Brasserie van Baerle

A firm favorite in this guide for years. Brasserie van Baerle started long ago as a breakfast and lunch restaurant, but has been serving dinner for quite some time now. The predominantly French brasserie cuisine of chef Pieter Damen takes center stage, with modern accents added without hesitation. When the season is right, you can enjoy oysters, asparagus, and lobster. The menu features à la carte choices, a regularly changing multi-course menu, and options for vegetarian and vegan dishes. The wine list features mostly Old World wines, often of French origin. The atmosphere is unmistakably French. The narrow space is filled with closely spaced tables set with pristine white linen. And on summer days, you can take a seat in the enchanting inner courtyard. All in all, we can safely say that owner Floor van Ede has her establishment running smoothly. We taste creamy quenelles of chicken liver mousse topped with pickled red onion and radish, accompanied by strips of cornichons on brioche toast. Beautifully served on 'Van Baerle' china. We feel as if we're in the French capital. Next, a generous portion of cod, because they certainly don't skimp on portions here, pan-fried until crispy on the skin, surrounded by an aromatic mushroom sauce and celery root cream. Simply perfect. In the glass, a Chinon Blanc Les Mains Rouges from 2021. Tip: on the first floor is the private dining room, available for hire for receptions, lunch, and dinner.

For more than forty-five years, Brasserie van Baerle has been a trusted destination for classic French cuisine in a stylish, timeless setting. The kitchen serves recognizable brasserie classics, presented with care and flair. So...

A household name in Amsterdam-Zuid and far beyond. Brasserie van Baerle opened over forty years ago as a breakfast and lunch restaurant after owner Floor van Ede, working as a flight attendant, became fascinated by the breakfast and lunch culture she experienced abroad. She wanted to bring that to Amsterdam as well. And so, the brasserie was born. You have been able to dine here for quite some time now. A relaxed atmosphere fills the long dining room, which opens onto a charming inner courtyard with a terrace. Inside, the décor is distinctly French, featuring closely spaced tables, upholstered wall benches, and numerous mirrors that help you take in the softly blurred surroundings. The guests enjoying lunch here are predominantly of a fairly respectable age. The kitchen serves modern French cuisine, also known as 'nouveau classique'. Chef Pieter Damen acts as the culinary coach, while Chef Ewout Lindenhovius takes charge of the kitchen daily. We begin with a seriously delicious stuffed egg topped with Imperial caviar, affectionately called the 'Van Baerle egg', alongside Bawykov salmon on toast with crème fraîche. This is followed by a creamy North Sea fish soup served with old-fashioned crispy croutons and saffron-garlic mayonnaise. Paired perfectly is a glass of Weingut Burggarten, a 2022 blend of Pinot Gris and Chardonnay. The côte de bœuf with fresh morels and green beans is equally excellent. With the coffee, the most delicious madeleines ever are served. They are listed as two pieces on the price list. There are no creative flourishes here, just simply very good and delicious food.

An indispensable fixture in Amsterdam-Zuid. Brasserie van Baerle, housed in a stately townhouse and originally founded as a breakfast and lunch restaurant, is a familiar golden oldie that boasts a loyal following of regulars. Founding owner and oenologist Floor van Ede still manages to cultivate a particularly charming atmosphere in this setting, which unmistakably exudes French allure with closely spaced tables draped in long tablecloths, upholstered chairs, plush wall benches, and numerous mirrors throughout. It will come as no surprise that both the kitchen, under the direction of chef Christian Hooiveld, and the impressive wine list—which notably offers very few glasses by the pour—follow a distinctly French template. For the starter, a thick slice of terrine made from marinated and smoked salmon with crème fraîche, tarragon, and egg, accompanied by a red beet aigre doux. Neatly presented on a large white plate, it is a feast for the taste buds. This is followed by pickled duck breast in a chickpea and Jerusalem artichoke sauce, served with a Little Gem lettuce salad and croutons. It feels as though we have been transported to Provence. The steak tartare is a textbook example, perfectly executed and served with homemade skin-on fries, mayonnaise, and a green salad. We pair it with a numbered bottle of 2020 Pascal Marchand-Tawse Bourgogne Pinot Noir, offering notes of cherries and strawberries. The cheese board features Oudwijkse Fiore red mold cheese, a 24-month aged Boeren Goudse Opleg, and a spicy Roquefort, accompanied by date bread and quince jelly. Do not expect culinary novelties here, but rather French classics that never grow old.

For over forty years, a true institution in Amsterdam: Brasserie Van Baerle. This classic restaurant (complete with a romantic inner courtyard), owned by oenologist Floor van Ede, is located in the Concertgebouw neighborhood and boasts a dedicated following among culinary enthusiasts. Guests can enjoy extensive lunches and dinners here. The dining room, formerly a sewing atelier, exudes French charm with its small skirted tables, red velvet banquettes, expansive mirrored walls, and dark parquet flooring. Van Baerle’s cuisine is grounded in classical French traditions, yet it introduces a distinct lightness to the dishes. Additionally, a fully vegetarian menu can be composed from the regular offerings upon request. We enjoyed a simple yet expertly prepared three-course menu accompanied by matching wines. To start, a classic: salmon with poached egg and hollandaise—rich, creamy, and comforting. The salmon and egg terrine was equally impressive. The vegetarian main course featured an al dente raviolo with ricotta and lemon: superbly executed and highly recommended for a warm summer evening. The fish of the day was skate wing, cooked perfectly and wonderfully juicy. Noticing a lack of vegetables, we ordered a side dish and savored fresh garden peas and green asparagus, for which a considerable surcharge was added. The dessert of lemon cream, vanilla yogurt, and meringue was a perfect hit: refreshing, creamy, and delightfully crisp. The paired wines were all excellently chosen, with the blanc de noir from Deutzerhof served alongside the salmon dishes standing out as the highlight. Brasserie Van Baerle is a definite keeper!

