Graham's Kitchen

British cuisine with an international twist; that is probably the best way to describe Graham's Kitchen. And what could be more British than a delicious gin and tonic as an aperitif? Served alongside is a board of charcuterie featuring fine Italian beef ham and spicy chorizo. After flavorful amuse-bouches such as a rice wafer with bean purée and spicy tomato powder, and a vegetarian lentil fritter, we begin with 'Citrus Kissed Salmon': an Irish salmon presented as a rose, accompanied by pickled beetroot, ponzu, and yuzu gel. The salmon is incredibly fresh and impeccable in quality, the beetroot slices offer a pleasant bite, and combined with the citrus, they form an outstanding dish. For the main course, there is tender pan-seared duck breast with a robust jus, sage, chanterelles, and pumpkin. The beautiful, buttery Les Faisses 2023 by Jean-Claude Mas, with its tropical notes, pairs exquisitely with the pan-fried cod served with cauliflower, beurre noisette, and eel foam. Both dishes are exceptionally flavorful. However, much like with the starters, the portion sizes are, at best, modest, which we are not accustomed to from Graham Mee. We conclude our evening with a dessert of warm chocolate mousse topped with Jerusalem artichoke ice cream, crunchy chocolate crumble, and caramelized pecans. We are certainly taken aback by the price increases for the set menus and open wines; the latter have even doubled. We remain highly enthusiastic about Graham's Kitchen and trust that the price-to-quality balance will soon improve once again.

In the heart of De Pijp, Graham's Kitchen distinguishes itself with a culinary style that is elegant yet remains relaxed. The dishes are carefully constructed and display a natural clarity. North Sea crab with avocado, pearls of cucumber...

It goes without saying that chef Graham Mee has his roots in Liverpool, UK. Adorning the walls of his cozy dining room are a Liverpool scarf and a Beatles relic, among other items. Graham cooks cosmopolitan cuisine using fresh ingredients and is highly innovative. The menu offers a choice of five or six courses, with optional wine pairings. The wine list features predominantly classic references. With a glass of champagne, paper-thin, crispy rice crackers are served alongside a white bean dip. The focaccia with basil cream and dried tomatoes is delightful, offering a nod to a Caprese salad. What stands out is how closely the kitchen aligns the vegetarian dishes with the fish or meat courses in terms of accompaniments. This could perhaps be handled with a bit more creativity. The earthy flavor of king bolete, paired with mushroom duxelles, is complemented by a robust touch of sage and brown butter. This is roughly the only butter the chef uses throughout the menu. A German Sylvaner by Rainer Sauer from Franconia pairs flawlessly. We continue with monkfish in a sparkling seaweed sauce. One can clearly recognize the hand of a skilled professional in it. The sauce is absolutely divine. It is served with black radish and buckwheat. In the glass, a Red Stone Riesling. We simply cannot resist a cheese plate. Two Dutch and two English cheeses are presented with crispy fresh fig bread and a glass of German Pinot Noir. The timing of the course service and the staff's attentiveness to the guests' needs are truly exemplary. What a wonderful establishment.

In Amsterdam's Pijp district, just a stone's throw from the Amstel Hotel, sits the fine restaurant of Graham Mee, who was born in Liverpool. The dining room is cosily furnished with an unfinished wooden floor, matching tables set with grey cloth napkins, cushioned benches, and an open kitchen. It is nicely filled with foreign guests who have clearly found their way to Graham's, complemented by local enthusiasts. Graham serves a modern British cuisine with international influences. True to form, we start with a lovely citrus-scented Bobby's gin paired with Fever-Tree tonic. Served alongside are paper-thin rice wafers with white bean purée and spicy tomato powder. This is followed by charcuterie featuring, among other things, tender Berkshire pork. Accompanied by olives and freshly baked sourdough bread with whipped English butter. Graham offers a fixed multi-course menu alongside three permanent signature dishes. The raw citrus-marinated sea bass comes accompanied by celery, horseradish, pineapple, and a delicious langoustine mayonnaise. Knowledgeable sommelier Kirsten van Hoften pours a fruity Carrasviñas by Félix Lorenzo with light oak aging to accompany it. Incidentally, the wines are also available by the half glass and are reasonably priced. We continue with a beautiful piece of duck breast in a rich house jus, served with turnip, endive, and creamy pumpkin purée. Overkant savors a perfectly cooked cod with a foamy curry sauce. Paired with this final dish is a lightly chilled Spätburgunder from Stern in the Pfalz region, bursting with red fruit flavors. The service team exudes calm and enjoyment, and Graham strikes up a chat at every table. For all this beauty, we receive a bill that is almost uncharacteristic of the capital. Great.

