Thull's Deli

Thull's Deli is built around one principle: that fermentation makes food better. Owner Simone van Thull runs a combined lunch counter, traiteur, wine shop and fermentation workshop from a light filled space on the Van Eesterenlaan in Amsterdam's Oostelijk Havengebied. The kitchen works from scratch with simple ingredients, turning seasonal vegetables into sauerkraut, kimchi, pickles and condiments that appear across the menu and line the shelves.

House brewed kombucha and water kefir sit alongside a considered selection of natural and biodynamic wines from small European producers, including Dutch importer De Vier Heemskinderen. Daily rotating meals, sourdough sandwiches on bread from Restaurant As and flatbreads feature the deli's own fermented products as a defining element.

Simone's published cookbook, De Inmaak en Fermenteerbijbel, reflects the depth of knowledge behind the counter. The deli also supplies over 30 restaurants and shops across Amsterdam with its fermented products.