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.
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Noodles
Squid, peanut and bone marrow 12Takoyaki
White asparagus, mango and black truffle 9Blini
Lobster, sea buckthorn and Kampot pepper 12Dutch Flat Oyster
Onion, green pea and shiso 9 -
LUNCH & DINNER
Eggplant
Curry with Thai basil, yogurt and cumin 26Hamachi
Ponzu, finger limes and myoga ginger 32Balfegó Otoro
Varieties of Japanese citrus, leek XO and white miso 36Foie Gras Terrine
Blueberry, black garlic and oxalis 34Open Ravioli
White beetroot, dill and Buddha’s hand 38Sweetbread
Black truffle, yuzu and artichoke 48
A4 Wagyu
caramelized onion, Batak berries and peanut 78Butter 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 34Anjou pigeon ‘Rossini’
Foie gras, black truffle and Madeira 58DESSERTS
Wild Strawberry
Yogurt, Szechuan pepper and vanilla 22‘Groos’
Foie gras with caramelized apple and “Duivekater” bread 28Dame Blanche
Vanilla, black truffle and tonka beans 26Chili
Dark chocolate, lime leaf and peanuts 28
Cheeses
Cheese selection 18
VanOost cheese trolley - choose your own selection 24Friandises
Served with our selection of coffee or tea 10We are happy to recommend pairing wines with your à la carte dishes.
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Chawanmushi
King crab tail, beurre noisette and vin jauneBalfegó Otoro
Varieties of Japanese citrus, leek XO and white misoSeabass
Mussel, elderflower, orange and curry sauceSweetbread
Black truffle, yuzu and artichokeLamb
Morel mushrooms, asparagus and peasWild Strawberry
Yogurt, Szechuan pepper and vanilla
Enrich your menu with the chef’s signature dish as extra course.
‘Indonesian’ Langoustine
Sweet-and-sour vegetables, katjang pedis and sambal sauce +34
Lunch (1-hour option possible)
3 courses 55
4 courses 65Dinner
5 courses 89
6 courses 99Chef’s Table
7 courses 125
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 umeboshiTomato
Strawberry, wasabi and buckwheatWhite Asparagus
Smoked hay, egg and hollandaiseBarley
Olde Remeker cheese and Aceto BalsamicoOpen Ravioli
White beetroot, yuzu and dillWild Strawberry
Yogurt, Szechuan pepper and vanillaLunch (1-hour option possible)
3 courses 55
4 courses 65Dinner
5 courses 89
6 courses 99Chef’s Table
7 courses 125Please note due to the complexity of the menu, a vegan option is not possible.
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3 courses 40
4 courses 55
5 courses 70
6 courses 80
7 courses 95
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.