Serre Restaurant

good quality, good value cooking

Serre is the most informal of the four restaurants at the Okura Hotel in the capital. It is spacious and beautifully appointed, featuring extensive woodwork. Eye-catchers include a glass-and-bottle cabinet and a ceiling lighting installation composed of porcelain slats. Head chef Jos van der Noll and his brigade prepare dishes based on traditional French cuisine, and they do so with great flair. The starter from the Bibendum menu is an excellent opener right away: smoked trout mousse with puffed quinoa, served with green asparagus, grapes, pickled egg yolk, trout caviar, and a robust dashi. A pleasing combination of flavors and textures. We have nothing to fault in the main courses either – fennel and pistachio risotto with a salted lemon foam, and lamb fillet and lamb neck with a garnish of gnocchi and beetroot, accompanied by a lamb and parsley root jus. The desserts also earn a solid pass: yogurt mousse, tarragon ice cream, green apple strips and sake sauce, paired with rhubarb ice cream, strawberries, timut pepper, and almonds. However, the service leaves something to be desired. When we ask for a fresh napkin and a bottle of mineral water, it takes considerable time before we receive them. The plates remain on the table for too long after the main course, and we have to ask whether the desserts are coming. That is unacceptable at this level, so there is certainly room for improvement. All in all, a restaurant worth returning to.

This attractive and bright establishment is part of the luxury hotel Okura and features a beautiful terrace along the canal. It's open for breakfast, but with such a prime location, it's a top spot at any time of day. Fascinating...

Restaurant Serre is one of the four restaurants housed in the chic Hotel Okura Amsterdam. Serre features a somewhat nondescript interior and atmosphere, typical of a hotel restaurant. This brasserie serves the so-called Serre Bibendum menu, consisting of three or four courses of your choice. The dishes are generally exceptionally flavorful, featuring particularly exciting combinations in the starters. The lightly seared salmon with dashi broth and caramelized onion is delightful, as are the rich flavors of the king boletus, sliced into thin strips and lightly sautéed, served in a creamy sauce with parmesan and finished with a crunch of roasted hazelnuts. For the main courses, there is a piece of perfectly cooked monkfish with soba noodles and a miso beurre blanc. The vegetarian main course is pumpkin 'Thai Style', prepared with coconut and yellow curry. It is a fine vegetarian dish in itself, but the portion is too small, even if it were considered an intermezzo. In particular, the pumpkin chutney is a great addition alongside the pieces of tender grilled pumpkin, the crunchy nuts provide a nice bite, and the overall presentation looks appealing with two sauces. To finish, a nearly classic dessert in a contemporary interpretation: apple, rowan berries, cinnamon, and pecan nut. From the modest and fairly pricey wine list, we ask one of the young waiters to pour a glass with each course, and this sometimes turns out a bit uninspired. The Vermentino paired with the salmon is hardly surprising. However, it can also be excellent, such as the Grauer Burgunder from Weingut Stauffer poured with the monkfish. Notable this time, compared to last year, is the pleasant service. The young waiters in black uniforms are hospitable, well-informed, and ensure a pleasant dining experience in a quiet setting.

