Very rarely do you discover a restaurant where they put the ‘bold’ in boldness and you are brought to a culinary height. It may have had something to do with the weather (sunny equals happiness) or the fact that we were hungry – it could also be that the chefs at Jacobsz just have some tricks up their sleeves to wow their guests.
Either way, at Jacobsz, expect to be treated to beautiful dishes. The restaurant is in East and being a West girl at heart, I felt like I had travelled the world to get there. But it was all worth it. The team of Jacobsz had been winning over Amsterdam foodies one by one with Staets already and they’re ready to do it all over again with Jacobsz. Owner Adriaan Verkerk talks with passion about food and his team. We are led through the restaurant – the ground floor has two rooms where guests are seated randomly. The interior style is seventies meets local barn meets home. It’s cozy and comfortable and never formal. The upper floor has a spacious room for large parties, a private bar and a cigarette room that would make Don Draper go wild.
We start with a melba toast with a scrumptious wild boar rillette. For our starter, we have the slow cooked salmon with a lemon custard, served with fennel, sea vegetables and puffed rice. This dish was – to put it lightly – mind-blowingly good. The salmon was perfectly cooked and the lemon custard and fennel gave the dish a lovely fragrance that makes you drool even before tasting. An absolute stunner. The burrata dish was something I had been waiting for – the beautiful dish had been parading around on social media, calling me. The burrata was served with beets, peach and East Indian cherry. A beautiful balance between creamy, sweet and earthy. I could eat this for days.
For our mains we are served barbecued cabbage with an airy salsa verde, ginger hummus, served with plums, peas and nuts. I commend the chefs at Jacobsz for taking a leap with a vegetable dish and making it the star of the night. Everything from the smokiness of the cabbage to the ginger hummus and salsa verder, it was wildly interesting.
Our meaty main was a sirloin with baked cantharel mushrooms, fondant potatoes, crispy and smoked shallots topped with chervil. The combination of the chervil and shallots and cantharel mushrooms really bring out the autumn mood in the dish. For dessert we are served a Fererro Rocher inspired dish of baked hazelnuts, dulce leech, a rich chocolate mousse, sea salt and gold leaves. As if it couldn’t get any better.
Jacobsz is a restaurant for foodies who love contrasts and exciting flavors. Judging from the food, the chefs are fearless cowboys who aren’t about to let the status quo limit their abilities. But aside from that, it’s all done in a rather elegant manner. Jacobsz is a breath of fresh air in the Amsterdam food scene and we’ll definitely be back for the new menu!
Jacobsz // find Jacobsz at Ringdijk 1 in Amsterdam East.