Het Gebaar

Roger van Damme’s reputation for stellar desserts needs no introduction and this is the place to sample his creations from a truly wicked dame blanche (vanilla ice cream and hot chocolate) to a tiramisu to die for! But the pastry chef is also a wizard savoury chef, as a trip to his modern “gingerbread house” near Stadsschouwburg will convince you. Following a swish revamp, Het Gebaar - opened in 1994 - sports a luxurious, yet casual vibe. Van Damme’s attention to detail is visible at every stage of your meal and nothing leaves the kitchen that hasn’t been puzzled over and preened to perfection. His distinctive, supremely elegant recipes celebrate familiar flavours, albeit with a creative twist. His talent for traditional dishes such as Beef Wellington is second to none thanks to his consummate pastry skills. The establishment, which only serves lunch and dessert, closes at 6pm, but, beware, the tables are often snapped up fast, so book ahead!

1. Unconventional Career Path of Chef Roger van Damme

• A former pastry chef who transitioned to a Michelin-starred restaurant owner.

2. Unique Dining Experience

• The restaurant offers a relaxed, luxurious atmosphere with attention to detail in every aspect of the meal.

3. Innovative and Experimental Cuisine

• Chef Roger van Damme is known for his creative and technically impressive dishes, such as lichte marshmallows made by whipping cold and warm milk with gelatine, and a light crème brûlée created using a siphon.

Tasting Menu

• 5-course menu: €195 (€295 with wine pairing)

A La Carte

• Blue Lobster: €95

Signature Dishes

• Foie Gras: €25
• Truffle Risotto: €45