Discover Benelux | Summer Special | Amsterdam Zuid Highlights
Truffles in Amsterdam via top Italian cuisine TEXT: EDDI FIEGEL | PHOTOS: SCOTTADITO
Like all great cities, Amsterdam is a melting pot and home to some of the best food from around the world, not least top-notch Italian cuisine. Restaurant Scottadito, next to the Vondelpark on the Amstelveenseweg in south Amsterdam, has developed a reputation for some of the best contemporary Italian dishes outside Italy, all served up in an elegant, wood-panelled, dining room, with friendly service at amazingly affordable prices. Since the restaurant first opened in 2010, foodies and Italians alike have been flocking there for star dishes - such as the truffle risotto, made with specially imported truffles from Acqualagna in Southern Italy’s Marche region, famous for its truffles. Another house speciality is the lobster pasta, in which the live lobster is brought to your table before cooking, and, as with all the restaurant’s dishes, the pasta is freshly made, using the finest ingredients.
“We always import our truffles, flour, rice, homemade sausages, cheeses, cured meats and vegetables, as well as wine from Italy,” says restaurant manager Rozeta Karaj. “Everything else comes from a select group of certified local distributors who we work with.” Other favourite dishes include the superb pizzas and pasta, such as the homemade ravioli or lasagna, made with the freshest seafood or the most seasonal, sustainable meat. Plus, the restaurant offers up some unmissable homemade desserts, such as the tantalising tiramisu. “We are all Italian here at Restaurant Scottadito,” Karaj continues, “and we love using our knowledge and passion for Italian cuisine to create dishes that people really enjoy.” Restaurant Scottadito is open from Monday to Saturday from 3pm till 10pm during the week, and until 10.30pm at the weekend. Web: www.scottadito.nl
An explosion of flavours at De Kersentuin TEXT: MICHIEL STOL | PHOTOS: RESTAURANT DE KERSENTUIN
Restaurant De Kersentuin, in beautiful OudZuid in Amsterdam, has been renowned for its culinary highlights for decades “We are now bringing the menu to a higher level, in part by creating lighter dishes,” says Patrick Kessler, chef at De Kersentuin. Since becoming the chef last year, Kessler and his team have been creating new signature dishes. “We wanted to offer somewhat lighter dishes, with less heavy sauces and more side dressings,” he explains. Creating a signature dish is not something you do in a day. “Throughout the season, we experiment with an idea - for instance, one based around prawns. Once we feel it has become what we want, it will be added to the à la carte menu.” One of the new entries on the menu that Kessler has created is a dish with white asparagus, oysters and vadouvan. “The oysters bring out the salinity. It’s a true explosion of flavours.” 42 | Issue 55 | July 2018
Restaurant De Kersentuin is about high-quality dining in a casual setting. Guests have a view of the kitchen when they are enjoying the cuisine. “People like to see us at work. There is a window between the kitchen and the restaurant, so there is no disturbance. Often people come to see us afterwards, to thank the team and give us a thumbs-up. We really appreciate that,” Kessler smiles.