This signature amuse appears on multiple menus and opens the tasting experience with precision. Reviewers consistently praise the balance between the raw tuna's richness and the sharpness of yuzu, while the caviar adds briny depth. The horseradish cream provides a subtle spice that builds slowly on the palate.
Tips from diners
This is your first impression of Arjan's style — notice how the horseradish slowly builds rather than hits hard. The tasting menu progresses methodically from raw to cooked, light to rich.
If you can secure a window table, request it during amuses — the city spreads out below while you're eating something tiny and pure.
This luxurious course combines the sweet meat of king crab with the intense salinity of Baeri caviar — a contrast that defines luxury dining at this level. The preserved lemon cuts through the richness, while the beurre blanc ice cream is the technical showpiece: a warm sauce reduced to an impossible texture. Multiple reviewers note this as a standout moment in the progression.
Tips from diners
Ask about the menu's current protein before you book — if they're featuring this in your rotation, it's worth timing your visit around it. It's not always on the menu.
The closing sweet course balances richness with precision. Chocolate provides depth, while the dulce de leche and hazelnut add textural contrast and a caramel note. Vanilla threads through to brighten the final bite. The accompanying friandises — small bites like madeleines, canelés, or fruit pastes — extend the experience and allow you to savor flavors individually rather than as a single combined dish.
Tips from diners
The friandises at the end are where they often hide small personal touches — if you're celebrating something, mention it when you confirm your reservation.
This course shifts the palette toward the Mediterranean — earthier, warmer, more textured than the seafood courses that precede it. The red mullet is cooked delicately to avoid drying out a lean fish, while the caponata (the Sicilian eggplant dish) provides richness and complexity. Reviewers specifically note the boldness of this course: the smoked paprika and anchovy-forward sauce don't apologize, creating a striking tonal shift.
Tips from diners
This is the boldest flavor moment in the progression. If you prefer delicate fish dishes, you're about to experience something different — lean into it.
One of Arjan's most theatrical courses — a play on the classical 'plateau de fruits de mer' executed as a panna cotta base. The sea urchin provides creaminess while remaining briny; the escabeche adds acidity; the raw scallops and shrimp offer textural contrast; and those mysterious 'seaside leaves' (often seaweed or coastal herbs) ground the dish in place. It's a lesson in how to build complexity through layering rather than heavy sauces.
Tips from diners
If you're not confident about raw seafood, mention it when booking — Arjan's team always adapts. They won't force you through something you won't enjoy.
Ciel Bleu opened in 1983 on the top floor of Hotel Okura Amsterdam and achieved two Michelin stars in 2007. Executive Chef Arjan Speelman leads the kitchen with technical precision and creative vision, crafting menus that balance classical French techniques with modern innovations and international influences. The 23rd-floor location offers sweeping panoramic views of Amsterdam, adding drama to the fine dining experience.
Book 2-3 months ahead for weekend dinner slots. The restaurant sits 80 covers max, and it books solid. Lunch on Friday is more flexible.
The wine pairings start at €150 and climb to €200+. The sommelier will guide you blind-tasting style, revealing the label after each course — it's part of the experience.
Request a window table when you book, not when you arrive. They have maybe 6 tables with the full Amsterdam vista. Request it early enough and they'll honor it.
The menu changes with seasons but maintains the same structure: raw opener, seafood courses, land proteins, and chocolate finale. If you've been before, new visits still feel familiar in architecture but entirely fresh in flavors.
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