Restaurant DenC

Located in the vibrant heart of Amsterdam, just steps from the Rembrandtplein and various theaters, lies Restaurant DenC. The interior exudes the atmosphere of a home-style restaurant: classically modern, with burgundy accents, crisp white linen, and comfortable chairs. Impressive taxidermy heads and modern paintings adorn the walls, while the acoustics are decent. The setting is warm and intimate. The kitchen is distinctly French, with a sustainable approach and a preference for local produce. On the concise menu, we find three- to seven-course options, with the possibility of an all-inclusive variant or a special theater menu. The wine list is extensive, offering many choices by the glass, a strong emphasis on organic wines, and a house-imported selection. We start with a glass of Michel Laurent’s 2023 Vouvray Chenin Blanc, accompanied by a selection of amuse-bouches: pappadum with eggplant mousse, mackerel with sea lettuce, a broth shooter with Amsterdam onion foam, and a crispy cracker with rabbit and parsnip ragout. The bread is excellent, served with butter and a red onion cream. The starter of skrei cod with Dutch prawns, lamb's lettuce, and fermented radish foam is polished and refined, beautifully balanced, followed by braised beef cheek with BBQ leek and smoked duck liver. The accompanying 2022 Riesling from the Pfalz and the Raimat Saira Albariño 2023 are brilliantly chosen. The main course, venison with stew and parsley root, impresses with its cooking and rich jus, beautifully complemented by the robust Villa Delmas 'Le Guillard' 2020. We finish with a white chocolate and hibiscus mousse, paired with a Rieslaner Steinbock 2018. Espresso served with macarons and cookies provides an elegant conclusion. Service is led by hostess and vinologist Emmalou Cunningham, who appears friendly, knowledgeable, and relaxed. Her wine recommendations are thoughtful, though the pours could be slightly more generous. Head chef Johan Dik cooks at a high level, and together they create a welcoming and likable establishment where hospitality and refinement take center stage.

Restaurant DenC has been a regular fixture in our guide for years and is located in a beautiful setting in a former warehouse around the corner from the Utrechtsestraat. Chef Johan Dik prepares excellent French-inspired cuisine, and his wife, Emmalou Cunningham, is not only a sommelier but also a wonderful hostess. Johan serves generous and delicious amuse-bouches such as duck rillette glazed with hoisin, lentil papadums with an eggplant dip, and a cold broth topped with Amsterdam onion foam. The menu features a multi-course option that can be customized and extended with supplements upon request. The day-fresh trout from the Betuwe region, served with its own roe, bronze fennel, and horseradish, makes a delightful starter. The tender roe deer fillet from the Achterhoek, accompanied by a delicious celery root gratin resting on a bed of braised meat, is expertly prepared and so tender it cuts like butter. Emmalou pairs it with a soft red wine from the Douro region, rich in dark fruit and hints of clove, which complements the venison beautifully. Water is refilled without limit, and this is reflected as a modest charge on the bill. The coffee service is highly recommended. A selection of homemade pastries brings the evening to a perfect close. The bill is very reasonable for all this excellence. Useful to know: you can also order their so-called theater menu here, ensuring you arrive at your chosen performance on time.

An accessible living-room-style restaurant featuring a classic-modern interior where burgundy is the dominant shade. Pleasant background music plays without overpowering the atmosphere. Owner-chef Johan Dik prepares beautifully crafted dishes following French culinary traditions, while his partner, hostess, and oenologist Emmalou Cunningham recommends excellent wines to accompany them. Upon arrival, the carefully set tables with white linen already feature small bowls of crispy lentil papadums served with a dip of carrot, eggplant, chives, and bell pepper. For the aperitif, we receive a separate card offering choices for our first drink, along with the option to order oysters. We treat ourselves to a gently sparkling Weingut Hörner Sekt Brut from Germany. This is accompanied by amuse-bouches: albacore tuna and egg yolk with furikake, and a bitterbal (Dutch croquette) with parsley root, dusted with smoked paprika—both incredibly flavorful. For the starter, we have kohlrabi with confit tomato and lightly smoked trout. It’s a safe choice, not particularly outstanding in flavor. The next dish fares much better: Dutch roe deer with summer truffle, sweet potato purée, confit artichoke, and beetroot. We’re told it’s the house specialty, and we believe it immediately. As an addition, we order pan-fried duck liver, which is crispy on the outside and creamy on the inside. Absolutely delicious. A robust red wine sauce is served alongside. The poured red wine, Bocale Montefalco 2018 from Umbria, Italy, pairs excellently. It’s nice to be able to sample the wine first thanks to Emmalou. A welcoming spot.

Huiskamerrestaurant DenC, located just off Utrechtsestraat, has long been a staple in this guide. Proprietor and chef Johan Dik prepares French cuisine at a high level, while his wife, Emmalou Cunningham, is not only a skilled sommelier but also an exceptional hostess. The carefully appointed dining room exudes a relaxed atmosphere, featuring comfortably cushioned chairs and stylishly set tables. The acoustics remain pleasant even when the restaurant is fully booked. Following delightful amuse-bouches of duck, trout, and a broth topped with Amsterdam onion foam, we opt for the surprise menu featuring seasonal dishes. The incredibly fresh stewed cod served with herring roe is a literally and figuratively stunning starter. Emmalou pairs it with a lovely, crisp Portuguese wine, Herdade do Arrepiado Velho, which is also available for purchase on their website. The tender venison fillet, slow-cooked alongside crisp-tender asparagus and rutabaga, is expertly prepared and so succulent it cuts effortlessly with a butter knife. Tip: save room for the coffee service. An array of delicate pastries, cookies, and mousses accompany the piping hot, robust coffee, bringing the evening to a perfect close. The bill is reasonable given the beautiful and generously portioned dishes served tonight. A true gem.

