Bord’eau

What can you say? Remarkable. This is one of the places you still remember after a couple of years, every detail was perfectly arranged and the meal was a truly top experience.
The place is at the ground floor of hotel de l’europe, beautifully faced on the river Amstel. The single room receives plenty of light from the big windows on the channel and its design, based on black and gold colors, it’s elegant and stylish, and the staff is perfectly synchronized with the environment.
There are two options for the tasting menu, with five or six dishes, and it constantly changes, even if some the signature dishes will always be present (the apple, for example). The chef, Richard van Oostenbrugge, is the chief of the De l’Europe restaurants department and it directly lead the brigade of the Bord’eau, with its peculiar style. The restaurant, in fact, can be characterized as modern french cuisine, but Richard’s peculiar style involves cleaner and more direct tastes, lacking some of the classical french ingredients and adding several influences from nordic cuisine. For example, a wonderful example of what we received was dover sole covered with thinly sliced raw champignons and grated foie gras which slightly melted when poured over the mushrooms. Luxurious, incredible in the flavors and more overall a brilliant union of the different textures, combining the firmness of the sole, the raw mushroom and the melting foie gras.
Me and my lady both went for the 6 courses menu, and we enjoyed every single dish, from the mise en bouche to the petite patisserie. The savvy use of luxury ingredients, caviar, oysters, foie gras, truffle (during the right season you usually have the option to have a dish with white truffle if you like) give tone and amazing flavors, the usage of raw ingredients, especially fish, recalls northern tradition, the combination of textures and flavors, every dish was just incredible. Maybe the mise en place is not super creative, nor the dishes have unknown tastes, but everything is just perfectly in place and so beautifully combined is incredible how such perfection can be reached. And don’t even let me start speaking of the apple. Just wow. Wow wow wow.
The perfect rating, however, can’t be reached because of a number of issues: first, I definitely suggest you to make a reservation by phone: I booked online a table almost six months before asking twice for a table next to the window, but we end up being at the table the farthest one from the window in the whole hall. That’s comprehensible but still unacceptable. The coffee was really low quality compared to the meal. I specifically asked for an italian espresso, I received something like a small portion of an american coffee. That alone deserves two grades less. The third and last reason why Bord’eau does not deserves 5 stars is the surcharge over wine, which is a little bit too high (we are speaking around 3 times the price of the same bottle in shop), especially for high-​end wines.
In conclusion, a dinner here is a dinner for the ages, with top quality dishes… but I hate to see a such a wonderful experience flawed by food-​unrelated issues. That said, definitely a place deserving its stars and one of the best meals in my life.

My husband and I had a very memorable dining experience at the restaurant. As many have (correctly) said, the service is impeccable, wine list impressive, and cuisine some of the best in the world.
The reviews I read (before choosing the restaurant) extolled its many merits. However, there were a few things I wish I had read before ultimately making the choice to dine there that would have informed my decision. I share them with you here:
#1 — The menu* is heavy on «fancy» ingredients. Liver (fois gras and other variations), caviar, and truffles are used throughout the meal. Those who love these ingredients will be delighted. Those who prefer more simple ingredients (turned into the sublime) may be disappointed.
#2 — The menu* includes game dishes (e.g. hare and pigeon) as well as raw/​semi-​raw preparations. That said: The chef was very open to substitutions. My dining companion has a health condition that prevents him from eating raw meat or fish/​shellfish. The chef offered up some artful substitutions that he thoroughly enjoyed.
*I dined there in November. It is likely that they have a seasonal menu. So it is possible that these observations may not hold true during other parts of the year (e.g. summer).
#3 — The menu is limited and not available online. The tasting menu served is a variation of the a la carte dishes available on the menu. Regrettably the menu is not available on line. It is possible that the picky eater may arrive and be disappointed. For you, the adventurous diner, this is probably not a concern. However, if you are unfamiliar with the preferences of those who are dining with you (e.g. clients, business colleagues), you may want to call ahead to confirm what they are serving.
#4 — The 6-​course tasting menu was served over the course of nearly 4 four hours. I found the slow pace a bit frustrating. Though, granted, the fact that I arrived ravenous for a 7 p.m. meal, not having eaten since breakfast, may be a contributing factor.
#5 — The desserts are the real showstoppers. The tasting menu featured two desserts (one with the meal, and the beautiful «glass apple» served as a bonus). I almost wish they offered a tasting menu of just desserts because these knocked me off of my chair.
My aim here was to provide color to diners who may be considering this fine restaurant. Again, this is a great establishment and well worth a visit during your travels to Amsterdam!

