Bord’eau - richness
Restaurant Bord’eau is the gastronomic restaurant of the iconic Hotel De L’Europe, located in the centre of Amsterdam in The Netherlands. De L’Europe is one of Amsterdam’s most legendary hotels and is a member of The Leading Hotels of the World. The hotel is owned by the Heineken group and everything is done to offer guests the ultimate hotel – and gourmet – experience. You can discover more about this beautiful hotel in our hotel section.
The hotel and restaurant Bord’eau are located on the banks of the Amstel River in the historic centre of Amsterdam. The premium location offers beautiful views on the river and the centre of one of Europe’s most beautiful cities. Restaurant Bord’eau is the gastronomical flagship of the hotel and offers extremely qualitative and luxurious dining, presented and managed by Executive Chef Richard van Oostenbrugge and his team.
The interior of the restaurant fits the standard of the hotel and is luxurious, but intimate and timeless. White, brown and golden colours accentuate the chic atmosphere and modern accents are mixed with authentic elements. A beautiful glass wall filled with wine bottles separates the restaurant from the private dining room. Guests who have a table at the front side of the restaurant enjoy a magnificent view on the Amstel River and the Coin Tower from 1620. Bord’eau seats 40 diners in the restaurant and 12 more in the private dining.
Executive Chef Richard van Oostenbrugge wields the culinary sceptre at restaurant Bord’eau. Richard gained experience in several top restaurants in Switzerland and started working at Bord’eau in 2010. In just a few years, he transformed the restaurant into one of the best kitchens of The Netherlands. Richard van Oostenbrugge manages the basic French techniques as no other and uses exquisite - and only the best - ingredients for his dishes. He loves to emphasise the main product and adds only what is necessary to upgrade the product. A good example is his pre-dessert with Manjari chocolate, Roquefort and coffee. Simple, but extremely delicious! As an appetiser, Richard serves Zeeland flat oyster, served warm with beurre blanc, champagne and oyster pearls. A powerful but very tasty combination. Another wonderful example of his style of cooking is the “Volaille à la Royale”: Dutch blue fowl with foie gras, truffle, sauce royale, salted radish and citrus. A hearty dish, where the citrus still provides a fresh touch. If you have the opportunity, make sure to sample the famous apple dessert, where an apple is reconstructed with blown sugar, a core of apple sorbet, apple seeds of chocolate, a tart with marinated granny smith and caramel. Very original, creative and stunning in presentation. In the kitchen, Richard is assisted by Chef Thomas Groot and Sous Chef Jef van den Hout.
The wines are an extra asset of restaurant Bord’eau. Together with the hotel, the restaurant offers a very impressive wine list and the property boasts an even more impressive cellar. Not less than 8,000 bottles, 800 labels and a top-notch collection including top Bordeaux and Burgundies, but also exclusive bottles from Italy as special magnums of Gaja, are featured in the cellar. Sommelier & Beverage Manager Dannis Apeldoorn and Sommelier Jasper van den Hoogen will guide you through this beautiful list or propose a very interesting wine pairing arrangement with the Chef's menu.
Restaurant Bord’eau should be on the list of every food-lover visiting Amsterdam. The pleasant mixture between the very best exclusive ingredients, prepared in authentic ways, and the more creative preparations, guarantees a yummy experience. Add the beautiful location and the impeccable service, and you know what this great restaurant is all about.
Bord’eau scored 86 points of 100 points in our rating system. View our Top 60 of the world. Back to the reviews.
By Sven, Frank & Adriaan
Nieuwe Doelenstraat 2-14
1012 CP Amsterdam
Phone: +31 20 531 16 19