The story
De Silveren Spiegel is a Dutch and French kitchen at Kattengat 4-6 in Amsterdam, rated 15 points by Gault&Millau for 2026 and listed as Recommended by the Michelin Guide the same year. The restaurant sits in a seventeenth-century building and cooks Dutch produce into tasting menus.
The restaurant says it uses 100% Dutch ingredients, fresh, seasonal and local. Tasting menus run five, six or eight courses, and chef Yves van der Hoff builds them around what the season brings. Wine pairings are available with the meal.
A weekend seven-course menu opened with North Sea crab, lifted by citrus and Granny Smith apple, followed by a carrot and lavash dish and sea bass with razor clams. Quail arrived with savoy cabbage, parsnip and chestnuts. Desserts included milk ice with honey on a porcelain pillow, and a Van Gogh tribute of white chocolate, almond and apricot.
Exposed wooden beams, open fireplaces and Rembrandt reproductions set the room, and the terrace is pleasant in good weather. Francisca van der Hoff keeps the evening relaxed, while Jim van der Hoff guides guests through the wine list.
Recognition
Ambience
Details
History
In the heart of Amsterdam, within a 1614 building originally constructed as a twin house by Mr. Spiegel, you step back in time at De Silveren Spiegel. The decor exudes history: exposed wooden beams, open fireplaces, and Rembrandt reproductions on the walls. A color palette in Rembrandt-esque tones adds warmth. The setting is charming and unique, though it bears the marks of use. The cuisine is French-international in orientation, and on weekends the restaurant offers a fixed menu of seven or eight courses. We choose the seven-course option. For our aperitif, we order a 2023 vintage Chablis Premier Cru from Laroche. This is accompanied by three amuse-bouches: a kingfish taco, a seaweed crisp with melon and wasabi, and a silver onion stuffed with chocolate and smoked beef sausage. A fresh, peppery, and characteristically Amsterdamese beginning. The meal begins with a ring of North Sea crab, brightened by citrus and Granny Smith apple, enriched with a creamy hazelnut mousse and paired with a robust crab bisque finished with XO sherry. Next comes a surprisingly flavorful vegetarian dish centered around carrots and lavash bread, rich in taste and perfectly balanced. The sea bass served with razor clams and two sauces delights through contrasting temperatures and flavors. The signature dish features crispy sweetbreads served with cauliflower purée, black garlic, and fermented grapes; it is exciting, though occasionally a bit flat. For the main course, quail arrives with savoy cabbage, parsnip, and chestnuts—a classic and refined preparation. The desserts are true miniature masterpieces: milk ice with honey served on a porcelain 'pillow', and a tribute to Van Gogh featuring white chocolate, almond, and apricot. Service is overseen by Francisca and Jim van der Hoff. Francisca brings humor and flair to ensure a relaxed evening, while Jim expertly guides you through the wine list. De Silveren Spiegel delivers a distinctive experience where history, refined French cuisine, and warm hospitality converge, leaving just a little room for further refinement in the finer details. Welcome to Lekker!
Guests will not lack atmosphere and history in this early seventeenth-century building. Even in good weather, it is particularly pleasant to linger on the terrace. More than enough reasons for chef Yves van der Hoff to let his love ...
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