Restaurant MOS

High quality cooking

The ambiance is visually stunning, spread across multiple floors and luxuriously decorated in warm tones. The view over the IJ river is breathtaking. For several years now, the always friendly owner-chef Egon van Hoof has been running this solid establishment alongside skilled host Henry Pattiwael from Westerloo, supported by enthusiastic sommelier Danilo Ruiz Coronel, where top quality is held in high regard. The kitchen is French-international in orientation, and we are immediately surprised with flavorful amuse-bouches such as an eggplant and miso bonbon with a verjus vinaigrette, sunflower seeds, and nigella seeds; absolutely delicious. Also very tasty are cubes of tuna on muhammara, with anchovy, finely sliced fennel, green tomato, and orange, surrounded by tomato juice. This sets the tone. Lunch features al dente cooked white asparagus with coconut foam and fenugreek oil, thinly sliced spring onions and kohlrabi, codium, cockles, and a few grilled prawns. A rich dish with many ingredients and diverse flavors. For the main course, we enjoy a partridge roulade stuffed with farce and creamy poultry jus, served with a side of potato beignet, beetroot tartare with capers, a grilled fig, and finely sliced king bolete mushrooms. A luxurious dish accompanied by an equally luxurious full-bodied Rioja 2020 Muga Reserva, which in our opinion could have been served just a bit cooler. MOS also boasts an excellent wine list with many gems from both old and new wine regions. The culinary feast concludes with a strawberry bavarois topped with raspberry gelée, accompanied by sponge cake, matcha mousse, white chocolate and pistachio cream and crumble, and earl grey tea ice cream. We would gladly come back here tomorrow. Rises nine places to 70.

The view changes continuously: cruise ships, inland vessels, and small boats sail back and forth, and the iconic Eye stands as a beacon across from the fine-dining restaurant Mos. One settles comfortably into the chic ambiance, spread across multiple floors, which exudes allure while simultaneously embracing you. We start with a glass of Palmer & Co Rosé Solera champagne—poured for us by assistant sommelier Niels Bosma—and receive refined amuse-bouches such as barbecued watermelon with light feta cream and a beetroot roll with chickpea purée and chimichurri. A promising start. The evening stretches out before us, and we opt for the extensive five-course menu. This is followed by a beautifully presented dish—hats off to the exquisite crockery—featuring raw tuna, partially rolled in panko, anchovy, and slices of Spanish mojama (salted and dried yellowfin tuna), alongside a fresh bloody mary gel. The roasted tomato broth has the consistency of a sauce. Next comes briefly grilled langoustine with crab salad, carrot purée, and tandoori spices, again with a Spanish touch: paper-thin strips of Cecina de León (Spanish cured beef). This dish is perfectly balanced. For the main course, there is partridge stuffed with mushrooms and green cabbage, served with an Alkmaar groats tartlet, blueberry, hazelnuts, mushrooms, summer truffle, and partridge jus. Passionate and highly skilled sommelier Danilo Ruiz Coronel recommends the Rall Red 16 Vintage Syrah from South African winemaker Donovan Rall, a perfect match. Time to stretch our legs. We immediately come across what might be Amsterdam’s most beautifully situated open kitchen, with a full view over the IJ. The white brigade greets us enthusiastically. The black brigade, led by maître and owner Henry Pattiwael van Westerloo, is equally driven yet knows how to put everyone at ease. Quickly back for dessert, where we conclude with a mango parfait featuring an olive emulsion, Earl Grey ice cream, a crispy almond tuile, and an olive crumble. Mos rises to 79.

