Restaurant Amstelle

Restaurant Amstelle sits in Van der Valk Hotel Amsterdam-Amstel in De Omval, where an open kitchen lets guests watch chef Yuri Hovius and his team at work.

The menu runs international with an Amsterdam accent: cod with squid, US steaks, and burrata share space with butterfly-marked dishes tied to Dutch Cuisine's Biodiversiteit op je Bord initiative. That partnership connects the kitchen to small-scale farmers and fishers working within biodiversity boundaries. Organic vegetables and fruit arrive via supplier Van Gelder, while Hovius has spent over a year in dialogue with suppliers about traceability.

The space is elegant but relaxed: wooden tables, rattan chairs, greenery, and a terrace for warmer days.