The story
De Mark, at Durgerdammerdijk 73 in Amsterdam, is a French and seasonal kitchen on the IJmeer that earned a place in the Lekker500 Top 500 in 2026. The restaurant occupies a former inn along the dike in Durgerdam, renovated with its original floorboards kept in place.
Chef Koen Marees trained at Vinkeles and Le Garage in Amsterdam, and he cooks with Dutch produce from the surrounding area. The open kitchen runs an open fire and a wood-burning stove. Reviewers describe the cooking as honest and flavorful, without gimmicks.
The tomato tartare is the signature: oven-dried tomatoes pickled in vinaigrette, served with grilled sourdough, garlic and sea salt. Brabant asparagus is sous-vide, charred on the grill and glazed with Comté cheese sauce. Vegetables also take the dessert course, as in a caramelized celeriac tart with Szechuan pepper jelly and vanilla ice cream.
Recognition
Ambience
Details
History
You used to come here for a grilled sandwich and a cappuccino, our enthusiastic server on duty tells us. Things are quite different now at this former inn along the winding Durgerdammerdijk, where laundry still cheerfully flutters outside. The building has undergone a complete renovation that preserves original features while making sustainability a core principle. The interior atmosphere, featuring beautiful old floorboards, is warm and inviting. Alongside a permanent menu featuring modern twists on classics, several seasonal specials are also available. But we opt for the signature dish: tomato tartare. This vibrant interpretation of steak tartare uses oven-dried tomatoes pickled in a vinaigrette, creating a remarkably meaty texture. It is served with freshly grilled sourdough bread, garlic, and sea salt. A fine start. The rosé recommendation from the young, ambitious Swedish sommelier Diederik Lindström is spot-on: a Tuscan Canaiuolo Rosato, Montenidoli 2023. Next comes a dish as visually stunning as the view outside: two thick, white Brabant asparagus spears, cooked sous-vide and briefly charred on the grill for a delightful smoky flavor, then glazed with a Comté cheese sauce. It is accompanied by hay cheese, leek-infused mayonnaise, and topped with crispy fried leeks. A few yellow fennel blossoms add a pop of color. Chef Koen Marees, who honed his craft at Vinkeles and Le Garage in Amsterdam, delivers an exciting and unexpected combination. Vegetables take center stage for dessert. It sounds adventurous, tastes delicious, and is quite substantial: a caramelized celeriac tart paired with Szechuan pepper jelly that provides a pleasant tingling sensation, balanced by a scoop of vanilla ice cream with caramel cream. For those who never want to leave, overnight stays are available.
This charming restaurant is located in a unique spot by the IJmeer. The interior features an inviting regulars' table overlooking the water, a long bar, and an open kitchen with an open fire and wood-burning stove. The entire space radiates pure warmth and hospitality. The service is friendly and professional upon first contact, becoming appropriately lively throughout the meal. The menu at De Mark is a tribute to Dutch products. There are no pretentious gimmicks here, just honest, flavorful dishes that highlight the best of the local land. Everything revolves around simplicity and quality, with ingredients sourced directly from the surrounding area. From the tomato steak tartare to the ultimate roasted lamb, each dish is prepared with love and precision. We enjoyed the charred cod with roasted peas, cured pork belly, and vin jaune sauce, which paired excellently with the recommended white Chardonnay Domaine Manciat Poncet, Saint Véran, 2022. Our dessert was a frangipane with marinated Dutch cherries, cherry sabayon, and elderflower sorbet. Simply delicious. Chef Koen Marees oversees the day-to-day operations in the kitchen. His experience and expertise bring a subtle yet distinct structure to the culinary creations. One minor point for consideration: the portion sizes and the volume of wine per glass are fairly modest and could be slightly more proportionate to the prices.
Head-chef Koen Marrees, eerder werkzaam bij onder meer restaurant Vinkeles, The Dylan en The Lobby, denkt samen met adviseurs Richard van Oostenbrugge en Thomas Groot (212 en De Juwelier) gerechten uit die geïnspireerd zijn op ingrediënten uit de nabije omgeving. Lokaal, vers en seizoensgebonden zijn hierbij sleutelwoorden. Restaurant De Mark maakt onderdeel uit van Boetiekhotel De Durgerdam, gevestigd in een dijkpand en geopend in het voorjaar van 2023. De inrichting is stijlvol met veel hout en natuurlijke tinten. Het terras biedt een fraai uitzicht over het IJmeer. Hotelmanager, maître en sommelier Thijs Stut is bezig zijn jonge team te completeren en de benadering van de zwarte brigade is hoffelijk en behulpzaam. Naast de bar en aangrenzende open keuken staan twee- en vierpersoons-tafels met strakgesteven lakens gedekt. Aan de wandkant prettig zittende banken. Hier geen amuses wel een knapperig verse zuurdesembol met geklopte onkruidboter die zeer smakelijk is. Van de menukaart kiezen we gepofte rode biet met roomijs van Zaanse mosterd en een vinaigrette van dennentakken en framboos. Deze blinkt uit in originaliteit en bovenal smaak. Het koude roomijs combineert geraffineerd met de aardse smaak van de biet en de vinaigrette met olieachtige citrusgeur. In het glas een mooi bijpassende Italiaanse Garganega Pieropan Soave. Pièce is opgerolde gelakte zeetong gevuld met cantharellen, afgetopt met zeekraal en geroosterde hazelnoten. Ernaast groene asperges en bearnaisesaus met Hollandse garnalen. Een plaatje om te zien en heel smakelijk bovendien. Dat geldt ook voor in kleine delen malsgeroosterd piepkuiken in een gulle hoeveelheid op het bord, met mosterd en dragon, artisjokken, cantharellen en jus met gezouten citroen. Voor een schaal frites en homemade mayonaise wordt een supplement berekend. De kwaliteit is goed, de keuken redelijk klassiek. Dat mag best wat spannender met zulke toppers aan het roer. Welkom in Lekker!
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