Restaurant Vinkeles

Saving the best for last, dessert was a spectacularly fitting finale to the end of the meal. A quenelle of absolutely divine goat's milk sorbet is surrounded by the unlikeliest of companions, including the fruity tang of bright red strawberry sauce clashing with the verdant emerald green of string bean sauce, with hints of hibiscus and sugary rhubarb in the background. Balanced, refreshing, vibrant and unconventional, this was a real bolt of brilliance.

Taste: 5/5

Our experience at one Michelin Vinkeles at the hip and luxurious Dylan Hotel in Amsterdam was stellar from start to finish. Even the amuse bouches were innovative and exciting.

These intricately composed miniature jewels of almond and razor clam were a complex unfolding of nutty, citrusy and subtle shellfish flavours in a single bite.

Taste: 4/5

The previous courses set the bar for our expectations and Vinkeles really put their best foot forward with our main – impeccably cooked cuts of tender lamb saddle sauced with jus and served with a sweet and salty miso aubergine as well as a quenelle of creamy fresh sheep’s cheese. A real standout.

Taste: 5/5

Two ingots of turbot, perfectly seared, meaty and firm. Doused in a superbly savoury poultry jus and served with artichoke 2-ways – crispy fronds and fleshy hearts of artichoke. There’s a certain purity in how clean this dish eats and in the meal’s course progression.

Taste: 4/5

Shockingly simple but not to be dismissed is the very excellent in-season white asparagus, naturally sweet and crunchy, set off by the mild sharpness of melted parmigiano reggiano and the salty funkiness of ruby folds of fat-streaked jamon iberico.

Taste: 4/5

Lift the veil of alabaster langoustine to reveal underneath, a delightful garden of cucumber, dill, eucalyptus, shimeiji mushroom and Dutch Oyster. An exciting and novel combination of flavours and textures if anything.

Taste: 3.5/5