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An Unforgettable Two Michelin Star Expertise at Spectrum Amsterdam


Two men sitting at an elegantly set table in a restaurant, raising glasses filled with cocktails in a toast, with an abstract artwork on the wall behind them.

Spectrum is the 2 Michelin star restaurant within the Waldorf Astoria lodge in Amsterdam by chef Sidney Schutte and restaurant supervisor Cas Kratz. This dinner was deliberate lengthy prematurely to have a good time my pal Martijn’s birthday, so it was a coincidence that it was on the day of Jonnie Boer’s funeral (which was attended by each Sidney and Cas). Cas was again in meal time and is such knowledgeable that, though we might inform it had been an emotional afternoon for him and we did have a chat about it, this didn’t influence our expertise in any respect. The restaurant solely gives 7 course tasting menus, vegetarian (240 euros) or with seafood and meat (250 euros). We opted for the common tasting menu with wine pairing (with some upgrades to the common wine pairing).

Bottle of La Pluchotte Extra Brut Rosé Champagne by Jérôme Blin, featuring intricate floral designs on the label.

We began with a rosé Champagne to accompany the small appetizers. This La Pluchotte Further Brut Rosé by Jérôme Blin is constructed from 100% Pinot Meunier, which is kind of uncommon. This made the Champagne additional fruity, with out being too fruity (additionally because of the low dosage).

An elegant appetizer featuring a shiso leaf topped with trout roe and a delicate egg yolk, presented on a white plate.

The appetizers have been a sequence of stylish taste explosions. The primary was shiso leaf, trout roe, egg yolk and really skinny crispy potato.

Artfully presented fish dish on a white plate, garnished with edible plants and stones on a table setting.

The following was sprat (tiny fish) with kalix löjrom, the ‘caviar’ from a small kind of salmon from the Baltic Sea.

An elegant appetizer presented on a small white pedestal, featuring a delicate layer of fish topped with a translucent gel and a sprig of microgreens, all on a vibrant yellow base.

Yellowroot with duck liver rollmops (pickled herring).

A minimalist dish served in a sleek white bowl, featuring a dark broth in the center, set against a plain tablecloth.

And at last snail with snail eggs, octopus, sunchoke, and bacon in a really flavorful broth. The entire appetizers have been superb.

Close-up of the 2019 Univers wine bottle by Muchada-Léclapart, featuring a clean label with a lotus flower logo, held by a person in a restaurant setting.

The primary wine was from Jérèz (Spain), from the identical space and grape selection (Palomino) as sherry, however not made like a sherry (no flor, no fortification). The 2019 Univers by Muchada-Léclapart was very mineral with an earthy aroma that jogged my memory of wines made on volcanic soils.

A clear glass plate holding a spherical dish decorated with edible leaves and a yellow base, presented elegantly on a white tablecloth.

The earthiness of the wine was an excellent pairing for the black truffle with carrot, Comté cheese, and potato, in a sugar sphere with codium seaweed. A wonderful dish with an excellent truffle taste and fantastic steadiness between all of the flavors and textures.

A person holding a bottle of wine labeled 'Domaine Bretaudeau Théia', featuring an illustration of a tree on the label.

The following wine was a Muscadet Théia by Domaine Bretaudeau (Loire, France). Muscadet appears to be making a comeback, as a result of I additionally had a Muscadet within the wine pairing at Ciel Bleu a few weeks in the past. Muscadet might be very acidic, however this was properly balanced, maybe partially due to the growing older in amphoras.

A beautifully plated dish featuring a rectangular piece of translucent seafood, topped with red sauce and garnished with small shrimp, served in a bowl with colorful sauce dots.

It was a wonderful pairing for the skate with artichoke, uncooked North Sea shrimp, and strawberry, with some drops of tomato oil and jalapeño oil. The skate had a really good tender and juicy texture. Sidney used to place fruit into all of his dishes (and in some instances I wasn’t satisfied), however on this case the strawberry labored very effectively to masks the bitterness of the artichoke. Collectively they tasted like an improved model of artichoke. Additionally a fantastic job by the sommeliers, as a result of strawberry and artichoke should not wine-friendly components, however this was an ideal pairing.

A close-up of a wine bottle labeled 'Saint-Aubin 1er Cru En Remilly 2019' from Domaine de Montille, placed on a white tablecloth.

Cas is aware of I like ‘excessive’ white Burgundy, so with sole with beurre blanc on the menu there was little question what kind of ‘upgraded’ pairing can be referred to as for. This 2019 Saint-Aubin 1er Cru En Remilly by Domaine de Montille was wonderful. This 1er cru is the closest in Saint-Aubin to Montrachet (one of the best and most costly terroir for Chardonnay on this planet). The wine had a good looking steadiness between acidity and butteriness.

A beautifully plated dish featuring a piece of fish topped with shellfish, delicate green garnishes, and microgreens in a rich sauce, highlighting the flavors of a fine dining experience.

