Restaurant Barracuda Amsterdam

Barracuda fills an 800 square metre former industrial space in Amsterdam's Hamerkwartier. Co-founded by five friends from the city's hospitality scene, the kitchen is led by Joey Baal and Maus Meeuwig, both alumni of Toscanini and other respected Amsterdam kitchens.

The approach is direct: fish arrives from local fishermen, the menu changes daily based on what was caught the previous day, and every dish is served for sharing. The space runs on a self-service ordering system that keeps the pace lively and prices accessible.

By day the atmosphere is relaxed and family oriented, with a mini-cinema screening children's films; by evening the energy shifts, with bubble machines and a decorated service robot adding to the mood. A skybox lounge upstairs offers a separate space for groups. Beyond seafood, the kitchen treats vegetable and vegan dishes with equal attention. Vegan krokets, vegetable fritto misto and Mediterranean toasts sit on the menu alongside oysters, langoustines and whole oven-roasted fish. Wine is poured by the carafe from tap, keeping the drinks list approachable.