Spinoza Suites

Restaurants nearby

• Restaurant 212★★ Michelin As soon as you step into this quintessential canal house in the centre of Amsterdam, Richard van Oostenbrugge and Thomas Groot draw you into their world. There is something theatrical about the sight of the chefs working meticulously in their open kitchen. There is an enchanting intimacy and luxurious comfort about Restaurant 212. Nothing is left to chance here, and that goes for the attentive service, too. With their inventiveness and classical know-how (those sauces!), both chefs put their own stamp on their creations. An ingredient will undergo the most surprising of transformations, and it886m
• Zoldering★ Michelin Wine lovers have embraced Zoldering. With three great sommeliers at your service, don't hesitate to ask for advice. The two impressive wine lists offer something for every budget – one lower-key selection and one featuring iconic wineries. The suggested pairings on the menu are by no means redundant either, because you're really spoilt for choice here! This lively neighbourhood bistro has the feel of an old Amsterdam café and provides a relaxed setting in which to savour exuberant revamped French dishes. The vegetarian interpretation of filet americain has already become a classic of chef Toma789m
• Bistro de la Mer★ Michelin In this cosy bistro, you could easily fancy yourself in Paris instead of Utrechtsestraat in the heart of Amsterdam. The large oyster bar, the walls adorned with the menus of legendary French brasseries, the vintage crockery on the tables and the lovely seats at the counter (our favourite spot) – here, the reverence for the past is clear. Richard van Oostenbrugge and Thomas Groot give traditional fish recipes a fresh but down-to-earth twist with a sure hand. They are once again making their mark here with no-nonsense dishes that you can savour every day of the week – including at lunchtime! Sta917m
• De Juwelier★ Michelin Run by Richard van Oostenbrugge and Thomas Groot, the renowned duo behind Restaurant 212, this is a bistro of the old school. As you enter this charming, vintage-style space in the bustling Utrechtsestraat, you receive a warm welcome from the chefs, and delicious aromas waft towards you. You quickly get the feeling there are no obligations and yet anything is possible. The entire à la carte menu is a real treat for any foodie. The chef is not afraid to use less fashionable ingredients such as oxtail and pike-perch. The intensity of his no-nonsense dishes makes a convincing case for why these o928m
• CUE★ Michelin George Kataras is a chef with a style all of his own. He creatively combines smoky nuances from the grill and barbecue, vibrant fermented flavours and a distinctive Nordic-style subtlety. Three to four elements are all he needs to create surprising dishes. Think succulent barbecued dry-aged sea bass topped with powdered Sichuan pepper, bergamot zest and a rich sauce based on fermented asparagus and the fish's bones. The chef demonstrates that finesse does not necessitate luxury ingredients with his fabulous combination of smoked broccoli and anchovies, capers, fermented onion and various leave953m
• Flore★★ Michelin Step away from the bustle of central Amsterdam, walk through the lobby of De L'Europe hotel and immerse yourself in the one-of-a-kind conscious fine dining experience that is Flore. Diners are welcomed in the kitchen with an introduction to the ingredients and their provenance, before moving on to the intimate, nature-inspired dining space. Bas van Kranen's cuisine is characterised by his original and mindful approach to the natural world. Biodynamic growers have become regular suppliers, and dairy products have been banished from the kitchen. His search for solutions fuels his creativity and 1.3km
• Sinne★ Michelin East meets West at this restaurant, where chef Alexander Ioannou spices up familiar flavours with subtle touches of acidity and an interplay of exotic seasonings. This is creative cuisine that packs a punch, but for all the complexity of its flavours, it is very easy to enjoy – just take a look at all the happy faces around you. The chef likes to come to the table to present his signature celeriac dish. You might want to congratulate him on his fabulous creation: He imbues thin slices of celeriac with smoke on the barbecue and combines them with a celeriac cream, a perfectly runny egg and a ro1.5km
• Ciel Bleu★★ Michelin Ciel Bleu lives up to its name. Here, you dine on the top floor of the luxurious Okura Hotel with a spectacular view of the blue sky and the Amsterdam skyline as a backdrop. The modern elegance of the restaurant and the superlative presentation of the dishes are equally pleasing to the eye. Arjan Speelman's cuisine is technically accomplished and creative. The seasoned chef deftly plays with French cooking techniques, Asian seasonings and spices. By focusing on the depth of his sauces, he ensures that each dish packs a punch. His marinated bluefin tuna tartare with yuzu, paired with a horserad1.9km
• De Kas★ Michelin De Kas has grown steadily since it was established in 2001 and has now reached maturity. "From plant to plate" has always been the motto here, a vision of sustainability that seemed a tall order at the outset. But the team persevered and today are a standard-bearer of the MICHELIN Green Star. They grow about 300 varieties of vegetables, herbs and fruit both on site and in their larger field in the Beemster Polder. What is harvested in the morning from the imposing greenhouse will take pride of place on the plate a little later, in light, modern creations. Tip: make a beeline for the fabulous g1.6km
• Vinkeles★★ Michelin Jurgen van der Zalm has made the kitchen at Vinkeles his own. Having spent years here as a sous-chef, honing his classic culinary skills, he now charts his own course, without breaking with the house style: premium-quality ingredients and complex sauces are still the name of the game. For instance, he glazes ultra-fresh turbot with garlic and pairs it with textures of artichoke, mustard seeds and a potato millefeuille. What truly takes the dish to the next level is the smoked lime sauce underpinned by a robust fish fumet. Chef Van der Zalm is a master saucier, who combines a playful approach t2.0km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.