Serre is part of Hotel Okura, located in De Pijp in Amsterdam-Zuid. A pleasant and relaxed spot. The interior is chic and comfortable, modern with natural elements, light colors, and large window panels offering views of the Amstel Canal. Executive Chef Bram van Postel holds the culinary reins and cooks international cuisine with Asian influences. It is busy, primarily with business and hotel guests during our weekday lunch. The menu offers a wide selection of à la carte dishes, bites, multi-course menus, and vegetarian options. The wine list is small but well-balanced, featuring many wines by the glass that are not particularly inexpensive. The tuna tartare with avocado and sesame is perfectly prepared, and the subtle tang of yuzu completes the dish. The glass of Viura-Grenache Barón de Ley Blanco, Rioja 2022 from Spain pairs beautifully. The pork cheek, prepared as pulled pork with various preparations and corn cream, delivers a delightful interplay of merging flavors. The same goes for the following corvina (black porgy) served with shiitake mushrooms and edamame beans, where dashi and ponzu provide a deliciously intense umami flavor. Less successful is the sea bream with fregola, fennel, salted lemon, and anchovies. The flavor profile is excellent, but unfortunately, the fish is fried too dry. On the flip side, we thoroughly enjoyed the tender lamb rump with an earthy garnish of tomato, eggplant, asparagus, and a robust jus seasoned with ras el hanout. Paired with it is an approachable Chilean Merlot, Viu Manent Colchagua 2021. What is lacking – just as last year – is the competent service one would expect at this level. She is young and attentive, but lacks experience and has little knowledge of the offerings. The kitchen deserves better.

Located on the ground floor of the Okurahotel is the informal restaurant Serre. It offers a comfortable setting in a brightly lit dining room featuring a wooden parquet floor, large windows overlooking the Amstel Canal, wooden tables without tablecloths, tub chairs upholstered in light fabric, and modest artwork on the walls. Executive chefs Arjan Speelman and Bram van Postel head an international kitchen. The signature dish is steak tartare. During the summer, you can join for 'Seafood Sunday' on Sundays from four o'clock, when the finest fish dishes are prepared. No amuse-bouches are served. The Dorade Royal with ponzu, nori, and shiso features perfectly cooked fish with paper-thin nori crisps. The poached Marigold egg with salmon caviar, furikake, and hollandaise sauce also earns high praise, largely due to the dish's stunning presentation. For the main course, we order the steak tartare, served in classic style. The meat is deliciously tender and well seasoned. The flat iron steak is incredibly tender, cooked medium-rare to order, and served with delightful bearnaise sauce and chimichurri in separate small bowls. We add pan-fried duck liver as a side. This dish pairs excellently with the robust Barbera Luigi Einaudi from Piedmont, Italy. The service staff are young, uniformly dressed, and friendly, but they lack the experience that would be expected at this level. After all, the prices are quite steep.

In het chique Okurahotel in De Pijp vormt restaurant Serre op de begane grond de informele, toegankelijke brasserie. Tijdens de zomermaanden is het genieten op het terras aan het Amstelkanaal, bij minder weer heb je vanuit de lichte serre een mooi uitzicht op de weelderige tuinen van het Okura. De inrichting is klassiek met marmeren vloeren, veel hout, natuurlijke elementen die terugkomen in diverse panelen en discrete kunst aan muren en plafond. Onder leiding van chef de cuisine Onno Kokmeijer wordt hier een Franse brasseriekeuken gevoerd. Gasten kunnen hier terecht voor een caesar salad of een M.R.IJ.-burger, of genieten van een meergangenmenu. Wij kiezen voor een uitgebreide lunch en beginnen met een zeer smaakvolle tartaar gemaakt van watermeloen met gedroogde tomaat en frisse groene appel, geserveerd met Amsterdamse uitjes en augurk. Het hoofdgerecht van rode poon en kreeft, waarbij orzo, kool en een saus met vadouvan, is wat kleurloos. De gegrilde knolselderij, royaal geserveerd met schuim van gebrande boter, lavasolie en hazelnoot is daarentegen heerlijk. En de klassieke, minerale chablis van Domaine Chevalier is een schot in de roos. Ondanks het smaakvolle menu en de goede prijskwaliteitverhouding valt onze ervaring bij Serre wat tegen. Het restaurant mist warmte en de bediening mag best wat meer empathie met de gast betonen. We komen per slot van rekening om een middag of avond te genieten van lekker eten én oprechte gastvrijheid.

