Restaurant in Amsterdam, Netherlands
Book Thursday if Friday feels risky.
Choux is a vegetable-forward modern French tasting menu restaurant on Amsterdam's IJ waterfront, ranked 290th in OAD Europe 2025 and holding a Michelin Plate. At €€€, it delivers serious seasonal technique and a distinctive 90% plant-based format in an industrial warehouse setting. A strong choice for a special occasion dinner, and easy to book compared to Amsterdam's starred rooms.
Picture the scene: a converted warehouse on the IJ waterfront, close enough to Amsterdam Centraal that you can walk from the station in minutes, wide windows facing the water, and plates arriving that look more like a still-life arrangement of the season than anything you'd call a conventional dish. That image captures what Choux delivers — and it's enough to make this one of the more compelling special-occasion choices in Amsterdam's mid-to-upper tier. The verdict: if a tasting menu anchored in seasonal vegetables, organic wines, and serious culinary technique is what you're after, Choux earns its price tag. If you want a traditional protein-forward French menu, look elsewhere.
Choux is a modern French tasting menu restaurant at De Ruijterkade 128, operating Tuesday through Saturday from 6 pm to midnight. Chef Merijn van Berlo built the concept on a 90% vegetables and fruit, 10% meat (mostly game) and shellfish structure , a proportion that is more than a stylistic choice; it defines the entire logic of the menu. Vegetables don't play a supporting role here; they are the technical subject. The kitchen works with what the season offers, so winter brings cabbage and root preparations, spring runs toward asparagus and peas, summer tilts into tomatoes, and autumn means kale and earthy alliums.
The restaurant holds a Michelin Plate (2025) and is ranked 290th in the Opinionated About Dining Classical in Europe guide for 2025, up from 361st in 2024 and a recommendation in 2023. That trajectory matters: this is a kitchen moving in one direction. Google reviewers rate it 4.6 across 906 reviews, which at that volume carries more weight than a smaller sample. The OAD recognition places Choux in a verifiable competitive tier , respected, rising, not yet at the level of the city's Michelin-starred rooms, but with a distinctive identity that its peers in the same price bracket don't always match.
The setting adds to the case for booking. The warehouse was previously a tin factory and later a gin distillery. What you get now is industrial-meets-vintage , high ceilings, open space, a sense of volume that makes the room feel alive without being loud. For a special occasion, the space does real work: it reads as an event without feeling like a formal dining room that demands you sit to attention.
If you're considering Choux for a group celebration or a business dinner, the setting works in your favour. The warehouse scale means the main room can absorb a larger party without the compression you'd feel at a smaller restaurant. That said, specific private dining room details are not publicly listed, so contact the restaurant directly if you need a dedicated space for a group. For a table of two on a date night or an anniversary, the IJ-facing position and the format of a tasting menu with wine pairings gives the evening a natural arc , the meal structures the time without you having to manage it. For business meals, the quality of the food and the wine list carry the conversation; just confirm in advance whether the format works for your guests, since a 90% vegetable-forward menu surprises some diners who arrive expecting a traditional French structure.
Organic and natural wines are the focus here, aligned with the kitchen's ecological approach. This is not a token gesture , the list is designed to match the register of the food, which tends toward floral, herbal, and spiced notes rather than the butter-and-cream richness of classical French cuisine. If your guest is a conventional Bordeaux drinker, set expectations before you arrive. If they are open to natural wines, this becomes part of what makes the evening distinctive.
Choux is open Tuesday through Saturday for dinner only, closing Sunday and Monday. For special occasions, Friday and Saturday fill faster, so Thursday is often the practical choice if you want the full experience with more flexibility on seating time. Booking difficulty is rated easy , you are unlikely to face the weeks-long lead times of Amsterdam's starred rooms , but for a weekend date or a birthday dinner, booking a week or two ahead removes any uncertainty. There is no lunch service to consider; this is a dinner-only format.
