Restaurant Wils

Restaurant Wils occupies the third floor of the building by architect Jan Wils, directly facing the 1928 Olympic Stadium he designed. The kitchen is built around an extended open hearth: three grills, a wood fired oven, a bread oven and a charcoal pit where every dish passes through direct contact with fire.

Master chef Joris Bijdendijk and chef de cuisine Thomas Val shape a menu that shifts with the seasons, drawing on named Dutch producers and the restaurant's own rooftop garden. A full vegan tasting menu runs alongside the standard six courses, each track treated with equal precision.

The room is open and generous, with a kitchen counter where guests watch the brigade work the flames. An on site bakery and patisserie round out the offering, producing bread served warm throughout service.