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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“Surf and Turf”
steak tartare with oyster and bone marrow
add Imperial Heritage Caviar 5 / 10 grams +10 /+20Kohlrabi
with pear, five spice and umeboshiBalfegó Otoro
varieties of Japanese citrus, ginger and white misoScallop
cauliflower, oxtail, Madeira and dark chocolateRoe
Jerusalem artichoke, pistachio and Batak berriesSticky Saffron Cake
Hoshigaki, cloudberries and amarettoLunch (1-hour option possible)
3 courses 55
4 courses 65Dinner
5 courses 89
6 courses 99Chef’s Table
7 courses 125All menus are available in a vegetarian version. Please note due to the complexity of the menu, a vegan option is not possible.
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Celeriac
enoki, orange and capersKohlrabi
with pear, five spice and umeboshiEggplant
curry with Thai basil, yogurt and cumin
Barley
artichoke, hazelnuts and black garlicOpen ravioli
cepe, chestnut and preparations of Jerusalem artichokesSticky Saffron Cake
Hoshigaki, cloudberries and amarettoLunch (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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Lunch & Dinner
Eggplant V
curry with Thai basil, yogurt and cumin 22Hamachi V
ponzu, finger limes and myoga ginger 29Balfegó Otoro
served with Japanese citrus, avocado and white miso 36Foie Gras Terrine
roasted red beet, shiso leaf and black garlic 34Open Ravioli
cèpe, chestnut and Jerusalem artichoke preparations 38 VScallop
cauliflower, oxtail, Madeira and dark chocolate 32A4 Wagyu
caramelized onion, Batak berries and ginger 72Butter Lobster
served with aji amarillo, baked rice and peanut sauce 46“Indonesian” Langoustine
sweet-and-sour vegetables, katjang pedis and sambal sauce 33Anjou Pigeon
cabbage preparations, foie gras and chicken gravy 52Sticky Saffron Cake
Hoshigaki, cloudberries and amaretto 18 V”Groos”
foie gras with caramelized apple and “Duivenkater” bread 28Dame Blanche
vanilla, black truffle and tonka beans 22 VChili
dark chocolate, lime leaf and peanuts 18 V -
Full glasses / half glasses / non-alcoholic
6 courses 80 / 40 / 60
8 courses 110 / 55 / 807
7 courses 125 / 65 / 90 -
Chawanmushi
king crab tail, yuzu, beurre noisette and vin jaune 12Takoyaki
served with black truffle and Jerusalem artichoke 9Tartelette
lobster, Timut pepper, mango, XO and sea buckthorn 12Blini
crudo of scallops, miso and lardo 9
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.