Bord’eau - richness
Restaurant Bord’eau is the gastronomic restaurant of the iconic Hotel De L’Europe, located right in the heart 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 the city. The premium location offers beautiful views on the river and the vibrant centre of one of Europe’s most beautiful cities. Restaurant Bord’eau is the gastronomical flagship of the hotel and offers qualitative, refined and luxurious dining, presented and managed by Executive Chef Richard van Oostenbrugge and his team.
The interior of the restaurant is in line with the hotel and is luxurious, 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. Sipping on a glass of champagne, accompanied by exquisite dishes, and enjoying the river life of the Amstel, is an experience on itself. Bord’eau seats up to 40 diners in the restaurant and twelve 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 potato ‘os à moelle’, served with Lozère veal tartare, and topped with Kaluga caviar. The potato is filled with a rich cream and veal tartare, and finished with delicious Kaluga caviar. As an appetiser, Richard serves Zeeland flat oyster, served warm with beurre blanc and champagne. A powerful but very tasty combination. Another wonderful example of his style of cooking is the red mullet, panfried on sourdough, with ‘jus à Bécasse’ and ‘toast rôtie’ of the mullet liver. 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.
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 8000 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 his team will guide you through this beautiful list or propose a very interesting wine pairing arrangement with the Chef's menus.
Restaurant Bord’eau should be on the list of every food-lover visiting Amsterdam. The surprising mixture of preparations that incorporate the very best exclusive ingredients, served beautifully in refined ways, and the more creative preparations, such as the famous apple dessert, guarantees an outstanding gastronomic experience. Add the beautiful location and the impeccable service, and you know you are up for a memorable culinary ride.
Bord’eau scored 87 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