Restaurant Showw

High quality cooking

Amsterdam was already blessed with a number of top restaurants, but it has truly gained another gem with Showw. The atmosphere exudes urban grandeur. The interior's color palette ranges from off-white to chocolate brown. The ceiling features downlights and white cube structures crafted from felt and PET bottles, ensuring a pleasant acoustic experience. Owner-chef Dorus Floris cooks divinely: an elegant, light, and modern cuisine rooted in traditional French techniques. The amuse-bouches are delicious, but we are absolutely blown away after tasting the first three courses: what a wealth of flavor, what daring yet masterful combinations. This is evident in the ceviche of pickled sea bass served with brunoise-cut white beet and a red pepper-rhubarb dressing, which reveals itself fully when we break through the crispy yogurt and lemon zest topping. The same goes for the flawlessly cooked carabinero prawn, accompanied by fennel, hazelnut, and cayenne pepper, swimming in a divine bisque, served with paper-thin Spanish bread and a small bowl of tomato jam. And for the third course: roebuck in a red curry with basmati rice and tarragon cream. Compared to these starters, the main courses are simply outstanding: a vegetarian cauliflower dish with hazelnuts, beurre noisette, and vegetable jus, alongside beautifully medium-rare roasted lamb in a classic jus, served with baba ganoush and a delicate pastry cup filled with lemon-infused peas. From the very beginning, the service—led by co-owner and head sommelier Lendl Mijnhijmer and second sommelier Floris Aaldering (a finalist in the 2025 National Hennessy Hospitality Awards)—is fantastic: welcoming, relaxed, and above all, highly professional. Both sommeliers allow guests to taste the wines first before explaining their characteristics. The wine pours generously, as our 'bob' arrangement already includes plentifully filled glasses. Showw lives up to its name both literally and figuratively. It climbs an impressive 16 spots to rank 29th.

From the moment you enter, you can tell it's all good. The setting is beautiful, spacious, warm, and stylish. But what really stands out is the flair with which the staff approaches their guests: relaxed yet at the same time very professional. Meanwhile, in the ki...

It can! Comfort food on a gastronomic high level, in an ambiance that wouldn't look out of place in New York or Tokyo, in a contemporary relaxed atmosphere. And relaxed service that masters the art of pampering guests to perfection. Showw is the overarching concept, with maître-sommelier Lendl Mijnhijmer and chef Dorus Floris forming the shared vision behind this culinary spectacle. The welcome from the black brigade is warm; we are escorted to our spacious round table in a generously laid-out, modern open dining room. Soon a stool is pulled over so we can set down our bag, and we take sips of a glass of sparkling champagne from Alexandre Penet Premier Cru. The feast can begin. Among the amuse-bouches, it's mainly the small dish of lightly roasted thinly sliced veal loin with peas, soy, and sesame, topped with lush kimchi foam, that leaves a wonderfully lingering impression. A pure taste bomb. And so, every course will boast a high degree of surprise in terms of flavor, texture, creativity, and generosity. North Sea crab arrives as a tartare, topped with farmhouse yogurt sorbet, green apple, yogurt with green curry dressing, and basil oil. Presented as beautifully as a little painting on the plate, and furthermore a pure taste sensation. We ask to order a bottle of wine and are presented with no fewer than four labels, each accompanied by a brief yet precise description. We choose a lovely fruity Muscadet Granite Clos des Perrières. Following a tender Norwegian langoustine grilled on the plancha with curry oil, parsnip cream, and a highly aromatic sauce made from langoustine heads with a hint of espresso, finished with crackling kataifi, comes a stunning main course. A crépinette of Dutch veal loin wrapped in 'Dutch' serrano ham, resting on a pesto of lavender, shallots, piccalilly pearls, and sliced cooking apple, which is then poured tableside with a rich veal jus that blends with the pesto, creating a visual spectacle on the plate. How refined. Here, supreme quality meets an immersive experience. Enters at number 45 in the Top 100 of this guide.