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Mar 30, 2008 08:58 AM

puyck restaurant, amsterdam

Was just wondering if anyone has an oppinion on this place (Puyck Restaurant, amsterdam)?? Looks interesting from their website but has anyone actually eaten there?
Also, can anyone advise, what would be the better choice for Indonesion food while in A-dam...Blue Pepper or Tempo Doeloe.

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  1. Tempo Doeloe is a better introduction to Ducth/Indonesian cuisine -- especially rijsttafel -- whereas Blue Pepper is a very modern take on it. In my experience, you can't go wrong with either; however some comments on this board suggest that Tempo Doeloe may be slipping (see ). If so, I'd be curious to know what people consider to be the best traditional Dutch/Indonedian these days.

    I've not been to Puyck, but recent comments on IENS are uneven:

    4 Replies
    1. re: obsessive

      thanks for that!...the varied comments (and also nothing really recent) in "iens" is what amde me ask here on CH if anyone had eaten @ Puyck. Planning to go there end of April and since brother-in-law is a bit of a foodiesnob/"gourmand" I'd like to go somewhere good but not neccessarily Michelin starred...

      1. re: doc_joe

        I've been doing research for an upcoming trip... albeit on an expense account. Some place that sounded very good are de Witte Uyl, Le Garage, The French Cafe, Balthazar's Kitchen and Roux Cafe. You can check them out on the web and stun your brother-in-law. :-)

        1. re: zuriga1

          Balthazar's Keuken is very nice with a very Dutch "vibe".

          Cafe Roux was excellent. They are now The Grand Restaurant, and I don't know how much of Cafe Roux has survived in the new incarnation. The most memorable thing about Cafe Roux was the wine list and the sommelier, Noel, who is no longer there.

          I've not been to the other two places you mention.

        2. re: doc_joe

          My favourite high-end foodie dining experience in Amsterdam was at Utrechtsedwarstafel ( ). Like Balthazar's Keuken, the dishes are selected by the kitchen, and each course is paired with a wine selected by the sommelier. Highly recommended.