Veneur

In a former hospitality venue, chefs Yoran Jacobi and Moriaan Koeleman, along with host and sommelier Bas Hazen (all formerly of Restaurant Juwelier), have brought their dream to life. Considerable investment has gone into the interior design, lending the space a cosmopolitan, worldly atmosphere. Diners can choose between the cozy restaurant, the eatbar with a view of the open kitchen, or, when the weather is nice, the marble terrace tables. The menu presents a well-curated selection of French-inspired dishes. The wine list features both familiar labels and exceptional selections from renowned producers, with many bottles available by the glass. We order a bottle of Os Dunares Rías Baixas, Albariño, to accompany our meal. The kitchen’s centerpiece is an impressive grill with roaring flames used to prepare the dishes. Paired with a Tanqueray gin and tonic, we begin with Zeeland oysters, sourdough bread, and salted Guernsey butter. For the starter, we enjoy lightly seared mackerel on thin slices of tomato confit with a codium and escabeche vinaigrette. With two perfectly fresh grilled langoustines, the heavenly, lightly sweet corail sauce truly shines, and we’re grateful to have some sourdough left to mop up the remaining sauce. Our server, Savannah Hagendijk, then suggests sharing the grilled turbot, noting that it weighs over 600 grams. Cooked to perfection, expertly filleted, and served with a green salad, pommes boulangères, and a smooth pil-pil sauce. Bas skillfully coordinates the service, which remains friendly and professional throughout. We reserve space for dessert: the clafoutis with vanilla ice cream arrives impeccably. Amsterdam now has a new culinary gem. Welcome to Lekker.