Restaurant Flore

Restaurant Flore "We empower culinary conscious awareness to experience the elegancy of the new fine dining".

- Bas van Kranen & Wouter Denessen
(1)

24/04/2026

Flore hands!

Chefs getting ready for service
Preparation for the Asparagus broth
Model shoot for our Italian gents
Red mullet & chile custard prep

23/04/2026

Another day, another vegetable! Our ladies rocking on 25 different vegetables, herbs and fruits

10/04/2026

Three Dutch greenhouse eggplants, each with their own character.

Nasu, lungo and a round heirloom variety, gently steamed, then glazed with a deep, savoury lacquer of shiitake dashi, maitake garum and tofu. Grilled in layers to build texture, smokiness and that almost meaty depth.

Each one finished differently:
– cherryboshi, both paste and confit
– grilled mustard greens, wild rocket emulsion and h**p seed
– gooseberry with pickled mustard seeds
Served with a reduced onion broth and a baba ganoush of charred eggplant with sunflower seed tahini.

The first new dishes of the season are out!- Yellow beetroot with pumpkin XO, terragon and seaweed bouillabaisse.- Sourd...
08/04/2026

The first new dishes of the season are out!

- Yellow beetroot with pumpkin XO, terragon and seaweed bouillabaisse.
- Sourdough discard cavatelli ‘cacio pepe’ without dairy!
- Squid ‘chistorra’ with rosehip confit and chile mulato
- White asparagus and angelica broth
- Purple nettle tea trial
- Confit yellow beetroots in chamomile oil

Some of last weeks projects! The tea program gets interesting with addition of 2 newbies this year.- Oxidized magnolia ‘...
07/04/2026

Some of last weeks projects! The tea program gets interesting with addition of 2 newbies this year.

- Oxidized magnolia ‘oolong’ tastes like dried strawberries, figs, tannines like an active oolong! But floral and fruity.
- How the production (toasting) looks like after oxidation.
- Some of this year’s trials to conserve the petals on the best possible way (hopefully for production next year).
- Flowering currant for sorbet and tea production!
- Rhubarb & flowering currant ‘coulis’ to become a milkshake like icecream!
- Our Pastel de ‘nada’ dough shaped to be filled with pumpkin custard.
- Almond cheese in it’s first days of fermentation.
- Kelp salt, extraction of the natural salts from seaweeds.
- Grilled beetroot, first cooked, cured with 1,5% salt, frozen and then dry aged for +- 12/18 days.

We’re getting close to our first seasonal change of the year, excited about what’s coming?- Confit yellow beet with seaw...
05/04/2026

We’re getting close to our first seasonal change of the year, excited about what’s coming?

- Confit yellow beet with seaweed bouillabaisse
- 4 varieties of Dutch eggplants (no it’s not lamb😀)
- The first stuffed arctic char, crispy skin!
- Clam skewer with magnolia kimchi and mullet custard
- Sourdough discard cavatelli ‘cacio pepe’ no cheese used!
- Last years cherries, salted like umeboshi and reduced to syrup

Seasonal development for upcoming menu’s!Here some to share we’re very excited about already 💪🏻- Magnolia&Rosehip kimchi...
03/04/2026

Seasonal development for upcoming menu’s!
Here some to share we’re very excited about already 💪🏻

- Magnolia&Rosehip kimchi
- Morcilla (blackpudding) 100% plant based
- Oxidized ribes tea, oolong style
- Squid te****le ‘chistorra’
- ‘Our perfect’ baguette trial
- Squid nduja after 3 weeks of aging!

02/04/2026

Flore 2.0
One year since our reopening.
A space shaped by comfort, humility and local materials, mirroring our cooking.

Proud of the personalities that bring Flore to life, every day.

Patience, precision, and trust in nature - fermentation shapes depth, acidity, and complexity across our kitchen.
27/03/2026

Patience, precision, and trust in nature - fermentation shapes depth, acidity, and complexity across our kitchen.

26/03/2026

Flore shots

- Grilled langoustines snacks with yellow mole
- Our (sometimes) to high built service kitchen 😂
- Flowering currant leafs for tea production
- Pink flowering currants for cold pressed oil

A place where seasonality, precision, and creativity come together - welcome to Flore.
24/03/2026

A place where seasonality, precision, and creativity come together - welcome to Flore.

A dining room shaped by curiosity, guided by nature, and brought to life by the people behind it.
20/03/2026

A dining room shaped by curiosity, guided by nature, and brought to life by the people behind it.

Adres

Nieuwe Doelenstraat 2/14
Amsterdam
1012CP

Telefoon

+31205311619

Website

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