Restaurant The White Room by Jacob Jan Boerma — Restaurant in Amsterdam

Excellent food, the Michelin star is well deserved. Given the name on the awning I can't help but compare the experience I had this evening to the amazing lunch I had at De Leest two years ago (still the best experience I've ever had in a restaurant to date). In terms of atmosphere, where De Leest was more like being welcomed into somebody's home, The White Room felt more high society.

The restaurant is set in an elegant baroque space mostly unchanged since the 1880s except for the addition of some ionic columns bisecting the center of the dining room, which hold up some brilliant chandeliers that look like exploding stars.

We opted for the five course tasting menu which included two amuse-bouche, four mains, and a dessert. In addition, they kept the fresh baked bread, olive oil, butter, and salt stocked to tide you over in-between courses. Each dish was complex and well balanced. The highlight of the meal for me was the lamb with artichoke, peas, and broad beans prepared several ways. There was a bit of curry sauce and chimichurri that really brought together the bright spring flavors. My wife was particularly fond of the mackerel course which featured a chlorophyll cream, smoked egg yolk, and piment d'Espelette "dippin dots". The interplay of the super chilled nature of the iced cream and it's spicy flavor was food poetry when combined with the rest of the flavors in the dish. The other dishes were consistent with the quality of these dishes. We opted to heed the suggestion of the server to pair the dishes with an acidic and fresh wine. We enjoyed a bottle of Anjou Blanc and a half bottle of German Riesling throughout the evening and it was a great pairing. We had several dietary restrictions including gluten free and no crustacean shellfish and the restaurant took care to make appropriate suggestions. The gluten free bread was excellent, and instead of crab in one dish they used a savory cured watermelon which was a really unique and interesting touch.

The service was attentive and friendly. At the end of the meal we conveyed to the waiter that we wanted to give our compliments to the chef and they brought him down to meet us and even take a picture with us. We had a nice conversation about the food and he even told us the inspiration behind several of the dishes we enjoyed.

Overall it was an amazing meal and I would not hesitate to tell you to go there for any special occasion. While there were some slight touches missing from the three Michelin star experience of De Leest (for example, the printed menu they gave you at the end of the meal as a keepsake), I think this restaurant easily has the potential to get there; and the quality of the food and service more than makes it worth at...

Over the past ten years, we’ve frequented many Michelin-starred establishments. During our latest visit to Amsterdam, our dining experiences included Bougainville, The White Room, Spectrum, Ciel Bleu.

Food

The White Room's culinary offerings were competent but lacked the innovation and excitement we've come to expect from Michelin-starred restaurants. While the dishes were well-executed and showcased quality ingredients, the flavors were familiar and predictable. The pre-dessert, a harmonious blend of Champagne, kaffir, almonds, and yuzu kosho, was a standout, showcasing a level of creativity and originality that was missing from the rest of the menu.

Service

The service at The White Room was professional but lacked the warmth and personalized attention we often encounter at top-tier establishments. While the staff was attentive, there was a sense of detachment that prevented a truly memorable dining experience.

Wine Service

The wine service was adequate, with the sommelier offering standard recommendations and the selected wine paired well with the food. Overall, the wine service felt rushed and pragmatic, suggesting the sommelier was overwhelmed by the number of tables. This created a sense that we were not a priority.

Ambiance

The White Room's ambiance is undoubtedly its strongest asset. The restaurant’s luxurious decor creates a stunning and sophisticated atmosphere.

Value

The White Room offers solid value for money. Considering the high cost of living in Amsterdam, the restaurant's prices are reasonable and align well with the overall dining experience. Compared to comparable restaurants with two Michelin stars, which often charge double the price, The White Room presents a compelling value proposition.

Verdict

Deciding between a three and four-star rating for The White Room was a challenge. While the restaurant undeniably offers a luxurious ambiance, consistent service and value, the culinary experience fell short of our expectations. I would recommend The White Room to those new to high-end dining, as the consistency and value proposition may outweigh the lack of culinary innovation for less experienced palates. However, given the abundance of exceptional dining options in Amsterdam, I am ambivalent about returning for another visit. Ultimately, I settled on a four-star rating, acknowledging the restaurant's strengths in ambiance, consistency, and value while recognizing that the overall experience was...

As first-time visitors to Amsterdam, we hoped to sample some fresh-caught seafood from the north Atlantic. This Michelin starred restaurant surpassed our expectations. We had the 4-course lunch menu on a Saturday, and the remarkably imaginative preparations and presentations of mackerel, razor clams, oysters, kingfish and cod lifted us onto a culinary Platonic plane of perfection. Here are more detailed descriptions:

Amuses bouches --

Macaroon with smoked mackerel + yogurt (macaroon enclosing a yogurty inside flavored of smoked mackerel); Baharat crisp with razor clam + leek (baharat-spiced rice cracker cradling a mixture of creme, razor clam in small pieces and pureed leek; grilled oyster in small pieces, in a foamy oystery sauce with champaigne ice cream and crispy pieces]

Main courses --

Kingfish in dashi with bergamot frozen pearls + japanese dried fruit + daikon slices; Corn: baby and sweet, with minced mushrooms and grilled pearl onion, a baby corn leaf, served in a green leaf cracker, with corn sauce; Slow cooked cod with Artichoke ‘Barigoule’ (a typical French preparation), with two sauces -- herb oil + buerre Blanc. Puffed potato topping. Jalepeno powder on potato and diced in sauce. The cod melted in the mouth.

For desert --

Salted popcorn, porcini ice cream. Bacon. Dark chocolate. Grilled lemon jam. Sounds odd; was sublime.

Bravo to the chef, and bravo-brava to the delightful...