One of the frequently called-out standout dishes across reviews — this course is a brilliant example in balance. The raw fish is the foundation; the green apple provides acidity and brightness; shiso adds an anise note; tofu foam introduces savory umami; yuzu sorbet is surprising, tart, and refreshing; seaweed crisp adds texture. No single element overpowers; instead, flavors stack and shift with each bite. This is where Dennis's Asian influences shine brightest.
Tips from diners
This is the course to taste slowly. Notice how the yuzu sorbet shifts flavors midway through eating.
This is Dennis's signature menu — a progression that balances technique with playfulness. The courses flow from lighter, raw preparations through cooked proteins, with each course introducing a new flavor angle or technique. Reviewers note that despite the Michelin star, the menu never feels serious or precious. The Asian influences appear subtly — yuzu, miso, shiso, crispy elements — rather than dominating.
Tips from diners
The six-course is the classic experience. Don't overthink it — come hungry and with an open mind. The courses surprise.
This signature course sits between savory and dessert — it's warm, savory-sweet, and technically brilliant. The 'cappuccino' foam is created through technique, adding air and texture. Fresh brioche buns arrive alongside for dipping. It's indulgent without being heavy, and reviewers describe it as a moment of pure joy.
Tips from diners
This course always gets smiles. If you're celebrating, the kitchen knows to take extra care here.
The closing savory course before dessert, these ravioli are homemade and showcase Dennis's playful side. The beet pasta is striking in color and slightly sweet. The filling and sauce change seasonally, keeping repeat visits fresh. Reviewers note this as a high point — technically refined pasta work with emotional, approachable flavors.
Tips from diners
This is where you see the kitchen team's personality — if you're at the counter, they'll often explain their ravioli filling with pride.
A refined main course showcasing Dennis's approach to refined cooking. Pigeon is cooked precisely to maintain pink, tender flesh. The parsley oil is a bright accent; kumquat gelé adds citrus depth; pistachio crumble provides textural contrast and earthy nuttiness; green olive sauce is salty and complex. The dish is technically proficient without showing off.
Tips from diners
Ask if pigeon is on the menu when you book — some vegetarian diners request its substitution. Availability varies.
For regulars or diners who want a more personalized experience, Dennis offers a curated alternative menu built around dishes he's particularly excited about in the current season. This menu often includes preparations not on the standard rotation, allowing repeat visitors to experience Daalder differently.
Tips from diners
If you've been to Daalder before, request Dennis's Favorites — it changes more often than the Experience menu and feels more intimate.
Chef Dennis Huwaë opened Daalder in 2018 in a Jordaan café before earning a Michelin star and relocating to the monumental Het Sieraad building in Amsterdam-West. Named Most Promising Chef by Gault & Millau in 2018 and ranked #64 in The Best Chef Awards Top 100, Huwaë draws inspiration from his Indonesian heritage and Asian influences. The restaurant's aesthetic — neon lights, bold graphics, street art, and hip-hop soundtracks — intentionally strips away fine-dining pretension. Staff greet regulars like old friends, creating an atmosphere where refinement and accessibility coexist.
Book 4-5 weeks ahead for weekends. Thursdays and Fridays lunch are easier to book and offer the same quality at potentially better energy.
The three-course lunch menu is €99 with wine pairings included — it's the best value Michelin dining in Amsterdam. Go midweek.
The vibe here is fundamentally different from other Michelin restaurants — expect hip-hop, neon, and warmth rather than stuffy formality. Dress code is casual.
Request counter seating when you book — the kitchen energy is palpable, and the team will engage you directly throughout the meal.
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