Chef's signature menu at Vinkeles in Amsterdam's historic setting.
Nestled in the atmospheric surroundings of a former 1700s bakery within the hip Dylan Hotel, Vinkeles offers an upscale modern French culinary experience that captivates the senses. The meticulously crafted Chef's Signature Menu highlights refined techniques and a harmonious fusion of flavors, perfect for foodies seeking a memorable fine dining adventure in Amsterdam.
Starters
Begin your journey with exquisite starters that balance innovation and tradition. The Amuse Bouche tantalizes with duck egg custard, strandkrab broth, wild sea bass tartare, and delicate notes of jasmine, pink pepper, and cucumber ice cream. For a taste of classic elegance, the White Asparagus 'Carbonara' combines tender white asparagus with the richness of Parmigiano Reggiano and the savory depth of Jamon Iberico. The Langoustine starter features succulent langoustine paired with Lardo di Po, sweet nashi pear brunoise, and a luxurious duck foie gras bisque.
Mains
The main courses at Vinkeles showcase carefully balanced flavors and inventive pairings. Savor the Veal Sweetbreads, encrusted with miso breadcrumbs and layered with XO sauce, sambal, lemon foam, and sweet-and-sour onions for a complex and indulgent experience. The Anjou Pigeon highlights tender pigeon enriched by the tang of ponzu, the tartness of sour cherry, gentle rose accents, and a touch of Cusco Chunco 100% cacao chocolate for depth. For truffle lovers, the Black Winter Truffle dish offers an indulgent combination of earthy truffles, port wine, einkorn toast, truffle butter, and a sprinkle of Murray salt to enhance every bite.
Desserts
Conclude your meal with the delicate Almond Ice Cream, infused with fragrant verbena, bergamot, and kaffir lime. This dessert offers a refreshing and multi-textured finish that cleanses the palate while leaving a lasting impression.
Drinks and specials
Vinkeles offers an exceptional cocktail menu inspired by the rich history of its location, where Amsterdam's first theater once stood. Cocktails are thoughtfully categorized into four distinct types, showcasing creative mixology. Non-alcoholic options are also available, ensuring an inclusive experience. Complement your meal with fine wine selections, signature cocktails, or expertly brewed coffee, perfectly suited to enhance the flavors of your dining journey.
- Amuse Bouche starter: Duck egg custard, strandkrab broth, jasmine, wild sea bass tartare, pink pepper, and cucumber ice cream.
- White Asparagus 'Carbonara': Tender white asparagus paired with Parmigiano Reggiano and Jamon Iberico.
- Langoustine starter: Langoustine with Lardo di Po, Nashi pear brunoise, and duck foie gras bisque.
- Veal Sweetbreads main: Veal sweetbreads coated in miso breadcrumbs, XO sauce, sambal, lemon foam, and sweet-and-sour onion.
- Anjou Pigeon main: Anjou pigeon enriched with ponzu, sour cherry, rose, and Cusco Chunco 100% cacao chocolate.
- Black Winter Truffle main: Black winter truffle paired with port, einkorn toast, truffle butter, and Murray salt.
- Almond Ice Cream dessert: Creamy almond ice cream featuring verbena, bergamot, and kaffir lime.
