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Feasting with Mascha Lammes

Worldly dishes, sublime wine lists and homegrown ingredients: MASTERS highlights a few places where your taste buds are sure to be tantalized....

"In our family, we have a tradition that the person whose birthday it is gets to decide which restaurant to go to on that festive day. This has varied quite a bit in quality in recent years. Once, for example, on a very very very very black day, namely the youngest's birthday, he turned six that day, we had dinner at Malle Jan's eatery on the Gageldijk in Utrecht. We will not waste valuable words on that here. Ten years on, our son has refined his taste considerably. On his birthday this year, we were feasting on a parade of delicious dishes at Concours restaurant. One of those appetizers involved an amazing fritter of green peas with a massamancurry and a crispy chop. We filled the weeks following the visit to Concours with attempts to reproduce this meal, without any success I can now tell you. Which just goes to show that no matter how skilled you are in the kitchen yourself, it's still an amazing fact that there are restaurants that prepare delicacies that you can't manufacture yourself with the best will in the world." - Mascha Lammes, cookbook author

Inside Valley: Green

GREEN is metropolitan, relaxed and worldly with breathtaking views of the beautiful capital city. The restaurant is located on the Zuidas in the Valley building on the 26th floor and is accessible by private elevator. The menu is vegetarian with homegrown ingredients. Fish and meat are available as side dishes. Served in an extremely pure style. The "Green Table" is a parade of vegetarian dishes, including puffed eggplant and roasted beet. You won't want to miss this one. With this style, Peter Lute and his team build a bridge to the, in his eyes, obvious future of gastronomy. Peter and Marieke now live in the Noordoostpolder. That is where many of the ingredients come from and where they are building a self-sufficient place with another restaurant over the next two years. That's going to be The Finale. That will create a unique combination of several acres at sea level in Kraggenburg and the highest restaurant and sky bar in Amsterdam. Green is open Wednesday through Sunday from noon to 6 p.m. and on Friday and Saturday nights for dinner.

Gastrobargreen.com

Special (wine) menu

A ship's camel is a system of floats attached to a ship to temporarily reduce its draft. It is an invention of Meeuwis Meindertsz Bakker, who tested his construction in 1690, when warship Princes Maria was hauled across the shallows of Pampus in the Zuiderzee with a pair of camels. Ship's Camel: that's how the men behind successful restaurant Rijsel called their second establishment, located on the Marineterrein in Amsterdam-East. A reference to the glorious maritime history of this place. Scheepskameel presents a regularly changing menu in which classic European preparations with great attention to the main ingredient are the guiding principles. Think raw fish, vegetables from the barbecue, roasts with classic sauces and artisanal cheeses. The dishes are flavorful and light. Nothing goes better with this menu than German wines. The extensive wine list consists exclusively of German wines, which is unique in Amsterdam. Here you can dine in a relaxed atmosphere, for all occasions and for everyone: even vegans and vegetarians can find a full menu here.

Ship camel.com

Worlds

Restaurant VanOost opened its doors in late 2022 in Amsterdam's new luxury hotel, Pillows Maurits at the Park. The monumental building, which formerly housed a UvA building, has been transformed into a fantastic hotel in collaboration with architect Uri Galad and Studio Linse. Through the main entrance, you are escorted to the restaurant, where you are first invited for an aperitif in the restaurant's bar. Sommelier Saskia Smeenk (Yamazato, Vermeer, La Rive) selects a champagne appropriate to the season. The restaurant, on the site of a former cutting laboratory, is characterized by large windows, a fifteen-meter-high ceiling and original wooden vaults. Chef Floris van Straalen (Vinkeles, Envy, Pure C, Felix) and his team will spoil you with a six-, eight- or 10-course menu featuring dishes inspired by worldly flavors. After the menu, an extensive cheese trolley awaits for lovers. An asset!

Vanoostrestaurant.com

MASTERS Magazine

This article is from MASTERS Magazine. In the spring edition of MASTERS, three entrepreneurs shed light on the future: Raymon Pouwels (GO Sharing), Merel van Helsdingen (Nxt Museum) and Tim van der Wiel (GoSpooky). According to the latter, ever-accelerating technological advances offer tremendous opportunities. "There has never been a better time to have a good idea. Technology is in your pocket!" Sports journalist Jaap de Groot outlines the contours of the new playing field of international sport after the resounding success of the World Cup in Qatar. And futurist Adjiedj Bakas also shines his light on the future. According to him, next year will be dominated by the search for the economy of happiness. "We are not only going to look at what makes us money, but what makes us happy," he says. Perhaps this edition contributes to that, with a look back at MASTERS EXPO, a road trip with the new Range Rover and interviews with equestrian Pope Jan Tops, Red Bull Racing team boss Christian Horner, chef Margot Janse and visual artist Spencer Tunick. Happiness!