Discover fine dining in a setting unlike any other—with authentic wooden details, soaring ceilings, and an open kitchen at its heart.
Whether you’re indulging in a multi-course experience or enjoying a swift yet satisfying two-course moment, VanOost welcomes you to dine your way.
The Menu
Inspired by Japanese and French cooking influences, chef Floris van Straalen crafts dishes that take you on a journey from east to west, using local and seasonal ingredients.
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Noodles
Squid, peanut and bone marrow 12Takoyaki
Smoked eel, leek and sour cream 9Chawanmushi
Lobster and vin jaune 12Oyster
Roscoff onion, walnut and almond 9 -
DINNER
Eggplant
Curry with Thai basil, yogurt and cumin 26Hamachi
Mango, cucumber and jalapeño 32Balfegó Otoro
Varieties of Japanese citrus, leek XO and white miso 36Foie Gras Terrine
Blueberry, black garlic and oxalis 34Potato Millefeuille
Cantharel, daslook and Reblochon 38Sweetbread
Black truffle, yuzu and artichoke 48
Wagyu
Rendang, Batak berry and eggplant 84Butter Lobster
Served with aji amarillo, baked rice and Breton curry sauce 52
Chef’s Signature dishes‘Indonesian’ Langoustine
Sweet-and-sour vegetables, katjang pedis and sambal sauce 34Anjou pigeon ‘Rossini’
Foie gras, black truffle and Madeira 58DESSERTS
Raspberry
Licorice, sesame and chocolate 22The Coin
Brown butter, fig and foie 22Dame Blanche
Vanilla, black truffle and tonka beans 26Chili
Dark chocolate, lime leaf and peanuts 28
Cheeses
Cheese selection 18
VanOost cheese trolley - choose your own selection 24Friandises
Served with our selection of coffee or tea 10We are happy to recommend pairing wines with your à la carte dishes.
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Tomato
Strawberry, lavas and wasabiHamachi
Mango, cucumber and jalapeño
(6th course)Gamba Rosso
Barilotto, enoki and XOSeabass
Verjuice, white grape and hazelnutShortrib
Sakura, beetroot and cherryRaspberry
Licorice, sesame and chocolate
Enrich your menu with the chef’s signature dish as extra course.
‘Indonesian’ Langoustine
Sweet-and-sour vegetables, katjang pedis and sambal sauce +34
Dinner
5 courses 99
6 courses 109Chef’s Table
7 courses 149
All menus are available in a vegetarian version. Please note due to the complexity of the menu, a vegan option is not possible. -
Tomato
Strawberry, lavas and wasabiRoscoff Onion
Goat cheese, Granny Smith and pomelo
(6th course)Kohlrabi
Barilotto, enoki and kombuBarley
Olde Remeker and balsamic vinegarPotato Millefeuille
Reblochon, wild garlic and chanterellesRaspberry
Licorice, sesame and chocolateDinner
5 courses 99
6 courses 109Chef’s Table
7 courses 149Please note due to the complexity of the menu, a vegan option is not possible.
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5 courses 70
6 courses 80
7 courses 95
The Chef
Floris van Straalen began his culinary journey at the age of 15. What began as a humble start led to a lasting passion for the craft.
His dishes are inspired by Japanese and French influences, shaped by experience in the kitchens of chefs like Sergio Herman and Dennis Kuipers. Currently, he works with 3-Michelin-starred chef Jannis Brevet as a mentor.
The building
Step into the first floor of a former university building from 1908 in Amsterdam, where history greets you in every detail—from the original wooden beams to the stained-glass windows.
Take a seat beneath soaring ceilings, with large windows overlooking Oosterpark and an open kitchen framed by a marble bar, setting the stage for your night out.
The Hotel
VanOost is located in 5-star hotel Pillows Maurits at the Park. Make your visit to VanOost complete and extra special with an overnight stay or culinary package.