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 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 property is 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 located just next to the river and offers great views on the Amstel River, the busy Doelensluis Bridge and the ‘Muntplein’. It is a true pleasure to spend a culinary lunch or dinner with such a view on one of Europe’s most exciting cities.
Hotel De L’Europe boasts several restaurants but Restaurant Bord’eau is the gastronomical flagship of the hotel. Here, guests enjoy a luxurious, refined and elegant cuisine, presented and managed by the young and dynamic Executive Chef Bas van Kranen and his team. The interior of the restaurant is luxurious, intimate and timeless. It is somewhat less classical than the other communal spaces in the hotel and modern accents go hand in hand with authentic elements. It surely offers one of Amsterdam’s’ most beautiful dining environments. White, brown and golden colours accentuate the luxurious atmosphere. A floor to ceiling glass wall filled with wine bottles separates the restaurant from the private dining room. Guests that have a table at the window side of the restaurant enjoy the best views on the Amstel River and the Coin Tower just in front. Restaurant Bord’eau seats up to 40 guests in the restaurant and 12 more in the private dining.
Since 2018, Executive Chef Bas van Kranen is responsible of the kitchen at restaurant Bord’eau. Bas initially wanted to become a baker but quickly became passionate by fine dining. The young and dynamic chef gained experience in several top restaurants in The Netherlands such as De Leest and Boreas. From 2011 to 2018, he worked at two Michelin star restaurant De Leuf, where he grew from an apprentice to kitchen chef. It was at this restaurant that Bas developed his own signature style. Bas loves to cook pure, refined and simple, focussing on flavours instead of complexity. A light and balanced kitchen with lots of vegetables and fruity accents is his signature today. Acidic elements from these ingredients enhance the lightness in the dishes, without being too aggressive. In 2018, Bord’eau gained a Michelin star and Bas became the youngest Michelin starred chef in Amsterdam.
Good examples of Executive Chef Bas van Kranen’s cooking style are the Langoustine with Tamarillo ‘leche de tigre’ and Damascus rose, or the Duck liver with rhubarb. The delicious Steamed oyster with minerals and aromas from the sea is a tribute to his teacher Chef Paul van de Bunt. With the dessert, Bas proves that he can perfectly combine delicate techniques with intense and perfect flavour combinations. He also always uses one or more vegetables in his desserts. A brilliant example is the dessert ‘honeycomb’, which combines fermented apricots with celeriac and Guernsey milk. A memorable dessert. As it should be in The Netherlands, the cheese trolley is an experience and offers a wide choice of delicious cheeses. At the end of the meal, the impressive ‘chocolate rock’ is rolled into the dining room. The rock exists out of 29 kilograms of black gold and on its sides, chocolate ‘fruits de mer’ are presented to the guests.
Maître Dannis Apeldoorn, who also manages the world-famous wine cellar, leads the stylish, personalized service. The wines definitely are an extra asset of restaurant Bord’eau. Together with the hotel, the restaurant offers a very impressive wine list with more than 850 labels. Wine Spectator even honoured the cellar in 2018 with the recognition of one of the most outstanding restaurant wine lists in the world. A top-notch collection including top Bordeaux and Burgundies, but also exclusive bottles from Italy such as special magnums of Gaja, are available. Dannis Apeldoorn and his team will guide you through this beautiful list or propose a very interesting wine pairing arrangement with the chef his menus.
Restaurant Bord’eau should be on the list of every food-lover visiting Amsterdam. With the chef switch in 2018, the restaurant was injected with new dynamism from a young team and a new, fresh cooking style. Executive Chef Bas van Kranen surprises with dishes that combine more exclusive ingredients such as langoustine and turbot with many fruits and vegetables. The stunning location, great service and impressive wine list complete this beautiful culinary experience in Amsterdam.
Chef And The Team
Written by Sven & Frank