WilsWils

Image Credit: This restaurant occupies the third floor of a building by architect Jan Wils, who also designed the Olympic Stadium across the street. No doubt Wils would have been proud of this American-style urban brasserie, which feels both grand and intimidate. The cocktail bar is delightfully trendy. The cuisine never fails to impress . Chef Joris Bijdendijk and his team love to cook with the charcoal grill and traditional ovens, which they handle with great skill. For instance, they pair fluffy deep-fried bara (a Surinamese-Hindustrani snack) and crispy veal sweetbreads with a zery vinaigrette made with yuzu, raw green tomatillo and herbs picked from their own garden. Bold flavours are giving extra depth with a sure hand. Their commitment to sustainability fuels their creativity, as seen in the parfait glacé made with stalk bread from their bakery. The chefs have a penchant for plant-forward cuisine and enjoy playing around with spices and contrasts. An exciting dining experience is guaranteed!