Owner-chef Graham Mee, born and raised in Liverpool, warmly welcomes us into his stylishly appointed small venue in the heart of Amsterdam: De Pijp. Mee has been based here since 2006, and from day one, both locals and tourists have found their way there. The atmosphere is relaxed, though the acoustics could be better. By mid-evening, guests find themselves speaking increasingly loudly to hear each other clearly. There are no à la carte options here, only multi-course tasting menus. The wine list is a beautifully balanced selection featuring classic wines as well as many from Austria, Germany, Italy, and Spain. All wines are offered by the bottle and are reasonably priced. Paired with a lightly fruity 2021 Pinot Grigio from Bolzano-Alto Adige, we indulge in plump, succulent Irish oysters, followed by tuna sashimi with seaweed, saffron, and enoki mushrooms. Pure, unadorned, yet crafted from top-quality ingredients. The main course features a skate wing with fresh coconut, prepared to perfection and showcasing the chef's craftsmanship. Cooked to a beautiful pink and accompanied by lightly sautéed bok choy with curry spices, it gives the dish an exceptionally refined flavor. On the cheese board, among other selections, are a Camembert from Zevenaar and a Scottish blue cheese, Shropshire Blue, served at the perfect temperature alongside small waffles and apricot compote. Life is good at Graham’s Kitchen.

Still going strong. Since 2006, Graham Mee, born and raised in Liverpool, has been running his approachable neighborhood spot in Amsterdam’s Pijp district. The warm interior features an unfinished wooden floor, wall benches with cushions, and tables set with grey linen napkins, creating a cozy atmosphere. It draws plenty of local diners, alongside expats and tourists. Graham offers a regularly rotating multi-course menu alongside three fixed “Graham’s Favourites” on the list. With our aperitif—a gin and tonic made with Bobby’s gin and Fever-Tree tonic—we tuck into a board of Burgundian-style charcuterie featuring Iberico ham, spicy chorizo, and buttery-soft Berkshire pork ham. The latter practically melts in your mouth. Served alongside are plump olives and freshly baked sourdough bread with whipped English butter. Delicious starters. Maître Kirsten, a passionate professional, pairs a Grüner Veltliner from Lehm & Löss with the corvina dish featuring kohlrabi, pineapple, and jalapeños. Also excellent! The skin-crisped dorade served with a foamy lobster sauce leaves a lasting impression, much like the slowly braised veal shank glazed in an Asian style and served with a robust jus. Graham’s offers reasonably priced bottles by the glass, including half portions, which we always appreciate. Booking in advance is highly recommended, as guests continue to pour in steadily.

Chef Graham Mee, born and raised in Liverpool, has now been living in Amsterdam for over twenty years. In 2006, he opened his charming little restaurant in a corner building in the middle of the Pijp. The space is simply furnished with wooden tables and red leather chairs. At the front sits a bar where you can pull up a stool for a nice drink and a plate of oysters, while in the open kitchen, the chefs work with intense focus. For Graham, top-tier food does not need to be stiff or formal; he believes an accessible atmosphere is essential, and Graham’s Kitchen has excelled at exactly that. The coronavirus crisis had a major impact on Graham and his restaurant. Necessary measures were put in place: “Half of the tables had to be removed to maintain social distancing.” Despite the circumstances, Graham carries on unchanged. The vibe here is relaxed and unpretentious, guests are clearly having a wonderful time, and the food is exceptional. Graham’s cooking style has plenty of flair and frequently nods to his British roots. The plates are so beautifully arranged they look like little paintings. It’s also a nice touch that the cheese board consists entirely of English varieties. On summer days, you can pull up a seat on the small street terrace.

Graham Mee, born and raised in Liverpool but having called Amsterdam home for over 20 years, opened his own restaurant in 2016. A resounding success, as he is not only a fantastic chef but also a natural-born host. He greets us warmly and seats us at a lovely table overlooking the open kitchen. Despite the disappointing aperitifs—the cava was flat and the gin and tonic lacked its garnish—we were pleasantly surprised by delicious amuse-bouches: a white bean purée served with rice crackers and tomato powder, alongside a lobster bisque. Graham proudly shares that his sourdough bread is sourced exclusively from a local amateur baker and is served with lightly whipped English butter. Delicious! The rest of the evening continues along the same lines, offering creative interpretations of classic dishes with constant nods to English cuisine. Both the monkfish, served with cabbage, prawns, crispy onions, and a curry foam, and the organic chicken thigh with black rice, cavolo nero, parsnip, and mushrooms pair beautifully with the fresh, mineral notes of the 2017 Pouilly-Fumé from Château Favray. Following a fine selection of English cheeses, including Blacksticks Blue—a creamy, sharp, and silky blue cheese—served with freshly baked waffles, it is time for a rich sticky toffee pudding. A fitting conclusion to the evening.