Discover fine dining in a setting unlike any other—with authentic wooden details, soaring ceilings, and an open kitchen at its heart.

Whether you’re indulging in a multi-course experience or enjoying a swift yet satisfying two-course moment, VanOost welcomes you to dine your way.

The Menu

Inspired by Japanese and French cooking influences, chef Floris van Straalen crafts dishes that take you on a journey from east to west, using local and seasonal ingredients.

  • Noodles
    squid, peanut and bone marrow 12

    Takoyaki
    white asparagus, mango and black truffle 9

    Blini
    lobster, sea buckthorn and Kampot pepper 12

    Dutch Flat Oyster
    onion, green pea and shiso 9

  • Lunch & Dinner

    Eggplant
    curry with Thai basil, yogurt and cumin 26

    Hamachi
    ponzu, finger limes and myoga ginger 32

    Balfegó Otoro
    varieties of Japanese citrus, leek XO and white miso 36

    Foie Gras Terrine
    blueberry, black garlic and oxalis 34

    _

    Open Ravioli
    white beetroot, dill and Buddha’s hand 38

    Sweetbread
    black truffle, yuzu and artichoke 48

    A4 Wagyu
    caramelized onion, Batak berries and peanut 78

    Butter Lobster
    served with aji amarillo, baked rice and Breton curry sauce 52


    Chef’s Signature dishes

    ‘Indonesian’ Langoustine
    sweet-and-sour vegetables, katjang pedis and sambal sauce 34

    Anjou pigeon ‘Rossini’
    foie gras, black truffle and Madeira 58

    _

    Desserts

    Wild Strawberry
    yogurt, Szechuan pepper and vanilla 22

    ‘Groos’
    foie gras with caramelized apple and “Duivenkater” bread 28

    Dame Blanche
    vanilla, black truffle and tonka beans 26

    Chili
    dark chocolate, lime leaf and peanuts 28

    _

    Cheeses
    Cheese selection 18
    VanOost cheese trolley - choose your own selection 24

    Friandises
    served with our selection of coffee or tea 10

    We can recommend wine pairings for your à la carte dishes.

  • Chawanmushi
    king crab tail, beurre noisette and vin jaune

    Balfegó Otoro
    varieties of Japanese citrus, leek XO and white miso

    Seabass
    mussel, elderflower, orange and curry sauce

    Sweetbread (6th course)
    black truffle, yuzu and artichoke

    Lamb
    morel mushrooms, asparagus and peas

    Wild Strawberry
    yogurt, Szechuan pepper and vanilla

    _

    Lunch (1-hour option possible)
    3 courses 55
    4 courses 65

    Dinner
    5 courses 89
    6 courses 99

    Chef’s Table
    7 courses 125

    _

    Enrich your menu with the chef ’s signature dish as extra course.

    ‘Indonesian’ Langoustine
    sweet-and-sour vegetables, katjang pedis and sambal sauce +34

    _

    All menus are available in a vegetarian version. Please note due to the complexity of the menu, a vegan option is not possible.

  • Kohlrabi
    pear, five spice and umeboshi

    Tomato
    strawberry, wasabi and buckwheat

    White Asparagus
    smoked hay, egg and hollandaise

    Barley (6th course)
    Olde Remeker cheese and Aceto Balsamico

    Open Ravioli
    white beetroot, yuzu and dill

    Wild Strawberry
    yogurt, Szechuan pepper and vanilla

    _

    Lunch (1-hour option possible)
    3 courses 55
    4 courses 65

    Dinner
    5 courses 89
    6 courses 99

    Chef’s Table
    7 courses 125

    _

    Please note due to the complexity of the menu, a vegan option is not possible.

  • 3 courses 40
    4 courses 55
    5 courses 70
    6 courses 80
    7 courses 95

    Our wine menu

VanOost x Inter Scaldes 4 Hands Dinner

4 Hands Dinner

VanOost x Inter Scaldes | 7 April 2025 (Sold Out)

Chef Floris van Straalen of VanOost Restaurant and chef Jeroen Achtien of Inter Scaldes** in Zeeland join forces in an exclusive 4-hands dinner in the restaurant of VanOost in Amsterdam.

The Chef

Floris van Straalen began his culinary journey at the age of 15. What began as a humble start led to a lasting passion for the craft.

His dishes are inspired by Japanese and French influences, shaped by experience in the kitchens of chefs like Sergio Herman and Dennis Kuipers. Currently, he works with 3-Michelin-starred chef Jannis Brevet as a mentor.

The building

Step into the first floor of a former university building from 1908 in Amsterdam, where history greets you in every detail—from the original wooden beams to the stained-glass windows.

Take a seat beneath soaring ceilings, with large windows overlooking Oosterpark and an open kitchen framed by a marble bar, setting the stage for your night out.

The Hotel

VanOost is located in 5-star hotel Pillows Maurits at the Park. Make your visit to VanOost complete and extra special with an overnight stay or culinary package.