Jaspers

We are warmly welcomed by chef-maître Jasper Videler at his namesake restaurant, Jaspers. The tables dressed in white linens exude chic elegance, while large still-life paintings decorate the walls. Despite this, the atmosphere remains friendly and cozy. The evening gets off to a wonderful start. For an aperitif bite, we order poached spicy oysters with a foamy Asian twist. A good start is half the battle. A multi-course menu is available, ranging from three to seven courses. Before the main service begins, we enjoy a delightful amuse-bouche of lightly salted cod served in pani puri, an Indian crisp made from lentil flour. With our first course, sommelier Tim Lenoir pours a German Riesling by Marcus Hees from Steinmarken. The lightly pickled dorade fillets are artfully plated on a rhubarb vinaigrette with Sichuan pepper, accompanied by various chive preparations such as batonnets, cream, and oil, and garnished with rhubarb, strawberry, radish, and black olives. A wonderfully refreshing starter. This is followed by a curated selection of dishes, all personally served by Chef Jasper himself. Each course is accompanied by a narrative detailing its ingredients and preparation. The sommelier also expertly pairs each dish with a perfect wine, sharing an insightful story alongside it. For example, a distinctive white Txakoli from the Basque Country is served. It boasts a unique flavor profile and was aged in a barrique crafted from Hungarian oak and chestnut. It seems tailor-made for the raw asparagus ribbons resting on a cream of kohlrabi and peas, crowned with a curry leaf foam. Leave room for the bread and butter pudding, which is saved for after coffee. Absolutely worth the indulgence. A place in the Top 100 is coming into view.

Jasper Videler is not afraid to give his menu flavor and body at his restaurant in Amsterdam's Pijp. He consistently cooks with inspiration and a sense for balanced flavor associations. Rightfully confident, he gladly joins the table with they...

A good start is half the battle, and no one understands this better than Jaspers. We are warmly welcomed, seated at a lovely table overlooking the open kitchen, and spend the entire evening immersed in the attentive service and culinary expertise of the staff. Chef Jasper Videler plays an active role: he gently guides the kitchen brigade, occasionally serves dishes himself, offers insights, and sometimes even pours a glass of wine. We opt for a five-course menu rooted in classical cuisine, executed with a modern and occasionally bold twist. The starter of beetroot with liquorice, coffee, and kombucha is an instant success. It’s a well-crafted, flavorful vegetarian dish where the beetroot delivers an intense taste while the kombucha adds a refreshing contrast. The plating is elegant. The intermezzo is equally appealing: softly poached leek paired with ramsons and horseradish. A harmonious combination, especially enhanced by the smoked hake with bacon, which introduces a delightful savory note. Both main courses showcase Chef Jasper’s caliber: the lamb shoulder is cooked to buttery tenderness, and the preparation of the porcini mushroom earns its applause. This highly flavorful fungus, with its firm, almost meaty texture, is perfectly pan-seared. Both mains share the same accompaniments of red cabbage and hay. For dessert, we have a bread & butter featuring chestnut, blackberry, and porcini. We were initially skeptical about including porcini in a sweet course, but the pairing works beautifully. It’s not overly sweet, but rather intensely flavorful. Our wine pairing at Jaspers proves consistently excellent. The Vouvray Chenin Blanc by Florent Cosme is crisp yet complex alongside the bacon hake, while the medium-bodied Hungarian red Kékfrankos from the Szekszárd estate complements the lamb shoulder flawlessly. The Top 100 is now within sight.

The eye-catcher is the wall-spanning still life by Brabantine Golden Age painter Pieter Claesz, brimming with mouth-watering delicacies. Jaspers is located in Amsterdam’s Pijp district, and owner Jasper Videler wore every hat during our visit: from chef to host, sommelier, and waiter. He performs these roles with great enthusiasm. Videler is classically trained but unafraid to inject his own flair into it with experimental and playful combinations. The menu offers a multi-course tasting menu, and the wine list features surprisingly many labels that are clearly and well described. The amuse-bouche of Thai curry with lime zest, coriander cream, sweet potato, and crispy bits is a substantial opener. The accompanying aperitif, a Viognier from Domaine Muret, could have been served a touch cooler. We begin with a salad of boiled and vinegar-pickled red beet, accompanied by a delightful hangop made from goat yogurt and a whey-based vinaigrette with green herbs and reduced balsamic. The sunflower seeds lend the dish a lovely nutty crunch. Next come grilled asparagus with sea beans, lamb loin, and a modest portion of cockles, sprinkled with crispy panko. We continue with sous-vide cooked lamb that was then grilled, served with its own jus, pea, lavender, and mushroom gnocchi. For dessert, we choose a cheese board and sample Dutch varieties such as Friese Swarte Toer, a soft pyramid-shaped raw milk goat cheese with pure ash on the rind, and Fiore Oudwijker, a full-bodied, earthy, and buttery red-flora cheese. This is paired with a lightly chilled, slightly sweet Pineau des Charentes. Bon appétit.

