Abbey

Abbey sits on the Admiraal de Ruijterweg in Bos en Lommer, Amsterdam West, named for the Beatles' Abbey Road rather than the nearby Boomkerk church. Chef Joeri Quax brings a classical French grounding to a kitchen built around Dutch produce, keeping each plate to six ingredients or fewer. The result is cooking that is direct and uncluttered, with a clear preference for letting ingredients speak for themselves.

The atmosphere is relaxed and low key, with three sun facing terraces, a full bar and a team that prioritises warmth over formality. Lunch revolves around sourdough from Fort Negen and in house preparations; dinner shifts to a seasonal set of dishes that changes with the market.

Vegetarian, fish and meat options run across every course, with the kitchen willing to adapt for dietary requirements on request.