Bord’eau (Hotel De L’Europe, Amsterdam, NL)


The Place

Restaurant Bord’eau is the gastronomic restaurant of the iconic 5* Hotel De L’Europe, located in the centre of Amsterdam in The Netherlands. De L’Europe is one of Amsterdam’s most legendary hotels and is a member of The Leading Hotels of the World. The property is owned by the Heineken group and everything is done to offer guests the ultimate hotel – and gourmet – experience.

* Pictures by Adriaan Van Looy


The hotel is beautifully located on the banks of the Amstel River in het historic centre of Amsterdam. The premium location offers beautiful views on the river and the centre of one of Europe’s most beautiful cities. The hotel in its current structure dates from the 19th century and was designated a national monument in 2001. Hotel De L’Europe features 111 beautifully appointed guestrooms, including 42 suites and a six-bedroom Penthouse Suite.

Rondeel Building - Superior Room (1)36 Dutch Masters Wing - Prestige One Bedroom Suite

Restaurant Bord’eau is the gastronomical flagship of the hotel and offers extremely qualitative and luxurious dining, presented and managed by Executive Chef Richard van Oostenbrugge and his team. The interior of the restaurant fits the standard of the hotel and is luxurious, but intimate and timeless. White, brown and golden colours accentuate the chic atmosphere and modern accents are mixed with authentic elements. A beautiful glass wall filled with wine bottles separates the restaurant from the private dining room. Bord’eau seats 40 diners in the restaurant and 12 more in the private dining room.


The Chef

Executive Chef Richard van Oostenbrugge wields the culinary sceptre at restaurant Bord’eau. Richard gained experience in several top restaurants in Switzerland and started working at Bord’eau in 2010. In just a few years, he transformed the restaurant into one of the best kitchens of The Netherlands. Richard van Oostenbrugge manages the basic French techniques as no other and uses exquisite – and only the best – ingredients for his dishes.

Executive Chef Richard Van Oostenbrugge

Richard loves to emphasise the main product and adds only what is necessary to upgrade the product. A good example is his pre-dessert with Manjari chocolate, Roquefort and coffee. Simple, but extremely delicious! If you have the opportunity, make sure to sample the famous apple dessert, where an apple is reconstructed with blown sugar a core of apple sorbet, apple seeds of chocolate, a tart with marinated granny smith and caramel. Very original, creative and stunning in presentation. In the kitchen, Richard is assisted by Chef Thomas Groot and Sous-Chef Jef van den Hout.


The Food


Broth & jelly of poultry


Salad of North sea crab, smoked avocado, piment d’Espelette, fritter of crabs


Zeeland flat oyster served warm with beurre blanc, champagne and oyster pearl beads


Tartar of veal with lozere, marrowbone, potato, sour cream beluga caviar, vinaigrette of marrow and veal



Couscous rice with peas, romanesco, green asparagus, puffed rice, oil of pistachio, cream of pierre robert soft cream cheese
Wine: Gales Auxerrois 2013 Remich Grand Premier Cru


Scallop with sliced ​​black truffle, parsley, juice based on oxtail
Wine: Cérvoles, Lleida (Macabeo and Chardonnay)


Lobster at low temperature cooked in salt water, fresh mango, Alphonso mango cold 0 °, onions, sauce garam masala
Wine: Anjou Blanc, Les Pierres Gerard, Domaine de la Bergerie, chenin blanc, Loire


Sole, duxelle, sliced ​​ mushrooms, stuffed mushrooms, shavings of foie gras, cream of citrus
Wine: Rapet 2011

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Turbot gently cooked with veal marrow, bordelaise sauce, chard, croutons
Wine: Gorgo Ca Nova, Italy


Volaille à la Royale, Dutch blue fowl with foie gras, truffle, sauce royale, salted radish and citrus
Wine: Giscours 2010


Cheese chariot with many interesting cheeses from Holland


Pre-dessert: Manjari chocolate and coffee with roquefort


Famous apple dessert:reconstructed apple with blown sugar a core of apple sorbet, apple seeds of chocolate, a tart with marinated granny smith and caramel


Coffee and sweets

Mignardises with Florentines with honey, wild strawberry …


The Wines

The wines are an extra asset of restaurant Bord’eau. Together with the hotel, the restaurant offers a very impressive wine list and the property boasts an even more impressive cellar. Not less than 8000 bottles, 800 labels and a top-notch collection including top Bordeaux and Burgundies, but also exclusive bottles from Italy as special magnums of Gaja, are featured in the cellar. Sommelier & Beverage Manager Dennis Apeldoorn and Sommelier Jasper van den Hoogen will guide you through this beautiful list or propose a very interesting wine pairing arrangement with the chef his menus.


The ‘Belgian Taste Buds’ experience:

Restaurant Bord’eau should be on the list of every food-lover visiting Amsterdam. The pleasant mixture between the very best exclusive ingredients, prepared in authentic ways, and the more creative preparations, guarantees a great and tasteful experience. Add the beautiful location and the impeccable service, and you know this restaurant truly deserves a visit.

Belgian Taste Buds:

–              Food Buds                                                     8.5/10

–              Wine Pairing Buds                                          8.5/10

–              Price/Quality Buds                                         7.5/10

–              Service Buds                                                 8.5/10

–              Experience Buds                                             8.5/10

Bord’eau Restaurant Gastronomique
Nieuwe Doelenstraat 2-14
1012 CP Amsterdam
The Netherlands
Phone: + 31 20 531 16 19

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