Restaurant

Within strolling distance from Theatre Carré you’ll find the stage of Hans Verbeek and Esther van Meerten, the two culinary artists from restaurant Utrechtsedwarstafel.

Their performance is a ballet of wine and food. Indulge yourself with the culinary compositions of Chef Esther and the wines of Sommelier Winemaster Hans. An adventurous evening awaits.

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Amsterdam, NL

The Restaurant

Since 1998

 

The interior of Utrechtsedwarstafel has a warm informal atmosphere. Rare and valuable wines fill the intimate space. A rillette of duck awaits you as an amuse-bouche once you are seated.

Hans will you walk you through the menu and explain you everything about the concept, dishes and special wines.

The restaurant hosts a maximum of 22 guests. Groups are given the opportunity to claim the restaurant for the Private Dining experience that will guarantee you the maximum attention of the hosts.

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Wine & Food

The Concept

Combined

 

The concept of Utrechtsedwarstafel is simple: an own view on wine and food pairings. Esther purchases the freshest products of the season and composes fine delicate dishes for the multiple course menu. You just mention the number of courses you like to have, but the best experience is to go with Esther's 5 (small) dishes.

For every menu Hans creates the perfect wine experience. Every course is accompanied by the right wine. The arrangements vary with respect to the complexity and quality.

There is no leading role for food or wine. This characterises the joint effort of Hans and Esther. The bare essence of Utrechtsedwarstafel is that every course is a fertile marriage of wine and food. Its fruits bear your plate a sheer joy.

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French - Dutch - Italian

The Food

by Esther

 

The menus created by Esther are based on seasonal products and the traditions of the French, Italian and our own Dutch cuisine. However, the dishes are traditional. The pairing of ingredients is done creatively, authentically and surprisingly.

Esther’s signature on the menu is best described by a French / Dutch base with the lighter tones of Italian cuisine, but by definition with the use of seasonal and in most cases ecologically grown produce. From start to finish all is handmade with love by Esther. She prefers to let the ingredients be what they are - honest, fresh and delicious.

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Selected with love

The Wines

by Hans

 

Hans' wine collection shows a profound love for all wine products. Both as a professional and as well as a wine buff he is always in search of new discoveries. A blend of rare and curious wines and digestives, always a high standard of quality, decorates the interior of Utrechtsedwarstafel. A dessert wine by Pedro Jiminez from 1971, a Vieux Armagnac from 1966, a Premier Grand Cru, these are a random selection of his stock.

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