Vinkeles
86-90
Gastronomy points 2025
Expect nothing but the best
Located in a luxury boutique hotel, Vinkeles, run by executive Chef Jurgen van der Zalm and his team, present a cavalcade of dishes based on highbrow ingredients such as duck liver, oysters and wagyu. The cooking is playful and creative, albeit resting firmly on French ground, and based on produce that is generally organic, seasonal and locally sourced. This, along with a strong focus on the staff’s wellbeing, is a great example of how the restaurant creates utterly memorable gastronomy in a responsible way.
Sustainability highlights
- Always looking for seasonal produce, changing the menu accordingly
- Makes meat the star of the dish whenever it’s used.
- Values long-term commitment in relationships with suppliers
- Provides all staff with a book about sustainability when they start
- Receives deliveries from most suppliers using electric vehicles
Information
Head Chef: Jurgen van der Zalm
Keizersgracht 384 1016 GB Amsterdam, Netherlands