Restaurant De Kersentuin, in beautiful OudZuid in Amsterdam, has been renowned for its culinary highlights for decades. 

“We are now bringing the menu to a higher level, in part by creating lighter dishes,” says Patrick Kessler, chef at De Kersentuin. Since becoming the chef last year, Kessler and his team have been creating new signature dishes.
“We wanted to offer somewhat lighter dishes, with less heavy sauces and more side dressings,” he explains.
Creating a signature dish is not something you do in a day. “Throughout the season, we experiment with an idea – for instance, one based around prawns. Once we feel it has become what we want, it will be added to the à la carte menu.” One of the new entries on the menu that Kessler has created is a dish with white asparagus, oysters and vadouvan. “The oysters bring out the salinity. It’s a true explosion of flavours.” Restaurant De Kersentuin is about high-quality dining in a casual setting. Guests have a view of the kitchen when they are enjoying
the cuisine.

“People like to see us at work. There is a window between the kitchen and the restaurant, so there is no disturbance. Often people come to see us afterwards, to thank the team and give us a thumbs-up. We really appreciate that,” Kessler smiles.

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