One year ago, The White Room opened its doors in Amsterdam in the newly renovated NH Collection Grand Hotel Krasnapolsky. Led by Jacob Jan Boerma, of the three starred Michelin restaurant De Leest, and Arturo Dalhuisen (former sous chef at De Leest), Amsterdam was introduced to refined and light dishes that soon became the restaurant’s signature.
I remember my first visit to the restaurant. A classical decor in a modernized crisp white and golden combination. The food – a beautiful contrast of light and fresh flavors and tangy notes, bouncing around in your mouth. And the chefs, showing an ambition to bring something new to the Amsterdam food scene. A goal they have far exceeded.
It has been a long road since the beginning but at the same time it feels like time has flown by. I have come to know The White Room and its team as a dedicated family, eager to showcase inspiring dishes.
The White Room is currently celebrating their one year anniversary. For the occasion, the restaurant is presenting an all-white menu this month: Pure White. There’s a challenge that presents itself when you’re creating a menu based on colors – and even more when the color of choice is the lightest hue of the color spectrum (although technically not a color).
This doesn’t seem to hinder the chef de cuisine though. Arturo’s dishes are always works of art and the white compliments the chef’s style of modern simplicity.
The Pure White menu features dishes like corvina tartare with lemon and butter milk, langoustine with rhubarb and yuzu, and a lemon and aloe vera dessert that can best be described as summer on a plate (definitely a top favorite!).
The restaurant’s regular menu features dishes like corvina tartare with cucumber and butter milk, langoustine with asparagus and mushrooms and oyster with aubergine and onion.
What stands out from the restaurant’s dishes is the light and fresh balance of flavors, enabled by the tangy hints in the ingredients. This is what the restaurant does so superbly well. Even in savory dishes like the lamb sweetbread and cauliflower or Veluwe poultry and peas, the subtle addition of yuzu or yogurt cuts through the dishes beautifully, giving it a new and elegant dynamic.
Even K, who at this point has become so hard to please (mainly because we’re eating out so often that every restaurant he now tags along to has to be worth it) is convinced he has found his matching taste palate.
Dessert came in a two-way surprise of coffee, licorice and caramel combination (loved this and I don’t even like licorice) and a Granny Smith, yuzu and lemon dessert.
The White Room has a certain freshness and a modern tangy balance that is easily the restaurant’s signature style. I have come to know the Krasnapolsky family well but I won’t be biased in saying that this is a new Michelin contender for Amsterdam – one that will add something new to the current line-up.