Flore

Paula Zajanckovskaja★★★★★★★★★★4.0a month ago

First, the location of the restaurant is absolutely beautiful, and the design and atmosphere in the restaurant are exceptional. Also staff (from front entrance to kitchen) is very friendly, humorous and professional. We had high expectations for a two star restaurant (also focused on plant based and one of us is vegetarian), however we were slightly dissapointed due to food. Texture, right food temperarure, unique flavours were not always there. Also one of us does not eat meat, so instead of serving outside of menu course with fish, a substitute of a botanical option from another menu was served (which was quite dissapointing in this case).

Julien R★★★★★★★★★★5.03 months ago

We’ve been to 50+ Michelin restaurants all over the world, this was the best vegetarian diner yet!!! It’s difficult to describe something that you’ve never experienced before. The textures are familiar but the taste were all new and creative. I highly recommend if you’re a vegetarian foodie, like us!!!

Polina List★★★★★★★★★★5.05 months ago

It’s one of the best restaurants I’ve visited ever. And also the most expensive one, we spent 300 for food and 100 euro for drinks per person. We were two, so 800 euro in total. But all absolutely worth it! The food is extremely good and really high kitchen. Design of the restaurant is very elegant and modern, we appreciate it. At some point we were invited to the kitchen to eat there! It was a super nice experience to be with chefs and to see how they cook, we loved it! Their kitchen is so clean tidy and ergonomic, it’s impressive! I highly recommend this place for special occasions.

Jason C★★★★★★★★★★5.05 months ago

Wonderful atmosphere, service, and of course, food. Had a great time here and the course progression and experience was part of the whole deal. I had the juice pairing which was a perfect complement to the meal. Got to eat a course in the kitchen with the chefs and team which was a unique and special part of the experience. Obviously pricey but that’s what you sign up for on the front end. The staff were so friendly and attentive, knowledgeable and kind with their time. Highly recommend if you’re looking for a special experience.

Charlotte Montgomery★★★★★★★★★★5.05 months ago

Restaurant Flore sits just off the churn of central Amsterdam, inside Hotel De L’Europe, where Chef Bas van Kranen continues to refine a distinctly Dutch expression of contemporary fine dining. Awarded two Michelin stars and a green star, the restaurant operates under a philosophy it describes as “conscious”—a word often dulled by overuse, but here applied with rigor. The room is spare and natural in tone, as is the chef’s table, which looks onto the canal, the dining room, and the open kitchen. Van Kranen works with a small network of purveyors, selecting ingredients daily, and notably excludes milk from the cuisine. Seasonality is not a theme so much as a constraint, and the cooking reflects that discipline. We visited for lunch on a Saturday, when the restaurant was calm, less than half full, and unhurried. The €250 tasting menu, served both at lunch and dinner, includes seven courses, bookended by small gifts. It begins in the kitchen, where a discussion of long-aged lamb sets the tone, before guests are seated and served a clear tomato broth accented with peppers and fruit—simple in appearance, quietly complex in flavor. At the chef’s table, canapés arrive first: a precise vegetable maki, followed by a pea tart with a lingering, herbal fragrance. From there, the menu moves confidently through vegetables of the moment, an assertive aguachile with snails, and a barbecued monkfish resting on ajo blanco, which proves especially successful. A subsequent dish of red mullet is carefully prepared, though its pairing with raw strawberry feels less persuasive. Van Kranen’s cooking favors complexity, sometimes to excess. His handling of alliums and mushrooms stands out, showing restraint and depth, while a dish of fifty-day dry-aged lamb loin—accompanied by cherries, pickled elderflower, sweetbread sausage, grilled peas, anchovies, and a sauce made from lamb “prosciutto”—is intentionally elaborate, if not entirely harmonious. Dessert arrives as a soft-serve composition beneath a layer of gently bitter ice and a lightly fried flower, followed by an optional coffee service, offered with a ceremonial attention to detail. Four mignardises conclude the meal, including a shishito pepper and a cocktail-inspired gummy. Service throughout is polished and attentive, with staff checking in on pacing without intrusion. Flore remains one of Amsterdam’s most thoughtful dining rooms—ambitious, occasionally overreaching, but deeply committed to its vision. It is a restaurant we would happily return to, and one that continues to reward close attention.