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 four Michelin stars (Yamazato and Sazanka both one star, and Ciel Bleu 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.

Executive Chef Onno Kokmeijer and his Kitchen Chef Arjan Speelman are the masters behind the food at Ciel Bleu. They have worked together for over ten years to develop the cuisine of Ciel Bleu. Their partnership in food is the core of the teamwork. At the start, it was classical French, but it has more and more developed into creative contemporary cooking with influences from around the world and fantasies with different textures. The focus of their kitchen style is the essence of the top-quality products and a refined presentation. They are constantly looking for the best locally sourced ingredients and matching methods of preparation. At Ciel Bleu, they are proud of the stunning ingredients from the nearby lands and sea.

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 oyster Royale from David Hervé is served with a creative presentation, ‘shaken not stirred’. On a custard with a salad from apple and celery, the oyster will be finished with a cocktail of Bobby’s gin, apple and cucumber and oil of elderberry. One of the signature dishes, dating from 2008, is the lightly steamed king crab with yuzu, a jelly of the juice of the crab, ice cream of a beurre blanc sauce, served in a crisp of celeriac, and topped with caviar and gold leaf. Impressive and extremely tasteful is the deer with foie gras and truffle served Wellington style. Having the best connections with Japan through the Okura chain, Ciel Bleu is also known for the best Wagyu beef. The Wagyu ‘Kagoshima’ A5 grade entrecote comes with rettich, kimchi and a jus with kombu. A wonder in a plate.

The restaurant offers two interesting set menus, ‘Experience’ or ‘Guestronomy’, both avaiable with pairing drinks. 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, overseen by Restaurant Manager Pasquinel Kolk and his team. They will make sure you are comfortable and relaxed and their aim is to surprise you with personality, involvement and expertise.

Ciel Bleu’s recent ‘Guestronomy’ book immerses readers in the world of Ciel Bleu by providing an exclusive, behind-the-scenes glimpse into the experience of high-end dining. It includes tales collected during the chefs’ visits to various suppliers, each recounting a different vendor’s passion for their product.

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 Onno Kokmeijer and Kitchen Chef Arjan Speelman impress you with their gastronomic journey. Some say seeing the horizon is good for the soul and some say the path to a person’s heart is through the stomach. At Ciel Bleu both your heart and soul will feast.

Gastronomy

Exterior/interior

The Chefs

Previous Visits

Written by Sven, Frank & Joakim