Restaurant in Amsterdam, Netherlands
Michelin-recognised. Vegetables lead. Book it.
Kaagman & Kortekaas holds a Michelin Plate (2025) and Green Guide recognition for produce-led cooking that treats vegetables as seriously as meat and fish. At the €€€ price tier, it is one of Amsterdam's stronger value propositions for food-focused diners. Book five to ten days out for weekdays; two to three weeks for weekend tables.
Kaagman & Kortekaas sits at Sint Nicolaasstraat 43 in Amsterdam's city centre, the kind of address that rewards a deliberate booking rather than a casual walk-in. Giel Kaagman and Bram Kortekaas run what Michelin has called a "vibrant bistro" with enough conviction to earn both a Michelin Plate (2025) and inclusion in the Michelin Green Guide for their commitment to vegetables, wild game, and fish. With a Google rating of 4.5 across 595 reviews, this is a venue with a consistent track record. The verdict: if you care about produce-led cooking that changes regularly and challenges what you expect to eat, book it. If you want a fixed menu you can preview online or a guaranteed private dining suite, look elsewhere first.
The kitchen at Kaagman & Kortekaas works with a regularly changing menu, which means the specific dishes you read about in a review from six months ago may not exist when you arrive. That is the point. The menu is built around whatever the kitchen finds worth cooking with — vegetables, wild game, fish — and the Michelin note makes clear that the vegetarian path through the menu is not a concession but a genuine strength. If you are travelling with someone who doesn't eat meat, this is one of the few €€€ restaurants in Amsterdam where the vegetarian menu is worth ordering on its own terms, not as a lesser alternative.
The price sits at the €€€ tier, which in Amsterdam typically means a dinner for two with wine in the €150–€220 range depending on your choices. That positions K&K above a casual bistro night but well below the €€€€ territory of restaurants like Ciel Bleu, Flore, or Vinkeles. For food this technically considered, the value proposition is strong.
Database does not confirm a dedicated private dining room at Kaagman & Kortekaas, and given the bistro format Michelin describes, this is likely an intimate main-room restaurant rather than a venue with a separate events space. If your primary need is a private room with AV equipment and a set menu for a corporate group, K&K is probably not the right fit , look at venues that publish private dining packages explicitly. What K&K does offer for groups is a menu that can be tailored to vegetarian requirements alongside meat and fish, which makes mixed-diet groups easier to accommodate than at many restaurants in this price tier. For a celebratory dinner of four to six where the group is happy to share a room with other diners, the atmosphere and food quality will serve the occasion well. For larger parties or those needing exclusivity, contact the restaurant directly to understand what is possible.
Amsterdam's restaurant scene is busiest from April through September, when the city fills with tourists and reservations at quality venues tighten. Kaagman & Kortekaas, with its Michelin recognition and loyal local following, will be harder to book during those months. The better window is October through March: fewer visitors, the kitchen is working with autumn and winter produce (wild game seasons align well here), and you are more likely to get the table time you want. Midweek evenings , Tuesday through Thursday , are your leading option for a relaxed experience regardless of season. Weekend tables, particularly Friday and Saturday dinner, book earlier and carry more ambient noise in any city-centre bistro.
Booking difficulty is rated Easy, which means K&K does not require the weeks-in-advance planning of Amsterdam's Michelin-starred venues. That said, Michelin Plate recognition and a 4.5 rating across nearly 600 Google reviews means it is not a same-day proposition on weekends. Aim to book five to ten days out for a weekday table, two to three weeks out for a Friday or Saturday. No phone number or website is listed in the current data, so confirm booking channels directly when you search , a restaurant with this level of recognition will have an active reservations system. Hours are not published in the current record; verify before you travel.
