Open late Mon.-Sat.
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Restaurant van de Kaart Restaurant Review: A spare, no-fuss interior is an elegant backdrop for inventive eclectic-Med flights of fancy such as smoked and marinated beef brisket with quince cream, Belgian endive and crispy duck liver or a luxurious dish of lobster gratin with Dutch cheese “Rijpenaer,” served with a green salad and ubiquitous, but delicious, Dutch fries. In a prime spot on one of the city’s most beautiful canals, the restaurant sits down a few steps in a basement---no matter, as the attractive crowd provides plenty of eye-candy in the rectangular space, and the menu offers up beautifully arranged juxtapositions of colors and textures that render decision-making difficult. Luckily, the personable staff is eloquently versed in the ever-changing offerings. There’s also a three-, four- and five-course chef’s-choice option comprised of smaller versions from the à la carte menu, paired with wines.