Restaurant Flore

It’s a bit late to write this, but we couldn’t resist sharing our experience. Christmas dinner at Flore was truly something special. From the moment we arrived, everything felt just right. The staff were warm and attentive, the wine pairing was perfectly chosen, and the food was incredible. The first few dishes were vegetarian and honestly, we were amazed by how flavorful and creative they were. One of the highlights was being invited into the kitchen. We had a few small bites while watching the chefs work their magic up close. It was such a unique and memorable part of the evening. Flore gave us one of the best dining experiences we have ever had. We will be thinking about it for a long time.

Located just steps from the bustling center of Amsterdam Restaurant Flore finds Chef Bas van Kranen preparing a very interesting sort of "conscious fine dining" focused on Dutch seasonality inside Hotel De L'Europe. An organic concept with two Michelin Stars plus a green one, the dining room and multi-faceted chef's table expectedly natural in appearance, van Kranen selects all products daily from a very small collection of purveyors and no milk is used in the cuisine. Open for Lunch as well as Dinner Wednesday through Saturday, the €250 menu suggesting seven proper courses plus gifts at both ends, guests begin in the kitchen where lengthy aging of lamb is the focus of conversation before transitioning to seats with Tomato Broth bolstered by Peppers plus Fruits. Reserved for the Chef’s table, a communal space where diners can see the canal, dining room and kitchen, it was while Frank Ocean and others loudly dropped F-Bombs as well as racial slurs that Canapes arrived including delightful Vegetable Maki plus a fragrant Pea Tart. Taking a lot more chances than the usual Dutch Fine Dining space, “Vegetables of the moment” quickly moving to assertive Aguachiles with Snails, barbecue Monkfish proved effective and well-prepared atop Ajo Blanco while follow-up Red Mullet would have been equally effective without its raw Strawberry prop. A universally complex style, perhaps overly so in many cases, Aliums and Mushrooms prove van Kranen’s gift when focused while “50-day dry aged lamb loin, Cherries with pickled Elderflower, Sweetbreads Sausage, Grilled Peas, Anchovies, Sauce of Lamb "Prosciutto" with Capers and Peppers” is exactly what it sounds like – intentionally complicated to the detriment of the dish. Just 44 seats total, less than half-filled Saturday for lunch, staff is pleasant yet professional when checking in regarding pacing before moving to a Dessert of Soft Serve under slightly bitter ice and a lightly-fried Flower. Offered Coffee or Tea to finish, a €10 upcharge left to guessing as listed, Beans are explained and prepared in an elaborate display involving scales before four Mignardises including a Shishito Pepper and Cocktail-themed Gummy Bear.

Highly recommend for all aspects! The setting is great, with a great view on the canals if you get to seat by the window. We really liked the room decoration and dishes style, simple, elegant. The service is great, everyone was friendly and welcoming, we had a great time. The food was superb - perfectly balanced between complex aromas, with quite a few discoveries - while staying familiar and approachable. No dish was too hard to understand or appreciate - the 'unexpected' was always in a good way. Every dish had long-lasting flavors. Wine/juice pairings are original and great complements to the dishes. Finally, and for me, it's the cherry on the cake: the restaurant's approach to sustainability (no farm animals, only responsible fishing and game hunting), and sourcing of its products is really something that makes it stand out and demonstrates a commitment to our planet - compared with other restaurants of this level, this is a big big plus.

To give this exquisite restaurant anything less than 5 star is sacrilegious. The setting is warm and luxurious, the staff are attentive warm and welcoming, the food is unique, bold and delicious! The chefs table was an artistic and creative experience with others, extensive wine list, and even invited through to the kitchen itself to discuss with the different chefs and experience their immaculate working area. My partner was unwell and the team looked after her like they would their daughter - I cannot praise the whole team and the experience any higher! Thank you 🤩

We came for dinner to celebrate my dad's birthday and we ended up staying for 4 hours. The full experience was sensational and the staff exceptional. A lot dishes to try from by chef Bas and his team, the restaurant itself is also beautiful! It's no wonder why they have 2 stars.