At the €€€ price point, Choux sits alongside [De Kas](https://www.joinpearl.co/restaurants/de-kas), [Wils](https://www.joinpearl.co/restaurants/wils), and [BAK](https://www.joinpearl.co/restaurants/bak) in Amsterdam's mid-upper tier. Against [Ciel Bleu](https://www.joinpearl.co/restaurants/ciel-bleu) and [Bolenius](https://www.joinpearl.co/restaurants/bolenius) at €€€€, Choux is the more accessible entry point if you want serious technique without the top-tier price. Within the Netherlands, kitchens like [De Librije in Zwolle](https://www.joinpearl.co/restaurants/de-librije-zwolle-restaurant), ['t Nonnetje in Harderwijk](https://www.joinpearl.co/restaurants/t-nonnetje-harderwijk-restaurant), and [Aan de Poel in Amstelveen](https://www.joinpearl.co/restaurants/aan-de-poel-amstelveen-restaurant) operate at a starred level, but Choux's identity , vegetable-first, ecologically grounded, with a climbing OAD ranking , makes it its own argument rather than a consolation option.
Also worth knowing if you're building a broader Amsterdam itinerary: [Zoldering](https://www.joinpearl.co/restaurants/zoldering-amsterdam-restaurant), [Restaurant de Juwelier](https://www.joinpearl.co/restaurants/restaurant-de-juwelier-amsterdam-restaurant), [Sinck](https://www.joinpearl.co/restaurants/sinck-amsterdam-restaurant), [Troef](https://www.joinpearl.co/restaurants/troef-amsterdam-restaurant), and [Wolf Atelier](https://www.joinpearl.co/restaurants/wolf-atelier-amsterdam-restaurant) each represent different points in Amsterdam's dining range. See [our full Amsterdam restaurants guide](https://www.joinpearl.co/restaurants/amsterdam) for the broader picture, and if you're planning the whole trip, [our Amsterdam hotels guide](https://www.joinpearl.co/hotels/amsterdam), [bars guide](https://www.joinpearl.co/bars/amsterdam), and [experiences guide](https://www.joinpearl.co/experiences/amsterdam) are useful starting points. For wine-focused evenings outside the city, [De Bokkedoorns in Overveen](https://www.joinpearl.co/restaurants/de-bokkedoorns-overveen-restaurant), [Brut172 in Reijmerstok](https://www.joinpearl.co/restaurants/brut172-reijmerstok-restaurant), and [De Groene Lantaarn in Staphorst](https://www.joinpearl.co/restaurants/de-groene-lantaarn-staphorst-restaurant) are worth the detour. If you're drawn to Modern French at the same price tier, ['t Ganzenest in Rijswijk](https://www.joinpearl.co/restaurants/t-ganzenest-rijswijk-restaurant) and ['t Raedthuys in Duiven](https://www.joinpearl.co/restaurants/t-raedthuys-duiven-restaurant) offer regional comparisons worth considering.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Choux | Choux had its gestation in two hugely successful pop-up restaurants before the team settled on its current location in a spacious, airy converted warehouse looking out onto the Ij waterfront. It’s be...; Choux is located near the Central Station in a renovated industrial area that used to be a tin factory and later a gin distillery. Vegetables drive Merijn van Berlo. He processes them in colourful and tasty preparations. They also play an important role in the fish and meat dishes. He is a master in plant-based creativity and his reputation goes far today. The evolution is exceptional! Merlijn’s kitchen is an example to other chefs, it is the kitchen of the future.; Choux is located near the Central Station in a renovated industrial area that used to be a tin factory and later a gin distillery. Vegetables drive Merijn van Berlo. He processes them in colourful and tasty preparations. They also play an important role in the fish and meat dishes. He is a master in plant-based creativity and his reputation goes far today. The evolution is exceptional! Merlijn’s kitchen is an example to other chefs, it is the kitchen of the future.; Opinionated About Dining Classical in Europe Ranked #290 (2025); Michelin Plate (2025); Ninety per cent vegetables and fruit, 10% meat (mostly game) and shellfish – that is the foundation on which chef Merijn van Berlo and his team build their dazzling tasting menus. This ecologically responsible vision extends to the