Ron Gastrobar

High quality cooking

After a refreshing makeover, the atmosphere at Ron Gastrobar remains familiar: chic without being stiff, with that lovely, jovial Amsterdam flair. The interior looks more dynamic and open than before, with the imposing marble bar serving as the absolute eyecatcher. The creative team has come up with something new: trolleys loaded with tasty dishes that can be ordered between courses. A nice idea. It encourages interaction with guests, and what you see makes you want to eat it. So we go for the wagyu cecina, served whole at first, but later sliced into beautiful pieces on the plate. Lightly smoky and melting on the tongue. A nice contrast to the crispy fried quail legs: juicy inside, with pumpkin seeds, parmesan, and fresh lemon mayonnaise. Fortunately, the signature dish is still on the menu: tacos filled with Balinese chicken, kentjor mayonnaise, and a spicy-fresh Bangkok spread. Comfort food just as it should be. Chef Marcel Bonda certainly knows how to do that. Kudos to sommelier Dennis Mul, who has put together a very extensive 0.0% list. We opt for a glass of Oddbird Blanc de Blanc Chardonnay, absolutely delicious. The Thai take on tuna chūtoro with ponzu is highly recommended, though the portion could have been a bit more generous. The glass of Chenin Blanc from Rijks Private Cellar 2024, with subtle woody notes, is a lovely pairing. The timing of the trolleys isn't quite running smoothly yet; the service staff clearly still need to get used to it. Because after a fragrant and flavorful pan of mussels in ponzu with plenty of garlic, the cold dish from the trolley arrives: creamy ricotta with cilantro, tomato, and salted wakamomo peach. Delicious, but not ideal in terms of timing. In short: the trolley concept still needs a little time to warm up, but once it does, things will run smoothly here again, as they always have.

Ron Gastrobar has become an integral part of Amsterdam. Excellent food has been served there for years. Chef Marcel Bonda has everything perfectly in order. Since the renovation in October 2025, there is now also a large open bar with a beautiful marble...

On a warm spring day or a beautiful summer day, it is lovely to linger on the large, flower-adorned terrace of Ron Gastrobar. On rainy days, it is equally pleasant to dine indoors. You could easily imagine yourself in a Parisian bistro. Host and sommelier Dennis Mul quickly presents us with the snack menu and no fewer than two wine lists. The dishes from the kitchen of chefs Ron Blaauw and Arne Dijkstra can be shared or happily devoured on your own. We start with lightly grilled king oyster mushrooms from the barbecue, the stem sliced thickly, topped with the cap and a shiso leaf, accompanied by a sweet chili sauce. We pair this with a 2022 Chardonnay from Dom Doriac, which is certainly poured generously. Next comes the Beef Wellington in crispy puff pastry, served with al dente white asparagus and paper-thin lardo. The meat, wrapped in a thin layer of duxelles made from mushrooms, Parma ham, and green cabbage, is cooked medium-rare, but we struggle a bit to cut through it because the knives are simply too blunt. The accompanying morel jus is to die for. We accompany it with a 2020 Pinot Noir from Domaine Albert Bichot. A powerful Burgundy. Upon settling the bill, we receive a strawberry ice cream with raspberry coulis. And since we are here on a scorching hot day, that is a welcome finish!

Located in Amsterdam's chic Oud-Zuid neighborhood is Ron Gastrobar, where a modern interior featuring plenty of black and wood creates an intimate atmosphere despite its spacious layout. Here, the focus is on discovering, sharing, and combining dishes from the international cuisine of chef Arne Dijkstra and 'founding father' Ron Blaauw. The menu features an extensive selection of smaller plates, complemented by classics and barbecue dishes. We begin the evening with an alcohol-free prosecco from Manufaktur Jörg Geiger, which offers a harmonious balance between fruity notes, subtle bitterness, and refreshing bubbles. Alongside it, we enjoy a sour bomb as an amuse, Rockefeller oysters, and a delightful duck liver terrine with apple compote, crowberries, and crispy ginger snaps. The 'chef’s favorite' turns out to be a refined tomato consommé, flavored with onion jelly and served with thin parmesan wafers in a martini glass. The classic steak tartare pairs well with a chilled Pinot Noir from Weingut Manz. The dessert is also a true pleasure: a beautiful caramel, hazelnut praline, and vanilla cream millefeuille, accompanied by an elegant, fresh 2018 Sauternes from Château Simon. Are there absolutely no downsides? Well, yes: part of the black waitstaff wears the uniform of another restaurant in the Ron Blaauw group, and we receive cold fries with the steak tartare. Nevertheless, we enjoy a pleasant visit marked by excellent food, professional service, and a fantastic atmosphere. Tip: reserve a table on the spacious terrace on sunny days, surrounded by hundreds of colorful flowers decorating the facade and awnings. Paris in Amsterdam.

