De Buren Kadoelerbreek in Banne Buiksloot

Very nice and friendly peoples and the food is good

I've had food delivered a few times now, and it's always great and incredibly tasty.

I came here two weekends in a row for this heavenly goat chesse sandwich. But other dishes are delicious and nicely presented too. The relaxing and cozy atmosphere, great attention to details and hospitality of the crew is not something you can find everywhere, especially with this price range. Thank you team Le French Cafe!

Review of Rijks – Vegetarian Tasting Menu (Tuin | Garden) Walking into Rijks, you immediately sense that this isn’t a “typical museum restaurant.” It’s refined without being intimidating, and the service sets the tone for what turns out to be a remarkable dining journey. For my first-ever vegetarian tasting menu — and at a Michelin-starred restaurant — I couldn’t have asked for a better experience. Courses & Impressions... Tomaat (Tomato, Strawberry, Honey, Basil) A surprising opener that danced between savory and sweet. The brightness of tomato lifted by basil, with strawberry and honey adding both freshness and depth, instantly set the stage for how imaginative this menu would be. Fruits de Terre (Amazake, Shio Koji, Poppy Seed Tahini) Earthy, nutty, and umami all at once. The amazake and shio koji provided a subtle fermentation complexity, while the tahini grounded the dish. A fascinating “soil-meets-ferment” plate that showed just how far vegetables can go in flavor expression. Tuinboon (Broad Bean, Sea Lavender, Pistachio, Lemon Verbena) This plate was a revelation in texture — the creaminess of the beans, the gentle crunch of pistachio, and an herbal lift from lemon verbena. It tasted like a garden in peak summer, delicate but assertive. Pom Pom Blanc (Lion’s Mane, Celeriac Bordelaise, Hollandaise, Curry Leaf Oil) Lion’s mane mushrooms are often praised for their “meaty” bite, and here they were elevated with a Bordelaise richness and the silkiness of hollandaise. The curry leaf oil gave it a subtle aromatic twist. A dish that blurs the line between plant-based and classic French fine dining. Millefeuille of Beetroot... The star of the menu! Even though it was an add-on, this was a piece of edible art. Beetroot layered like pastry, bringing both visual drama and earthy sweetness. Worth the indulgence. Glazed BBQ Tempeh (Oatmeal, Zucchini, Ajipanca) Smoky, hearty, and comforting, this was perhaps the most surprising course. Tempeh, often dismissed as “hippie food,” was transformed into something gourmet. The Peruvian ajipanca pepper added depth without overpowering. Bijenwas (Beeswax, Honey, Elderflower, Black Fruits) A poetic finish — floral, fruity, and lightly sweet. The beeswax brought an almost ethereal texture, while elderflower and black fruits tied it together like the closing note of a symphony. Overall Experience... This menu was one of the best gastronomic journeys of my life. Every dish was layered, thoughtful, and elegant... not once did it feel like a compromise for being a vegetarian meal. Instead, it showcased the creativity and depth that vegetables can offer when handled with care. Rijks isn’t just a place to eat; it’s an education in flavour, a conversation with Dutch soil, and a reminder that vegetables can stand proudly at the center of haute cuisine. ⭐️⭐️⭐️⭐️⭐️ Unforgettable, and worth returning to Amsterdam for!!!

What a joke, ordered “big” shawarma and it was a tiny portion and just terrible overall. Scam