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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.

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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.

  • “Surf and Turf”
    steak tartare with oyster and bone marrow
    add Imperial Heritage Caviar 5 / 10 grams +10 /+20

    Kohlrabi
    with pear, five spice and umeboshi 

    Balfegó Otoro
    varieties of Japanese citrus, ginger and white miso 

    Scallop
    cauliflower, oxtail, Madeira and dark chocolate 

    Roe
    Jerusalem artichoke, pistachio and Batak berries 

    Sticky Saffron Cake
    Hoshigaki, cloudberries and amaretto

    Lunch (1-hour option possible)
    3 courses 55
    4 courses 65

    Dinner
    5 courses 89
    6 courses 99

    Chef’s Table
    7 courses 125

    All menus are available in a vegetarian version. Please note due to the complexity of the menu, a vegan option is not possible.

  • Celeriac
    enoki, orange and capers 

    Kohlrabi
    with pear, five spice and umeboshi 

    Eggplant
    curry with Thai basil, yogurt and cumin

    Barley
    artichoke, hazelnuts and black garlic 

    Open ravioli
    cepe, chestnut and preparations of Jerusalem artichokes 

    Sticky Saffron Cake
    Hoshigaki, cloudberries and amaretto

    Lunch (1-hour option possible)
    3 courses 55
    4 courses 65

    Dinner
    5 courses 89
    6 courses 99

    Chef’s Table
    7 courses 125

    Please note due to the complexity of the menu, a vegan option is not possible.

  • Lunch & Dinner

    Eggplant V
    curry with Thai basil, yogurt and cumin 22 

    Hamachi V
    ponzu, finger limes and myoga ginger 29 

    Balfegó Otoro
    served with Japanese citrus, avocado and white miso 36 

    Foie Gras Terrine
    roasted red beet, shiso leaf and black garlic 34

    Open Ravioli
    cèpe, chestnut and Jerusalem artichoke preparations 38 V

    Scallop
    cauliflower, oxtail, Madeira and dark chocolate 32 

    A4 Wagyu
    caramelized onion, Batak berries and ginger 72

    Butter Lobster
    served with aji amarillo, baked rice and peanut sauce 46

    “Indonesian” Langoustine
    sweet-and-sour vegetables, katjang pedis and sambal sauce 33

    Anjou Pigeon
    cabbage preparations, foie gras and chicken gravy 52

    Sticky Saffron Cake
    Hoshigaki, cloudberries and amaretto 18 V

    ”Groos”
    foie gras with caramelized apple and “Duivenkater” bread 28

    Dame Blanche
    vanilla, black truffle and tonka beans 22 V

    Chili
    dark chocolate, lime leaf and peanuts 18 V

  • Full glasses / half glasses / non-alcoholic

    6 courses 80 / 40 / 60
    8 courses 110 / 55 / 807
    7 courses 125 / 65 / 90

  • Chawanmushi
    king crab tail, yuzu, beurre noisette and vin jaune 12

    Takoyaki
    served with black truffle and Jerusalem artichoke 9

    Tartelette
    lobster, Timut pepper, mango, XO and sea buckthorn 12

    Blini
    crudo of scallops, miso and lardo 9

A waiter in a black uniform serves wine to two women at a dining table in a restaurant with large windows and modern decor.
A plated dish of a breaded, fried piece of fish topped with a light yellow sauce being poured from a spoon, served with a carved vegetable garnish on a white plate.
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A top-down view of a dessert with crunchy crumb topping, garnished with small edible purple and green leaves, served in a cracked glass dish.
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A modern plated dish with slices of medium-rare cooked beef and grilled vegetables, garnished with edible microgreens on a white plate with a side dish of red wine.
Sunlight streaming through open windows into a modern, minimalist sitting area with dark tables and chairs, and a view of trees outside.
A pastry topped with dark chocolate shavings on a black textured cake stand against a black background.
A woman serving cheese on a plate at a restaurant with people dining and wine glasses on the table.
Elegant dish with rolled pasta, garnished with microgreens and enoki mushrooms, served in a white ceramic bowl.
A chef in a white uniform standing at a kitchen counter, smiling and preparing food on a stovetop, with shelves and jars in the background, in black and white.
Two white bowls with gourmet dishes on a dark surface, one containing rice or grain topped with vegetables and greens, the other with lobster tail in a creamy yellow sauce garnished with a small herb.
Elegant table setting with fine dining dishes including a cheese platter, dessert, and beverages, on a white tablecloth.
A gourmet dessert in a black textured bowl featuring a layer of sauce, a piece of cake, a dollop of cream, a cookie, and a decorative caramel piece.
Interior of a dimly lit restaurant with a row of windows on the right, and tables set with white tablecloths near the far end.
A bowl of creamy soup garnished with edible flowers, microgreens, and crispy toppings, with a matching lid partially covering the bowl.
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A smiling chef in a white apron stands behind a man at a restaurant table, who is laughing and looking at his phone. The table has wine glasses, a small plate with food, and decorative items.
Chef Floris van Straalen

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.

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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.

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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.

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