Welcome to Bistro Berlage
The enthusiastic team led by head chef Herb van Drongelen, wish you a very warm welcome in Bistro Berlage. Van Drongelen, former head chef at the Ysbreeker and the Hyatt Regency in Birmingham, starts a new culinary adventure in Amsterdam with Bistro Berlage. This new style bistro serves modern classics with a Dutch touch for lunch and dinner. This approach is also reflected in the elegant interior that combines authentic, historic elements with a modern look. There is a large island bar in the middle of the bistro that’s a perfect spot to enjoy a drink. Bistro Berlage is ready for the future at this iconic location with a rich history.
The redesign of the Beursplein in Amsterdam – the square between the Beurs van Berlage and the Bijenkorf – was the perfect opportunity to create a completely new catering concept in the former Grand Café. A transformation from a traditional place for lunch into a contemporary bistro where guests can go for coffee, lunch, drinks and dinner.
Modern, locally sourced classics
The menu includes modern classics with his own signature that give a nod to the rich history of the stock exchange building and its place in Amsterdam. The ingredients are fresh daily and prepared with care and attention. Many products are locally sourced, such as the bread from Bakkerij Mama, the cheese from Fromagerie Kef, meat from Lindenhoff and Wild van Wild and sausages from Brandt & Levie and de Wit Butchers.
In addition to delicious meat and fish dishes such as sirloin steak with café de Paris butter, frites or smoked haddock with Charlotte popato, coarse mustard, spinach, poached egg, Bistro Berlage also serves a number of tasty vegetarian dishes. “Vegetarian meals are often an afterthought at many restaurants, but you can create really delicious vegetarian dishes. It is an important market; people are eating more consciously and the number of flexitarians has really increased,” according to the head chef. That’s why the lunch menu includes dishes like a salad roasted beetroot and red onion, radicchio, aragula and pecan dressing and the dinner menu offers king oyster mushroom, shiitake, fondant potato, parsnip and salsify.