't Amsterdammertje

High quality cooking

The world tour of amuses served on a wooden plank has now become a signature dish at ’t Amsterdammertje, under owner-chef André and hostess Genevieve Paulina Gerrits. Just like the Antillean flavor highlights, which are never missing. And how could it be any different with a wife who has her roots there? ’t Amsterdammertje is housed in a beautiful historic farmhouse featuring an open kitchen, with the chef’s table extending directly from it. The interior design is sleek, with black leather-upholstered tables, plush armchairs, and modern art on the walls. The female waitstaff navigate deftly between the tables. The menu is divided into house specialties and the “Menu ’t Amsterdammertje,” ranging from four to eight courses, which can also be ordered individually. The wine list is highly extensive, featuring numerous organic and biodynamic labels, with no fewer than thirty wines available by the glass. Paired with a sparkling aperitif—a glass of Gimonnet Gonet Brut Blanc de Blanc champagne—the first amuse arrives: a butter cookie with chives and grated aged cheese. A somewhat unrefined and rather rich start. Things improve immediately with the Thai salad featuring bimi broccoli, surrounded by radishes and a light, refreshing boemboe sauce with mango and red chili, finished with velvety smooth cashew ice cream. All the flavors are beautifully balanced. This is followed by two exquisite bluefin tuna steaks served with horseradish mousse, a jelly-like bonito sauce, watercress, and crispy parsley leaves. The plating is stunning. In the glass, a creamy 2023 Bourgogne Blanc from Gueugnon Rémond. The main event is dry-aged Dutch duck, served in its own jus with blood orange. Served alongside beetroot and a golden-brown brioche stuffed with succulent braised duck leg. ’t Amsterdammertje is a rock-solid establishment.

That the edible flower amuse-bouche is a success goes without saying, as it continues to grace the dining table just as it did last year: a crispy breadstick with chive cream served as a welcome bite. Owner-chef André Gerrits, his wife and hostess Geneviève, and the entire team are deeply committed to delivering an optimal dining experience, and they are certainly pulling it off. From beginning to end, you feel warmly welcomed in their stylish, monumental historic Dutch farmhouse. André personally visits the table to explain the menu, and the service is prompt. Paired with a glass of Spanish Bujonis Cava Reserva Brut, we savor a Moroccan tartelette with sweet-and-sour cucumber and kefta, alongside a Cuban mackerel tartare on phyllo dough with lemongrass. Beautiful first courses. The sticky rice arrives with fermented cucumber, pickled carrot, and spinach, finished with basil ice and candied ginger. A crisp of lightly salted potato and peanut, complemented by massaman curry sauce, brings the dish to perfection. Jerusalem artichoke with a crispy skin follows, accompanied by Jerusalem artichoke beurre blanc and Dutch shrimp served at the table dusted with duck liver powder. Exceptionally well-balanced in both flavor and texture. The pièce de résistance is a substantial lamb roulade stuffed with spinach and spinach ravioli with toasted almond. In the glass, a beautifully harmonizing full-bodied red Il Sapiente from 2021. Kudos to hostess Geneviève, who unobtrusively yet meticulously oversees every detail and takes the time to attend to each guest. A truly delightful establishment. Nearing the Top 100.

Patron-chef André and hostess Geneviève Gerrits have created a true culinary paradise in their historic old-Dutch farmhouse in Loenen aan de Vecht. The spacious, open, and trendy setting, featuring crisp linen tablecloths, comfortable armchairs, stylish lighting fixtures, and artwork on the walls, feels wonderfully inviting—and this ethos is mirrored by the entire team. We settle into our seats, and a beautiful vase filled with distinctive blooms sits on the table. It turns out to be our first amuse—how delightful. Accompanying these edible stems adorned with green gel and petals from the garden is soon served a fresh, zesty salmon dip. Chef Marco van der Wijngaard introduces himself and walks us through the menu, explaining that his cuisine is internationally inspired with Central European influences and a particular focus on seafood. What a lovely touch, having such a personal approach. Paired with a glass of gently sparkling Drappier champagne, we embark on a mini world tour through the amuse-bouches, ranging from a Japanese-style meringue with tuna, pickled vegetables, and wasabi to a deviled egg featuring curry and a British-style cod stew. The stage is set. We sample kingfish in a dashi broth accompanied by caviar, pandan, wasabi cream, and Thai basil. Garnished with a delicate purple blossom. The accompanying side features kingfish with a crispy element. A rich, deeply flavorful dish. For the vegetarian option, the tartlet is filled with cashews, haricots verts, and green asparagus, topped with caramelized walnuts and a jalapeño sorbet. Served at the table, it is drizzled with olive oil and fresh tarragon from the garden. Opulent yet delicate. The baked turbot is served alongside a five-spice powder sauce and broccoli cream, black ravioli stuffed with eggplant, an eggplant crisp, rice crackers, and as a side, a small bapao bun filled with eggplant. A 2015 Conde Valdemar Reserva Rioja, a full-bodied red wine, brings it all together perfectly. From the rolling cheese cart, we select six varieties, paired with banana bread, candied honey nuts, and kletskoppen. What a wonderful establishment. 't Amsterdammertje has officially entered our Top 100, ranked at number 00.

