summer days you can take your seat on the large terrace. And it is nice to know that you can also come here for a drink with a snack or a lunch.

Helling 7 is located in one of the few places in Amsterdam-North that still feels authentically raw and industrial. After conquering the large steel exterior staircase, the entrance is surprising. The interior design is – like the surroundings – industrial, built from old shipyard materials, yet still warm. The fantastic view over the IJ constantly changes and remains captivating, making you almost forget that you're here to eat. The welcome is warm, although once we're seated, it takes quite a while before we receive the menu. We even have to ask for it. Fortunately, the service is very friendly. The selection is modest, but as a result, easy to navigate. We order à la carte. The yellowfin tuna appetizer is accompanied by gazpacho foam, coriander oil, and sprigs of black garlic. Simple but delicious, and the fish is extremely fresh. The pièce de résistance is grilled côte de bœuf with chipotle, available in portions of 600 or 800 grams. We go for the first option, which proves to be more than enough for two people. The meat is cooked to perfection, and you can clearly taste the charcoal. Served alongside is a sawn bone filled with butter-soft marrow. An absolute flavor explosion. The accompanying fries are fried too hard, which is a shame. Paired with an advised Chianti Montalbano, Tenuta di Artimino 2020, which goes excellently with the meal. The dessert looks like an oversized Oreo cookie. The round top is a layer of chocolate. Dripping underneath is a sauce based on Highland Park whisky, cascading over the ice cream and chocolate mousse. Bold, but delicious! Book in advance, as it's packed night after night.

Amsterdam-Noord has gained a new hotspot, and every millennial knows exactly how to find Helling 7. The place is absolutely packed in this industrial setting on the evening we visited. Accessible via a long external steel staircase, Helling 7 is situated on a former shipway and built largely from reclaimed materials from the adjacent active shipyard. The restaurant’s wooden floor was once a ship’s deck, the benches were sourced from a downtown Amsterdam hotel, and the wooden 1960s chairs came from a furniture auction. The views over the IJ are phenomenal, and on summer days you can enjoy panoramic vistas of the entire city from the spacious terrace. The kitchen brigade features none other than head chef Carl Gast (formerly of Taiko), Dirk Mooren (ex-MOER), and Steve Kost (previously at Baut). Open-fire cooking defines the kitchen, and every dish on the concise menu features some degree of grilling or charring. Alongside starters and main courses, the menu offers sharing plates, sides, and desserts. There’s also a multi-course tasting menu option. We opt for the three-course meal, and the staff doesn’t bat an eye when we upgrade an appetizer to a main course. Blistered, tenderly sweet leeks are served alongside burrata, bathed in a robust miso and curry vinaigrette. A plate bursting with pure, vibrant flavors. What a delightful start. To drink, a sleek organic Riesling from Raddeck. Refreshing with delicate minerality. Bravo too for the succulent octopus resting on a bed of fermented red cabbage, topped with a crisp slaw and crunchy amaranth. The service exudes genuine joy, the atmosphere is relaxed, and life feels good. Especially when the bill arrives. It’s remarkably reasonable by capital-city standards. You can also drop by for a drink or lunch. Welcome to Lekker!