A few years ago, Ron Blaauw made quite a splash by introducing small, affordable dishes – whether intended for sharing or not. It proved highly successful, as his concept has since spread across the entire country and inspired widespread adoption throughout the Dutch hospitality industry. Chef Arne Dijkstra cooks an international cuisine featuring Dutch produce. The wine list is impressive. Two booklets offer either approachable, reasonably priced wines or a selection of premium labels, including Amarones, Barolos, and Grand Crus. There is no amuse-bouche or bread served with the aperitif. Up first, super-fresh Dutch shrimp on a lovely brioche with cocktail sauce, red cabbage, and mandarin. This is followed by steak tartare and creamy marrow on crispy sourdough bread. Crisp and fresh, yet somewhat flat in flavor. The lightly chilled Pinot Noir from the Manz winery does much to compensate. Fish and meat are offered by the 100 gram, though portions are typically sold in 500-gram increments. Our waitress suggests a 300-gram 3-star Holstein ribeye as an alternative, which yields a beautifully tender piece of grilled meat. Served with béarnaise sauce, house-made fries, and a glass of Munay Malbec. Excellent! Just keep in mind that ordering this meat will certainly not be cheap. A plate of strawberries with meringue makes a delicious finish.

The ambiance is fantastic (both the dining room and the terrace), the menu is appealing, the service is quick, and the public decorum is largely appropriate. Ron Blaauw’s Gastrobar remains a place-to-be in the capital. That said, the service can sometimes be pushy, the welcome bite (a piece of pickle on a toothpick) is rather meager, and the butter served with separately ordered (and paid for) bread is too margarine-like. Fortunately, the young woman who then guides us through the meal is brisk and friendly—a true credit to the profession. We sample raw tuna with nori, radish, wasabi and yuzu, and on the other plate, langoustine with lardo, sea buckthorn berry, gochujang and (lots of) trout roe. Small portions, but highly flavorful. Paired with glasses of affordable Viognier from Paul Jaboulet Aîné. The second course is also a hit: red mullet alongside the house’s famous boneless spare ribs. The mullet fillets are so cleverly presented (complete with an actual tail) that they resemble a whole little fish (clever!), served with pearl onions, saffron and sea aster (delicious), while the spare ribs (a bit dry) come with fried sauerkraut, spring onion and horseradish, plus a dollop of homemade sambal (tasty). Fries on the side (extra charge) and mayonnaise. To finish, three beautiful slices of cheese with accompaniments. The Gastrobar is such a pleasant restaurant that everyone would wish to be in its vicinity.

Near the Vondelpark, the first Ron Gastrobar opened. Meanwhile, executive chef and SVH Master Chef Ron Blaauw can boast of a true empire, and Ron Gastrobar continues to steadily expand across the country. The concept? "Dining at a star level, but just a little different." Back to basics: no more than four ingredients are found on each plate. According to Blaauw, going out to eat should be a celebration, and at this branch on Sofialaan, that works more than well. All the trendy locals in Amsterdam South find their way flawlessly – with or without kids – and gladly indulge in the cuisine of chefs Jeroen Oosterveen and Arne Dijkstra in the lively restaurant or on the large sunny terrace. Meanwhile, a few classics have become indispensable: Ron’s famous boneless spare ribs, his unbeatable steak, and the sensational surprise egg. “We try to source as much regionally or even locally as possible, such as sour from Oos and meat from Hesseling. Premium cuts like Black Angus and Wagyu are sourced internationally. There are beehives from Bee Amsterdam on our restaurant roof, and we pick fresh herbs daily on our terrace.” The dishes are appetizer-sized, allowing you to make many different choices. The wine list is compact and reasonably priced, structured from light to full-bodied wines. Ron Blaauw: "Starting with light, elegant wines with a nice acidity, progressing to full, complex ones with appropriate wood aging if applicable. Countries, regions, and prices are intermingled, with taste experience being the guiding principle. It’s a fine collection of classics, featuring well-known varieties and regions, supplemented by surprising newcomers. What’s special about the wine list is its tiered structure. For many wine styles, we offer an entry-level pour by the glass, a step-up by the bottle, and above that, an exclusive list with an extra leap to famous masterpieces. Something for everyone! And for enthusiasts, we also have a cellar list." Whether it's a romantic dinner for two, a gathering with friends and family, or a business lunch or dinner, this is the perfect spot.

