Vermeer

About Vermeer

The most common assumption about Vermeer is that it remains the green-forward, vegetable-first kitchen that earned its reputation under Chris Naylor, who spent over a decade at the helm and built a loyal following by treating vegetables with the same seriousness most kitchens reserve for protein. That kitchen no longer exists in that form. Chef Sebastian Baquero Garces has taken over, while vegetables still feature on the menu, the restaurant is no longer operating as a 100% plant-forward concept. What you're booking now is a French Contemporary dinner experience in a well-located canal-adjacent address at Prins Hendrikkade 59-72, with the credibility of an OAD-ranked kitchen and Michelin Plate status behind it.

From a sourcing standpoint, this transition matters. Naylor's iteration of Vermeer was notable precisely because ingredient sourcing was the defining creative constraint; produce quality and plant-first thinking drove the menu's decisions. Whether Baquero Garces is maintaining comparable sourcing standards or pivoting toward a more protein-balanced French Contemporary format is something the 2025 OAD ranking and La Liste inclusion (80.5 points) suggest is working to a respectable level, even if the concept is no longer as sharply differentiated. The OAD ranking, which reflects votes from experienced restaurant-goers rather than anonymous inspectors, is a meaningful signal that the kitchen is still cooking at a level worth the trip.

At the €€€ price tier, Vermeer sits in competitive territory in Amsterdam. You're paying for a kitchen with documented awards history, a central location, a French Contemporary format that, while not as conceptually distinctive as it once was, is competently executed. For diners who've visited before under Naylor and are considering a return, go in knowing the menu philosophy has shifted. For first-timers, this is a respectable dinner option; just not a restaurant defined by a singular sourcing ethos the way it was.

Dinner service runs Wednesday through Saturday from 6pm to midnight, with Monday, Tuesday, Sunday closed. The extended closing time gives the evening more room to breathe than a kitchen that shuts at 10pm, which suits the format. Amsterdam's fine-dining dinner scene tends to be front-loaded earlier in the week at other venues, so a Friday or Saturday booking here will place you in a busier, more energetic room than a Wednesday. If you're returning after a first visit and want to assess the new direction properly, a Thursday early sitting gives you a quieter environment to focus on the food without fighting ambient noise.

For those building a broader fine-dining itinerary across the Netherlands, Vermeer fits comfortably as an Amsterdam option within a trip that might also include De Librije in Zwolle or 't Nonnetje in Harderwijk for more decorated, destination-level cooking. Within Amsterdam's €€€ tier, it competes with De Kas, Wils, and BAK, all of which have clearer sourcing identities right now. At the €€€€ tier, Ciel Bleu (€€€€ · Creative), Flore (€€€€ · Contemporary), Spectrum (€€€€ · Creative), and Vinkeles (€€€€ · Creative) are the options if you want to step up in budget and formality.

Booking is rated Easy. Given the Wednesday-to-Saturday dinner-only schedule, weekend slots will fill ahead of midweek. Book at least one to two weeks in advance for a Friday or Saturday. For a Wednesday or Thursday, a few days' notice is generally sufficient. You can also explore further options through our full Amsterdam restaurants guide.

If you're exploring the wider Amsterdam scene beyond dinner, our full Amsterdam bars guide, full Amsterdam hotels guide, and full Amsterdam experiences guide cover the rest. For Dutch fine dining further afield, Aan de Poel in Amstelveen, De Bokkedoorns in Overveen, and Brut172 in Reijmerstok are worth considering for day-trip or extended itinerary purposes. If French Contemporary is specifically your format and you're open to travelling outside Amsterdam, Damianz in Roermond and Kasteel TerWorm in Heerlen offer comparable cuisine in different settings. De Groene Lantaarn in Staphorst and Eeuwen round out the broader Dutch fine-dining context worth knowing about.