The warm, living-room-style restaurant of owners Johan Dik and Emmalou Cunningham (hence the name DenC) has become a familiar spot in Amsterdam’s city center. It draws a steady crowd of regular guests, while international visitors also easily find their way here. Dik’s culinary approach is artisanal, with a keen eye for detail. The menu offers a selection of modest à la carte dishes, regularly rotating set menus, and a tasting menu. The wine list features a remarkable selection of bottles available by the glass, alongside a strong focus on organic wines and a curated range of 'house imports'. Emmalou, ever-passionate hostess and sommelier, is always happy to help you make your selection. The paper-thin lentil papadum served with a ratatouille dip makes for a delightful opening course, followed by an array of amuse-bouches, including a noteworthy shot of Amsterdam onion. The red mullet is cooked over the barbecue until crisp, served with watermelon and a cream of olives and cuttlefish artfully arranged in a delicate herringbone pattern along the plate's rim. Beautiful and delicious. A glass of Rosé des Montes pairs sublimely with the risotto encased in an omelette, served with summer truffle and a clear jus made from roasted peppers. Bravo to the cheese tasting platter, featuring no fewer than eight varieties, accompanied by house-baked cinnamon bread, lemon curd, dark syrup, and an assortment of nuts. Consistently high quality paired with genuine warmth makes DenC a truly outstanding destination.

Owner-chef Johan Dik and hostess-sommelier Emmalou Cunningham have established a strong presence with their DenC (Dik and Cunningham). Set in an atmospheric, relaxed living-room-style restaurant featuring a mezzanine, crisp white tablecloths, and a wall adorned with hunting trophies, they serve French-Mediterranean cuisine. This translates into fantastic dishes meticulously composed like pictures on the plate. From the first amuse-bouche to the final cup of coffee with treats, everything is consistently excellent and well-balanced. Johan and Emmalou, who are also art and gardening enthusiasts, used the lockdown to restyle the restaurant and map out future plans. “Thanks to our new style, any potential barrier has been slightly lowered; this way, we aim to attract a broader audience with the same offering.” Emmalou generously pours the finest complementary wines upon request. A portion of the wines on the list is self-imported and specially selected for balance, finesse, and purity. These wines are produced using natural methods. The service earns high praise, standing as a perfect example of how hospitality can be showcased alongside expertise. Another plus: you can order a special three-course all-inclusive menu plus coffee here before a theater visit. A refined venue.

After gaining extensive experience at top establishments, Johan Dik and Emmalou Cunningham opened the doors to their DenC (Dik en Cunningham) a few years ago. It has proven to be a great success for the couple. In this living-room-style restaurant featuring a mezzanine, snow-white tablecloths, and impressive hunting trophies on the walls, the food is exquisitely prepared and lovingly served. The amuse-bouches—fried tuna with mustard seeds alongside papadums with a warm eggplant spread—are balanced and intriguing in flavor, leaving us eager to see what follows. Vinologist Emmalou pairs a lovely Riesling from Weingut Hörner with the sea bass ceviche featuring herring roe and a smoked red pepper sauce. This wine-and-food combination elevates the entire dish to new heights. The crispy fried tripe atop tender braised oxtail and a rich jus is equally beautifully executed, paired with a spot-on selection of Ramon Roqueta’s 2017 Garnacha. On the other side of the menu, there’s pan-seared, ultra-fresh skate wing with mushrooms, perfectly cooked asparagus, and tarragon. Emmalou is a true professional who loves talking about her wines and, despite the restaurant being fully booked, always takes the time for a chat at the table. The coffee service arrives accompanied by a parade of homemade treats, including Irish coffee mousse, bonbons, nougat, a warm madeleine, and lemon curd. The bill is, especially by capital-city standards, remarkably reasonable. No wonder the place is constantly packed. Thank you, DenC!

Charming living-room-style restaurant in the heart of the capital, featuring game trophies on the walls, a mezzanine level with a buffet, and a front terrace for pleasant weather. The tables are set with spotless linen. Owner-chef Johan Dik prepares a regional, artisanal cuisine. Both the ingredients used and the wines are sustainable and organic. The atmosphere is lively and cozy tonight, filled with many guests in their forties, alongside both international and local patrons. Alongside the aperitif—an organic Muscat from the Languedoc—we receive crispy lentil flour chips and an eggplant dip. This is followed by a Jerusalem artichoke and red beet soup, then a brandade with snap peas and a poached quail egg. In consultation with hostess and wine expert Emmalou Cunningham, we opt for a four-course meal paired with complementary wines. For the first course, ceviche of thinly sliced corvina served with spinach purée and a caviar-enriched vinaigrette. Elegant and refined in flavor. The organic Viognier "Verdil" from Valencia pairs beautifully with it. The second course features perfectly cooked crispy-roasted quail, accompanied by Alkmaar groats, celery, spring onions, and a robust poultry jus infused with lapsang souchong. The main course is butter-tender roe deer from the Amsterdam water supply dunes, served with a side of savoy cabbage, endive, morel mushrooms, and a rich jus. Everything is simply delightful. A truly charming establishment.