Precisely that steadiness was wonderful with the lemongrass beurre blanc, which had the same steadiness and an exquisite perfume. The tender and juicy sole was mixed with mussel, cauliflower, and marrow. Great. Lemongrass is an revolutionary addition to the basic mixture of sole with beurre blanc that works extraordinarily effectively, additionally with the wine.

A close-up of a 2022 Marsannay Rosé wine bottle by Domaine Bart, featuring a label with an illustrated vineyard and the text 'Marsannay Rose Appellation Marsannay Controlee'.

The following wine was a 2022 Marsannay Rosé by Domaine Bart (Burgundy, France). Marsannay is the one village appellation that enables for rosé (clearly from Pinot Noir, the one allowed grape selection for pink and rosé). A really good ‘severe’ rosé.

A beautifully plated barbecued langoustine garnished with a green sprig sits on a black plate filled with smooth black stones.

This was a wonderful pairing for the barbecued langoustine with lion’s mane mushroom, chipotle, kaffir lime, and cocoa. The langoustine had an incredible texture. Langoustine is notoriously tough to get the precise cuisson, however this was like lobster. The very tasty meat from the claws was additionally included. The smoky chipotle was a fantastic addition.

Close-up of two wine bottles: 'Las Uvas de la Ira' from D.O. Méntrida and 'Sassella Nuova Regal' Valtellina Superiore Riserva 2016.

The common wine pairing for the meat course was a Garnacha from Méntrida, Spain. The upgraded pairing was a 2016 Valtellina Sassella Riserva by Ar.Pe.Pe, a Nebbiolo from Lombardy (Italy). Cas poured this blindly for me to guess, and I acknowledged the aroma of Nebbiolo however not the tannin construction of Barolo as these tannins have been extra velvety relatively than grainy.

A gourmet dish featuring a pink meat portion accompanied by green leaves, edible flowers, and a red sauce, presented artfully on a white plate.

The wine was nice by itself, however turned even higher with the lamb with asparagus, lamb jus, cockles, and wild garlic. The crispy pores and skin on the lamb was excellent, crispy however tender. The meat was very tender, juicy, and flavorful. It was solely a tiny piece of asparagus, however the accompanying flavors have been fantastic.

A close-up of a Riesling Kabinett wine bottle labeled 'Kilburg Goldtröpfchen 2023', featuring intricate decorative design on the label.

The next wine was a medium candy Riesling Kabinett from the Mosel, Germany. Very elegant with a pleasant steadiness and only a contact of petrol.

An elegant dish presented in a round wooden plate featuring small pieces of rhubarb, green sauce, and garnished with herbs.

This was a superb pairing for the rhubarb ‘surimi’ with dill, cervil root, and wooden sorrel. It was a bit tough to eat the rhubarb as no knife was offered, which made it tough to style the rhubarb along with the opposite flavors.

Close-up of a bottle of 1997 Quarts de Chaume by Chateau de Suronde, featuring a distinctive label with a tree and vineyards.

The ultimate wine was additionally a pleasant improve, a 1997 Quarts de Chaume by Chateau de Suronde. Quarts de Chaume is just like the Sauternes of the Loire valley (France), candy from botrytis however from Chenin Blanc. The wine was very properly aged (and a pair of years older than Martijn) with nice complexity.

A decorative dish featuring a textured surface and a central mound of fine white powder with bright yellow crystals on top, presented elegantly on a white tablecloth.

It was an excellent pairing for the superb dessert: smoked eggplant with bergamot, olive oil pearls, and pecan nuts. An excellent innovation to make use of smoked eggplant in a dessert, and it was completely scrumptious.

A hand holding a small green ball-like appetizer garnished with leaves and a small yellow topping.

The meal ended with two extra small bites, the primary sticky rice with calamansi (Phillipine lime) and huacatay (Peruvian mint).

A white pyramid-shaped dessert resting on a small round plate, featuring a textured surface.

And the second licorice with coconut and tarragon.

A selection of colorful chocolates arranged on a white serving plate, featuring various shapes and hues.

As typical, candies have been served with tea or espresso that echoed the flavors of a few of the dishes from the menu.

This was one other excellent meal at Spectrum. Sidney has matured even additional as a chef. The dishes are extra pure and but revolutionary, and I like he has stopped utilizing fruit in the whole lot. I’m wondering when Michelin sees this too and awards a well-deserved third star. The one criticism I can consider is that in some instances the parts might have been a bit extra beneficiant, like the only or the asparagus. The wines and wine pairings have been simply fantastic. It is vitally uncommon that every one pairings work, with out exception. The service was nice as effectively. As I defined to Martijn, one of the best service is when you’ll be able to simply loosen up and the whole lot is served completely earlier than you even take into consideration asking for something. And that’s precisely the way it was like at Spectrum. Sidney and Cas state that it’s their mission to let Spectrum be your second residence, and that’s actually what it’s beginning to really feel like for me.



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