Restaurant in Amsterdam, Netherlands
Counter seat, Michelin-noted, book it.
Foer holds a 2025 Michelin Plate and a 4.7 Google rating for vegetable-led cooking that takes technique seriously. At €€€ in Amsterdam's eastern Cruquius district, it's one of the city's most compelling options in its price tier — especially if you can secure a counter seat and watch Steven Broere's kitchen in action. Easy to book, harder to fault.
The dining counter at Foer is one of the harder seats to secure in Amsterdam's vegetable-forward restaurant scene, and that scarcity is worth paying attention to. With a Michelin Plate awarded in 2025 and a Google rating of 4.7 across 317 reviews, this Cruquiusweg address on the eastern edge of the city has built a following that makes early booking the first piece of practical advice worth giving. If you're choosing between a table and a counter spot, take the counter. The open kitchen view transforms what Steven Broere is doing technically into something you can actually watch and understand — and with food this technique-driven, the context matters.
Foer sits at the €€€ price point and describes itself as vegetarian, though the kitchen will sometimes complement the vegetable-led menu with a fish or meat dish. That distinction is useful: this is not a dogma restaurant. It's a restaurant that has decided vegetables and herbs are the most interesting canvas for serious cooking, and it builds menus around that conviction rather than around a dietary position. If you're coming expecting a plant-based statement, you may be surprised. If you're coming because you want to see what skilled technique does to produce you'd usually treat as a supporting act, you're in exactly the right place.
The Michelin Plate recognition , one tier below a star, awarded for cooking that is simply good , is an honest signal for what to expect. This is not a two-hour performance of theatre and foam. It is careful, considered cooking where combinations are designed to be interesting rather than spectacular, and where the room's stylish decor gives the food visual coherence without overpowering it. The space has character: the counter design in particular positions you close to the action, and visually the plating at Foer is precise enough to reward that proximity.
Counter dining at vegetable-focused restaurants of this calibre operates differently from a conventional table. You see preparation sequencing, you understand why a dish arrives when it does, and you can ask questions in the moment. At Foer, where the kitchen's approach involves inventive preparation techniques , including the salt-crust cooking method used on beetroot, paired with an egg yolk emulsion to create layered acidity , watching the process contextualises what lands in front of you. That combination of intense, concentrated vegetable flavour with a carefully calibrated emulsion is the kind of cooking that benefits from explanation, and the counter is where you get it without having to ask.
For solo diners or pairs, the counter is also the easier booking. Groups of three or more should plan around table availability and accept that the sightline to the kitchen will be less direct. The intimacy of the counter is a genuinely different experience from the rest of the room , not superior in terms of service, but more immersive in terms of connection to the food.
Amsterdam's eastern harbour district, where Foer sits on Cruquiusweg, is more relaxed in atmosphere than the Jordaan or the canal belt. Tuesday through Thursday evenings tend to offer the most composed experience at restaurants in this tier , less weekend noise, more attentive pacing. If the kitchen's vegetable sourcing follows Dutch seasonal rhythms, late spring through autumn brings the most varied produce: asparagus season from April through June is particularly strong across Dutch fine dining, and the broader summer and early autumn window gives kitchens like Foer the most to work with. Booking midweek if you can is the practical recommendation; it improves both your chances of landing a counter seat and the overall tempo of the meal.
At €€€ in Amsterdam, Foer positions in the same price band as De Kas, Wils, and Ron Gastrobar. Against that set, what Foer offers specifically is Michelin-recognised vegetable technique in a room with design investment and a wine list that has been chosen to work with the food rather than simply to fill a list. The curated wine pairing is noted as adding to the meal's sense of harmony , a claim that tends to be accurate at restaurants where the sommelier has had a direct conversation with the kitchen about what acidity, tannin, or residual sugar a given vegetable preparation needs alongside it. That's a specific kind of value: you're not just paying for food, you're paying for a coherent composed experience across both kitchen and cellar.
For comparison, Ciel Bleu and Vinkeles operate at €€€€ and offer a more formal, full-tasting-menu proposition. Flore and Spectrum similarly sit in the tier above on price and formality. Foer at €€€ is the option if you want serious cooking without committing to a four-hour, multi-course escalation. If you're interested in how Netherlands-based vegetable-focused kitchens compare at a national level, De Nieuwe Winkel in Nijmegen holds two Michelin stars and is the benchmark for what Dutch vegetable cooking can achieve at its ceiling. Foer is a more accessible, Amsterdam-based version of that same conviction.
Foer is at Cruquiusweg 9, Amsterdam 1019 AT, in the Cruquius area east of the city centre. Booking difficulty is rated Easy, which means you are unlikely to face the 3-to-6-week wait common at the city's starred restaurants. That said, counter seats are finite , if the counter is your goal, book with that request explicit rather than leaving it to chance on the night. Midweek bookings in particular tend to give you the most flexibility on seating position.
For a broader view of where Foer sits within the city's dining options, see our full Amsterdam restaurants guide. If you're building a trip around the meal, our Amsterdam hotels guide, bars guide, and experiences guide cover the full picture. For serious wine alongside the visit, our Amsterdam wineries guide is worth a look. If Foer's vegetable-focused approach connects with your interests and you're travelling more widely in the Netherlands, Konijnenvoer in Arnhem is the peer comparison worth making, and De Librije in Zwolle, Aan de Poel in Amstelveen, and Inter Scaldes in Kruiningen represent the wider Dutch fine dining circuit worth building an itinerary around.
Quick reference: Foer, Cruquiusweg 9, Amsterdam , €€€ vegetarian-led, Michelin Plate 2025, 4.7/5 (317 reviews), counter seats recommended, easy to book, midweek evenings optimal.
Foer's stylish decor and €€€ price point signal that you'll feel underdressed in trainers and a hoodie. Smart casual is a reasonable baseline: think neat trousers and a collared shirt or equivalent. Nobody is checking, but the room has a considered aesthetic and your outfit should match that energy.
The kitchen is built around vegetables and herbs, with fish or meat appearing occasionally as a complement rather than the centrepiece. Trust the menu as it's presented: Steven Broere works in inventive combinations, and the Michelin Plate recognition is for that vegetable-led approach, not for à la carte flexibility. If you're here expecting a protein-anchored meal, Foer is the wrong room.
The menu is vegetarian at its core, which resolves most plant-based concerns by default. Fish and meat appear only as occasional accompaniments, so pescatarians and vegetarians are well-placed. Specific allergen needs are not documented in available venue data — check the venue's official channels before booking.
Foer's counter-focused format and intimate setting at Cruquiusweg 9 suggest this is not a natural fit for large groups. Pairs and small groups of three or four will get the most out of the counter experience. If you're planning a group of six or more, confirm capacity directly with the restaurant before committing.
Yes, and the dining counter is specifically the seat worth targeting. Counter dining at Foer lets you watch preparation sequences and understand the kitchen's approach to vegetables in a way a standard table does not. Book it explicitly when you reserve — it fills ahead of floor tables.
Booking difficulty is rated Easy, meaning last-minute availability does come up. That said, counter seats are the most in-demand spots and disappear faster than floor tables. A week out is usually sufficient for a table; for the counter, aim for two weeks minimum to have real choice of date and time.
Foer holds a Michelin Plate (2025) and operates at the €€€ price point with a vegetable-forward format led by chef Steven Broere. The restaurant sits in Amsterdam's Cruquius area east of the centre, which is quieter than the canal belt and worth the short journey. Request the counter when booking — it's the format the kitchen is designed around and the reason the experience lands differently from a standard dinner out.
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