Bridges

The story

Crafted with passion, served with love

A Restaurant Shaped by Six Centuries of History

Restaurant Bridges occupies a space with few equals in Amsterdam. Set within Sofitel Legend The Grand on the Oudezijds Voorburgwal, the building began its life as a monastery in 1411, later served as lodgings for civic dignitaries, housed the Admiralty of Amsterdam in the seventeenth century, and functioned as the city's town hall from 1808 to 1988. Bridges itself sits in what was once the town hall canteen — and at the entrance hangs a mural painted by Karel Appel in 1949, a work that remained hidden behind a partition for decades before being recognised as a masterpiece of the CoBrA movement.

Executive Chef Raoul Meuwese

At the kitchen's helm is Executive Chef Raoul Meuwese, who trained at restaurants including the Michelin-starred Seinpost in Scheveningen before bringing his craft to Bridges. He describes his cooking as "classic and traditional French, with international influences and a local twist." Fish and sustainably sourced local produce form the backbone of his menus, shaped by what each season offers. Amsterdam, he notes, is a city where cultures converge — and that spirit of openness is reflected directly on the plate.

The Menu

Guests can choose between a five-, six-, or seven-course Menu du Chef, or compose their own meal from the à la carte selection. The current menu features dishes such as tuna with white asparagus, almond and wild garlic; langoustine with duck liver, celeriac, Granny Smith and dashi; Perle Imperial caviar with potato and crème fraîche; and sea bass baked in a salt crust, served with Dutch shrimp, potato and herbs. A dedicated vegetable menu runs in parallel, with courses built around celeriac, spätzle and pearl barley with morel and Parmesan. The Signature Menu — available from two guests — centres on a whole sea bass in salt crust for two, preceded by langoustine and caviar.

Chef's Table and Wine

For a more immersive experience, the Chef's Table places up to six guests inside the kitchen itself, where they can watch the brigade at work and speak directly with the chefs about each creation. The all-in Chef's Table experience includes champagne on arrival, a six-course menu and a paired wine arrangement.

The wine programme earned Bridges a Best of Award of Excellence from Wine Spectator, a recognition that reflects the depth and care with which Maître Sommelier Roos Stevens has assembled the list. Both a Classic and a Prestige wine pairing are available across lunch and dinner, the latter reserved for guests who want the most exclusive bottles the cellar holds.

The Atmosphere

The restaurant's own description of its hospitality is precise: "the bridge between the exceptional and the accessible." That balance — a grand historical setting, serious international seafood cuisine, and a team that aims to be genuinely welcoming rather than formal — is what defines an evening at Bridges.