Esra's menu changes daily, but the meze (small plates) always reflect what Chef Kiazim sourced fresh that morning. Previous versions have featured roasted vegetables, herb-packed spreads, and fresh cheeses. The kitchen focuses on Mediterranean and Turkish traditions—no fusion, just honest ingredients treated simply.
Tips from diners
Ask the server what's fresh today. The menu truly changes—the chef doesn't repeat unless forced to.
The dessert menu rotates weekly based on produce availability. Expect simple, elegant preparations—fruit-focused rather than chocolate-heavy. The kitchen applies the same philosophy to sweets as savory: let the ingredients speak.
Tips from diners
The portions are small and refined. Save room for the dessert—it's a beautiful finish to the meal.
Soft, chewy flatbread baked fresh and topped with whatever Chef Kiazim is working with that day. Previous versions have featured za'atar-spiced vegetables, herbs, and sometimes a cured meat or cheese. The bread is the vehicle for the day's focus ingredients.
Tips from diners
The flatbread comes early. Use it to pace yourself before the main arrives.
The burrata rotates with the season—in spring with fresh berries and herbs, in summer with stone fruit, in autumn with figs. The creamy center contrasts with whatever fruit is at peak ripeness. It's simple but requires ingredient quality to shine.
Tips from diners
Saturday lunch is the best time to visit. The kitchen is less busy and the service is more relaxed.
The mains rotate daily but always showcase seasonal produce and herbs grown locally or sourced from trusted suppliers. Previous versions have featured lamb with wild herbs, fish with seasonal vegetables, and chicken with pomegranate molasses. The plating is refined without being fussy.
Tips from diners
Don't over-think the menu—if the server describes something and it uses herbs, order it. This kitchen does herbs better than most.
Esra opened in late 2024 in Amsterdam's Eastern Docklands, a collaboration between Selin Kiazim (who won BBC's Great British Menu and ran acclaimed London restaurant Oklava from 2015-2023) and partner Steph de Goeijen. The restaurant's name means 'traveller in the night' in Turkish. With only 26 seats and a daily-changing menu, Esra focuses on seasonal, locally sourced ingredients with Turkish and Mediterranean influences. Steph curates a wine list spotlighting Turkey, Georgia, Greece, Croatia, and Southern Europe.
Booking opens 30 days in advance between 8-10:30 AM. Spots fill quickly, especially weekends. One table for two is held for walk-ins each evening—arrive early (before 6 PM) for a chance.
The kitchen cannot accommodate dairy allergies, pepper/chili allergies, tomato allergies, onion/garlic allergies, sulfur dioxide allergies, or vegan diets. Dishes cannot be altered for ingredient dislikes.
The wine list is excellent—Steph curates biodynamic and small-producer wines from Turkey, Georgia, Greece, Croatia, and Southern Europe. Ask for pairing recommendations.
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