The kitchen's approach is described by Michelin as "bold and exciting dishes with interesting flavors" that will "have you try something you haven't had before." Take that seriously. This is not a restaurant where you can rely on recognising every component on the plate. For a food-curious visitor, that is the appeal. For someone who prefers familiar dishes or wants to scan a static online menu before deciding, the regularly changing format may feel less comfortable. The farm-to-table positioning also means ingredient quality is taken seriously at the sourcing stage, which is part of what the €€€ price is buying. Dress code is not formally stated, but at a Michelin-recognised bistro in this price tier, smart casual is the appropriate baseline.
Kaagman & Kortekaas is one of a strong cluster of produce-led restaurants in the Netherlands. For context on the wider Dutch fine dining scene, De Librije in Zwolle, Aan de Poel in Amstelveen, and Inter Scaldes in Kruiningen represent what serious Dutch cooking looks like at a higher level of formal recognition. Within Amsterdam specifically, De Nieuwe Winkel in Nijmegen and De Lindenhof in Giethoorn show how the farm-to-table ethos plays out in other Dutch settings. Farm-to-table peers at the same price tier include De Woage in Gramsbergen and Spetters in Breskens. For Amsterdam restaurant planning beyond K&K, the full Amsterdam restaurants guide covers the category in depth. If you are building a full trip, the Amsterdam hotels guide, bars guide, and experiences guide are worth checking alongside.
Yes, for the right diner. K&K holds a Michelin Plate (2025) and Michelin Green Guide recognition specifically for its vegetable-forward cooking, which is a meaningful credential at the €€€ price point. The regularly changing menu format means you are paying for a kitchen that is genuinely engaged with its ingredients rather than running a fixed production. If you want a static tasting menu you can preview in advance, or if you prefer a more formal tasting experience, Spectrum or Ciel Bleu offer that at a higher price. For a produce-led menu with genuine surprise value at €€€, K&K delivers.
Mixed-diet groups are handled well here , the menu runs both meat/fish and full vegetarian paths, which is genuinely useful when not everyone in your party eats the same way. The bistro format Michelin describes suggests an intimate room rather than a large events space, so large groups requiring a private room should contact the restaurant directly to confirm what is available. For groups of four to six sharing the main room, the format works well for a celebratory dinner.
At the same €€€ price tier, BAK and Ron Gastrobar are the closest comparisons for produce-led or creative cooking. De Kas is the strongest alternative if the vegetable and organic sourcing angle is your primary interest , it has a longer track record in that specific lane. If you want to step up in formality and price, Bolenius and Ciel Bleu both sit at €€€€ with stronger formal tasting menu structures.
No formal dress code is published, but at a Michelin-recognised bistro at the €€€ price tier in Amsterdam's city centre, smart casual is the right call. Think a neat shirt or blouse, not a suit, but also not athleisure. Amsterdam dining generally runs less formal than Paris or London at equivalent price points, so you will not be out of place if you err toward relaxed rather than formal.
The menu changes regularly, so do not arrive expecting specific dishes. Michelin describes it as "bold and exciting" with flavors that will push you toward ingredients you may not have tried before , that is the experience, not a warning. The kitchen takes vegetables seriously enough to earn Michelin Green Guide recognition, so if your table has vegetarians, this is a restaurant where they eat the same quality of food as everyone else. Book five to ten days out for a weekday table. Confirm hours before you travel as they are not published in current listings.
At €€€ with a Michelin Plate and Green Guide inclusion, it sits in a strong value position for Amsterdam. You are getting food at a level of technical skill that Michelin has formally recognised, without paying €€€€ prices. The comparison point is De Kas at a similar tier: both are serious about produce, but K&K's wild game and fish range gives it more seasonal range. If you are comparing against the €€€€ tier , Vinkeles or Flore , K&K offers less ceremony but comparable ingredient quality at a lower price.
Yes, for the right kind of occasion. A birthday or anniversary dinner for two or a small group who value food quality over formal pageantry will be well served here. The Michelin Plate gives it enough credibility to feel like a considered choice rather than a neighbourhood fallback. It is less suited to occasions where you need a private room, a long printed menu to show guests in advance, or a highly choreographed service experience , for those, Ciel Bleu or Spectrum are better fits.