glass, with a stylish range of organic and natural wines. Most of all, though, it is the chefs' creativity that shines – they know how to capture the essence of each season with remarkable flair.A grilled green asparagus cream, for example, is topped with pieces of asparagus poached in lapsang souchong tea, a fine julienne of raw white asparagus, a subtly spicy almond and horseradish ice cream, fresh green strawberries and, to finish, a vinaigrette of filtered gazpacho enriched with elderflower. This is what they call "spring on a plate"! This is cuisine with a clear identity: profound, vibrant and singular.Choux stands as an ambassador of nature's bounty. The lively atmosphere in this industrial-meets-vintage warehouse setting amplifies its appeal, cementing its place as a favourite among locals and food enthusiasts alike.; Opinionated About Dining Classical in Europe Ranked #361 (2024); Cabbage in winter, peas in spring, tomatoes in summer, kale in autumn: in this trendy, industrial-style restaurant, seasonal produce takes centre stage. Embracing sustainable practices, this restaurant places the emphasis on vegetables and boasts an extensive selection of organic and natural wines. Merijn van Berlo uses his creativity to bring intensity to the plate. For instance, he infuses spelt risotto with chlorophyll in a smoked eel broth and combines it with an emulsion of horseradish and pike-perch gravlax. This cuisine bursts with floral and spicy notes and just the right amount of kick to bring the seasons to life. A captivating ode to nature's rich bounty!; Opinionated About Dining Classical in Europe Recommended (2023) | €€€ | — |
| Ciel Bleu | Michelin 2 Star | €€€€ | — |
| Bolenius | Michelin 1 Star | €€€€ | — |
| De Kas | Michelin 1 Star | €€€ | — |
| Wils | Michelin 1 Star | €€€ | — |
| BAK | €€€ | — |
How Choux stacks up against the competition.
Aim for at least two to three weeks in advance for a Thursday sitting; Friday and Saturday fill faster and warrant four weeks or more of lead time. Choux is open Tuesday through Saturday for dinner only, so the weekly window is narrow. If your dates are flexible, Thursday is your best chance of securing a table without a long wait.
The format works in favour of most plant-based and vegetarian diners: the kitchen builds around 90 percent vegetables and fruit, with meat and shellfish playing a supporting role. check the venue's official channels before your visit to flag specific allergies or exclusions, particularly if shellfish or game are concerns, since both appear in the menu framework.
Yes, specifically for two to four people who want a considered, course-led dinner rather than à la carte flexibility. The converted warehouse on the IJ waterfront gives the room presence without formality, and the tasting menu format provides natural pacing for a celebratory evening. For larger groups seeking a private space, the scale of the room works in your favour — confirm availability when booking.
Dinner is the only option. Choux operates Tuesday through Saturday from 6 pm to midnight and does not offer a lunch service, so there is no trade-off to make on timing.
At €€€, Choux earns its position: it holds a Michelin Plate (2025) and ranked 290th in the Opinionated About Dining Classical in Europe list for 2025, up from 361st in 2024. That trajectory matters. For a vegetable-forward tasting menu in Amsterdam, the kitchen's depth of technique — seasonal produce treated with precision, an organic and natural wine list built to match — justifies the spend. If you want a more casual plant-forward meal at a lower price point, De Kas offers an alternative, but the cooking ambition at Choux is a clear step up.
Choux runs a set tasting menu, so ordering individual dishes is not part of the format. The kitchen's approach is seasonal and vegetable-led, with roughly 90 percent of the menu drawn from produce and the remainder from game and shellfish. Trust the menu and pair it with the organic or natural wine selection, which is designed to work alongside the kitchen's ecological philosophy.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
