Clos Winebar
71-75
A menu that starts with the wine selection
Boudin noir one day, sticky ribs the next, and homemade gnocchi on the third. A menu of diverse geographic influences isn’t a problem when the dishes are prepared with as much expertise and love as they are at Clos. It’s the wines, however, that play the main role here. The selections are both natural and conventional, sourced from both large, established producers and smaller, lesser-known enthusiasts.
Sustainability highlights
- Lots of natural, organic, and biodynamic wines
- No tuna or foie gras on the menu
- Food waste is reduced by thinking through the menu and ingredients ahead of time
Information
Head Chef: Jeroen Mak
Beech Square 50 1091 ML Amsterdam, Netherlands
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