Serre, part of the prestigious Okura Hotel in Amsterdam, is located along the Amstel Canal. It is a lovely place to linger, especially on sunny days. For that reason, securing a table here, particularly on the beautiful terrace, is not exactly easy. The dining room features a comfortable, modern, and harmonious interior, achieved through the use of earthy tones and natural materials. Chef Daniël Damen prepares international cuisine with Asian influences. Damen says, “We use authentic Japanese ingredients to ensure we deliver the highest quality to our guests.” Daniel draws inspiration from the hotel’s Japanese identity, as well as from his own love of travel. The results speak for themselves. Beautiful, often light, and meticulously crafted dishes that clearly demonstrate Damen’s mastery of his craft. The wine list is extensive: guests can choose from a wide selection of wines carefully curated by sommelier Malou Weel Kleijne. Serre serves both lunch and dinner. On weekdays, the restaurant is bustling with business guests, but on weekends, locals, passersby, and private hotel guests effortlessly find their way here. You pay a quite reasonable price for the quality on offer.

Brasserie Serre, which overlooks the Amstel Canal, is part of Hotel Okura in Amsterdam's De Pijp neighborhood. This makes securing a reservation somewhat challenging, as we are frequently transferred from the hotel reception through an automated hold message only to find the line is already closed. Anyway. Once inside, we are greeted with warm hospitality, and a young, tireless team works diligently to ensure we have a pleasant experience. Weekdays see a steady stream of business diners, but on the Friday evening of our visit, the atmosphere was noticeably calmer. The interior has been upgraded, and the parquet flooring, in particular, looks pristine. Executive Chef Daniël Damen calls the shots in the kitchen, serving international cuisine. The menu offers a wide selection of dishes, including vegetarian options. The wine list is concise but well-balanced, featuring numerous bottles available by the glass, though they are not particularly inexpensive. The raw tartare starter, served with crispy fried potatoes, capers, pickles, and a smoked egg yolk, is flawlessly executed and pairs beautifully with the Argentine Elsa Bianchi Chardonnay from a family-owned Italian vineyard. The hamachi ceviche is complemented by a bold sauce made from kombucha and tarragon. I must also tip my hat to the succulent pan-roasted prawn in a creamy curry sauce, brightened by a touch of acidity from capers and pickles, served alongside couscous and coconut. Damen clearly knows his craft. The Angerer wine pairs exceptionally well with it, thanks to its delicate herbal character. To finish, the cheese course comes from the renowned specialty shop Kef. We sample a selection that includes Dutch Camembert and Fourme d’Ambert, served with raisin bread and a mango-chili compote. Here, you get excellent quality for a thoroughly reasonable price.

In the somewhat business-like setting of the Okura Hotel, the atmosphere in the Serre is lively. The crowd is a mix of hotel guests and locals. The central focal point is a massive ceiling lamp with white slats and a blue fabric trim. We sit at a table by the tall windows, overlooking the terrace and the Amstel Canal, in the sun. And that proves to be too much for us after an hour and a half, but without any problem, we are offered a table in the shade. The waitress is exceptionally warm, attentive, and quite personal. The menu offers the following selections: To Share, Serre Specials, Black Angus, Steak and Lobster, Set Menu, Savory and Sweet. The wine list is exceptionally modest: three sparkling, seven white, one rosé, and eight red. Almost all of them are also available by the glass. For the starter, there is corvina in a 'tom yum tataki style with citrus and soy'. The lightly seared fish boasts excellent doneness. Nestled within a bundle of lightly pickled cucumber strips is some corvina tartare. Also included are skin crisps, radish, carrot, and some spring onion. The main course features monkfish, river crayfish, risotto, and bisque. The perfectly cooked loin of monkfish falls apart into glossy flakes. Accompanied by a frothy bisque and risotto that still retains a slight bite. The South African Delaire Graff Estate Chenin Blanc pairs perfectly with it. The dessert brings a tartelette with a chocolate ganache filling, topped with a delicious chestnut cream, vanilla sauce, rum-soaked blackcurrants, and crowned with a meringue ball filled with mascarpone. Top!