It’s packed here on the capital’s Sophialaan, where trendy Oud-Zuid locals, hungry boutique shoppers, and tourists converge in the atmospheric dining room of executive chef Ron Blaauw. Or on the spacious, elegant terrace, decorated with faux flowers, awnings, heaters, and positioned right in the thick of the city bustle. Seeing and being seen seems to be the guiding principle here. The relaxed hospitality, youthful staff, and historical sports broadcasts echoing from the bathroom speakers remain unchanged. So do the limited wine list and the cluttered menu, with its section for premium cuts, two-person specialties, and dishes exclusively for groups. Also unchanged is the system of twelve equally priced starters, which can optionally be supplemented with add-ons. Copied by many, it remains popular here too. We feast on asparagus pan-seared by chef Bas Brouns in brown butter, served with lardo di Colonnata and sorrel. Fried grey mullet with capers and mussel cream. And lamb loin on Ligurian pasta with watermelon and feta foam. Fresh ingredients, beautifully plated, quite rich in flavor, but washed down under the recommendation of sommelier Hylke Burgers with a crisp, buttery Chardonnay from Washington State, Chateau Ste. Michelle. Oak-aged, but less so than its more famous Californian counterparts. We keep drinking it alongside the dish for two: barbecued turbot, served with thick-cut fries, tarragon mayonnaise, and beurre rouge. Delicious, though we realize we could find better-looking fish elsewhere for less money, and without having to share it. No, the real added value here lies primarily in the combination of atmosphere, location, and comfort food. A pleasant bistro, then, one that no longer guarantees such a high ranking in the Top 100. Ron Gastrobar drops to number 52.

As is well known, Ron Blaauw traded haute cuisine for a more accessible concept. This was enthusiastically received, prompting the SVH Master Chef to roll out several more or less successful spin-offs. His true 'baby', however, remains this Gastrobar, with its high ceilings, wine climate cabinets, wooden floors, wall benches, massive terrace, and an open kitchen running the full length of the establishment. The venue is bustling with satisfied patrons, accompanied by a pleasantly old-fashioned capital-city nightlife buzz and brisk service. We opt for small plates roughly the size of a starter: thin slices of smoked salmon on a sweet-and-sour cucumber compote with a lightly tangy buttermilk-dill dressing, alongside a tartelette of potato salad with smoked trout, browned butter, and crispy potato chips. Delicious! We are less impressed by the flat-tasting foie gras cream with BBQ beetroot. The smoky flavor is completely absent, and the dish is somewhat awkward to eat from the narrow tall glass. Delicious, on the other hand, is the coarsely chopped steak tartare with tapioca, Amsterdam pickle, and beef marrow. We pair it with a Bouchard Finlayson Walker Bay 2016, a South African Sauvignon Blanc with mineral notes and fresh acidity. Far too salty anchovy-cornichon butter accompanies perfectly cooked ray wings served on spinach and mushrooms. Thank goodness for Ron’s boneless spare ribs with homemade sambal, his signature dish that many guests return for. The service is relaxed, friendly, and professional, and a special compliment goes to sommelier Hylke Burgers, who speaks about wines with great expertise and passion. Despite this, Gastrobar drops to a score of 38. This is partly due to an emerging generation of innovative chefs who also deserve their place.

Urban, noisy, lively. Here is SVH Master Chef Ron Blaauw's Gastrobar in chic Amsterdam South. Beautifully designed, quite trendy, and packed with many locals and (of course) tourists. You come here mainly to see and be seen. A long brasserie-style setup with freestanding marble tables without tablecloths and a bench with a subtle tiger print. Behind it, a view of the semi-open kitchen. The food is good. The much-copied concept of choosing from several smaller dishes works excellently. For instance, the squid ceviche with passion fruit, tomato, and red onion is delicious. But the 'snack' of Spanish sausage is rather meager, as is the vegetarian dish of fried cauliflower. The scallop tartare with aged Beemster cheese foam and raw Brussels sprouts, on the other hand, is very flavorful and well-balanced, especially thanks to the nice thin crisp placed between them. The cod with laver and beurre blanc is also excellent: a perfectly cooked piece of fish with well-contrasting flavors. Three crab-stuffed ravioli come with it, and the waitress brings us an extra small jug of sauce. Also noteworthy is the dessert, the surprise egg at Ron Gastrobar: a chocolate dream. We choose our own wines, and especially the Riesling Reserve from France (Boeckel, Alsace) with three months of wood aging, served with the first courses, is remarkable. The young staff works hard and is friendly, but it is often so busy here that you do not really feel at home as a guest. Although that might actually be the strength of such a large, noisy establishment for some. Ron Gastrobar drops five places to number 28.