Fully booked. Prolonged because of huge success. Our sous-chef Luca loves sharing his love for his home country with our guests and will serve up various Venetian dishes. Enjoy the full, authentic Italian flavours, combined with wines from Vignamaggio. An evening that will be both elegant and adventurous, according to Luca.

Traditionally, Friday is Fish Day. And we want to offer all those fish lovers something very special this Good Friday. Chef Herb will be preparing a delectable four-course dinner with fish from the North Sea and IJsselmeer: the best from both fresh and salt water. We will use this freshly caught fish to make this Good Friday a delicious Friday too! Of course, everything will be served with a great glass of white wine. No vegetarian options available.

Once the white gold has been harvested, our chef Herb will turn it into the most amazing dishes. During this four-course dinner, you can enjoy refined combinations of classical asparagus preparations and modern, culinary variations. The most surprising way to try this delicacy from Limburg. It will simply melt in your mouth.

Chef Herb is in love with Paris. And especially with the classical dishes served at the local bistros and bouillons. Très simple, but full of flavour. He wants to share his love for traditional flavour combinations with our guests during this five-course dinner. It promises to be a veritable spread of authentic French delights. Think of proper French onion soup, vol-au-vent and confit de canard. Délicieux. It will feel like you are in Paris. With a view of the Amstel.

Image spring on a plate. We will be preparing a surprising and refined four-course meal with the firstlings from our own garden. Tender lamb will play a role in the menu, as will seasonal crispy vegetables, asparagus and the first strawberries. An elegant dinner to welcome spring.
No vegetarian options available.

During this dinner, without any meat or fish, we will be preparing the tastiest dishes using the first vegetables from our own garden. Worth a taste. With fennel, summer beet, turnip, spinach and even more of our own fresh vegetables and herbs we will be preparing a vegetarian dinner, celebrating the flavours of our Over-Amstel farm.

This is a vegetarian menu.

Traditionally, 24 June is the end of the asparagus season, during the festival of Saint John. Good enough reason to organise a special dinner party to enjoy this white gold one last time. During this four-course dinner, we will be serving refined combinations of classical asparagus preparations and modern, culinary variations. The most surprising way to enjoy this delicacy from Limburg. It will simply melt in your mouth.

The way to the heart is through the stomach. This dinner is all about what Chef Herb loves to cook. The dinner will consist of traditional dishes, such as zooi and pot-au-feu. Dishes his mother used to make. Real comfort food, made with patience, high-quality ingredient, but above all, with lots of love.

Summer is a time when nature’s abundance can be seen everywhere. And we want to reflect that abundance in our copious summer dinner. You can taste the extra flavour the sun adds to the ingredients. There is so much fresh produce to choose from, that we will be preparing a six-course dinner. Of course, despite the number of courses, we will ensure the menu is light and balanced, as a true homage to the summer.

The Wadden Sea area has so much pureness to offer: mussels, oysters, cockles and more shellfish. Adding freshly sources sea greens, this allows us to create a beautiful four-course dinner. Enjoy the best the Wadden Sea has to offer, right here in the Dutch polder. No vegetarian options available.