Sinck

Sinck is gelegen aan de Prinsengracht in Amsterdam en je kan je afvragen of het een heel goede wijnbar is waar je uitstekend kan eten, of dat het een restaurant is met een groot accent op wijnen. Linksom of rechtsom, wijnen maken een belangrijk onderdeel uit van een diner bij Sinck. Oud-sommelier van De Librije, Sabas Joosten, heeft dit restaurant een paar jaar geleden opgericht. De binnenkomst is via de knusse wijnbar, waar je een keur aan hapjes kan kiezen. Op de bel-etage is het restaurant, waar zowel toeristen als Amsterdammers hun weg naartoe vinden. Het publiek is jong en levendig. De houten balken en het prachtige uitzicht over de Prinsengracht maken de ambiance monumentaal en bijzonder. De open keuken serveert moderne Franse gerechten, die chef Jonathan Zonderop met verve op de borden tovert. De kaart biedt een keuze uit een klein aantal voorgerechten en hoofdgerechten en desgewenst kunnen frites en salade bijbesteld worden. We kiezen voor gerookte zalm met pompoen, amandelmelk en sherry en kippenlevertjes met gekonfijte uitjes, cornichons en getoast warm zacht briochebrood. De gerechten zijn origineel, met verfijning bereid en de verschillende soorten bij elkaar verzamelde borden geven een gezellige uitstraling. De Portugese Norico-wijn van albariñodruif is heerlijk fris. De hoofdgerechten zijn flink op smaak. Gelakte kalfszwezerik wordt geserveerd met curry en lamsoren. De witte, bijna gouden Villion-wijn uit Zuid-Afrika met eiken- en honingtonen past er perfect bij. Over het vegetarische gerecht van geroosterde wortel met romesco, witte bonen en amandelen zijn we lyrisch. Rijk en diep van smaak. Vergeet niet een canelé bij de koffie te bestellen. To die for.

Located in the old center of Amsterdam, on the Prinsengracht. This bright and accessible wine and bistro by top sommelier Sabas Joosten (formerly of De Librije) features a modern yet classic interior, and on summer days you can sit down at the waterside terrace. Here you order exclusively à la carte, and there are pleasant options for aperitifs. You can start off with a tasty bite while waiting. Ham slices, oysters, cheese. But especially the croquettes are exceptional and highly recommended. Alongside the regular menu, we notice a few specials. The wine list is well-organized and falls into an accessible price range. If you want more, you can really go all out because they will bring out a massive volume containing every wine they offer. On the extensive list, everything is available by the bottle. The smaller wine list features all the open bottles. A Champalou Brut from Vouvray, France, is served with sourdough bread and salted butter. The Iberico de Bellota we order alongside it melts in the mouth. For a starter, a hearty bavette steak tartare with tarragon, radish, and anchovies. We pair it with a refreshing Guerrin La Citadelle. Lightly pan-fried octopus with vadouvan cream, sun-dried tomatoes, and basil serves as the main course. In the glass, a Giacometti Patrimonio rosé. A very robust rosé, yet not heavy at all. Kudos to the service, which ensures a wonderful experience by bringing plenty of friendliness and expertise to the table. You enjoy delicious classic French cuisine with a twist, paired with fantastic wines. There is something for everyone.

A wine bar on the lower ground floor and the restaurant on the first floor. Sinck is located on one of Amsterdam's canal rings. Surrounding the kitchen is a bar with about eight seats offering an excellent view of the kitchen. The dining room exudes the authentic character of a canal house: a sturdy wooden herringbone floor and a beamed ceiling. We sit on rose-pink benches and Thonet chairs that prove rather Spartan for an entire evening. Sinck uses classic French cuisine as its foundation, but head chef and co-owner Sander Bierenbroodspot opts for a modern twist in the dishes. And they undoubtedly bear witness to craftsmanship. We savor a vegetarian starter featuring sous-vide carrots with pickled onion, puffed black rice, orange zest, and saffron beurre blanc, served alongside eel pieces with green apple emulsion and creamy vichyssoise. The main courses are equally delightful. Gnocchi, egg yolk, green olive, ricotta, artichoke hearts, parmesan, matchstick-thin potato crisps, and a hint of citrus form a delicious combination. The vegan main course is a creation of cooked beetroot in a lava foam, served with red cabbage, slices of kohlrabi and radish, hazelnuts, and polenta. A textbook example of how a vegan dish can boast both intense flavors and exemplary texture. Come with a good appetite, however, as the portions are quite substantial. We are somewhat less enthusiastic about the desserts: a madeleine-like hazelnut cake with meringue and hazelnut ice cream versus a classic chocolate moelleux with lime mascarpone, served with vanilla ice cream. They are well-executed but not particularly surprising. The service at Sinck is truly excellent. The waitresses who attend to us are socially adept, pleasant, and empathetic. They also excel at the commercial side of their profession: they effortlessly entice us into ordering extras like croquettes as a starter and fries and salad with the main courses. Co-owner Sabas Joosten, whose credentials were thoroughly earned as former sommelier at De Librije, has poured his passion into a selection of over 400 bottles, almost all from Europe. There are affordably priced wines among them, as well as a few grand crus. And a wine that is no longer available is marked with the note sold out. Simple and clear.

A wine list organized by grape variety, an open kitchen where food is prepared purely and in a rich Burgundian style, a wine bar in the basement with a cozy cellar atmosphere, and a large glass climate-controlled wine storage room, a welcoming and atmospherically designed dining space on the first floor, plus an enthusiastic, young, and highly talented team. Sommelier Sabas Joosten (former head sommelier at De Librije), chef Sander Bierenbroodspot (formerly at Okura and Andaz), and restaurant manager Timo van der Stad (with experience at Ron Gastrobar and Carstens, among others) have established a dining and drinking palace on the Prinsengracht that has been a surefire hit from day one. Wine plays a major role here, which is hardly surprising with top sommelier Joosten at the helm. Many exceptional wines are available by the glass (using Coravin), the wine list offers ample choice, there are off-menu discoveries, and there is an astonishingly wide selection of champagnes and sherries, which Joosten is particularly fond of. The menu features modestly priced à la carte options, and a small card with tasting bites sits on each table. Thick slices of crispy sourdough bread soon arrive, accompanied by salted butter. Assistant sommelier Annekee Steenbergen pours us a Spanish UBE de Ubérrima Miraflores from Bodegas Cota 45, made from the Palomino Fino grape. It is pure and refined, with a subtle saline note, and pairs perfectly with the dishes to follow. We start with glazed sweetbread, delightfully crisp on the outside and velvety soft within, served with endive and cep jus alongside a generous portion of steak tartare with romaine lettuce, farmer’s cheese, and smoked egg yolk. Next comes the fish of the day: perfectly cooked halibut with artichoke purée quenelles, watercress, and a foamy lemon beurre blanc. Kudos to Bierenbroodspot for creating sauces worth licking clean. Served separately are homemade fries and a mixed salad with a delightful vinaigrette. Sinck is a direct asset to the capital! Welcome to Lekker.