Each tasting menu includes a fish course built around what's available from sustainable fisheries. BAK sources from small, careful operators and names the fish on the menu. The preparation is always restrained — grilled, poached, or roasted to showcase the fish itself.
Tips from diners
Every fish course lists the fishery and fishing method on the menu. Ask your server for the full sourcing story.
Wild mushrooms and other foraged ingredients prepared simply.
Tips from diners
Foraged mushroom courses are most common September-November. If you're dining in summer, ask what foraged items are available.
BAK's game dishes are built around the protein's inherent flavors — quail is tender and slightly gamey, balanced with fresh corn sweetness and bitter radicchio. This is the restaurant's approach to elegant simplicity with seasonal vegetables.
Tips from diners
Game availability changes monthly. If you have a preference (duck, quail, pigeon), mention it when you reserve.
Chef's dessert changes daily based on seasonal fruit and available ingredients.
Tips from diners
BAK includes dessert in the tasting menu price. Don't skip it — the pastry team is as careful about sourcing as the kitchen.
This dish represents BAK's philosophy: sourced ingredients at peak season, treated simply to let quality shine. The cod is flaky and delicate, paired with briny mussels and earthy beans. The broth ties the dish together with subtlety rather than richness.
Tips from diners
The winter menu (fall-winter) features cod, spring brings halibut, summer is turbot. Ask what's on today's menu when you arrive.
BAK opened in a converted warehouse on the third floor of Het Veem, a former timber port now called Houthaven. The restaurant specializes in what it calls 'innovative and ethical cuisine' — everything changes daily based on what's available from local producers, sustainable fisheries, and passionate farmers. The menu is entirely set (no à la carte), with tasting menus of 5, 7, or 9 courses starting at €75, all featuring precisely sourced vegetables, fish, and meat.
You ring a doorbell to enter on evening service — it's not obvious at street level. Allow yourself time to find it. You'll be buzzed in to take the stairs to the third floor.
The 5-course menu is €75, 7-course is €100, and 9-course is €125. A wine pairing adds €55. Budget €130-180 per person for a complete evening.
BAK is closed Sunday and Monday. Reserve Tuesday-Saturday. Bookings open 6-8 weeks in advance and fill quickly.
There are no dietary accommodations — the menu is entirely set and changes daily. Discuss any dietary needs when you reserve, but flexibility is required.
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