This is the restaurant's core offering — a curated selection of cured meats chosen by the kitchen. Mortadella is delicate and requires fresh slicing; salami varies by style and origin; jamón ibérico is Spain's gold standard. The kitchen rotates selections based on what's in perfect condition, ensuring that each plate represents the current best available. Reviewers consistently note the quality of sourcing.
Tips from diners
Start with the Chef's Choice platter to understand the kitchen's sourcing philosophy — it changes weekly.
Rather than making desserts in-house, Envy sources from specialized Italian producers. Panettone appears seasonally (October-February); biscotti is year-round. The selection changes frequently, allowing repeat visitors to discover new producers. The approach honors the deli concept — curating the best from artisanal makers rather than attempting to make everything.
Tips from diners
The dessert case is visible when you arrive — you can see what looks good before ordering food. This helps with planning your meal flow.
These sausages showcase a technique less common in restaurant settings — wine-preserving aromatics before incorporating them into meat. The process yields flavours more subtle and integrated than fresh herbs would provide. The mix of garlic, rosemary, lavender, black pepper, and chilli creates complexity without any single note dominating. The sausages arrive warm or at room temperature depending on preference.
Tips from diners
These sausages pair beautifully with the cured red wines on the list — ask the staff for a recommendation.
Burrata is a fresh mozzarella that contains a creamy interior — it's delicate and requires careful sourcing and handling. This version is paired with whatever vegetables are at their peak (perhaps grilled artichoke, roasted carrot, or fresh radish depending on season). The olive oil is high-quality and is the only embellishment beyond salt. The simplicity showcases the quality of the ingredients.
Tips from diners
In warm months, this dish feels light and refreshing — perfect for sharing as a first course.
The cheese selection changes seasonally and based on availability. Dutch cheeses are often underestimated outside the Netherlands, but aged Gouda and similar styles develop remarkable complexity. The kitchen pairs Dutch options with European classics to show range. Each cheese arrives on its own at proper temperature with guibalance from the staff.
Tips from diners
Ask the server to walk you through the selection — each cheese has a story, and the kitchen is proud to share them.
Envy opened as an experiment in deli-style dining — the idea was inspired by traditional Italian meat and food shops that serve sample dishes to customers browsing their counters. The restaurant sits on Prinsengracht, one of Amsterdam's iconic canal-side streets. The menu features deli meats, charcuterie, cheeses, and prepared dishes meant for sharing. A glass-door refrigerator showcases wines and desserts. The restaurant has held a Michelin 'Bib Gourmand' award consistently over the years, recognizing good food at accessible prices.
Walk-ins are welcome if there's space. No reservations system, so peak hours (Friday-Saturday dinner) may have waits.
The wine list is exclusively Italian and fairly priced by-the-glass or bottle. Twenty-six refrigerated wine displays showcase the selection — prices range from €4-6 per glass to €30+ per bottle.
The space is intimate but open — tables are arranged in alcoves along the walls. The narrow format means you're close to your companion without the feeling of being cramped.
Order 3-4 small plates to share rather than mains — the portions are generous and the total cost stays reasonable. Dessert and wine are priced well enough to add without guilt.
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