John Dory

John Dory is located in a beautiful canal house on Amsterdam's Prinsengracht. The restaurant features a stylish ambiance and an open layout spanning two floors. The service is friendly, attentive, and welcoming, a definite plus. We start with a crisp Winterling blanc de blanc crémant and order chipirones that are a bit chewy. Fortunately, the flavorful thom kha kai amuse with puffed rice and carrot salad fares better. The dish is beautifully balanced and pairs excellently with the mineral notes of Mara Martin's Godello. The sea trout starter with black tea jelly, bacon pollack mousse, and vinaigrette is refined and harmonious. Unfortunately, the standard dropped with the intermezzo: a 'mint' of Zeeland mussels, including an inexplicably stamped hemp leaf. It is flat-tasting and feels like a curiosity that does not fit the otherwise chic atmosphere. The served Moulin de Gassac Pinot Noir pairs surprisingly well with both this intermezzo and the main course of somewhat bland pollock with dumpling, leek sauce, and celeriac cream. The dessert makes up for much of it: a refined panna cotta with blood orange compote, fennel cream, and white chocolate ice cream, beautifully presented and a flavorful conclusion to the meal. All in all, John Dory offers a pleasant evening out in a beautiful setting, with excellent wines and friendly service. But there is room to step it up a notch, especially when it comes to creativity.

Located in an intimate historic building on Amsterdam's Prinsengracht canal, Chef Sonny Speelman gives an adventurous twist to fish dishes. Red mullet with brandade of potato and mullet, black garlic, various preparations of tomato and basil...

We find John Dory as a charming seafood bar on the Leie in Ghent's city center. Under the guidance of creative chef Louis Snauwaert, delicacies from the sea take center stage from start to finish on a small menu. Oyster comes with light on the barb...

Located in the heart of Amsterdam on the Prinsengracht in a former warehouse. Cozy, relaxed, and homely are the defining keywords here. Owner-chef Arjan and hostess Laura Wennekes have been running a fish specialty restaurant here for quite some years now, offering meat and vegetarian options as well, though please specify these when making a reservation. If you’re a fan of fish, this is a perfect choice. Upstairs in the cozy attic (first floor), we are warmly welcomed by both the kitchen team and the service staff, guided by Arjan and Laura. The menu features multi-course surprise tastings. With the help of the staff, you can choose from an extensive wine list. It’s a shame that no wine pairing option is available, as that would truly be an extra touch. Ceviche of just-caught corvina with radish salad, popped crispy corn, and a cold lava soup kicks off the culinary evening. This is followed by an intriguing combination of smoked pollack, oyster, and beetroot. The dish features pollack cream served with a sweet-savory beet sauce, beet cream, and beet ice pellets, with the sweet notes enhanced by breadcrumbs. We pair this with a robust and ripe Sardinian Iselis 2022 Nasco de Cagliari. The stone soup stands out as particularly special. A card is placed on the table explaining the history of stone soup, which is a charming detail. The soup has a bisque-like flavor and is filled with fried grey mullet, prawns, and fennel. Rich in taste and visually stunning. After pan-fried cod with chanterelles, artichoke, green and white asparagus, and a luxurious yuzu foam sauce, we move on to Arjan’s signature dish: duck liver mousse accompanied by various sweet caramel preparations—ice cream, cream, and a syrupy sauce—finished with crispy duck skin. An excellent combination. Be sure to order at least five courses, as the portions remain quite modest.

