Black background with white geometric logo composed of overlapping circles and the text 'VANOOST' with 'AMSTERDAM' underneath.

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.

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Black award plaque with a wine glass illustration, white text reading "Wine Spectator Award of Excellence 2025."
A black background with white text reading "The Michelin Guide" and a small Michelin Man logo at the top.
Black and white graphic with two stylized illustrations of chef hats above the words 'Gault & Millau' in large font. The date '14/20' is below the text.
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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.

  • Balfegó Akamé
    Mikan, bergamot and miso 12

    Oyster
    Sauerkraut, beurre blanc and salty herbs 9

    Chawanmushi
    Lobster, Amalfi lemon and ponzu 12

    VanOost soufflé
    Comté, black truffle and mustard seed 12

  • Eggplant
    Curry with Thai basil, courgette and tomato 22

    Balfegó Otoro
    Varieties of Japanese citrus, white miso and avocado 36
    with 10 grams caviar +40

    Carabinero
    Hokkaido pumpkin, curry sauce and lemon balm 38
    As a main course +20

    Foie Gras Terrine
    Armagnac, black truffle and hazelnut 34

    Potato Millefeuille
    Poivrade artichoke, mustard and asparagus 38

    Sweetbread
    Black truffle, yuzu and artichoke 52

    Wagyu
    Rendang, batak berry and eggplant 84

    Turbot
    Grape, chanterelles and parsnip chervil 52

    Chef’s Signature dishes

    ’Indonesian’ Langoustine
    Bumbu, katjang pedis and sambal sauce 42

    Anjou pigeon ‘Rossini’
    Foie gras, black truffle and Madeira 62

    DESSERTS

    Pineapple
    Szechuan pepper, limeleaf and gin 18

    Dame Blanche
    Vanilla, black truffle and tonka beans 26

    Chili
    Yuzu, kaffir lime leaf and peanut 28

    CHEESE
    Cheeses Cheese selection 22

    VanOost cheese trolley - choose your own selection 28

    Friandises
    Served with our selection of coffee or tea 10

    We are happy to recommend pairing wines with your à la carte dishes.

  • Gado Gado
    Peanut, coconut and radish

    Balfegó Otoro
    Japanese citrus, white miso and avocado

    Kingfish
    Ratatouille, passion fruit and black lemon

    Ravioli (6th course)
    Chicken, bisque and Dutch shrimp

    Turbot
    Grape, chanterelles and parsnip chervil

    Or

    Wagyu “Kagoshima”
    Eggplant, miso and pointed cabbage
    Supplement +30

    Sticky Rice
    Mango, champagne and curry

    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 +42

    Chef’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.

  • Gado Gado
    Peanut, coconut and radish

    Kohlrabi
    Dulse seaweed, kombu and cassis

    Pearl Barley
    Saffron and Belper Knolle

    Ravioli (6th course)
    Celeriac, yuzu and pointed cabbage

    Potato Millefeuille
    Poivrade artichoke, mustard and asparagus

    Sticky Rice
    Mango, champagne and curry

    Dinner
    5 courses 99
    6 courses 109

    Chef’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.

  • 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

VanOost Waiter serves wine to two women at a restaurant table, with other guests visible, in a modern restaurant with large windows and natural light.
Floris van Straalen & Jannis Brevet

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.

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Elegant plated dessert featuring a row of red glazed pastries, a smooth beige sauce, and decorated with edible flowers, small herbs, and round caramelized elements.
People sitting at a restaurant bar with glasses, plates, and a lamp on the counter.
A black bowl with pink and maroon petals around a beige center, placed on a dark wooden surface.
A waiter in a white suit serving cocktails on a black table in a stylish indoor setting with minimal decor.
Artistic presentation of a red chili pepper, a dollop of white sauce with red sauce inside, garnished with a small green leaf, on a bed of ground beef with a dark background.
Interior VanOost restaurant in Amsterdam in the Oosterpark with large windows allowing warm sunlight to cast shadows inside. There are round tables with vases and small lamps, surrounded by chairs and a comfy bench seating area.
A dish with slices of seared meat, grilled vegetables, garnished with microgreens, served on a white plate. A small bowl of sauce with a spoon is nearby.
A woman serving cheese to a guest at a restaurant table with wine glasses and a cheese display in the background.
Elegant plated dish with a piece of fish topped with black caviar, garnished with edible greenery, and surrounded by a creamy white sauce with green dots, on a white plate against a black background.
Chef Floris of VanOost Restaurant in a white uniform preparing food in a professional kitchen.
A dessert with crumbled topping, garnished with small edible flowers and leaves, served on a cracked glass plate.
Elegant dining table with gourmet dishes, a glass of white wine, a glass of water, and chocolate treats, in a fine dining restaurant setting.
A dessert plate with a small flower-shaped treat and a cylindrical pastry, garnished with yellow sauce or syrup, on a white plate. Above the plate are a muffin and a frothy green beverage in a metal cup with a straw. The items are on a wooden tray.
A narrow restaurant corridor with large windows letting in natural light, leading to a dining area with tables set for guests.
A plated dessert featuring a chocolate cake, topped with a glossy yellow dollop, garnished with small green leaves and pink flower petals, served in a black, textured bowl.
A black and white photo of the entrance to the Pillows Hotel, showing large stained glass windows, a glass door, two trimmed trees on either side, and two women with light-colored hair walking in front.
A bowl of creamy soup garnished with edible purple flowers, crispy toppings, and herbs.
Our Chef Floris in a white uniform and apron standing at a restaurant table with an older man. The man is laughing while looking at his phone. The table has a bowl, glasses of wine, and a decorative vase.
VanOost interior with white tablecloths, vases with flowers, and large windows in a high-ceiling space with wooden beams.

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.

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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.

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