The story
Hemelse Modder has anchored its presence in Amsterdam for more than four decades, building a reputation on refined French cuisine that absorbs the city's global pulse. The kitchen frames its output as modern classics, bringing together established technique and ingredient quality to create dishes that feel both inventive and natural. A close network of local suppliers supports this commitment, allowing the team to adjust offerings based on what arrives fresh each day.
Gault&Millau recognizes the kitchen's consistent execution with a score of 12.5, highlighting preparations like the pan-fried Atlantic hake served with North Sea cockles and saffron cream. The rotating seasonal menu features starters such as quail fillet stuffed with chicken liver mousse and hazelnut, or crispy Dutch potato cookies paired with radish leaf cream.
Evening progressions include duck breast finished with green peppercorn gravy alongside asparagus, or a grilled rack of lamb accompanied by broad beans and pistachio crumble. A monthly chef's menu also appears, currently presenting a fully vegan exploration featuring portobello ceviche marinated in passion fruit and pumpkin medallions filled with morels.
The restaurant sits at Oude Waal 11 within the Nieuwmarkt district, positioning diners near the water with views of the canal on one side and a green terrace garden on the other. Founded on principles of friendship, the space welcomes everyone from regular neighbors to larger party groups seeking a relaxed evening. The interior fosters a convivial mix of acquaintances and new faces gathering for three, four, or five-course menus. Dietary preferences are accommodated without fuss, reinforcing the focus on shared pleasure rather than rigid formality.
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