Bordewijk

French in Jordaan & the West

The interior at Bordewijk is so minimal that there's little to do but appreciate the spectacular modern French cooking. The chefs aren't afraid to take risks, resulting in dishes such as crispy calf's brains with raw mackerel and salted lemon, roast turbot with stewed sea oysters and samphire, quail with foie gras or sea-salt-roasted ribs. Book ahead at weekends.

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