Johannes

Johannes has been located on the Herengracht in Amsterdam for many years now. Owner-chef Martijn Hendrikse and head chef Sam Ruizendaal serve refined dishes here with a strong focus on sustainability. We are seated in the cozy dining room by the window, overlooking the canal where boats glide past or dock (Johannes also provides catering on lounge boats). The menu features multi-course options alongside an à la carte selection. The dinner begins with a series of aperitif bites, including beetroot meringue with horseradish cream, a lukewarm pea cake with parsley filling, followed by a sesame cracker topped with red pepper cream and spicy 'nduja. The latter is particularly a feast for the eyes. The first starter follows: marinated tuna with citrus, fennel salad, radish, sweet and sour cucumber, sea beans, and a light dressing. For this, host Peter van der Veek pours a full-bodied white wine from Campania by Terre Stregate. The second course is vegetarian: roasted cauliflower accompanied by quenelles of onion compote, oyster mushrooms, and toasted almonds, all bathed in a vegetable jus. It is highly flavorful and generously portioned. Next comes grilled pork belly with prawns, pak choi, and tom kha kai foam, paired with a robust Grenache Gris from South Africa. Unfortunately, this pairing does not entirely win us over. As a pre-dessert, a mini magnum of passion fruit and vanilla encased in white chocolate arrives, and it is utterly captivating. We conclude with the 'gâteaux magique', featuring rhubarb and strawberry, kalamansi, and mousses of white chocolate and strawberry yogurt. Kudos to the service team; they truly know how to read their guests. A wonderful spot.

For many years, chef-patron Martijn Hendrikse has been preparing beautiful and clean dishes inspired by French cuisine, without too much fuss, in this charming street called Pijpenla in the heart of Amsterdam. The front section offers views of the Herengracht. Architectural artwork by Amsterdam artist Rick Triest adorns the walls, and is also available for purchase. The menu features set courses that can also be ordered à la carte. We soon enjoy a refined amuse-bouche of beetroot mousse on a sesame cracker, topped with dill cream. White asparagus ice accompanies al dente green and white asparagus, finely sliced radishes, and small trout pieces with chive oil as the starter. A very refined and fresh dish presented in a creative manner. Another starter from the menu follows: cod fillet wrapped in zucchini and stuffing, served with tomato sauce, romanesco, and basil. The black-clad service team pairs it with a blanc de noir Spätburgunder from Manz winery in Germany; a distinctive white wine made from red grapes. The lamb trio—lamb medallions, stew, and slow-cooked lamb neck in its own jus—is prepared strictly according to classic French technique. Nothing more to add. Dessert features homemade white chocolate ice cream filled with yuzu and strawberry, accompanied by various mousses such as vanilla, strawberry, and parsley. At Johannes, you know it’s always excellent, with the price-to-quality ratio perfectly balanced. A solid establishment.

A favorite haunt for regulars. Yet many foreign tourists also visit the relaxed dining room, featuring linen-draped tables, candlelight, and a long bench with small tables along one wall. Johannes is situated right in the city center on the Herengracht, which likely plays a role, though we certainly do not wish to detract from the craftsmanship of owner-chef Martijn Hendriksen in any way. The menu caters to this, presented in both Dutch and English, and offering multi-course menus alongside à la carte selections. The latter can be ordered until 10:30 p.m., after which the kitchen switches exclusively to a four-course menu. Following the aperitif—a Jean-Louis Deparis champagne with citrus notes and a refreshing acidity—welcome bites arrive, such as sesame popcorn served with tom kha kai mousse and lemongrass gel, and white chocolate bonbons filled with horseradish, apple, and almond cream, finished with an almond crumble. The palate is pleasantly stimulated. The starter is a duck liver terrine with brioche, balsamic vinegar, and apple. Hard to fault. Generous and perfectly served temperature. The vegetarian dish of assorted beet slices with red beet mousse, apple cubes, and tarragon gel lacks some cohesion, but the accompanying laurel sorbet earns applause. The striped sea bass with a potato waffle, roasted bimi and its cream, caramelized onion, and beurre blanc does not quite claim the top prize. The fish is just cooked through, and the beurre blanc could have more body. It could be better. Especially given the price you pay for it.

