Net als een goed samengesteld menu draait ook succes bij maxispin om de perfecte balans tussen ingrediënten en timing.

Net zoals je in de keuken zoekt naar balans en beleving, geeft qbet een unieke ervaring vol strategie en plezier.

Een avond bij Vanderveen Bar Kitchen is net zo verrassend als betsixty waar elke keuze nieuwe mogelijkheden opent.

“Relaxed, bruisend, cool : Vanderveen heeft het allemaal..”

Guide Michelin 2022
“Er is veel aandacht voor gefermenteerde producten en de patisserie is hier van zeer hoog niveau.”

Gault & Millau 2022
“There is a laidback hospitality style from the moment you arrive but yet the food and service are top quality.”

Tripadvisor Review

back to the roots

Pre-industrialization cooking techniques. Pure and honest.

Photo: Anna van Dorp

Refined funky Dining

Exploring the fun line between sophisticated refinement and bold funk is our constant journey. Whether this is in flavours we create, the plates we serve on, the wine we pour or the music we listen to. We are a group of friends with a profound desire to bring you the best we can. Refined in quality, informal in the experience.

As we are: Always seeking borders.

Enjoy (ir)responsibly

Rough guys, uplifting beats and a refined kitchen with a bright pink wall as a bold statement

Photo: Els Zweerink

THE TEAM

George Kataras

Chef De Cuisine

George, originally from Greece, previously gained experience with Geranium in Copenhagen and Simon Rogan and Nuno Mendes in London. In addition, he was formerly sous chef of restaurant RIJKS. He also ended up in the top 10 in the San Pellegrino Young Chef competition in 2016. George, who has a great love for fruit and vegetables, created a - flexible - menu where refined and funky come together perfectly.

Oliver & BOGDAN

Chefs

Our phenomenal soldiers and engine of our kitchen.

Olivier and Bogdan have both developed themselves at RIJKS after their culinary schools and work experiences.

They joined George to Vanderveen as they were George’s Wing Men. And without wings, you can’t fly.

Alexandre Scour

Pastry Chef

Alex, originally from France, travelled all over the world to gain experience in his profession of ‘Patissier, Chocolatier and Confisseur’.
From St. Barths at Le Toiny as a Pastry Chef to Melbourne at Tonka via Corsica at Domaine de Murtoli, all of them had a big impact on Alex’ development and created the phenomenal Pastry Chef he is today.

Mohamed “MOMO” Aous || Casper Hofstede || laurien teunissen

Sommelier || Floor Manager || Ms. Guest Experience

Ms. Guest Experience, Laurien, prides herself in being able to accommodate almost everything. No request is too much out of the ordinary for her to welcome the request. Laurien is loved for her smile, genuine interest and true heart for hospitality.

As a Floor Manager, Casper heads the front of house team and constantly seeks to perform at his best. Never losing his smile, Casper has learned his skills at RIJKS and De Hoop op D’Swarte Walvis.

With multiple awarded properties under his belt, Mo joins us with a phenomenal background travelling and working around the world. Amongst others: Sat Bains, Quay in Sydney, Geranium in Copenhagen (Best Winelist in the World) and Blue Hill in New York. Originally from Algeria, Mo has developed himself to a Certified Sommelier at the “Court Master Sommelier” (CMS).

With his interest in fashion, design, natural wines and classics, Mo completes the floor team.

Sour Cream & Blueberry Taco, photo by Anna van Dorp

we offer the following services

VANDERVEEN EXPERIENCE

In order to create the culinary experience we seek for you te experience, we focus on Tasting Menus. To create the memorable experience we seek to deliver to you, we serve our dinner inside.

Our sommelier Mo has created a well recognised wine list where we offer wines by the glass, by the bottle and we offer a wine pairing with our Tasting Menu.

For parties of 6 and up we ask that a choice of Tasting Menu, made ahead of time. Wine pairing can be decided closer to date.

In order to create a truly wonderful experience we ask of you to inform us of any dietary requirements, allergies or perhaps a special occasion. Due to the size of our restaurant, the quality-driven menu based on technique and craftsmanship, we are not able to accommodate vegan alternatives on our Tasting Menu. Not because we do not want to but simply because we cannot provide the same quality and thus dining experience.

Finally, as a finishing touch: We play our own collection of vinyls through our vintage speakers. Feel free to share you passion for music!

We look forward to welcoming you soon!

Love

Team Vanderveen

Chef: George

Sous Chef: Olivier

Rotisseur: Bogdan & Kostis

Patissier/Chocolatier: Alex

Handpicked curated wines by our sommelier, Mo.

Safe, warm and generous service by Casper and Renata.

Reservation required.

VANDERVEEN FOR YOURSELF

Are you looking for a Vanderveen experience for yourself at home or would you like to create a private event? Please see the different options below.

Private Hire

Can't go to a restaurant? Don't worry, the restaurant is coming to you! You rather have Vanderveen to yourself? Not a problem!

A fully catered Tasting Menu, including wine pairing at your office, home dinner table or communal table at Vanderveen.

All you have to do is sit and enjoy while we prepare and serve your restaurant experience at your office, home or Vanderveen.

From €200 pp, including team, food and wine pairing.

Crockery, glassware and table linen available upon request, if needed.

Minimum of ten people

Events
Are you thinking of creating a private event at Vanderveen? We would be happy to create your desired business or private event with and for you.

As our restaurant holds two separate - though fully connected - areas, Vanderveen serves perfectly as a private location for groups to the size of approx. 40 people. A welcome reception followed by a Tasting Menu perhaps? A jazz trio in the mix?

Whatever your preference is, please contact us direct via email or telephone to discuss the different options we can offer.

View Menu

HIRING!

We are currently looking for multiple positions in our team. We have the following vacancies:

Host(ess)

Waiter / Assistant Sommelier

Commis Chef

EMAIL US

Master Chef Greece

Did you know that our Chef George Kataras appeared as a guest judge on the acclaimed TV show Master Chef, Greece?

In June 2022 George allowed some of his signature dishes to be part of the competition: Three-Way Chicken.

On video link on the right you can see George’s Tomato Dish, filmed by FoodTube.

**Winter’s Here…**

Not only the weather changes. With that, the products coming from the land change.

George and his team have created new dishes following the seasonal change.
In collaboration with the 'insider-famous' Forellenkwekerij 't Smallert, we serve a smoked trout that we smoke in house above hot logs, light sabayon with yellow curry and fermented garlic.
Together with our poulterer, Pieter van Meel, we revisited our take on the famous dish Canard à l'orange.

To finish off on some menu introductions, our patissier Alex created another guilty pleasure: Sponge cake dipped into plum and sake juice, wild rice ice cream, freshly sliced plum..

Menu

Bespoke Plates

In collaboration with Amsterdam-based ceramist, Juul Meerdink, Vanderveen got their hands on some unique pieces. Juul developed a bespoke marbling for our new plates.

It’s the magic that happens when you give chance a chance.

From the leftovers from Juul’s atelier a marvelous marble surfaced and we are more than proud to serve our guests on some one-of-a-kind Juul originals!

Homemade

Almost everything that we can produce ourselves, we produce ourselves.
The pastries and bakery Alex makes: By hand. From scratch.
The fermentation: We do. All the way.
We believe that the only way to control the quality
is to leave as little as possible to chance.

“Relaxed, bruisend, cool : Vanderveen heeft het allemaal..”

“Er is veel aandacht voor gefermenteerde producten en de patisserie is hier van zeer hoog niveau.”

“There is a laidback hospitality style from the moment you arrive but yet the food and service are top quality.”