Flore

We’ve been to 50+ Michelin restaurants all over the world, this was the best vegetarian diner yet!!! It’s difficult to describe something that you’ve never experienced before. The textures are familiar but the taste were all new and creative. I highly recommend if you’re a vegetarian foodie, like us!!!

Ths restaurant is really exceptional. Service immaculate, atmosphere great and most improtant the food so tasty and beautifully presented. The wind pairings also are excellent. The Michelin stars are well deserved.

Wonderful atmosphere, service, and of course, food. Had a great time here and the course progression and experience was part of the whole deal. I had the juice pairing which was a perfect complement to the meal. Got to eat a course in the kitchen with the chefs and team which was a unique and special part of the experience. Obviously pricey but that’s what you sign up for on the front end. The staff were so friendly and attentive, knowledgeable and kind with their time. Highly recommend if you’re looking for a special experience.

Restaurant Flore sits just off the churn of central Amsterdam, inside Hotel De L’Europe, where Chef Bas van Kranen continues to refine a distinctly Dutch expression of contemporary fine dining. Awarded two Michelin stars and a green star, the restaurant operates under a philosophy it describes as “conscious”—a word often dulled by overuse, but here applied with rigor. The room is spare and natural in tone, as is the chef’s table, which looks onto the canal, the dining room, and the open kitchen. Van Kranen works with a small network of purveyors, selecting ingredients daily, and notably excludes milk from the cuisine. Seasonality is not a theme so much as a constraint, and the cooking reflects that discipline. We visited for lunch on a Saturday, when the restaurant was calm, less than half full, and unhurried. The €250 tasting menu, served both at lunch and dinner, includes seven courses, bookended by small gifts. It begins in the kitchen, where a discussion of long-aged lamb sets the tone, before guests are seated and served a clear tomato broth accented with peppers and fruit—simple in appearance, quietly complex in flavor. At the chef’s table, canapés arrive first: a precise vegetable maki, followed by a pea tart with a lingering, herbal fragrance. From there, the menu moves confidently through vegetables of the moment, an assertive aguachile with snails, and a barbecued monkfish resting on ajo blanco, which proves especially successful. A subsequent dish of red mullet is carefully prepared, though its pairing with raw strawberry feels less persuasive. Van Kranen’s cooking favors complexity, sometimes to excess. His handling of alliums and mushrooms stands out, showing restraint and depth, while a dish of fifty-day dry-aged lamb loin—accompanied by cherries, pickled elderflower, sweetbread sausage, grilled peas, anchovies, and a sauce made from lamb “prosciutto”—is intentionally elaborate, if not entirely harmonious. Dessert arrives as a soft-serve composition beneath a layer of gently bitter ice and a lightly fried flower, followed by an optional coffee service, offered with a ceremonial attention to detail. Four mignardises conclude the meal, including a shishito pepper and a cocktail-inspired gummy. Service throughout is polished and attentive, with staff checking in on pacing without intrusion. Flore remains one of Amsterdam’s most thoughtful dining rooms—ambitious, occasionally overreaching, but deeply committed to its vision. It is a restaurant we would happily return to, and one that continues to reward close attention.