Foer Amsterdam — Restaurant in Amsterdam

Not sure what I can say that has not already been said. But I'll go ahead anyway.

I'll start this review at a different place than others probably have. The salad. Our family of three was seated in clear view of the kitchen (highly recommend) and in the middle of our meal, we watched as one of the two chefs assembled my daughter's salad. (While my wife and I ordered the 5-course Flora tasting menu, our daughter chose to go a la carte, which I respect, though she saw what we were having and switched to the tasing menu mid-meal. Clever girl.). Back to the salad: The amount of care the chef put into each perfectly hand-dressed leaf you would have thought he was diffusing a timebomb. Once the leaves were fanned evenly in the bowl, he employed tweezers to strategically set oyster leaves (which they grow in their garden and taste utterly of oysters) throughout the salad. The entire process was a performance that none of us wanted to end. And that's just the salad!

The entire evening was one of the most memorable meals of our lives. It reminded us of our time at Barr but entirely different journey altogether. While Barr was raucous party, our dinner at Foer felt like being inside a halo. Maybe it was the slow July sunset. More likely it was the food, the care (I didn't even get to talk about the wine and the tremendous service — I'll probably have to add that in an edit down the line), the wonderful interior, and watching the kitchen in deep study and work, and where everything is in plain view, and yet, when the dishes arrive at the table, they're completely unexpected and most...

What an adventure of flavors! I dived into the Alba and Foer Restaurant collab in Amsterdam, where chefs Steven Broere and George Kataras took us on a culinary joyride. Each course was like a little masterpiece—super unique, gorgeously presented, and absolutely delicious.

We kicked off with an onion broth mixed with angelica oil and black currant, light yet aromatic, teasing my taste buds for what was to come. Next, the potato bread topped with turbot roe and bronze fennel? Game changer! One bite, and I was hooked—the perfect blend of richness and texture.

The charred veggies with celeriac and horseradish had this smoky, spicy kick that was just awesome. And then, BBQ mackerel with plums and chorizo oil? Talk about bold flavors! The balance of smoky fish, sweet plum, and a hint of heat made it unforgettable.

But the surprises didn’t stop there—the salsify with coffee kombucha and hazelnut brought a cool earthy twist, and the chicken paired with hen of the woods mushrooms and blackberry tasted like a cozy forest picnic in autumn.

Then came the grand finale: a blood orange and Sichuan pepper donut that was as playful as it was refreshing. Sweet, spicy, and just the right amount of zing—a perfect end to this flavor-packed journey. And don’t even get me started on the wine pairings—they weren’t just good, they were spot-on with each dish, enhancing every flavor without stealing the spotlight.

Highly recommend this for anyone looking for a memorable, inventive dining experience...

Went for a date night here - we got a candle-lit vibe that wasn't too stuffy. The open kitchen made it cozy and warm, and our server was really warm and engaging. Especially for our date night, I really appreciated that the tables weren't smashed super closely together so we could have a little bit of our own space.

We had the 7 course chef's menu with 3 veggie courses, and 3 not-veggie (and 1 dessert). The food is really tasty, and there were sometimes details in form or ingredients that were really fun.

My only reason for the 4 stars is that overall, throughout, there was kind of always this sour, fresh, seafood thread, which to be clear was delicious, and a theme is always nice, but up until we got to the last 2 courses, the first 5 courses was just a little too much of the same. I would have liked a liiiiiiiiiiiiiittle plot twist.

Full disclosure - my date disagreed! The major thing we did differently is that I had wine to pair with my food throughout (I'm the fun one flips hair), and he went with non-alcoholic drinks to pair (he actually understands consequences for early...