Between courses you will hear how the Duivendrecht polder was formed, how farmers shaped the land and why this open landscape is so valuable. We cook with regional produce. An evening where the polder takes center stage.

A special dinner and a long-cherished wish of the kitchen team. Dishes built around a single ingredient from our kitchen garden. Expect layered preparations, structures and textures, a tribute to the beauty our garden provides. This dinner is vegetarian.

Our chefs present a selection of favourite preparations of this much-valued spring meat, alongside seasonal companions such as asparagus and strawberries. Expect classic pairings as well as more exotic influences. Not suitable for vegetarians.

End the weekend with a relaxed dinner at Over-Amstel Boerderij. Crayfish from the Dutch polder, our own dual-purpose beef burgers and a dessert with verbena from our kitchen garden. The boat departs at 17:00 and dinner begins at 17:30.

Our kitchen team takes inspiration from everything the Wadden region offers at this time of year, shellfish, seafood and saline vegetables, and certainly a dish featuring Texel lamb. Not suitable for vegetarians.

Vegetables and herbs from the kitchen garden, cheese by Dewi, bread by Olivier and meat from our own land. Chef Herb creates a dinner in which the Duivendrecht polder takes centre stage. Pure, local, seasonal and prepared with care, the best of our land.

The season of abundance is in full swing, our gardeners are working tirelessly and our chefs have ample choice. Vegetables from the Over-Amstel kitchen garden take centre stage, our garden on your plate.

Our farm as an Italian fattoria. Venetian dishes prepared with our own vegetables and local produce, a tribute to Luca’s birthplace. Mediterranean flavours, ingredients from our land and wines from Vignamaggio. Buon appetito.

Learn how the Duivendrecht polder was shaped, how farmers formed the land and why this open landscape is so valuable. We cook with regional produce. An evening where the polder takes center stage.

On Father’s Day we begin summer with robust dishes centred on summer game and poultry. An uncomplicated meal for which mothers are warmly invited as well. The boat departs at 17:00 and dinner begins at 17:30.

Chef Herb has a deep affection for Paris. He loves the classic dishes served in bistros and bouillons, simple, unfussy, yet always full of flavour. A tribute to French cuisine and a dinner that brings a touch of Paris to the Amstel.

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel. Served ‘with all the trimmings’, prepared with produce from the Over-Amstel kitchen garden. The boat departs at 17:00 and dinner begins at 17:30.

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel Boerderij. Served with all the trimmings and prepared using produce from the Over-Amstel kitchen garden. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

A dinner centred around meat from our own farm. Chef Herb cooks with a focus on provenance, craftsmanship and the season. Expect honest dishes using the whole animal, paired with vegetables and herbs from the Over-Amstel kitchen garden.

End the weekend with a relaxed dinner at the farm. We begin the evening with a salad from our own garden, followed by a soup inspired by the harvest of the moment. Afterwards, we serve burgers made from our own dual-purpose cattle and a dessert infused with homegrown verbena. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

An Italian summer evening by the Amstel. Sous-chef Luca serves dishes inspired by the Venetian cuisine of his home region, prepared with vegetables from our own land and locally sourced ingredients. Mediterranean flavours, fresh produce and naturally the wines of our Italian sister estate, Vignamaggio. Buon appetito!

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel Boerderij. Served with all the trimmings and prepared using produce from the Over-Amstel kitchen garden. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

Everything the farm has to offer: vegetables and herbs from the kitchen garden, cheese made by cheesemaker Dewi, bread from baker Olivier and meat from our own land. Chef Herb presents a dinner in which the Duivendrecht countryside takes centre stage. Pure, local, seasonal and thoughtfully prepared: the very best of our grounds.

End the weekend with a relaxed dinner at the farm. We begin the evening with a salad from our own garden, followed by a soup inspired by the harvest of the moment. Afterwards, we serve burgers made from our own dual-purpose cattle and a dessert infused with homegrown verbena. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

For one evening, everything revolves around South Africa. As the little sister of Babylonstoren, we are delighted to pay culinary tribute to our colleagues in South Africa. We cook with produce from our own land, inspired by the flavours of the Western Cape, and serve the evening alongside wines from Babylonstoren. A dinner like a journey, where garden, table and distant family come together.

