Restaurant Ciel Bleu is an exceptional fine-dining restaurant situated in the middle of Amsterdam’s Zuidas district, at the top floor of the prestigious Hotel Okura. The dining room and adjacent Twenty Third Bar boast magnificent views over cosmopolitan Amsterdam. The famous Hotel Okura has a choice of four restaurants with no less than three Michelin stars (Yamazato with one star, and Ciel Blue 2 stars). To discover more about Hotel Okura, please consult our hotel section.

Restaurant Ciel Bleu’s interior is unique and an experience on its own. Warm fabrics are combined with wood, silver and golden colours and modern artworks. Guests start their Ciel Bleu experience at the separate, modern and luxurious lounge area with an open fireplace. The connecting, elongated dining room has recently been renovated and offers guest the ultimate comfort. Tables are very spacious and most of them offer a breath-taking view over Amsterdam. The Starlight room serves private dining options for groups of ten up to twenty-four people. Even the kitchen has a great panorama over the city, which you can enjoy together with the kitchen staff if you book the Chef’s table. The Chef’s Table, adjacent to the kitchen, is available for exclusive bookings for up to ten guests and dining here is a great experience for those who want to observe and see what happens behind the scenes.

Chef Arjan Speelman took over the kitchen at Ciel Bleu in 2022. Arjan has been working at the restaurant for years, and together with chef Jelle Conijn and the kitchen team, he offers a balanced, refined kitchen to his guests. Only the very best ingredients are used, and unnecessary complexity is avoided.

In recent years, the kitchen team simplified their cooking style, making it purer, more recognisable but, at the same time, even more delicious. The menu dishes are precise and the presentation is gorgeous. The menu starts with a series of fine bites, based on some of the world’s most beautiful cities. The current degustation menu is called ‘globetrotter’ and offers flavours from all around the world. Spices play a very important role in the menu, and several of the dishes are based on a specific spice. These spices or herbs are presented at the table on a wooden tray, so that the guest can see, smell and feel the spice. The signature preparation with langoustine and oscietra caviar is built around the bitter, citrus-like taste of mace from the Moluccas. It is beautifully and elegantly presented and combined with sorrel.

Another amazing dish is the starter with red mullet, beetroot and red currant, and a fantastic, tart hibiscus sauce.

A beautiful cheese chariot should not be missing at this level and in the Netherlands, but certainly save some room for dessert. Long pepper is combined with raspberry and verbena and served as a delicious soufflé.

The restaurant also offers a caviar menu, which adds a tasting of different caviars to the menu. Responsible for the wine is the experienced Head Sommelier Noël Vanwittenbergh. The list features an extensive collection of French wines but also a wide range of interesting wines from other regions, and sakes, too. In the dining room, you will experience the ultimate Ciel Bleu experience in terms of service as well. The professional, discrete team will make sure you are comfortable and relaxed and their aim is to surprise you with personality, involvement and expertise.

If you want to enjoy the best Amsterdam has to offer in views and taste, then take the elevator up to the top floor of the Hotel Okura Amsterdam and visit Ciel Bleu. Forget the all-day buzz and let Executive Chef Arjan Speelman impress you with his gastronomic journey.

The Chefs

Gastronomy

Exterior/interior

Previous Visits

Written by Sven, Frank & Joakim