The White Room

High quality cooking

The White Room restaurant has now been located for over ten years in the beautifully situated Anantara Grand Hotel Krasnapolsky on the Dam. It is one of the oldest intact restaurants in our capital, featuring magnificent golden decorations dating back to the end of the 19th century. You can taste the nostalgia here. So does a gastronomic signature cuisine defined by its characteristic light acidity, conceived by Jacob Jan Boerma and executed by executive chef Tristan de Boer. We notice this immediately with our amuse-bouches, which include North Sea crab jelly with green apple, foie gras, and red curry. This is followed by Dutch kingfish garnished with nashi pear, smoked dashi, bergamot pearls, and a geranium sauce. What a delight and refinement. The menu offers a choice of various tasting menus. The wine list is fabulous, boasting an excellent selection of wines by the glass, Coravin service, and non-alcoholic beverages. We sample Anjou pigeon cooked to perfection in its own jus, accompanied by a cavolo nero cracker and purée, glazed carrots, morilles stuffed with pigeon, sudachi gel, and a scattering of mustard seeds. The sommelier on duty, Philip Seger, who handles his duties with great expertise, pours a soft red Bodegas Marta Maté 2021 from Ribera del Duero to accompany it. For dessert, there is tarragon jelly with a cajeta mousse (reminiscent of dulce de leche), toasted marshmallow, buttermilk foam and ice cream, and toasted mascarpone ice cream. A phenomenal dessert offering a brilliant harmony of flavors and visually stunning presentation. The house's lightly sparkling brut from Loxarel in Penedès, Spain – crafted from the xarel-lo grape – provides the perfect finish. Rises to 49.

Since 2016, Jacob Jan Boerma has been based at the beautifully restored Anantara Grand Hotel Krasnapolsky. Executive Chef Tristan de Boer runs the kitchen here and respects Jacob Jan’s great fondness for fresh notes, acidity, and spices. We are blown away by the amuse-bouches, such as the macaron with blueberries and toro (belly fat) of tuna with miso jelly, and cauliflower with white chocolate, XO sauce, and lime leaves. What a taste sensation! This is followed by kingfish with a refreshingly tart green strawberry coulis, tiger milk, citrus, mango, jalapeño, and a finishing sprinkle of bergamot. In the glass, sommelier Frederico Vaultier Parain de Figueiredo recommends the German Volkacher Kirchberg from Franconia, which is characteristically crisp and pairs beautifully with the amuse-bouches. The crisp, fresh bread served with MoMo No. 2 olive oil from Lazio also proves that Boerma and De Boer only settle for top quality. The North Sea crab crèmeux with finely grated green apple, buttermilk foam, red curry, and foie gras delivers a true flavor explosion in the mouth. The same goes for the vegetarian dish featuring various preparations of corn and shiitake mushrooms in a crispy shell. The front-of-house team makes time for a chat, is extremely attentive, and highly professional. Paired with the gently cooked cod, crispy potato, citrus, dill, and artichoke, a 2021 Italian Langhe Nebbiolo red wine is poured. Another perfect match. We linger on our comfortable banquettes, savoring this delicious wine, and watch many hotel guests enjoying the beautiful creations. We finish with a dessert of buttermilk and smoked mascarpone ice cream with tarragon coulis, cajeta de Celaya (a delicacy of thickened caramel), marshmallow, and crispy bits made from cappuccino foam. Served alongside the coffee are sweet bites such as creamy lollipops with white chocolate and lightly caramelized mini-cannelés de Bordeaux with vanilla and rum. Rises to 52.

The stately The White Room is located in the former 'White Hall' of the Anantara Grand Hotel Krasnapolsky. Signature chef Jacob Jan Boerma has established a top-tier restaurant here, distinguished by his characteristic fondness for acids and herbs. Upon entering the beautifully renovated space, a serene calm prevails, and you are literally transported straight out of the bustling city center. The welcome from maître Bram Hommes is exceptionally warm, and we are escorted to our table. It is not too crowded; most guests appear to be on a business meeting. With a glass of crisp, fresh Auxerrois from Limburg's Apostelhoeve, we sample refined amuse-bouches that impress chef de cuisine Tristan de Boer. A smoked yogurt macaron with puréed tomato and dill cream, and a shaving knife with lemon balm and egg yolk cream seasoned with baharat. We can choose between à la carte dishes or a surprise lunch menu, and we opt for the latter. Crisp-fresh poached oyster with beurre blanc, and a heavenly vegetarian dish featuring various types of corn, served in an ultra-thin cracker, accompanied by ginger cream and Amsterdam onion. Refined with an eye for detail. We continue with lightly grilled yellowtail, further cooked in aromatic dashi, and low-temperature-cooked cod with artichoke, puffed potato, and a green herb sauce. Assistant sommelier Joanne van de Werken pairs this with a rosé from Château Paquette in Provence, featuring notes of peach and apricot. Bold yet successful is the dessert of avocado and goat yogurt ice cream, served with cucumber, a kiwi and elderflower sauce. Compliments to the service team, which is attentive and warm without being intrusive. Rises to 55.

