We went for lunch at restaurant Van Vlaanderen, located near the iconic Heineken beer brewery. This restaurant used to have one Michelin star but lost it a couple of years ago due to inconsistent quality of the food and service. I haven't been here for years, although I loved their food. Let's just say that the service wasn't always up to par, especially when one of the owners was managing the front of the house. So I was happy to hear that Van Vlaanderen changed owners. The newbies opened their doors just 4 days ago. The terrace at the back, overlooking the Lijnbaansgracht, has been enlarged and fits 4 tables now. We decided for the lunch menu and our wine was a New Zealand Pinot Noir from Marlborough, which was bursting of flavor and a perfect companion for our dishes. The sun was shining, the food was great, the service impeccable and the bill very reasonable. And the best thing is that Van Vlaanderen is only a stiff 4 minute walk from our house. We'll be back for more....
Our amuse was a steamed egg, garnished with fresh truffle, foam of Parmesan cheese en crispy potato crumble. The flavors came together wonderfully and the potato crumble was a nice and unexpected touch.
The starter was wilde sea bass with pata negra, tomato coulis, zucchini and truffle vinaigrette. The combination of the pata negra and the bass was good, though it would have been even better if the ham would have been crisped up a tad. The presentation of this dish was pure and sophisticated.
Our main was entrecote of Irish beef, tender pork belly, shii take mushrooms, caramelized onions and a red wine sauce. This was a good dish and especially the pork belly was succulent and packed with flavour.
Restaurant Van Vlaanderen, Weteringschans 175, 020-6228292.
Our amuse was a steamed egg, garnished with fresh truffle, foam of Parmesan cheese en crispy potato crumble. The flavors came together wonderfully and the potato crumble was a nice and unexpected touch. 
The starter was wilde sea bass with pata negra, tomato coulis, zucchini and truffle vinaigrette. The combination of the pata negra and the bass was good, though it would have been even better if the ham would have been crisped up a tad. The presentation of this dish was pure and sophisticated.
Our main was entrecote of Irish beef, tender pork belly, shii take mushrooms, caramelized onions and a red wine sauce. This was a good dish and especially the pork belly was succulent and packed with flavour.
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