Effortless excellence in Amsterdam


Nouveau rough” is the term that comes to mind when entering this restaurant near the Dam: unfinished bare walls, wooden floors, a marble workbench in the open kitchen. Fresh fruit and vegetables shine on the wooden shelves, waiting to be used. 

As informally excellent as the interior is the menu. Besides the à la carte menu, Kaagman & Kortekaas serves a small menu with seasonal dishes full of surprises. With a French-European focus, poultry, game, charcuterie and cheeses set the tone. Everything is handmade, from the chocolate desserts to the bread baked in-house.

The restaurant is named after its owners Giel Kaagman and Bram Kortekaas, who met in the midst of their extensive culinary careers: Giel as a chef, Bram as a maître d and sommelier. Having had an education in classic French dining, Giel excels in preparing traditional dishes with a modern and exciting twist, while Bram makes sure only the best wines find their way to Amsterdam. “The best wines are those which reflect their region,” Bram enthuses. “Each region has its unique taste due to the climate, grapes and ground – you should taste that.”

Since opening in September 2015, Kaagman & Kortekaas has quickly grown to be one of the hottest tables in Amsterdam, with every night seeming more bustling than the last. “Are we full every night? Reserving for early in the week has the greatest chance of success,” Giel laughs. “And of course you can always pop in for some oysters or charcuterie at the bar!”


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