A pleasant dining experience at this Pijpelari restaurant, with its timeless interior that strikes a balance between classic and modern, is guaranteed. The absolute highlight is an almost wall-to-wall replica of a painting by the seventeenth-century artist Pieter Claesz. That owner-chef Jasper Videler has his roots in classical cuisine is clearly evident in the accompaniments to our main courses: the pommes duchesse and beurre blanc reveal a solid traditional training. Otherwise, however, Videler cooks in a modern and light style. He only falls slightly short with one dish: in the starter, a combination of spring vegetables and marinated salmon, the acidity is a touch too high. But otherwise, we are thoroughly impressed by his culinary craftsmanship. The amuse-bouche already sets high expectations: raw and marinated fennel, marinated pepper, and smoked ginger served under a coconut foam. Absolutely delicious. The same praise applies to the intermezzo: cauliflower couscous seasoned with smoked almonds, truffle, and citrus, presented beneath a foam and a dusting of smoked cauliflower powder. Full marks also go to the main courses – pollock and pig cheek respectively – and the wonderfully refreshingly creamy dessert – grapefruit mousse, tarragon buttermilk ice cream, red fruit coulis with a pink peppercorn meringue. Host and sommelier Ramon Schipper takes a moment to warm up at the start of the evening, but his wine recommendations are consistently spot on. A wonderful venue!

White linen-draped tables, comfortable armchairs, elegant crockery, exquisite glassware and cutlery, and as a focal point, large still lifes adorning the walls. Everything comes together perfectly in the charming restaurant of Jasper Videler, who is focused on his craft in the open kitchen at the back. Before launching his own establishment in 2011, Videler gained valuable experience at top-tier venues such as Inter Scaldes, Beluga, and La Rive. This background shines through in his dishes, each one creative, expertly seasoned, and beautifully balanced. Take the steak tartare with smoked eel broth, for example—it is truly outstanding. The wine, suggested by sommelier Ramon Schipper—a Chinon “Les Graves” 2018 made from 100% Cabernet Sauvignon—forms a splendid pairing. The main course consists of perfectly cooked duck breast in its own jus, served alongside beetroot preparations and baked polenta. Portions are generous, and the value for money is exemplary. Wines are available by the bottle or by the glass; the latter are not exactly cheap. For an extra surprise, guests can also browse the cellar remnants, listed by hand in a small black booklet. Kudos to the black brigade. The service flows at a comfortable pace, and the staff’s knowledge of both wine and food is excellent.

Before opening Jaspers in 2011, owner-chef Jasper Videler had already accumulated extensive professional experience. He trained at venues such as Rive, Inter Scaldes, and Beluga, forging him into the chef he is today. Jaspers occupies an unassuming street house in the heart of Amsterdam’s Pijp district. Large still-life paintings, prominently displayed throughout the interior following its 2016 renovation, pay a fitting tribute to the Dutch masters. From the open kitchen, visible from every table, come classic dishes prepared with a fresh sensibility and occasional Eastern touches. The wine list features house and sparkling wines, along with set menus, and offers a curated selection of labels from both Old and New World regions. Seeking a more private dining experience? This is available in a dedicated section within the restaurant. A truly welcoming spot.

In an unassuming location on the Pijpenla in the heart of Amsterdam’s Pijp district, Restaurant Jaspers has been operating since 2012. Here, owner-chef Jasper Videler and host and sommelier Jasper Pureveen deliver an evening of culinary delight in a relaxed atmosphere. The still lifes, prominently featured in the interior since its 2016 renovation, pay a beautiful homage to the Dutch masters and mirror a culinary richness that is also reflected on the plates. The small, regularly changing menu offers a fixed three-course meal that can be extended to seven courses upon request. The style is classic yet fresh, with a subtle Eastern touch. We sample a steak tartare served with edamame and enokitake, a nori crisp, and a wasabi cream. This is paired with an elegant 2018 Viognier from Maison Les Alexandrins in the Northern Rhône. Thanks to its lees aging, the wine develops a full, rich profile that pairs excellently with the Asian accompaniments of the steak tartare. The main course consists of slow-cooked lamb neck with lamb kidneys, white asparagus, hazelnuts, broad beans, onions, and a morel jus. We accompany it with a glass of 2016 Crianza from Abadal winery in Catalonia. This full-bodied blend of Merlot and Cabernet Sauvignon, with notes of ripe red fruit, complements the tender, braised lamb perfectly. Everything comes together flawlessly here. The two Jaspers look after their guests impeccably, from the moment you step through the door until you leave. The food is of exceptionally high quality. It is a wonderful establishment entirely free of the arrogance sometimes found in Amsterdam restaurants. Please keep up the excellent work!

Restaurant Jaspers ligt in een pijpenla in De Pijp in Amsterdam. Het restaurant is vernoemd naar de zeer ervaren en sympathieke chef-kok Jasper Videler, die blijft vernieuwen. Er is een nieuwe sommelier en gastheer: Jasper Pureveen, die verrassende wijnen met verve en zonder poeha toelicht. Het restaurant is verbouwd en over de lengte van de gehele muur prijkt een groot stilleven dat de sferen van de Gouden Eeuw oproept. Het menu wisselt tweewekelijks. De amuse is een goddelijk geurende bouillabaisse met kerrieolie en croutons. We starten met zalmtartaar en garnalen, waarbij groene asperges, kruidensalade, bolletjes van verse kaas en bulgur. De rosé-achtige grauer burgunder is er goed bij gekozen. We vervolgen met biggenwang met witte asperges, spinazie, waterkers, duxelles van paddenstoelen en een rodewijnjus. Een prachtig mals stukje varkensvlees met gebalanceerde garnituren. Vegetarische gerechten staan niet op de kaart, maar na het proeven ervan concluderen we dat ze beslist niet zouden detoneren. Het gepocheerde ei met kastanjepuree en dito garnituur is aanbevelenswaardig. Bij diverse kazen met abrikozen ingelegd in witte wijn en steranijs, genieten we van de intens smakende rode Italiaanse Eloquenzo Garofano, 2013 met een prachtige zuurgraad. Fijn adres!