You might think you're going to dine at John Dory himself, but nothing could be further from the truth. This fish specialty restaurant by Arjan and Laura Wennekes is named after the eponymous John Dory, a fish also known as saint peterfish, sea cockerel, or mirrorfish. Fresh fish takes center stage in this beautiful warehouse-style building located on the Prinsengracht in the heart of Amsterdam. If you prefer meat or a vegetarian option, you can indicate this when making your reservation. There is no à la carte menu here, only a multi-course tasting menu. And we’ll say it right away: to truly get a satisfying meal, you should actually order all seven courses, as the portion sizes are quite minimal. After a delicate macaron with carrot cream as an amuse-bouche, we start with squid terrine accompanied by various tomato preparations: parmesan cheese cream, basil, and olive vinaigrette with lavender. Beautifully balanced with bold flavors. Also an original combination. In the glass, a Perla del Mar Blanco from Alicante. Crisp with a tiny hint of sweetness and seamlessly complementing the dish. Next comes pan-fried red mullet with the skin on, served with lamb sweetbreads, peas and broad beans cooked just right, surrounded by chive oil. The vegetarian main course is a bruschetta with tomatoes, eggplant, and artichoke, plus white wine foam. Strangely enough, however, the exact same plate is served, but then supplemented with herring and sardines on the side. The dessert deserves a compliment to the pastry chef. The raspberry mousse and the passion fruit tartlet with thin foam flakes of blueberries and mint are small, colorful flavor explosions. One point of attention concerns the minuscule portion on the plate. It is no longer in proportion to the price you pay here.

Visrestaurant John Dory is located on the first floor of an old warehouse on the Prinsengracht in the heart of Amsterdam. The interior offers a harmonious blend of classical and modern design. At the back of the restaurant is a large open bar where dishes prepared downstairs are brought out. There is no à la carte menu here, only a multi-course tasting menu ranging from four to seven surprises. We opt for five courses but soon realize to our dismay that the portions are so meager that they aren't enough. That said, every dish that arrives is excellent, as John Dory is a top-tier fish restaurant serving contemporary cuisine. Both the lightly cooked mackerel with laver oil and the poon with carrot among the starters are incredibly fresh and highly flavorful. Upon request, a vegetarian intermezzo is served, featuring various preparations of tomato—marinated and stewed, balancing salty and sweet notes—accompanied by fantastic parmesan crackers. The sea bass in the main course is exceptionally fresh and perfectly cooked, and the accompanying beurre blanc made from fish bone broth is excellent. Owner and head chef Arjan Wennekes is a true master of jus and sauces. For wine, we select a bottle of French Chardonnay-Viognier from the house Fleurie Le Morie, which proves to be an outstanding choice. The service, led by the charming Laura Wennekes, strikes a perfect balance between informal and professional, making us feel genuinely at home. My only suggestion would be slightly more generous portions, so you don't have to wait until the seventh course to feel truly satisfied.

John Dory (Dutch for sunfish) is housed in an old warehouse from 1680 on the Prinsengracht. The interior features a sober design with muted colors such as sea green and cream, along with nautical elements reminiscent of a ship. For example, the lighting hangs from thick ship ropes and consists simply of clear light bulbs. Chef Arjan Wennekes, who co-owns this seafood restaurant with hostess Laura Wennekes, is a highly skilled professional. He treats us to no fewer than four amuse-bouches, among which the Thai fish soup and carrot macaron is absolutely delightful. We also commend the complimentary bread, which is of excellent quality. We are equally impressed by the main courses: pan-fried plaice served with a roll of savoy cabbage and salsify, roasted artichoke, and a superb suet bitterballen, contrasted with a vegetarian duo featuring opendoezer potatoes, briny vegetables, sweet potato, and goat cheese. The mackerel tartare starter, accompanied by beetroot preparations, a bacon pollack pastille, and a basil and borscht vinaigrette, falls a bit short. The sweet notes from the beetroot components overpower the dish. This is followed by a simple tartelette with mascarpone, blackberries, and tonka bean. The portion sizes are generous, and the value for money is excellent. One suggestion for improvement: the staff could project a bit more cheerfulness. After all, dining out is meant to be a celebration for the guests.

