Wilde Zwijnen's venison showcases their philosophy — the meat is sourced from ethical hunters, treated simply to preserve its natural flavor. Root vegetables provide earthiness, and berry sauce (redcurrant, cherry, or lingonberry depending on season) cuts through the richness. It's refined Dutch home cooking.
Tips from diners
Game dishes are the draw — venison, pheasant, and wild boar rotate seasonally. Autumn (Sept-Nov) is peak game season.
Warm house-made bread with compound butter infused with foraged herbs.
Tips from diners
The bread and herb butter are complimentary to start — it's a signal of Wilde Zwijnen's approach. Eat bread with the butter, not on its own.
Market vegetables roasted or braised, prepared to highlight their natural flavors.
Tips from diners
Spring brings delicate vegetables (asparagus, peas, fava beans). Summer has hearty options (zucchini, eggplant). Fall is mushrooms and root vegetables.
Wilde Zwijnen sources from sustainable North Sea fisheries. The sole is cooked whole so the flesh stays delicate and tender. Brown butter is classical French technique applied to Dutch ingredients — the nuttiness complements the subtle sweetness of sole without masking it.
Tips from diners
Fish courses are equally refined as game — the kitchen treats all proteins with the same attention to sourcing and technique.
Foraged mushrooms change daily based on what's available. Risotto is built with proper technique — stock added slowly, rice stirred constantly for creamy consistency without breaking. Mushrooms add umami and earthiness. This is the vegetable course that doesn't feel secondary.
Tips from diners
Call ahead if you're vegetarian — ask if the chef can do a fully vegetarian menu. Wilde Zwijnen accommodates, though game is their specialty.
Wilde Zwijnen (Wild Boars) opened in 2010 as the first upmarket restaurant in Amsterdam's emerging East neighborhood. The restaurant specializes in modern Dutch cuisine built on locally sourced ingredients, wild game, foraged mushrooms and berries, line-caught fish, and hand-harvested shellfish. The interior features reclaimed wood, exposed brick, and an open kitchen where diners watch the team work. Set menus of 3-5 courses emphasize seasonality and restraint.
The 3-course menu is €49 (€47 vegetarian), 4-course is €59 (€57 vegetarian), and 5-course is €67 (€65 vegetarian). A deposit of €10 per person is required at reservation, automatically credited to the bill.
Wilde Zwijnen is closed Sunday and Monday. Reservations are essential — the restaurant seats only 35 people. Book 4-6 weeks ahead.
There is no à la carte menu — the chef creates the entire experience. This isn't a limitation; it's a feature. The progression is intentional. Trust the chef.
Wine pairing is available separately (around €40-50). The dining room can feel intimate but acoustics are imperfect — expect noise during service.
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