Executive Chef Tristan de Boer and Master Sommelier Bram Hommes are the executors of Signature Chef Jacob Jan Boerma's vision at The White Room, part of Hotel Krasnapolsky. What a feast for the eyes in this regal ambiance, featuring abundant gold leaf, white pillars, and enormous fresh bouquets. The tables also shine with beautiful crockery, sparkling glasses, and fine cutlery on white linen. We start with a new light Amsterdam brew on tap: Heineken Silver. The sous-chef unveils three culinary highlights: macaron with citrus cream, baharat cracker, and oyster with corn ice. You can taste Boerma's hand in it, favoring bright acidity and spices. This is quickly followed by a crisp sourdough roll baked fresh daily here, served with soft Guernsey butter and Itrana olive oil. At a pleasant pace, delicious dishes follow, presented with such refinement they resemble works of art. First, live-fresh kingfish in tom yum vinaigrette, with Japanese green onion and passion fruit pearls. Refined and visually stunning. Paired with a characterful white wine: Casa de Mouraz, Dão 2021, Portugal. Next, the cod is beautifully succulent, with artichoke barigoule, jalapeño, cellar bacon, and beurre blanc. Then, various preparations of corn with warm shiitake mushrooms and, surprisingly, a brunoise of a tart element, alongside a golden corn blossom with a subtle bitterness, akin to endive. The Austrian Grüner Veltliner Federspiel from Domaine Wachau, with notes of grapefruit, apple, and a hint of white pepper, pairs seamlessly. Hostess-sommelier Manon Maas wheels out a cheese trolley laden with jewels and selects five in consultation with us. Pillowy-soft Charolais, mild Skeapsrond, tri-layered Morbier, nutty Comté, and robust Oudwijker Colosso. Served with nut bread and fruit syrup. She pours a matching French Ratafia de Champagne from Casters in Daméry to accompany them. Bon appétit!

The location alone is worth a visit. The White Room – part of the Hotel Krasnapolsky – is designed in the Belle Époque style, featuring abundant gold leaf, white walls, a high ceiling, and numerous wall paintings. The tables are carefully set, surrounded by elegant banquettes and chairs, with a large rug laid over the original wooden parquet flooring. However, we would do this establishment a disservice by only mentioning that, as the dishes from chef Randy Karman’s kitchen are of exceptional quality and depth of flavor. Pleasant acidity, refined spices, and fresh notes are characteristic. Sommelier Isabel van Bueren has since moved on to a new challenge elsewhere and has been succeeded by the young and talented Manon Maas. She perfectly masters the art of serving wines that flawlessly complement the menu. For instance, she pairs a German Silvaner 2019 from Weingut Stern, Hochstadt, Pfalz with our starter: a North Sea crab salad served on a bed of crab bisque, garnished with a watermelon preparation, a pastry crisp, and a ponzu dressing. Harmonious and highly refined in taste. The experienced maître, Bram Hommes, then serves our main course: pan-fried plaice fillet topped with thinly sliced mushrooms, artichoke cream, artichoke pieces, and drops of walnut oil. Once again, an impeccably and beautifully presented dish. Please note that not every staff member speaks Dutch, as The White Room operates with an international team. Useful to know: complimentary valet parking is offered here.

The White Room is named after 'De Witte Zaal', the original name given to the space when the building opened in 1885. This restaurant is located in a stunning, bright-white fin de siècle setting where sophisticated modern styling blends seamlessly with original features. The carefully set tables are generously spaced, the seating comfort is excellent, and privacy is guaranteed. Many hotel and business guests find their way to The White Room effortlessly, as the restaurant is part of the NH Collection Grand Hotel Krasnapolsky in Amsterdam. Young chef de cuisine Randy Karman prepares a pure, light, and refined cuisine that pays close attention to Dutch ingredients, Mediterranean influences, and subtle acidity. Host and sommelier Bram Hommes fosters a pleasant and relaxed atmosphere, with professional service taking top priority. Hommes says: “We stand for a pure, honest, and clean cuisine – served in a historic hall – with respect for both Dutch and international products.” The wine list offers a selection of well-known classics, with particular emphasis on Burgundies, but also includes lesser-known discoveries. A nice touch: many of the wines carry an organic certification. A solid choice.