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel Boerderij. Served with all the trimmings and prepared using produce from the Over-Amstel kitchen garden. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

A British evening by the Amstel, inspired by our elder brother, The Newt in Somerset. Expect hearty roasts, pies, slow-cooked dishes and classic puddings, prepared with ingredients from our own land and the surrounding area. Comfort and refinement come together in a menu full of British traditions. A great British feast.

End the weekend with a relaxed dinner at the farm. We begin the evening with a salad from our own garden, followed by a soup inspired by the harvest of the moment. Afterwards, we serve burgers made from our own dual-purpose cattle and a dessert infused with homegrown verbena. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

A summer evening inspired by the guinguettes on the outskirts of Paris: lively places where people eat, drink and linger long into the evening. Chef Herb serves French classics in a relaxed atmosphere, accompanied by good wines and unfussy dishes. A touch of France by the Amstel.

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel Boerderij. Served with all the trimmings and prepared using produce from the Over-Amstel kitchen garden. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

By the end of August, the Over-Amstel kitchen garden is at its most abundant. This dinner is entirely centred around the harvest of the moment: vegetables, herbs and edible flowers fresh from the land. A menu inspired by the season and prepared with whatever the garden has to offer that day. This is a vegetarian menu.

End the weekend with a relaxed dinner at the farm. We begin the evening with a salad from our own garden, followed by a soup inspired by the harvest of the moment. Afterwards, we serve burgers made from our own dual-purpose cattle and a dessert infused with homegrown verbena. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

Late summer brings an abundance of flavours from the land. During this dinner, we cook with the harvest of the moment: ripe vegetables, fragrant herbs and produce fresh from our own grounds. An evening celebrating the richness of the season, straight from the Over-Amstel kitchen garden.

End the weekend with a relaxed dinner at the farm. We begin the evening with a salad from our own garden, followed by a soup inspired by the harvest of the moment. Afterwards, we serve burgers made from our own dual-purpose cattle and a dessert infused with homegrown verbena. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

For one evening, everything revolves around South Africa. As the little sister of Babylonstoren, we are delighted to pay culinary tribute to our colleagues in South Africa. We cook with produce from our own land, inspired by the flavours of the Western Cape, and serve the evening alongside wines from Babylonstoren. A dinner like a journey, where garden, table and distant family come together.

For one evening, everything revolves around South Africa. As the little sister of Babylonstoren, we are delighted to pay culinary tribute to our colleagues in South Africa. We cook with produce from our own land, inspired by the flavours of the Western Cape, and serve the evening alongside wines from Babylonstoren. A dinner like a journey, where garden, table and distant family come together.

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel Boerderij. Served with all the trimmings and prepared using produce from the Over-Amstel kitchen garden. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

Summer still lingers in the air while the countryside slowly shifts towards autumn. During this dinner, Chef Herb cooks with the rich harvest of the Duivendrecht polder: vegetables fresh from the land, herbs from the kitchen garden and produce from nearby farmers. An evening full of warm flavours, close to home.

End the weekend with a relaxed dinner at the farm. We begin the evening with a soup inspired by the harvest of the moment, followed by burgers from our own dual-purpose cattle and a dessert infused with homegrown verbena. The boat departs at 5:00 pm and dinner begins at 5:30 pm.

September is the season in which the kitchen garden reveals its greatest abundance. During this dinner, we cook with the richness of the land: full flavours, ripe vegetables and herbs fresh from the harvest. A menu that celebrates late summer while gently looking ahead to autumn.

The first signs of autumn begin to appear across the land and in the kitchen. During this dinner, we cook with the rich harvest of the season: root vegetables, cabbages, pumpkins and herbs from the Over-Amstel kitchen garden, complemented by cheeses from our own grounds. Comforting dishes full of warmth and flavour.

Enjoy a relaxed end to the weekend with a Sunday Roast at Over-Amstel Boerderij. Served with all the trimmings and prepared using produce from the Over-Amstel kitchen garden. The boat departs at 5:00 pm and dinner begins at 5:30 pm.