Lunch at Bluespoon in the Andaz Hotel in Amsterdam, catching up with a former colleague.

I am usually not drawn to hotel restaurants, as quite a few have proven to be lackluster and/or overpriced byproduct of the hotel itself. The upside is that they are usually open the entire week (which gives you more options for lunch on a Monday) and Bluespoon turned out to be an enjoyable experience.

In a former depot of the Amsterdam city library, Bluespoon is located in a stately building right on the Prinsengracht canal in the city center of Amsterdam. The entire interior of the hotel is designed by Marcel Wanders, so trendy-chic with quirky Dutch-design and Delfts Blauw elements all over the place. Behind a divider wall placed at the hotel’s reception and a cabinet of spoons (of course…), you have a surprisingly secluded space with great views on the (elevated) open kitchen and the hotel’s garden.

Sander Bierenbroodspot – formerly of Ciel Bleu** and most recently Vrienden van Jakob* – became head chef of Bluespoon late 2017 and creates menus with light, fresh and – as you will see below – visually striking dishes with locally sourced and seasonal ingredients. There is also a “Video Art” dinner menu with each dish inspired by the hotel’s video art collection. If you have the chance, do check out the Bar as their mixologists are one of the best in the Netherlands, with Bluespoon recently being nominated for Best Cocktail Bar in the 2018 Dutch Food Bloggers Awards. It shouldn’t come as a big surprise that Bluespoon also has a Cocktail & Food Pairing dinner experience…

For lunch, there was a 3-course à la carte menu (€49) with a choice between 4 starters, mains, and desserts. Wine Pairing is available (€29) in line with the “per glass” prices on the separate wine list. Due to completely different tastes, we sampled half of the entire lunch menu.

1a. Green Gazpacho, Burrata, Basil, Tomato, Toasted Rice, Lemon, Sour Cream
1b. Roasted Langoustine, Fregola, Dill, Carrot, Crispy Chicken Skin
3a. Green Asparagus, Brioche crumb, Opperdoezer Potato, Petits Légumes, Artichoke, Béarnaise
2b. Rabbit, Lentils, Quince Compôte, Petits Légumes (+Green Pepper Jus)
3a. Passionfruit, Banana, Mango, Mascarpone
3b. Pavlova, Basil, Lime, Strawberry, Lavender

We were both very content with what was served, especially as dietary restrictions required some creativity for sauces and wine pairings. Combined with attentive and friendly service, it was a leisurely paced lunch with food that was big on flavors.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.