Following the recommendations of foodies in this subreddit and several other places, I visited De Kas in Amsterdam for a 6 course dinner for 81 €(plus one sea urchin for 8€) along. The restaurant occupies a glass greenhouse, invitingly shines in the Park Frankendael.
The menu featured fresh products cultivated in the restaurant’s greenhouse next to the kitchen. Such an idea explained the generous use of herbs, leafy greens, microgreens, and other fresh crops from the starter toward the desserts. With that being said, I was more impressed by the seafood and duck dishes than their vegetable elements. That is partly because of the fantastic taste and texture of proteins——the crispy duck breast with the duck meat sauce was excellent——but also because the leaf vegetables, while decently cooked and tasty, possessed few surprises in the mouth besides the natural sweet and tart of veggies. Also, topping almost every dish with microgreens or vegetable leaves felt visually redundant. The two desserts were excellent. Their elegant sweetness, perfectly balanced by the sour of vinegar or refreshingness of pear, was a perfect closure for the dinner. I forgot to take a photo of their bread in a paper bag, but it was also incredibly springy and tasty.
The whole experience was enjoyable. The service was kind, the check was frequent but not pushy, and the food was served quickly and satisfactorily. The menu might have been less than phenomenal. Still, I enjoyed some remarkable dishes and an overall good food quality that night.
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Following the recommendations of foodies in this subreddit and several other places, I visited De Kas in Amsterdam for a 6 course dinner for 81 €(plus one sea urchin for 8€) along. The restaurant occupies a glass greenhouse, invitingly shines in the Park Frankendael.
The menu featured fresh products cultivated in the restaurant’s greenhouse next to the kitchen. Such an idea explained the generous use of herbs, leafy greens, microgreens, and other fresh crops from the starter toward the desserts. With that being said, I was more impressed by the seafood and duck dishes than their vegetable elements. That is partly because of the fantastic taste and texture of proteins——the crispy duck breast with the duck meat sauce was excellent——but also because the leaf vegetables, while decently cooked and tasty, possessed few surprises in the mouth besides the natural sweet and tart of veggies. Also, topping almost every dish with microgreens or vegetable leaves felt visually redundant. The two desserts were excellent. Their elegant sweetness, perfectly balanced by the sour of vinegar or refreshingness of pear, was a perfect closure for the dinner. I forgot to take a photo of their bread in a paper bag, but it was also incredibly springy and tasty.
The whole experience was enjoyable. The service was kind, the check was frequent but not pushy, and the food was served quickly and satisfactorily. The menu might have been less than phenomenal. Still, I enjoyed some remarkable dishes and an overall good food quality that night.