Keizersgracht 238

2 friends that haven’t seen each other in aaaaages
2 starters
2 mains
2 glasses of red wine
2 or 3 hours in a big garden
2 lazy to walk, so I asked if they could call a taxi. Not so cool, that they told me to go to the front of the hotel and ask the porter to get us a taxi. We saw about 5 taxies pass… the porter didn’t stop those… so I sat in the summer sticky hotness summer night, and waited.
Don’t have a lot to say about the food, because it just wasn’t that interesting. Nor was the wine. The staff however? Lovely.
But next time? They really should have call a taxi for this fat-​pregger-​lady. Not cool to let people walk thru the restaurant-​to-​hotel-​lobby-​see taxies pass and not «allowed» to take those, because they have rules and thàt is not a taxi that is for you. Shouldnt have listened. should have just asked the drivers, any of the 5 taxies would have been happy to take us.
The Total was € 90… Food was really not worth it. The experience neither.
Garden? Lovely!
Restaurant staff? Lovely!

Awesome place if you want to give your taste butts something of a high value.
We tried the place during restaurant week and i only have good comments for them. Food was excellent — high end cuisine mostly Mediterranean but with some interesting twists. The wine collection was a limited but still of great quality especially the Italian Veneto ones we picked.
Service was impeccable. Our waiter although young was experienced and attended to all our needs with a smile.
As for atmosphere and decoration … Well it something more that interesting a mix between old dutch traditional architecture and moder dutch artists.
Good suggestion is if you are dinning and the weather is good ask for a table in their «secret» garden

Our first choice required reservations, and our second required a long walk, which petered out right at 238. It’s a hotel restaurant, but it doesn’t look it because of it’s distinct space with a wonderful view of the canal. The décor and layout is thoroughly modern. The seating, for instance, is situated around a windowed kitchen. The menu has some of the generic, upscale fare but also incorporates local and seasonal elements. For instance, I had the croquettes, which seem to be known as a local fast food, consisting of breaded and fried mystery meat, often beef. Mine, however, were filled with free-​range chicken, tarragon, mushrooms, onions, and cheese, and they were accompanied by a homemade mustard sauce, fresh bread, and a salad topped with Parmesan cheese, all of this for nine euros and fifty cents. Unilocal’s price point accurately reflects the dinner menu rather than lunch. For a first meal on the ground in Amsterdam, it was perfectly portioned, well-​balanced, and still rooted in the culture.

A solid place with good outdoor ambiance. The waiters are very friendly, and hanging out on a sunny afternoon offers up great people watching.
Although it’s far from inexpensive, I think the current rating of four dollar signs (splurge, over € 41) is an exaggeration; all lunches entrees fall between € 10 — 17, which with a beer or glass of wine puts it in the € 14 — 25 range. (e.g. spendy, € 21 — 40)

Three stars is correct for this place. I don’t know why it is not a four-​star restaurant but it just isn’t. The best thing is that they give a 20% discount for users of foursquare. dinner was $ 130 which includes tip and two glasses of wine, one appetizer and steak for two. The appetizer of shrimp was great but the rib eye steak was as thin as a few pages of paper.

This is the fine dining restaurant of the Hotel Pulitzer, where we are staying. It’s a shade over 3 stars. If not for some service mishaps it would have been a strong 4. We decided to come here because it was a shorter walk than back to Moeders, and after two museums and moving rooms in the hotel, we were pretty tired. You can stay inside the hotel and walk through a winding interior passage to the restaurant or you can go outside and walk around the block. There are interior and exterior entrances to the restaurant. The hotel is comprised of 25 historical canal houses dating back to the 17^th and 18^th centuries, so it’s a substantial place.
We were greeted and offered our choice of tables overlooking the street and canal. Our waiter was friendly and informative, explaining the menu layout and advising us that it was the beginning of asparagus season and that the white asparagus was highly prized and freshly picked this morning. There were a variety of dishes featuring them. We decided to each have a bowl of the asparagus soup w/​shrimp. We were brought a plate of bread w/​herbed butter, ripe olive tapanade and lightly salted butter. I ordered a 200 gram Bavette steak, medium rare, and a mixed salad. The steak came w/​onion rings, bearnaise sauce and a couple of broiled cherry tomatoes. Alan ordered a hamburger, which came w/​fries and an onion ring and side of wild mushrooms. He ordered a beer and I had a glass of red wine.
The soup was excellent, light and flavorful w/​chunks of white asparagus and small, briny shrimp. It was a generous serving and we were both pleased. The bread was cut in thin slices and was very good, as were the various spreads. The problems started w/​the mains, which seemed to have been sitting for a while, judging by the tepid temperature of the onion rings. Despite the temperature, the batter was crisp and the onions were good. They would have been much better hot. Even worse, Alan’s hamburger was much too rare. It would have been fine for me, but he didn’t like it that way and sent it back after one bite. When it came back it was cooked more to his liking but the fries were cold. My steak was a good size, but it was cooked more medium than medium rare. I didn’t send it back, as enough of it was rare enough. I should have ordered it rare. The tomatoes were sweet and wonderful. The mushrooms were fabulous. The salad was OK. The lettuces were mixed w/​pine nuts and small olives, but the dressing was astringent, even for me. It was a dinner w/​good moments and not so good ones. Other than the soup, the experience didn’t rise to the level of fine dining.