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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Takoyaki
Jerusalem artichoke, katsuobushi and miso 9
Oyster
Sauerkraut, beurre blanc and salty herbs 9
Chawanmushi
Lobster, Amalfi lemon and ponzu 12
VanOost soufflé
Comté, black truffle and mustard seed 12 -
DINNER
Eggplant
Curry with Thai basil, courgette and tomato 26
Hamachi
Jabara, ponzu and cucumber 32
Balfegó Otoro
Varieties of Japanese citrus, leek XO and white miso 36
Foie Gras Terrine
Pigeon, black truffle and Madeira 34
Potato Millefeuille
Chanterelle, wild garlic and Vacherin Mont d'Or 38
Sweetbread
Black truffle, yuzu and artichoke 52
Wagyu
Rendang, batak berry and eggplant 84
Lobster
Hokkaido pumpkin, curry sauce and lemon balm 55
Chef’s Signature dishes’Indonesian’ Langoustine
Bumbu, katjang pedis and sambal sauce 422Anjou pigeon ‘Rossini’
Foie gras, black truffle and Madeira 62DESSERTS
Miso
Coffee, coconut and chocolate 22
Dame Blanche
Vanilla, black truffle and tonka beans 26
Chili
Yuzu, kaffir lime leaf and peanut 28
Cheeses
Cheeses Cheese selection 18
VanOost cheese trolley - choose your own selection 24
Friandises
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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Hamachi
Jabara, ponzu and cucumber
Gado Gado
Peanut, coconut and radish
Seabass
“Zolderspek”, celeriac and quince with caviar 5/10 grams +20/40
Ravioli(6th course)
Chicken, bisque and Dutch shrimp
Duck
Beetroot, Madeira and sauce Albufera
Pineapple
Szechuan peper, limeleaf, gin
5 courses 99
6 courses 109
Enrich your menu with the chef’s signature dish as extra course.
‘Indonesian’ Langoustine
Bumbu, katjang pedis and sambal sauce +42Chef’s Table
Sit down at the marble bar of our open kitchen and go on an adventure with culinary tales as told by chef Floris van Straalen.
7 courses 159 (needs to be booked at least 24 hours in advance)
All menus are available in a vegetarian version. Please note that due to the complexity of the menu, a vegan, egg-free or soy-free option is not possible. -
Kohlrabi
Dulse seaweed, kombu and cassis
Gado Gado
Peanut, coconut and radish
Pearl Barley
Saffron and Belperknolle
Ravioli(6th course)
Jerusalem artichoke, yuzu and pointed cabbage
Potato Millefeuille
Chanterelle, wild garlic and Vacherin Mont d'Or
Pineapple
Szechuan pepper, lime leaf and ginDinner
5 courses 99
6 courses 109Chef’s Table
7 courses 159 (needs to be booked at least 24 hours in advance)Please note that due to the complexity of the menu, a vegan, egg-free or soy-free option is not possible.
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Our sommelier Rick Neuteboom is the talent behind VanOost’s wine list, which was awarded one wineglass in Wine Spectator 2025 - a wonderful recognition of his thoughtful curation.
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.