A wonderful vibe permeates the chic yet welcoming restaurant helmed by Henry Pattiwael van Westerloo and Egon van Hoof, respectively host and chef. Situated along the IJ, directly opposite the A'DAM Tower and the Eye Filmmuseum, MOS boasts a spectacular view. The industrial building, with its multiple open atriums each defined by a distinct color palette, radiates atmosphere, comfort, and warmth. Almost immediately, the enthusiastic sommelier Danilo Ruiz Coronel arrives to take our aperitif order. Paired with a glass of perfectly chilled Chardonnay from the Languedoc, we savor a lemon meringue with coconut foam, peanuts, a ginger pearl, and chili flakes, accompanied by a delicate Japanese radish soup designed to reset the palate. We begin with sous-vide white asparagus and cockles, topped with lightly fried shrimp and served over a cockle and razor clam beurre blanc, finished with a frothy fenugreek hollandaise. The dish artfully represents the skyline visible from the restaurant, and it succeeds brilliantly. Beyond the visual appeal, we detect a flawless balance of sweet, briny, salty, and spiced elements. What a splendid start. This is complemented by a perfectly matched wine. The 2016 Meiser Riesling from Rotenfels integrates seamlessly. The main course showcases two preparations of lamb: rose-seared saddle of lamb with pecorino, and butter-soft lamb neck cooked sous vide, presented with a jus of magnolia and spring onions, alongside a quenelle of muhammara. Danilo serves a 2017 Shiraz-Mourvèdre blend from La Mascaronne Fazioli to accompany the dish. The cheese board is an experience unto itself. Every cheese receives its own bespoke accompaniment. The Dutch aged cheese, for instance, is paired with a small dish of blackberry compote. The softer cream cheese comes with quince paste, while the blue cheese is served with caramelized walnuts. Fig and date bread rounds out the selection. At MOS, the team knows exactly how to enchant their guests, and we experience not only exquisitely crafted gastronomy but also genuine warmth from both the kitchen and service staff. Bravo. The rating rises ten places to 83.

The location of MOS is unparalleled: the IJ, with its lively shipping traffic, lies right at your feet. Inside, there is plenty to enjoy in this chic yet accessible restaurant, whose interior blends industrial elements like raw cement walls with refined design. The initial welcome is somewhat distant, but the atmosphere improves considerably as the evening progresses. Chef Egon van Hoof, co-owner alongside host Henry Pattiwael of Westerloo, cooks exceptionally well. Our request to order à la carte, incidentally, visibly flusters the hostess. After conferring behind the scenes, she announces that 'an exception will be made for you.' But why an exception? The menu clearly states that all dishes from the tasting menu can also be ordered à la carte. Anyway. We begin with a perfect harmony of sweet, salty, and fresh in a dish of wild halibut accompanied by various potato preparations, cured pork belly, and sea buckthorn, served in a beurre blanc sauce. We also award the designation 'excellent' to the jus with salted lime served with the roasted veal cutlet: an outstanding balance of freshness and saltiness. Still quite hungry, we decide to finish with a cheese board. It features a goat cheese from North Holland, a lovely creamy Chaource, and an Italian red-mold cheese. Each piece comes with its own accompaniment, such as a fig compote and caramelized walnuts. Served alongside are kletzenbrood and fig bread. Knowledgeable sommelier Danilo Ruiz Coronel pairs the selection with a Rioja: Letargo Crianza from Bodegas D. Mateos. It displays beautiful notes of raisins and dried fruit that complement the cheese perfectly. Rated 93.

Intimate spaces spread across several open levels, a rich, stylish and chic interior, parquet floors, tables dressed in linen, exquisite crockery and matching cutlery—in short, a cosmopolitan restaurant perched at the very tip of the IJdock, where gastronomy reigns supreme. Since 2015, partners Henry Pattiwael van Westerloo and Egon van Hoof have been the driving forces behind this fine dining establishment, and together with master sommelier Danilo Ruiz Coronel, they form a golden trio. Chef Egon’s culinary style is rooted in classical French cuisine, yet he and his team consistently deliver incredibly surprising creations. Bold combinations, exciting flavor profiles, and truly beautifully plated dishes define their approach. The impressive wine list reveals a fondness for Burgundy wines, while also featuring globally renowned wineries. Paired with a Pierre Naigeon Crémant de Bourgogne Brut, a parade of thoughtfully crafted amuse-bouches is presented. The portobello with a coconut emulsion, peanut crunch, and basil eggs leaves a wonderfully lingering impression. As a starter, crab with heart of palm, Dutch shrimp, and a crème fraîche emulsion nearly knocks us off our chairs with its sheer deliciousness. In the glass, a juicy and elegant Rotgipfler from the Thermenregion by JR Johanneshof Reinisch complements it perfectly. Can we be surprised even more? Absolutely. The flavors of wild sea bass with ‘sauce barigoule’ and a pea and cherry tomato tartare, followed by the main course of roasted lamb rack and slowly cooked shoulder with spring turnips, vadouvan, and a jus with mint and ‘iced tomato’, dance like angels on the tongue. The standard is exceptionally high, both culinarily and in terms of Danilo’s phenomenal wine knowledge, as well as the highly professional and warm service. Merci beaucoup! MOS rises to position 00.

