Van Oost

The story

Crafted with passion, served with love

A restaurant shaped by history and craft

Van Oost occupies the first floor of a former university building dating from 1908, on Mauritskade in Amsterdam. The space retains its original wooden beams and stained-glass windows, with soaring ceilings and large windows that look out over Oosterpark. At its centre sits an open kitchen framed by a marble bar — the physical and symbolic heart of the restaurant.

Chef Floris van Straalen

Executive chef Floris van Straalen started in professional kitchens at the age of 15, initially as a kitchen porter. Over the years he trained at Michelin-starred Oud Sluis, and at Pure C and Vinkeles. He now works under the mentorship of Jannis Brevet — who held three Michelin stars at Inter Scaldes for years — a relationship focused on purity, restraint, and letting each ingredient speak for itself.

Van Straalen's cooking draws on both French and Japanese traditions, anchored in local and seasonal produce. His approach isn't fusion: as he puts it, "I aim for something more refined and unexpected — a combination that surprises and excites the palate in a way that's truly special. Every dish should feel like a discovery." Fish and vegetables are his favourite canvases, prized for their versatility and capacity to transform.

The menu

The seasonal menu moves fluidly between east and west. Among the signature dishes: an 'Indonesian' Langoustine with bumbu, katjang pedis and sambal sauce, and Anjou Pigeon 'Rossini' with foie gras, black truffle and Madeira. Bites include a Chawanmushi with lobster, Amalfi lemon and ponzu, and a VanOost soufflé of Comté, black truffle and mustard seed.

The Chef's Menu runs from five to seven courses, with a Chef's Table experience at the marble bar available for those who want full immersion — seven courses with culinary commentary from Van Straalen himself, bookable at least 24 hours in advance. Vegetarian versions of all menus are available.

The wine list

Sommelier Rick Neuteboom curates a wine programme built on the belief that food and wine should genuinely enrich each other. His work earned Van Oost the Wine Spectator 2025 Award of Excellence — an international recognition of the list's thoughtful composition and his ability to tailor each pairing to the guest.

Setting and context

Van Oost is located within the five-star Pillows Maurits at the Park hotel, though it operates as a destination in its own right. The combination of a landmark interior, French-seasonal cooking with Japanese precision, and a sommelier-led wine experience makes it one of Amsterdam's more considered fine dining addresses.