Restaurant Breda

Restaurant Breda in Amsterdam clearly have ambitions and there is a clear talent in the kitchen but they are not really delivering on the top level that I think could be capable of. The space is nice and inviting and we are quickly seated when arriving. Menus are handed out and the staff are quick to explain the concept — there are three different menus to select from (for dinner). They are prized in three different categories but we are given the explanation that the price does not reflect the number of dishes so one will be full irrespective of what menu one selects. The lack of information is a bit annoying as they do not even reveal how many dishes there are and selecting wine (from a very good wine list) is also difficult since there is no information on what one will eat. They do offer to make recommendations based on the dishes that are to be served but that requires a level of trust that they know what they are doing. I do however like that it is ok to mention things that one does not like and they then suggest avoiding certain menus or offer to adapt a specific menu to suit.
We are informed that the dishes will be coming fast so they say ordering glasses of wines is perhaps not the best but rather a bottle. That holds true in the start when we in short succession are introduced to three dishes. One little taster of some mushroom puffs, some breaded potato and some vegetable stock followed by clams and some other sort of shell fish. The first dish was excellent while the others good but a bit boring. Then there is actually a fairly long break until dishes start coming again. There is very clear feel of new Nordic cuisine in the dishes presented and they are all very fresh but I am also feeing that I have seen it all done before and unfortunately for Restaurant Breda better. Perhaps unfair comparison but it does to some extent remind of meals at Gastrologik and Ask where I have been more blown away by the quality. Here it is good but except for an excellent cod dish, some nice onions and interesting desserts it does not reach the level I would have hoped for. The duck is average, nicely prepared but flavors do very little for me. The most interesting dishes are the desserts where I think they deliver an excellent beetroot sorbet with white chocolate. The flavors go perfect together and that is then followed by crispy chicken skin with apples and some cream.
Service was good throughout the evening, they manage to be present and alert and strike a good balance between professional and friendly so a very nice evening. The food is also good but at this price level I would have hoped for slightly more. I do however have a feeling that they will fine tune and it is already very good so hopefully it will soon be amazing but until then they get a four rating.

This place is an absolute gem.
Our seating was primarily a set of stools around the serving bar. Don’t get me wrong. Not to degrade the seating. The opposite. It’s nice to eat at the bar whilst overlooking the restaurant. Alternatively sit or stand to your linking. I even prefer it.
(If you really want just call ahead seating to make a reservation, you’ll get a table I think.)
I’not going to list all the beautiful courses I ate. You have to go there and try it yourself. You will not be disappointed.
The amuse (appetizer) with ragout…
The bouillon of ale skin…
The detail of a fried chicken skin…
Oh! we indulged ourselves so vastly…
And the chef made this all happen. Thanks!
5 stars for the food since I wouldn’t know what could have been done better. it’s just delicious ;) an extraordinary achievement.