High Culinary Impact with Simplicity, Trendy Blue Spoon at Andaz Hotel Amsterdam Wows the Palate
Style Details
Dress | TOPSHOP (Similar here)
Blazer | H&M (Similar)
Shoes | SCHUTZ (Similr here in pointy flats)
Sunglasses | CÉLINE (Also in brown tortoise here)
After enjoying the atmosphere and culture of Amsterdam, I found myself in the stylish and avant-garde Blue Spoon Restaurant inside Andaz Hotel. Patrik, our host, shared with us that the Blue Spoon is a European bistro that uses only local products. They also bring in flavors from France and Belgium illustrated as rustic and simple food made with tender love and care. He shared with us that the creation of the menu is based on what is available in terms of what is produced, what is in season and what the suppliers can provide. The name Blue Spoon originated from the hotel’s mural right outside the restaurant. The concept of which is that the restaurant “wants to build Amsterdam around its art.” Interesting concept if you ask me. Apparently the entire hotel and the restaurant was beautifully decorated by one interior designer, Marcel Wanders, from the Netherlands. The look for the hotel went as specific as the types of utensils used during a meal. The overall concept is that it combines the simple with the complex. The restaurant also features a striking open kitchen. It almost looks like it is integrated as part of the restaurant environment. With the restaurant concept in mind, I wasn’t too surprised that the menu looked quite simple but I’m sure the meal will be a wonderful experience.
We were started with some shrimp, broccoli tabbouleh and octopus salad from the northern sea. The shrimp and octopus salad had a bit of parsley mint. The octopus has a surprising thick consistency, almost chewy yet savory. The dish also has chopped broccoli and other greens which added that zest of freshness to the salad.
For mains we had codfish, squid and chorizo sausage casserole. The dish had quite the combination of ingredients: orzo pasta pumpkin chorizo coriander, sweet potato and pumpkin. It created quite a unique casserole. The bowl came in a plate and a small pot containing the casserole. It got me quite excited. I like the overall presentation. I especially love the flavor and texture of the white celery flan made with egg and cream. It looked like it was cooked in a cast iron skillet. The way the codfish was prepared was reminiscent of a French cuisine. The soup portion contained a very flavorful broth. It was not overpoweringly salty but it contained flavors from the clam, cod, oyster, and sundried tomatoes thus creating a healthy fare. I figure this dish would be good for the rainy weather. There were about seven clams of which the flavor jumps out despite the already strong broth. The squid and cod were also in there but it was really only identified as texture since the broth certainly overpowers the casserole.
For dessert we had a delectable Venezuelan dessert called the Maracaibo chocolate tart. It is made with 72% chocolate garnished with delightful salted caramel sauce, luscious praline and heavenly raspberries that felt truly blissful on my palate. The dark chocolate exuded the perfect balance of dark and sweet. I really loved the baked chocolate on the tart crust. It performed a wonderful poise between the flavors and textures of the ingredients. I would say this is one the best chocolate based desserts I have ever had. The cacao is from Venezuela imported by a Swiss company in Switzerland, which is where the chocolate is made.
The portions feel precise and spot-on from the beginning to the end of the meal which made this experience extremely fulfilling and rewarding. Looking at the menu again, it made me realize that it primarily only contains the ingredients used. It does not have descriptive words enticing the customers to prepare for the wonderful surprise that the dishes really are. I personally like the straightforwardness and minimalistic character of their menu. It allows customers to look forward to what sort of dishes will be concocted in the future. Everything was quite unassuming at first but, clearly, our meal concluded with such a wonderful conglomeration of flavors.
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