As part of the Restaurant Festival in April, we also had a 4-course all-inclusive lunch at Restaurant Aan de Poel in Amstelveen. The restaurant opened in 2007; Stefan van Sprang got his first Michelin star in 2008 and the second one in 2012. Over the years they took part of various of these promotional actions, but have already chosen to make the portions of their regular seasonal menu a bit smaller and serve 1 or 2 additional courses to showcase what they can do. Regardless these promos, we try to go here a couple of times a year and I must admit the food, creative wine pairing, vegetarian options as well as the visual aspects rarely disappoint (as you will see below).
If we are going, we are already looking forward to the freshly baked bread with a basil/dragon mayo spread and delicious basil olive oil. 😁 As the seasonal menu is changed every month, you are always in for a surprise, although they also have their “favorites” menu to choose from their signature dishes and the regular à la carte menu. You can also mix & match between these menus.
I definitely have a nomination for an addition to their favorites menu: the ‘roast lamb fillet with asparagus, lamb dumplings, and thyme jus’ was truly something special.
The plate on the left was good (really good actually) but the bowl of lamb dumplings was fantastic and the sauce (which to me resembled a light mornay sauce, a slightly cheesy béchamel, but I may wrong here) with drops of different infused oils was even better. I didn’t even feel the slightest bit bothered with decorum when using the bread to mop up the leftover sauce…
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