Our Amsterdam adventure was a vibrant mix of culinary exploration, leisurely walks, and the unique charm of the city’s canals and culture.
Friday: Arrival, Sushi, and City Strolls
My day began in Haarlem with a late start and breakfast with Hannah, followed by coffee at Ax. Instead of a train, I had to take a bus to the train and met up with Virginia at Amsterdam Centraal Station. After checking into our hotel, we had sushi at Sushi Fanatics. We then embarked on a Rick Steves walk to get acquainted with the city. This was followed by a visit to Seafood Bar, where we enjoyed salmon avocado and ceviche. We spent some time at the library before a memorable dinner at Choux, featuring an asparagus tart with crema paired with sweet pea juice and elderflower oil, courgette blossom stuffed with ricotta over peas and clear gazpacho, sea bass with green tomato granita and mussel/almond sauce, hamachi with glazed semi-dried tomato and capers, chanterelle mushrooms over caramelized onions and zucchini with asparagus/ramp sauce, grilled monkfish with harissa broth and greens over bean and peach salad, and rice porridge with ice cream and cherry powder.
Saturday: Food Tours and Fine Dining
Saturday was dedicated to a food tour, which included chicken/sweet potato sandwiches from Toko, FEBO croquettes, steamed rice and empanadas from another Toko, salt-cured herring with pickle and onion, frites, coffee, stroopwafel, and drinks. Dinner was at Clos Amsterdam, where we savored pate, cod rillettes, a cheese plate, rouleau de veau, and Korean fried chicken, accompanied by a 2013 Chinon, cava, and Cremant de Alsace.
Sunday: Coffee, Lunch, and Garden-to-Table Cuisine
Sunday started with coffee at Bocca. We had lunch. Dinner was a unique experience at De Kas, featuring snacks of fried chickpea sticks, freshly picked radishes, and spring rolls, followed by courses of beet salad with strawberries, chevril, nasturtiums, and a strawberry-rose puree with champagne vinaigrette, Spanish cold almond soup with green beans, almonds, peas, and cherries, white asparagus, endives, spring onion cream, elderflowers, and pine nuts, lamb with potatoes, a whipped cheese and fruit course, and almond cake with lavender ice cream, lemon foam, and rhubarb compote, ending with a sorbet made with wildflowers from the garden.
Generated by Google Gemini from Chris’ notes
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