Aan de Poel

The view of De Poel Lake is simply breathtaking. The large windows and elegant interior design allow you to fully immerse yourself in the charm of this location. Stefan van Sprang's culinary creations are a perfect match for this gorgeous setting. The chef likes to add the finishing touches to his dishes tableside and present the day's lunchtime set menu – which makes for a more personal dining experience. (In the evening, there are à la carte options and a set menu.) This skilled craftsman deftly combines diverse influences and uses his creativity to put his own spin on classic recipes. To add aromatic nuances, he avails himself of the herb garden right behind the restaurant. For example, he showcases the intense flavours of Dutch lamb saddle and neck with a playful combination of tender and crispy textures, adding zest with a chimichurri and depth with a lamb jus. To provide further complexity, he incorporates a Mediterranean ratatouille and salty oyster leaf. The captivating blend of familiar flavours and original garnishes elevates the produce to new heights. This is a treat for both the palate and the eye, complemented by an exclusive wine list that the sommeliers will be happy to help you explore.

• Large windows framing De Poel Lake, with an elegant, calm dining room and open-kitchen sightlines
• Chef-led, more personal service at lunch, with the day’s set menu introduced in person
• Tableside finishing touches as part of the choreography of the meal
• Herb garden immediately behind the restaurant, used as a working larder

• Herbs from the garden behind the restaurant, used to add aromatic lift
• Sea bass, paired with smoked eel, marinated watermelon, almond and fennel cream, and a rich dashi
• Watermelon and fruity gel components, used as sweetness and freshness against savoury fish
• Smoked eel, used for umami depth in seafood compositions

Two Michelin star cooking in Amstelveen with a full-lake view and an open kitchen. Lunch runs as a set menu presented in person, evenings offer a set menu alongside à la carte options. The cooking is modern and detail-driven, with herbs used as aromatic punctuation and tableside finishing touches used to tighten the last mile.