The White Room
An opulent white and gold dining room—the oldest in the city, dating back to 1885—sets the stage for chef Jacob Jan Boerma’s inventive dishes. Each jewel-like plate is a skillful balance of acidity, sweetness, and spice, as with a starter of raw tuna and foie gras dotted with peppery shiso leaves or roasted pigeon with baby carrots in a rich hazelnut sauce. Depending on the day, dinner tasting menus range from four to nine courses and are surprisingly well-priced given the sumptuous setting on Dam Square, just across from the Royal Palace.
An opulent white and gold dining room—the oldest in the city, dating back to 1885—sets the stage for chef Jacob Jan Boerma’s inventive dishes. Each jewel-like plate is a skillful balance of acidity, sweetness, and spice, as with a starter of raw tuna and foie gras dotted with peppery shiso leaves or roasted pigeon with baby carrots in a rich hazelnut sauce. Depending on the day, dinner tasting menus range from four to nine courses and are surprisingly well-priced given the sumptuous setting on Dam Square, just across from the Royal Palace.
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