A showcase of Dutch seafood sourcing—locally caught shrimp paired with spring vegetables and a silky garlic-butter sauce. The sauce coats each shrimp without heaviness. Multiple reviews call this an absolute favorite on the menu.
Tips from diners
This is the most recommended dish across reviews—order it if you like seafood. The sauce is what makes it.
Smoked Dutch eel is a traditional delicacy. The fish is silky and rich, the smoke flavor subtle and refined. Paired with acidic potato salad and a bright mustard sauce that cuts through the fat. A challenging but rewarding dish for the adventurous.
Tips from diners
If you've never tried smoked eel, this is the place to start. The kitchen prepares it in a way that's approachable even for first-timers.
Tender belly bacon (part of the old-fashioned Dutch tradition) meets Albert's award-winning meatballs—the balance of salty pork, savory meat, and the sweetness of apple and onion creates a perfectly rounded plate. This is Dutch comfort refined by ingredient quality and careful composition.
Tips from diners
The meatball is the star of this dish—ask about it when ordering. Each one is made with precision.
The menu doesn't list a specific fish—ask your server what came in that day. d'Vijff Vlieghen sources daily from Amsterdam's markets and prepares whatever is finest that morning. This is how you eat at the chef's intention.
Tips from diners
Ask the server what fish is available today and how it's being prepared. The chef's choice based on market quality is always the best bet.
The best way to experience d'Vijff Vlieghen—the chef composes a exploration through the season's finest Dutch ingredients. Each course is intended to build on the last. This is how the restaurant reveals what it's truly capable of.
Tips from diners
This is the recommended way to dine here—it's slightly more expensive than ordering à la carte mains, but you get the chef's full vision. Worth it.
d'Vijff Vlieghen (The Five Flies) occupies five adjoining 17th-century canal houses on Spuistraat. The founder, Nicolaas Kroese, began as an antique dealer who served drinks and food to clients, which eventually became the restaurant. The dining rooms are decorated with original Rembrandt etchings, gold-leafed leather from the 17th–19th centuries, rare glassware, and Delft Blue tiles—truly a culinary museum. The head chef works exclusively with seasonal Dutch ingredients, preferably organic.
Reservations are essential—this restaurant is in high demand, especially weekends. Book 1–2 weeks ahead if possible.
Arrive a few minutes early and take time to walk through the different dining rooms before your meal—the antique collection is remarkable. Original Rembrandt etchings hang on the walls.
This is one of Amsterdam's most romantic dinner spots for a reason. The historic setting, attentive service, and seasonal cuisine make it a special occasion restaurant.
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