A standout main course that showcases Showw's approach to flavor. The langoustine is cooked gently to preserve its sweetness. The Jerusalem artichoke provides earthiness and sweetness. The bisque is complex — espresso and curry oil create an intense, slightly unexpected finish. Reviewers note this course as a high point because it takes familiar ingredients and finds new angles.
Tips from diners
Ask the wine team to blind-pair this course — it's where Lendl's expertise shines most.
This is Showw's core offering — a progression that balances refined plating with approachable flavors. Each course is designed to be memorable without being fussy. Reviewers note that the menu uses familiar flavor combinations refined through technique, avoiding the trap of being 'too clever.' The five-course option is the standard introduction.
Tips from diners
The five-course is the perfect entry point. You get the full Showw philosophy without committing to the longer six-course option.
For diners wanting more depth, the six-course menu adds one additional course, typically an intermediate fish or vegetable dish between the main courses. Reviewers who've done both note that the extra course justifies the cost through technical showmanship and a more complex flavor arc.
Tips from diners
The six-course menu is worth the premium if you have time and appetite. The additional course is always unexpected.
Often appears as an intermediate course, this dish exemplifies Showw's 'comfort food' philosophy. The onions are caramelized slowly until they're sweet and jammy; the stock is refined but warm and enveloping. A garnish (perhaps a cured meat chip or herb oil) adds sophistication without overwhelming the dish's emotional core.
Tips from diners
If onion soup appears in your progression, slow down — this is the dish where Showw's philosophy is clearest.
A bracing opening to the protein courses. The kingfish is delicate raw fish, cured in citrus that cooks it gently. The spice level is precisely calibrated — reviewers specifically praise how the heat builds slowly rather than hitting hard. It's refined technique applied to a raw dish.
Tips from diners
If you're uncomfortable with raw fish, mention it when you book — the chef will provide an alternative.
Showw offers a full vegetarian progression that doesn't feel like a compromise. Each course is built specifically for plant-based preparation, not simply omitting the protein from the omnivore menu. Reviewers who've done the vegetarian menu note it's equally considered and satisfying.
Tips from diners
Book the vegetarian menu without hesitation — it's not a second thought, it's fully developed.
Restaurant Showw opened recently in Amsterdam-Zuid under Chef Dorus Floris and Sommelier Lendl Mijnhijmer, earning a Michelin star in 2024. The concept centers on 'culinary comfort food' — refined, technically precise dishes with emotional depth rather than pretension. Lendl's distinctive approach to wine service involves 'blind' presentations where the label is revealed only after the pairing, encouraging diners to taste without expectation. The large open kitchen and approachable atmosphere make fine dining accessible.
Book 4-6 weeks ahead for Friday-Saturday, 2-3 weeks for weekdays. The restaurant is new and momentum is strong — availability tightens quickly.
The blind wine pairing is Showw's signature moment. Request it — Lendl's commentary after each course is educational and fun. It costs €50-70 extra but is worth it.
The open kitchen is visible from most seats, but if you want to be in the action, ask for counter seating when you book. The kitchen team acknowledges diners directly.
At €165 for 5 courses with refined technique, Showw is priced lower than comparable Michelin spots in Amsterdam. Book when you have availability.
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