Bord'Eau is the restaurant of the Hotel de L'Europe. Executive chef Bas van Kranen makes light preparations in which taste, various textures and sparkling notes form a balanced interplay. In addition to preparations with fish and meat in which vegetables play an important role, he also serves vegetarian dishes à la carte and in a menu. Interesting combinations of preparations such as BBQ avocado with kumquat, coriander and ginger flour, fermented carrot with goat butter, orange and marigold and also roasted beet and demi glace with black garlic and red onion.
1012 CP Amsterdam