Located in an old warehouse from 1680 on the Prinsengracht is John Dory (English for sunfish). Elements recall its rich past, such as the sturdy ceiling beams and lighting woven into ropes. The old wooden floor creates a lovely atmosphere, just like the wooden tables with linen napkins, fine crockery, and comfortable upholstered wall benches with loose cushions. Fish takes center stage here. Chef-owner Arjan Wennekes (former chef at Vis Aan De Schelde) and his charming wife Laura are dedicated to ensuring their guests have a pleasant evening. Despite the lingering effects of the coronavirus crisis, Arjan and Laura roll up their sleeves every day with great positivity: “The crisis has given us a renewed perspective on our business. We adapted our concept, refreshed the restaurant, and developed a marketing plan. A breath of fresh air swept through our team, and we were able to bring on new service staff. The crisis has brought our team even closer together.” Arjan cooks, alongside Sonny Speelman, from the open kitchen attached to a bar, offering a clear view of the cooking team, while Laura serves as the warm and attentive hostess. From the kitchen come well-known and lesser-known varieties of daily fresh fish from waters around the world. Think grey mullet, ray, red mullet, catfish, and much more. Prefer not to eat fish? There is always a choice of meat or vegetarian dishes. Literally and figuratively a delightful restaurant, and we’re certainly not the only ones who think so! Fun fact: to curate a perfectly complementary wine selection, wine suppliers taste the new menu every month. Additionally, the John Dory team regularly visits their suppliers for inspiration. “We truly appreciate that you are contributing your part. We often hope and dream of making it into the Lekker top 100. We know we deserve it and that we can achieve it. Precisely because we are a hidden gem!

John Dory (English for sunfish) is housed in an old warehouse dating back to 1680 on the Prinsengracht. The rich history is clearly visible in the ceiling beams and the lighting, which is integrated into ropes. The culinary style is perfectly suited for the pescatarian, offering a multi-course menu where fish takes center stage. Well-known and lesser-known species swim by, such as bass, ray, red mullet, and cod. Owner-chef Arjan Wennekes knows how to apply the right cooking techniques like no other, resulting in beautifully balanced dishes. We taste it already in the amuse-bouche: a macaron with tom kha kai mousse accompanied by a crisp element with smoked bass cream! Top-notch. The first course – low-temperature cooked cod loin with spiced buttermilk dressing, confit lemon, pumpkin purée, and yogurt sorbet with garam masala – is a visual treat and deliciously flavorful! This is followed by sautéed ray cheek with crispy pork belly and parsnip cream, beurre blanc, sauerkraut, and herb oil. Next comes seared red mullet with poultry jus, potato gratin, various lightly cooked vegetable garnishes, and tapenade. Paired with a beautifully complementary Pouilly-Fumé from Domaine Treuillet, Sauvignon 2016. A selection of Dutch cheeses and a chocolate lava brownie with mango ice cream round off the evening. An evening dining at John Dory guarantees plenty of sunshine on your plate. But that is also certainly due to the warm hospitality of hostess Laura Wennekes. Bravo.

John Dory is the English name for zonnevis. Fish takes center stage in this welcoming atmosphere created by owner-chefs Arjan and Laura Wennekes. Not an unknown in the hospitality world, as Wennekes has long held the culinary reins at the highly popular capital-based Visaandeschelde. This now brings a serious rival to the table. In this seafood-centric spot, where you can pull up a seat on the ground floor for a glass and a bite, and settle at carefully linen-covered tables in a robustly designed space on the first floor, everything clicks perfectly. From the warm welcome by a cheerful young team, the balanced dishes bursting with flavor, to the very reasonable bill. The place is filled with well-dressed guests who are clearly enjoying a night out. We start with a glass of softly sparkling Winterling rosé Crémant, with various oysters available to order alongside it. You pay per piece. This is followed by no fewer than three amuse-bouches, including a crispy cornetto filled with delicate whiting cream and spicy wasabi foam. The tone is set. There is no fixed menu; Wennekes and his team cook daily based on the selection of fresh North Sea fish. Every dish is packed with flavor and served on beautifully clean-lined crockery. The highlights of the evening are the succulently prepared pollack cheek in a clear beetroot broth, enhanced with a foamy, lightly spiced vadouvan sauce. Paired with a Wolf Weissburgunder from 2017 that blends in seamlessly. We wholeheartedly say: welcome to Lekker!