BAK

The story

BAK Amsterdam: Seasonal Farm-to-Table Cooking at Van Diemenstraat 408

BAK, at Van Diemenstraat 408 in Amsterdam, builds its seasonal farm-to-table menu around local produce, and Gault&Millau gave the restaurant 16 points in 2026.

Cooking with the seasons

The menu follows what local farmers, hunters, fishers and growers bring in. Vegetables have played a central role since BAK opened in 2012, but fish and meat receive plenty of attention too. The fixed tasting menu costs €75, and a la carte specials can be added to it. Gault&Millau names chef Benny Blisto as the cook who keeps this philosophy alive.

The room

BAK occupies the third floor of Het Veem, an old warehouse in Amsterdam's Houthavens. The windows look out over the IJ, a view Gault&Millau singled out as a real asset. The building's industrial past gives the dining room its character.

The wine list

The list concentrates on Italy and France and holds around 500 labels. The producers are small estates that intervene as little as possible in the vineyard and the cellar. French selections come mainly from the Loire, Burgundy, Jura, Champagne and the Rhône. Nearly every bottle is also available by the glass.