In the picturesque Loenen aan de Vecht, we step into the hip and trendy renovated farmhouse of André and Geneviève Gerrits. Spacious and elegantly furnished with art, mirrors, a mezzanine, and comfortable tub chairs at spotlessly linen-covered tables. The large open kitchen is an eye-catcher. There is ample choice from à la carte, menus, and specials. With a glass of sparkling non-alcoholic Raumland Traubensecco, a series of four amuse-bouches from different parts of the world follows. From Tunisia comes a free interpretation of shakshuka, served in an egg cup with yogurt foam and crispy capers. Delicious! A house-style paella features a shellfish cream topped with a stuffed tomato containing cockles and razor clams, pickled cod, a dashi and saffron broth sauce, plus a squid ink crisp. What ingenuity in flavor and texture. For the main course, a lamb roulade with pork belly and a lamb kidney, cassoulet, root vegetable, and a lamb sauce with tarragon. Also a delicious bun with braised lamb. The plate goes completely clean. After the raspberry and kefir dessert with foam, an Amsterdam harbor light is placed on our table. Inside are three amazing bonbons, one shaped like an Amsterdam harbor light. The signature is unmistakable. Creativity leaps off the dishes here, and the plating is beautiful. Compliments to Geneviève and her service team. Young, efficient, disarming, and expert. Nothing, absolutely nothing, is left to chance. Bravo! It stands on the threshold of the Top-100.

Spacious in layout and elegantly adorned with photographic art, mirrors, and displayed wines. It features a large open kitchen, a mezzanine supported by black beams, and comfortable tub chairs at tables set with spotless linen. And last but not least: a diligent, cheerful, and highly skilled service team. Owner-chef André Gerrits and partner Geneviève Paulina acquired 't Amsterdammertje in 2009 and have since attracted a devoted, food-loving clientele from all corners of the globe. We sample amuse-bouches that immediately impress: meringue with garlic oil and enoki mushrooms, salt cod on sweet-and-sour cucumber, soufflé with beef stew, apple, and turmeric, and smoked egg yolk with seaweed, spring onions, and XO sauce. Wow! The subsequent dishes uphold the chef's high standards. Langoustines are served both raw, as a 'bonbon' with herb oil and hummus, and seared when brought to the table, accompanied by toast, basil cream, and bisque. Absolutely delicious, as is the duck liver on caramelized red onion, spice jus, rillettes, duck ham, and five-spice ice cream. The exceptional maître Joey Woltjes pairs each course with a fitting German Spätburgunder from Koehler-Ruprecht. Simply superb! The Top-100 list beckons.

Since 2009, 't Amsterdammertje in Loenen aan de Vecht has been the culinary haven of chef André Gerrits and his wife and hostess, Geneviève (Gene) Paulina. Set within a monumental historic Dutch farmhouse featuring trendy décor, a relaxed atmosphere, impeccably set tables, and plush leather armchairs, guests are pampered from the moment they arrive until they depart. The menu showcases international dishes with an exotic twist, drawing inspiration from André’s Antillean in-laws. André Gerrits says, “When wine and food come together, the story is complete.” Mentored by chefs Tonny Berentsen (De Kromme Dissel) and Ron Blaauw, André crafts flavorful and innovative dishes in his open kitchen, plated with refined elegance and served in generous portions. His passion for cooking leaps off the plate. Most of the fruits, vegetables, and herbs featured in the dishes are sourced from their own garden. The young, stylish, and attentive waitstaff expertly explain the composition of each course. The wine list highlights numerous organic selections, with a clear preference for German, Austrian, and Northern Italian wines. Working closely with his sommelier, André continuously strives for the perfect pairing between wine and food. There is no denying how vibrant and buzzing the atmosphere is at 't Amsterdammertje, and we can only say: keep up the excellent work!