MOS, situated at the very tip of the IJdok, occupies a world-class location. The sweeping view over the ever-moving IJ is spectacular. So too is the interior of this capital city restaurant: warm, divided into intimate spaces, and decorated with elements inspired by Paris and Marrakech, creating a distinctly cosmopolitan atmosphere. And just as international is the cuisine of owner-chef Egon van Hoof. His culinary style is rooted in French tradition, places a strong emphasis on recognizable, high-quality ingredients, yet isn’t afraid to deliver exciting and unexpected flavor combinations that linger long after the last bite. Egon and his team have made productive use of the smart lockdown period: “The entire venue has received a fresh coat of paint with new color palettes. We’ve also developed a takeaway concept that we plan to expand upon in the future, which we’re looking forward to.” Master sommelier Danilo Ruiz Coronel, a passionate host and knowledgeable wine expert, lovingly complements the meals with an exceptional selection of wines. The atmosphere at MOS is vibrant, carrying a pleasant urban energy. Guests savor a high-caliber dining experience and are more than willing to pay a premium for it. But it’s absolutely worth every penny.

At Mos on the IJdock, you are at a worldly location. The view over the IJ is phenomenal. The decor is cosmopolitan and atmospheric. The cuisine follows French and international traditions, placing a high value on recognizable ingredients. Owner and head chef Egon van Hoof visits tables to explain the dishes. They feature combinations that are almost unimaginable, but man, the cooking here is simply magnificent. The highly skilled and passionate master sommelier, Danilo Ruiz Coronel, pairs them with sublime wine selections. The chef highly recommends his multi-course menu. The sea bass tartare with burrata, followed by the heart of beef with lemon vinaigrette, sunflower seeds, pecorino, and radish with chamomile oil, is an instant hit. Just like the accompanying rich wine from Henry Fuchs, a 2017 Sylvaner from Alsace. Next come the perfectly cooked asparagus, paired with North Sea crab, coconut, pandan, cabbage, yuzu sauce, and chive oil. Superb. Followed by roasted quail fillet with Jerusalem artichokes, topinambour cream, baby corn, and puffed corn. Paired with an approachable French Le Grill Rouge from Mas Christine. For the main course, there is tender lamb neck with bonito, nori crumble, salted double-peeled broad beans, and miso sauce. Accompanied by an Italian Apollonio Mani del Sud Squinzano 2018 (IWSC Silver Medal). A superb pairing. Mos secures a place in the Top 100.

Last year, a new addition to Lekker. This atmospherically decorated restaurant on the IJ, spread across two floors, exudes a cosmopolitan atmosphere. Businesspeople sit alongside affluent young patrons, established friend couples, and urban lovers. What they all share is a refined palate for fine dining – because honestly, executive chef Egon van Hoof cooks at an exceptionally high level here. Paired with a glass of sparkling Italian Biondelli, we sample amuse-bouches such as paper-thin crisps with anchovy and garlic chive cream, alongside silky olive panna cotta with crunchy breadcrumbs. Familiar flavors that are beautifully balanced. Every dish on the proposed menu, which is rooted in French cuisine with international influences, can also be ordered à la carte. Vegetarian options are available, though there are no dedicated vegetarian dishes listed on the menu. All items can be ordered as either starters or main courses. To begin, a beautifully plated fillet of sea bass with dill cream, a lightly tangy dressing based on verjus, and a crumble of smoked sunflower seeds. Next, juicy grilled red prawns served on a sweet potato and onion chutney, accompanied by a mild lemon dressing where a hint of cumin adds a surprising touch. The partridge with spätzle arrives with a side of lightly wilted spinach, truffle, a robust jus infused with Banyuls wine, and a generous portion of pan-seared duck liver. Wow, how delicious. Jovial host and passionate sommelier Danilo Ruiz Coronel serves a robust dark red 2011 Leiner Tempranillo, featuring prominent tannins and elegant fruit. A perfect pairing. There is a hefty price tag attached to this experience, but the guests seem entirely unfazed, as the restaurant is completely packed on the weekday evening of our visit. One point of note: please keep the noise level down inside. The staff tends to rush around quite a bit.