The delicious details
Brothers Paul and Niek Hartering run a neighbourhood restaurant on Peperstraat, at the edge of Amsterdam's old centre, that draws as much on Dutch directness as French technique. Paul leads the kitchen; Niek oversees the wine programme.
The daily changing menu follows what the market offers, and most dishes pass over a charcoal grill that lends each plate its defining character. Starters arrive family style, and the room, spread across two floors with an open kitchen, blends the warmth of a brown cafe with the precision of a white tablecloth bistro.
The kitchen works nose to tail, treating whole animals as a starting point rather than reducing them to prime cuts. Courses are built from few components, favouring clarity over complexity.