Chef Arturo Dalhuisen has made way for chef Randy Karman (formerly of De Leest, Bord’Eau). He cooks in the spirit of his mentor Jacob Jan Boerma: light, Mediterranean cuisine with refined, soft acidity. More new faces appear in the enchanting, chalk-white Fin de Siècle dining room, which features generously spaced and meticulously set tables where guests can pull up to comfortably upholstered benches and matching armchairs. Bram Hommes has succeeded maître Richard Eerhardt, who left for Ratatouille. Bastiaan Brinkert assists the skilled and warm sommelier Isabel van Bueren. Her preference for European, easy-drinking wines (chosen with sustainability in mind over New World options) yields exciting wine-and-food pairings, such as a Rivaner from the Luxembourgish estate Gales, served with North Sea crab infused with kaffir, avocado, foie gras, and caviar. Stunning flavors. On the other plate is veal sweetbread. A generous portion, crisply cooked with an intensely rich veal jus enriched with cumbava, accompanied by artichoke and black garlic textures. In the glass, a 'Manzane' made from the Verdiso prosecco grape: a white Veneto wine with lovely lightly sweet and oxidative notes. A fantastic pairing. We are slightly less satisfied with the red mullet on celery purée and dill. The flavor is fantastic, but the portion size is too sparse. That requires improvement. At the same time, that is the only point of critique. The atmosphere is relaxed, the service exceptionally cordial, and our compliments to Randy, who proves himself a worthy successor to Arturo. The White Room drops four places to 55.

Dining in the former, restored White Room of Hotel Krasnapolsky is impressive in every respect. Gold gleams at you in the restaurant’s 1885 interior. The richly decorated antique ambiance blends seamlessly with white walls, modern crystal chandeliers, and comfortable seating. Young chef Arturo Dalhuisen’s cooking also makes a strong impression. This rising star works under the guidance of SVH Master Chef Jacob-Jan Boerma, and you can certainly taste it. The professional service is overseen by the welcoming hostess and sommelier Isabel van Bueren. The five amuse-bouches are highly promising. For instance, we enjoy a crisp puff pastry roll served on ‘smoking’ twigs, filled with smoked trout mousse and dusted with paprika and peanut powder. Isabel pairs it with Ermita Veracruz, a 2016 vintage made from Verdejo grapes. The North Sea crab starter, accompanied by beetroot preparations, buttermilk mousse, and green herb oil, offers a masterfully balanced interplay of sour, salty, sweet, and earthy notes. Paper-thin slices of watermelon add a refreshing touch. Wine: a sparkling Raddeck Blanc de Noir from Rheinhessen that pairs exceptionally well. Next, refinement returns in the perfectly cooked pike perch, seared Dutch octopus, enoki mushrooms, spinach and green herb chlorophyll, and a foamy reduction of fish sauce and lemongrass. Once again, there is fine acidity, balance, and sophistication. The accompanying wine hails from Portugal: Cabriz, DOC Dão Reserva 2016. Pure delight. In the blueberry dessert—featuring blueberry, blueberry foam, basil ice cream, lemongrass, chocolate, and coconut—the robust flavor of the basil ice cream truly takes center stage. Simply outstanding all around. The White Room climbs 11 spots to rank 51.

This restaurant, launched last year with great fanfare (the name refers to Krasnapolsky’s ‘The White Room’ from 1885), is already a curiosity in itself with its fin-de-siècle flair (tableaux, torsos, columns, and gilding). Yet the NH hotel chain added a substantial dose of modern refinement: the mint-green hall was whitewashed, the ceiling lowered, the central pillars plastered over, chandeliers installed, and on the herringbone parquet came crescent-shaped booths, tub chairs, and tables set with linen and sparkling tableware. At the same time, they appointed SVH Master Chef Jacob Jan Boerma (of De Leest) as the creative mastermind. He allows his talented protégé Arturo Dalhuisen to run the brand-new kitchen, while maître Richard Eerhardt manages the front of house and Isabel van Bueren oversees the wine. The latter pours a crisp Godello La Sonrisa de Tares 2015 alongside a delicious corvina tartare with cucumber granita, pickled radish, sushi vinegar, dill herb, sheep’s yogurt, and lime juice. Before that, Dalhuisen had already presented us with a string of welcome bites, among which the pastry with smoked mackerel, pimentón, and peanut, and the cream of blistered pepper with tomato and prawns left an indelible impression. Just as divine is the cod with various tomato preparations, chervil, and spice chlorophyll: refined and perfectly cooked, much like the thoughtfully selected glass of Portuguese Cabriz Reserva 2015, made exclusively from Encruzado grapes. We also recognize Boerma’s stunning nuances of acidity in the chicken – roasted on the carcass and accompanied by confit lemon, crème fraîche, and structures of broad bean and pea – fresh, delicate, and beautiful. Finally, delightful combinations of redcurrant and basil. An affordable top establishment! The White Room enters the Top 100 at number 62.