Van Baerle remains a wonderful French brasserie, a trusted spot in Amsterdam-Zuid for 41 years now. We receive a very personal and enthusiastic welcome and are shown to the beautiful inner courtyard. There, we settle in among the predominantly regular clientele and enjoy a flavorful aperitif: house gin crafted specifically for Van Baerle, served with pink tonic, orange, and cloves. Van Baerle offers an excellent lunch menu and a wide selection of beautiful classic dishes à la carte. To start, we enjoy a salad of warm red beetroot, fennel, and chanterelles, dressed with an orange-infused oil and served alongside lamb loin. Fresh brown and white bread is served with butter from the Keizershof. The veal cheek terrine, presented as a generous portion with Gribiche sauce, is straightforward yet highly flavorful. For the main course, we have a generously composed Italian caponata with olives all'ascolana. The attentive and proactive staff serve the raw-milk cheese separately on their own initiative, and offer an equally suitable alternative to anyone who prefers not to eat it. The corvina fillet, pan-seared skin-side down, is also excellent. It is served with leek-stuffed ravioli and a sauce made from langoustine and lamb loin. The Saint-Véran recommended by the sommelier to accompany it is a perfect match. Merci!

For years an institution in Amsterdam-Zuid: a timeless brasserie, complete with stained glass, mirrors, an ornate ceiling, down to cut glassware, which, importantly, delivers consistent quality. The kitchen is – naturally! – French but with a New York twist; Mediterranean classics and Dutch evergreens, as owner Floor van Ede describes it. The compact lunch and dinner menu features both classics like duck confit, boudin noir, and entrecôte with béarnaise sauce, as well as innovative and contemporary dishes, plus plenty of vegetarian and vegan options, alongside seasonal favorites such as oysters, asparagus, and lobster. The wine list offers around 60 Old World wines, organized by flavor profile. It has already received several awards for its quality and excellent food-and-wine pairing recommendations. Brasserie van Baerle is located near the Concertgebouw, major museums, and the P.C. Hooftstraat, making it a delightful spot to enjoy lunch or dinner before or after visiting these attractions. On summer days, you can relax in the romantic, ivy-covered inner courtyard and savor, for instance, a fine glass of chilled rosé paired with a delicious bite, served by the most charming staff who truly know their craft. Joie de vivre!

The kind of establishment everyone wishes for in their neighborhood: a French brasserie with stained glass, mirrors, an ornate plaster ceiling, and cut glass. And dishes like duck confit, black pudding, and steak with béarnaise sauce, fries, and a glass of Beaujolais. Not in Paris, but in Amsterdam-Zuid, close to the Concertgebouw, the major museums, and the P.C. Hooftstraat. Floor van Ede has been running the show in this atmospheric 1900 building for years, and she knows exactly what her guests want. Thanks to the pleasant weather, we are invited to take our seats in the spacious, ivy-covered backyard, where restaurant manager Latifa Dahouchi pours a lovely Saint-Véran (Poncetys, 2017) alongside fresh bread with butter and a fine de claire oyster as an amuse-bouche. The house steak tartare is a must: finely chopped, seasoned with herbs and morel mayonnaise, plus a poached egg and some fresh green garnish. A refined dish with a pleasing texture. On the other plate, shrimp croquettes with sea aster and shallot mayonnaise. Delicious; head chef Emiel Bijpost clearly knows his classics. Next, a half lobster with juicy asparagus, grapefruit, and a small jug of hollandaise sauce. Alongside it, a crispy pan-fried turbot fillet with lobster ragout, lemongrass, and fennel served on brioche. The Saint-Véran pairs flawlessly with these delicacies. To finish, warm clafoutis with fresh Dutch cherries and cream. Mmm! Brasserie van Baerle is an oasis in the city.

Brasserie van Baerle, owned and hosted by Floor van Ede, is known not only as a lunch spot. You can also join them for a full dinner in this charmingly furnished historic townhouse. The kitchen, led by chef Emiel Bijpost, serves dishes with a distinctly French flair. As the meal progresses, we do notice one drawback: a lack of attention to the vegetable elements. The starter of poached egg with smoked salmon, hollandaise sauce, and herring roe is a classic. Prepared to perfection, the yolk runs luxuriously over the dish. We are less impressed by the braised beef shank with crispy capers and mustard mayonnaise. The meat is too dry, and the overly hard croutons do nothing to lift the mood. However, the oven-roasted juicy poussin with square-cut potatoes and half a head of endive is truly excellent. The accompanying wine, a Burgundy Pinot Noir from Marchand-Tawse, pairs seamlessly. For dessert, a chocolate and coffee cake accompanied by mandarin sorbet. Delicious, though not particularly extraordinary. The bill is fair and commensurate with what was served. Don't come here expecting to be utterly amazed, but rather to enjoy solid, good French food. And that is exactly what this brasserie stands for.