Anesta

Not the best way to begin a review, but I found myself totally lost for words. Dumbstruck. Speechless. Astounded and dazzled.
Could it be… I had fallen in love?
Consider: I was standing in a minimalist but exquisite little patisserie, in one of the most interesting and diverse parts of Amsterdam, confronted by a mouthwatering and breathtakingly beautiful display of pastries and bonbons. And I was certain, I just knew, that each and everyone of them would taste heavenly. Also consider that the pâtissier, at that moment working his white magic in the back, and his wife (who surely must be magical too), ready to hand me whichever of their creations was going to entice me most, are two of the nicest people one could hope to meet… How could I not be in love?
Oh yeah, my speechlessness passed, thank you, I’m quite well now.
But my love has persisted. No, I tell a lie: it has kept growing!
And Estefhan and Anita? Hopefully they know little or nothing of my love, they are to busy thinking up new and fresh combinations, new and stunning forms to pour their magic in.
So, although I know it is a dangerous thing to do, I am going to share my love with you.
Please, go there, swoon over the beauty of Estefhan’s creations, and by the incredible combinations of textures and tastes.
It’s easily among the best Amsterdam has to offer, and you deserve it!

Estefhan Meijer’s father was born in Borneo, Indonesia. He grew up on mango, coconut and djeroek poeroet (lime leaves). In the brand new place he runs with his charming wife Anita, Patisserie Anesta, he uses these ingredients to create the ultimate tropical dessert: a cookie deluxe with mango mousse, finely grated coconut and a creamy djeroek poeroet ‘ball’. This sweet-​sour-​fresh honey will definitely make you shout: ‘More, more, more for me, me, me.’ Just like the other masterpieces on display, such as the coffee one with mascarpone and almond-​flavoured liqueur. Not wild enough? Bet the pastry with pure chocolate, whisky and tonko praline will suit you. The quality of the pastries, pies, bonbons and frivolités prove that Estefhan solely works with the finest (seasonal) ingredients — Valhrona chocolate, vanilla from Madagascar — and that he has years and years of experience. Rijks, Bridges and Izkaya are on his resume. In the near future the former pastry chef of these top establishment and his Anita will serve you coffee with your pastry too.