Owner-chef Martijn Hendriksen has been wielding the culinary scepter for years at one of Amsterdam’s picturesque canals. The interior of the small venue is understated and peaceful. There’s no wild scene with young crowds here, but rather many couples, businesspeople, and foreign tourists who appreciate finer dining. Perhaps that’s why the wine list is printed in English? We start with a Schiefer Riesling from Van Volxem and welcome bites including a tiny pea cake with hazelnut. Crispy white bread rolls are generously served and refilled without limit. The first course features marinated watermelon with cucumber, feta, kohlrabi, and a quenelle of lime sorbet. Tasty and refreshing, though a bit more feta would have given the dish more kick. A 2018 Barbera d’Alba by Marco Porello accompanies the main course of tender roasted veal loin and braised beef, served with a side of finely prepared ratatouille and silky polenta. Lovely, indeed, but we find a lack of vibrancy and creativity in the offerings. As a little extra from the kitchen comes a pre-dessert: a homemade mini Magnum ice cream bar with mango and red chili peppers. Playful and delicious. On nice days, you can pull up to the small sidewalk terrace with its linen-covered tables and watch the boat traffic on the canal glide past.

At a distinctive spot along the Amsterdam canals, owner-chef Martijn Hendrikse serves his guests modern, contemporary dishes. Often inspired by French cuisine, but also extending beyond it. The restaurant has a pleasant, unpretentious atmosphere. The predominantly black-and-white interior creates a stylish look without being overly chic. The four-course menu is varied and creative, and generally excellently prepared. We would gladly order another portion of the vegetarian side course featuring roasted cauliflower, almonds, almond cream, and vadouvan sauce. The pairing with the South African Chardonnay we enjoyed alongside it was spot-on. The dessert, however, which featured various preparations of rhubarb and strawberry, was too sweet. There is still room for improvement in the wine service; a bit more expertise would be welcome. Despite this, Johannes is undoubtedly worth a visit for an enjoyable evening, starting with R&B-inspired tracks and concluding with more relaxed lounge music. A lovely spot.

Since 2018, Restaurant Johannes has had a new owner. Chef Martijn Hendrikse, who has gained experience at venues such as De Hoefslag and Landgoed Duin en Kruidberg, now holds the culinary helm. The interior of the charming building on the Herengracht has been updated and exudes serenity through the use of calm color tones. In fact, you could say the same about Martijn’s cooking style: beautiful, pure dishes, free of foams, gels, and creamy sauces. The dishes stand out due to their harmonious flavor profiles and the use of domestically sourced ingredients, such as game from the Veluwe region and sustainably caught fish. Guests can opt for a selection of exquisite dishes or a more extensive menu. The wine list, which features primarily classic wines, offers ample choice across all price ranges. When the weather permits, a few tables are available along the street with views of the canal. By the way: if you have something to celebrate and want to really impress, Johannes offers fully catered private dining cruises through Amsterdam’s canal belt. That’s sure to make an impression!

Once home to restaurant Zuid-Zeeland, it has for the past two years been the domain of owner-chef Martijn Hendrikse, who has tastefully renovated the narrow canal house on the Herengracht in muted tones. He has no use for foams or mousses, preferring nothing but classic foundational cooking. For him and sous-chef Sam Ruizendaal, it’s all about flavor. Paired with a glass of crisp Menetou-Salon (Clément, 2017), we sample roasted turbot served with a green herb panna cotta, citrus gel, and sea vegetables. Sweet and salty—a lovely start. This is followed by steak tartare, crafted from oxtail and bavette, and beautifully seasoned. Served alongside a whipped cream mousse with a silky piccalilly. To drink: a Catalan Cérvolès (Colors, 2016). Next comes Friesian pikeperch, its skin scored, brushed with olive oil and sea salt, and pan-fried with a knob of butter. A frothy Pernod-infused beurre blanc accompanies it, finished with butter and egg white. Alongside are dried and cured fennel, as well as a fennel compote with vanilla and fermented garlic. Simply delicious. Paired with a sparkling Crémant de Bourgogne (Paul Delane). Ribeye takes center stage as the main course, accompanied by polenta, pumpkin, creamed corn, plums, and hazelnut crumb. Master sommelier Michael Gilks pours a deep red Rioja (Muga, 2018). Still youthful, yet an excellent match. To finish, we have cherry preparations served with chocolate panna cotta, chocolate sorbet, and almond sponge cake. Absolutely outstanding across the board. Welcome to Lekker.