In this beautiful countryside farmhouse with a cozy interior, owner-chef André Gerrits works behind the stove, while co-owner Geneviève Paulina enthusiastically attends to her guests. The tables are impeccably set with white linen, and the leather armchairs are wonderfully comfortable. The restaurant is bustling with couples, families, and groups of friends. The atmosphere is relaxed. We are served beautifully presented amuse-bouches such as an egg cup filled with poached egg yolk, stewed beef, small bread rolls, chives, and parmesan, and dim sum with prawn, shaved green apple, and crispy chicken skin. A promising start. The menu offers international dishes with an exotic twist. The starter, a roll of farm chicken marinated in lapsang souchong with roasted langoustines, mango chutney, and vadouvan spice blend, is beautifully balanced in flavor. The oxtail terrine with various beet preparations and pistachio ice cream is also delightful. We only miss the promised shaved truffle. The main course is the chef's specialty: a Simmental beef ribeye with fried onion, lavash, king boletus, and béarnaise sauce, served with homemade fries and bordelaise sauce. Unfortunately, the doneness requested by my dining companion does not quite match what was served. In the glass, a full-bodied and spicy Argentine Malbec from the Mendoza Valley, vintage 2017. Excellent. Just like the dessert of tarte tatin with caramel sauce and cinnamon ice cream.

A beautifully renovated farmhouse with a cozy and meticulously furnished interior. Chef-owner André Gerrits and his wife, hostess Geneviève Paulina, provide a pleasant evening featuring predominantly excellent food. Sommelier Jouke de Bruin pairs them with suitable wines. We start with beautifully presented amuse-bouches that follow the motto 'a trip around the world'. A Dutch bitterball filled with Edam cheese. An Asian chocolate truffle filled with grape juice, chili, and ginger. An Indonesian sweet potato waffle topped with pumpkin and curry ice cream, and a 'French' soft egg yolk with crème fraîche and apple. Original and carefully crafted, but the flavors do not entirely convince. Also be careful: the bonbon is served on a metal hook. Anyone who isn't paying close attention could injure their mouth. The starter is gently cooked salmon with cockles, lemon, dill, and Waldorf salad. The Alsatian Pinot Blanc and Auxerrois blend from Schoffit, 2015, just manages to complement the flavors. Better is the red carp dish that follows. It comes with watermelon, verbena, dashi broth, seaweed, and shaved ice made from citrus and sake. A great many flavors that are wonderfully balanced with each other. The main course of roasted black-footed chicken is served with caramelized endive and hay-and-truffle hollandaise. The accompanying wine comes from New Zealand: a supple Pinot Noir from Wairau Valley Goldwater Estate, 2016. The dessert features fresh rhubarb with semolina, basil foam, and sweet rhubarb ice cream. We notice imperfections at 't Amsterdammertje. It therefore drops out of the Top-100.

The casual hospitality of patron-chef André Gerrits is the hallmark here. But not everything runs so flawlessly during our visit: mistakes are made both in service and in the kitchen. We start with oyster ice with pickled cucumber and a tasty Antillean empanada, a fried tuna pastry. Both are a delight, but the taco with sea bass ceviche is tough and lacks flavor. The poached egg yolk in its shell is also overcooked and tastes overwhelmingly smoky due to the accompanying herring roe. On the other hand, the beef tartare with fried duck liver is truly delicious. So is the octopus carpaccio, although it is slightly overloaded with ingredients. Especially when papaya dressing is spooned over it: the high acidity clashes with the other flavors on the plate. Unfortunately, we see that excess of flavors, ingredients, and cooking techniques reflected in dishes such as smoked and raw sturgeon, as well as in the lamb and beef of the main courses. Whereas the turbot with green asparagus and Parmesan cheese is again wonderfully soft and exciting: salted and dried black olives bind the dish together into a cohesive whole. Sommelier Jouke de Bruin is clearly on autopilot; the wrong wines are being served. And decanting leftover wine from one bottle into another in full view of the guests is simply unacceptable. We have doubts this year. It is abundantly clear that Gerrits can cook, but more focus and balance are urgently needed. Moreover, more dedicated hostmanship would greatly enhance the dining experience here. 't Amsterdammertje drops back to 89th place after a significant rise last year.