Booking difficulty is rated Easy relative to Amsterdam's more competitive Michelin-starred venues, but do not interpret that as last-minute. For a weekday table, five to ten days' notice is typically sufficient. For Friday or Saturday dinner, aim for two to three weeks out, particularly between April and September when the city is at peak tourist volume. If you are travelling specifically for this dinner, lock in the booking before you finalise flights.
For more Amsterdam planning, see the full Amsterdam restaurants guide, the bars guide, the wineries guide, and the hotels guide. Also worth knowing: Tribeca in Heeze is a strong Dutch destination restaurant if you are travelling beyond Amsterdam.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Kaagman & Kortekaas | Giel Kaagman and Bram Kortekaas take quality very serious in their vibrant bistro, where the kitchen works skillfully and playfully with vegetables, wild game and fish, transforming these ingredients into bold and exciting dishes with interesting flavors. Their regularly changing menu is full of surprises and will for sure have you try something you haven’t had before. Their menu, served with meat and fish, can also be enjoyed vegetarian, and please do because they know how to cook with vegetables! Therefore K&K deserves to be in our Green Guide, welcome!; Michelin Plate (2025) | €€€ | — |
| Ciel Bleu | Michelin 2 Star | €€€€ | — |
| Bolenius | Michelin 1 Star | €€€€ | — |
| De Kas | Michelin 1 Star | €€€ | — |
| Wils | Michelin 1 Star | €€€ | — |
| Ron Gastrobar | €€€ | — |
Key differences to consider before you reserve.
If you eat vegetables, yes. Michelin flags K&K; specifically for their skill with produce, noting the vegetarian option is worth ordering in its own right — not a compromise version of the meat menu. The €€€ price point is mid-to-upper range for Amsterdam bistros, and the regularly changing menu means the kitchen is working with what's in season rather than coasting on a fixed formula. If you want a predictable, protein-led tasting menu, look at Ron Gastrobar instead.
The bistro format Michelin describes at Sint Nicolaasstraat 43 suggests an intimate dining room rather than a venue built for large parties. There is no confirmed private dining room in the venue record. Groups of 2–4 are the practical sweet spot here; for larger groups needing dedicated space, De Kas has more flexible capacity.
For produce-led cooking with more outdoor drama, De Kas in a greenhouse setting is the closest comparison. Bolenius focuses on Dutch seasonal ingredients at a similar quality tier. Wils holds a Michelin star and suits those who want a step up in formality. Ron Gastrobar is a better call if you want a la carte flexibility and recognisable French-Dutch cooking. Ciel Bleu is the choice for a full fine dining occasion with city views.
The Michelin description positions K&K; as a bistro — that reads as relaxed but considered. Think neat casual: no need for a jacket, but this is not a jeans-and-trainers dinner either. The €€€ price point and Michelin recognition suggest the crowd dresses accordingly without being formal about it.
The menu changes regularly, so do not arrive attached to a dish you read about in an older review. Michelin specifically says the menu 'will have you try something you haven't had before' — treat that as the point, not a risk. Order the vegetarian menu or at minimum let the kitchen lead on vegetables; that is where K&K; earns its Michelin Green Guide recognition. Come with an open appetite rather than a fixed order in mind.
At €€€, K&K; sits above Amsterdam's casual bistro bracket but well below its Michelin-starred venues. For that price, you get a kitchen Michelin describes as working 'skillfully and playfully' with vegetables, wild game, and fish — plus a menu that changes to reflect what's actually in season. That is a fair trade. If you want maximum value at a lower price point, you will find cheaper produce-led cooking in Amsterdam, but not with this level of Michelin-validated execution.
Yes, provided the occasion suits a bistro atmosphere rather than a white-tablecloth event. The Michelin recognition and €€€ pricing give it enough weight for a birthday or anniversary dinner, and a regularly changing menu with bold flavours makes for a more memorable meal than a fixed crowd-pleaser menu. For a more formal celebration, Ciel Bleu or Wils would add more occasion gravitas.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
