Chef Michael Wolf from Wolf Atelier recently opened its new restaurant in Amsterdam, Prinz Wolf, a tartaria highlighting the chef’s love for tartare. Now, there are two kinds of people in this world. People who don’t care that much about tartare and people who will always opt for tartare if it’s present on the menu. I belong to the latter (and I daresay many with me!). A tartare is often underrated due to its classical nature and old-fashioned style. But in recent years, the culinary classic has been upgraded into a new form.
When I visited Wolf Atelier last year, one of my favorite dishes was in fact the tartare. A tartare with an elegant balance of sweetness, tartness and freshness. This comes through in the dishes at Prinz Wolf as well. The menu features a total of six tartars, each with its own main mince. The Prinz classic features minced beef, pickled onions, mustard mayonnaise and herring caviar – a classic combination among tartars. The beautiful salmon tartare with mango, chili and avocado is slightly sweeter and creamier. The tuna tartare with jalapeño, daikon and coriander was my favorite. A tartare with elevated flavors and crunchy textures – our favorite from the menu.
My hope for Prinz Wolf is that they expand the menu to an all-tartare menu – with a wide range of tartars. Because there’s interesting combinations to be found in this corner and Amsterdam is ready for it.