Restaurant Vinkeles

Restaurant Vinkeles holds two Michelin stars and occupies one of Amsterdam's most extraordinary dining spaces: the vaulted bakery cellars of The Dylan hotel on Keizersgracht, constructed in the 18th century and converted into a fine dining restaurant that preserves the exposed brick arches, low ceilings, and intimate candlelit atmosphere of the original structure. Chef Dennis Kuipers leads a kitchen that produces refined French-Dutch cuisine emphasizing seasonal Dutch ingredients prepared with classical French technique and contemporary precision. The tasting menu changes with the seasons and might include preparations such as Foie Gras with Dutch Pear and Spiced Wine Reduction, Zeeland Langoustine with Coastal Herbs, or Pigeon from Anjou with Beetroot and Bitter Chocolate — dishes that reflect the chef's affinity for seasonal game, quality offal, and the intersection of Dutch terroir with French culinary tradition. The dining room is intimate, seating around 30 guests at most, creating an atmosphere that is private and unhurried. Service is measured and knowledgeable: the team can discuss each dish in detail and the wine programme — overseen by a dedicated sommelier — covers both classical French cellars and modern Dutch and European producers. Reservations should be secured two months ahead for weekend evenings. Vinkeles is housed within The Dylan, a boutique luxury hotel, making it possible to extend a stay on Keizersgracht and appreciate the canal setting fully.