Toscanini

An indispensable fixture in the capital: Maud Moody’s Italian restaurant Toscanini, situated on the ever-bustling Elandsgracht. It’s always packed, so book in advance if you want to guarantee a table. Opened in 1985, the restaurant has been run by chef Leonardo Pacenti since 1999, who prepares regional Italian cuisine with a distinctive twist. Known familiarly as Suus, Susan van der Sande ensures that no guest is left wanting in her dual role as hostess and sommelier. The menu changes regularly and features aperitif bites alongside dishes that follow the traditional Italian course sequence: antipasti, primi, secondi, contorni, verdure, and dolci. The wine list is extensive, boasting exclusively Italian labels alongside a selection of champagnes. The atmosphere in the spacious cantina is lively and exuberant, with guests indulging freely in food and drink. We soon take a sip of Bisol 'Jeio' Brut prosecco and nibble on crispy crostini with butter and anchovies, served alongside a plate of Osalvi prosciutto and crunchy grissini. The pan-fried veal tongue with salsa verde, celeriac, and a hard-boiled egg mimosa is a perfect hit. It’s so tender it practically melts in your mouth. The mancinelli pasta with mussels, sea beans, and bottarga goes down just as well. Feeling peckish, we share the prime rib (which comes at a premium price but is absolutely divine), accompanied by arugula, fried polenta, bone marrow, and tarragon oil. In our glasses, a robust, sun-drenched Primitivo Giovanni Aiello 'Chakra Rosso'. Life is good at Toscanini. Ciao bella!

Toscanini is a true institution where crowds of guests flock every day for flavorful and authentic Italian cuisine. Unpretentious dishes charm with their intensity and simplicity. Think of Salentine panzerotti, deliciously heart...

Opened in 1985 on Goudsbloemstraat and relocated to Lindengracht in 1990. Cross the threshold and you are immediately immersed in an authentically Italian atmosphere. Chef Leonardo Pacenti wields the kitchen scepter, and he does so with great flair. His cuisine features regional Italian dishes with a touch of individuality. The spacious cantina is lively and bustling, yet the acoustics remain pleasant. The menu changes regularly, while the wine list features exclusively Italian labels alongside champagne. Paired with a glass of Casa Setaro Pietrafumante Spumante, we order marinated olives and grilled bread topped with tomato, basil, and garlic. Simple, yet it brings summer straight to the plate. Next comes a juicy quail from the charcoal grill, dressed with a lemon vinaigrette and a hint of oregano. The braised veal shank is so tender it nearly falls apart, complemented by a medley of borlotti beans, celery, and carrots that perfectly round out the dish. To accompany it, a full-bodied and robust Mauro Veglio Langhe Nebbiolo Angelo. For dessert, the torta di limone is so good we want to come back tomorrow. It rests on a crisp biscuit base, featuring a bright, tangy lemon curd served alongside a softly sweet raspberry-strawberry sorbet. A double espresso to finish rounds off the meal perfectly. Grazie Toscanini!

Situated in Amsterdam’s Jordaan district in a spacious former garage building, the atmosphere in this cantina is largely boisterous, noisy, and lively. And yet you can enjoy a relaxed meal and have a good conversation here, which is somewhat unusual for popular Amsterdam restaurants. But more importantly: at Toscanini, where they cook according to the principles of classic Italian cuisine, the food is excellent. Occasionally, the dishes are quite simple and unadorned, which is actually a welcome relief. Plus, they use the finest ingredients. For the antipasti, for instance, we had super-fresh, lightly seared tuna with lamb intestines and radish. Alongside it, a creamy soft cheese served with chickpea pancakes and fried mushrooms: hearty and flavorful. The same goes for the primi course: a Sicilian pasta with mackerel, raisins, and pine nuts. Absolutely delicious. The mains feature chicken sausages with savoy cabbage and a vegetarian tart with chard. Both were excellent: simple, yet expertly prepared. The classic desserts, panna cotta and tartuffo, are perfectly tasty, except that the panna cotta collapses after a few minutes, likely due to slightly insufficient gelatin. We opt for a matching glass of wine with each dish, and they are all excellent and often quite original, such as the Tuscan rosato from Tenuta Monteti and the white Montonale Lugana made from the indigenous Turbiana grape. The service staff are young and enthusiastic, and each one truly understands what hospitality means. It’s always busy here, so reservations are a must. Welcome back to Lekker!

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