Roux Amsterdam

The kitchen works across a concise à la carte format of bites, starters, intermediate courses, mains and desserts. French foundations underpin most dishes, with occasional inflections from Asian and Latin American pantries. Fish and shellfish feature prominently, from Zeeland creuse oysters to North Sea cod with bone marrow and rhubarb.

Meat options include guinea fowl and a côte de boeuf for two. One fully vegetarian main and several vegetable-led starters and bites offer choice for those eating without meat, though dedicated vegan options are not marked on the menu.