This is a great restaurant, truly worth its Michelin two stars. It is centrally located in one of Amsterdam’s best hotels and course after course shows the mastery of the chef which in turn is complemented by a truly great serving staff. Save your money for one great Amsterdam meal – quite French actually, but worth it. You will not be disappointed

One of the top 10 meals of my life and it comes right on the heels of and surpasses another fantastic meal this same month at ink in Los Angeles.
The entire experience is refined. The degree of refinement in the cuisine takes it to exquisite.
The dining room is small (12 tables?) with an exquisite view of a canal, Amsterdam town homes, and street life including a constant pulse of cyclists. If you are a visitor/​foreigner/​tourist you definitely get the sense of being in the center of Amsterfam while you are dining.
Table service is attentive and impeccable.
We ordered a la carte. Though we only ordered two dishes per person we were delighted by a great sequence of amuses both before the first course and again preceding our dessert.
Here is what we experienced:
* Oyster in champagne sauce served on scallop shell
* Beet root topped with a small dollop of wasabi ice cream
* A veal tartare trompe l’oeil of potatoe «bone» stiffed with «marrow»
* Shared North Sea snow crab with pristinely sliced avocado and a crab claw beignet
* I ordered a filet of brill served with smoked mussel and fennel along with a smoke fennel sauce
* Erin had a turbot with bordelaise sauce
* salted caramel ice cream amuse (surprise)
* astounding. Chocolate balloon that I have attached as photos but I wish I had taken a photo of its full presentation. What a delight!

Yikes. Over-​the-​top impressive, from the décor, to the service, to the food.
The interior is gorgeous — gold leaf wall and ceiling panels contrasted with sleek and comfortable white leather chairs with blue trim. Dimly lit but not at all dark. Everything about this place seethes class. Not many restaurants striving for this kind of look and style left in the U.S.A (for good or bad). This place seems like it’s from another era.
I don’t think I have ever been to a restaurant where there was so much attention to detail — every need anticipated (and if not anticipated then quickly and effortlessly addressed). The food fantastic, exquisite, fun, and sometimes mind boggling. Classic French cooking I guess but also using modern cooking techniques.
Pricy (although I thought very fairly priced), but quite an experience. Worth a stop if possible and be sure to make a reservation.
Interesting: a classy place where you’d expect there to be a dress code of some sort, but many diners were somewhat casually dressed.

I dined here in March.
This restaurant was recently awarded it’s 2^nd Michelin Star and I fully agree with Michelin on this one. I went with the 6 course dinner prix fixe. I have to say that I was extremely impressed with the French cuisine here. The food here was pretty classical French, but It is better than most of the Michelin restaurants I have dined at in France. I even dare admit that the food was better than at the 3-​star Michelin restaurant that I worked at in France (sad but true). Everything for the most part was cooked to perfection. Being a 2 star Michelin restaurant, I feel that I must be extremely picking in my review. My langoustine was slightly over done. It should have been pulled off the heat 30 seconds sooner. Other than that I have no complaints. The apple dessert was perfection. I want to work with their pastry chef, just so I can steal that recipe/​technique!!!
The food is very rich, typical of French cuisine, but still great nonetheless.
I highly recommend Bord’ Eau to anyone visiting Amsterdam. My meal was just over 100 €. Extremely cheap for a 2 star restaurant. Very good value.

Sensationeeeeelllll. Schon wieder darf ich über ein holländisches Restaurant schreiben und es in höchsten Tönen loben. Dies ist nicht unbedingt selbstverständlich. Ich habe mir angewöhnt über holländische Restaurants nur dann zu schreiben, wenn sie ausnahmsweise gut sind. Und dieses ist gleich in der absoluten Oberklasse. Das darf man aber auch erwarten, da sich das Preis Niveau für ein mehrgängiges Abendessen durchaus der Gegenwert eines Monatsgehalts bezahlt werden darf. Ok. Kommt natürlich darauf an wie viel man verdient :-)
Neben zahlreichen Fischgerichten war das Dessert allerdings der totale Hammer. Serviert wurde eine etwas Handballgroße Schockoladenkugel. (Siehe Fotos). Diese wurde dann mit heißer Schokosoße übergossen, so dass sich die Schokolade wie Blütenblätter ausschälte und darunter, dann ein kleiner Aufbau aus Pralinen und kaltem Schoko-​Mousse herausschälte. Super.
Bei gutem Wetter kann man draußen an der Gracht speisen. Auch das stelle ich mir wunderbar vor.

Service was impeccable, we asked for a little faster service than normal and they gladly obliged. It was constant pleasure with all the staff and management. The staff seemed to be on top of every need and were very eager to explain all the courses and little dishes. This is a true Michelin restaurant.

Bord’eau is nestled inside Hotel de l’Europe. The entrance is a little inconspicuous but once you step into the dining area, you are in a classy setting with wild windows facing Muntplein. You can catch a glimpse of the Munttoren Tower. The Amstel River creates a gap between you and the hustle and bustle on the other side. Nice contrast.
When my party was finally situated, hot towels arrived at the same time as the hot Duck Tea with five spice. The warmth helped our blood flow in stimulating our appetite on this wintry day. Definitely not everyone’s cup of tea, this drink was savory. I personally found the infusion very pleasant. My dining companions were not as enthused but their determination to try anything was admirable. Our entrees were accompanied by a parade of amuse-​bouches.
One of them was the «mini cannolis.» We were perplexed to see a «sweet» dish on the table so early in the course of our meal. Only when we bit into it, we realized the filling was actually crab mousse. The unique flavor was a conversation piece at our table but the cleverness had won us all. The next item was Risotto with black truffle oil. It was very rich and creamy. As we continued to dig in, we found a gem of egg yolk in the center which was such a delight. Our stomachs had certainly kicked into the second gear by the time the «oysters on the half shell» were served. Instead of the real mollusks that we are used to seeing, it was oyster cream. Lovely taste and presentation. They picked the perfect shells for serving.
We found the construction of the Steak tartar and caviar amazing. Everything was edible, even the faux bone and marrow! The pigeon was nicely done through and through — slight pink with a trace of fat and well-​seasoned. The filet of sole came out moist and meshed well with sea urchin. Disappointingly, the Oxtail with tendon and mushroom foam had some chewy bits which was my pet peeve but the flavor was very good. By the same token, while I really liked the Wild Hare hockey puck, it had a few minuses. It was slightly salty and the cooking was uneven, i.e., dry in one quadrant but perfect in the next.
If they were trying to redeem themselves, they succeeded remarkably. The Scallop dish was the star! Everyone held their breath as the server was shaving the truffle. No one made any objection to the generous amount they sprinkled on top. The cream sauce was delicious. I was in the company of the cleanest dishwashers ever. There wasn’t a speck left on the plates.
As if we weren’t full by now, we still got the last course. My friends and I absolutely loved this artful and amazing dish! A clear apple made by spun sugar with apple shaved ice as the core. This was by far the most memorable visually. Truly the grand finale and we had the pleasure to enjoy it.
Oh but wait, there’s more! They had to sweeten us up even more with their chocolate forest cart. The bonbons were shaped like acorns, berries, mushrooms and truffles and each contained flavors of their shapes.
Overall, it was very enjoyable. For the most part, the staff was personable and attentive. We always appreciate when the chef takes a minute away from the kitchen to greet his diners. It had made our experience more personal. This rich and hearty fare was fit for the cold and rainy days in Amsterdam. All the items were nicely presented. Even though some of the flavors were up for debate at our table, none of us could deny the creativity. Don’t let the appearance fool you. It may not taste like what it seems.