Amsterdam has a new hotspot. Or rather, a hotpot. With Fa. Speijkervet, brothers Matthias and Lennard van der Nagel\u2014known from Fa. Pekelhaaring\u2014introduce the first restaurant in Amsterdam where the pots are on the fire all day long and the ovens are constantly at the right temperature.<\/p>\n
Fa. Speijkervet brings back the love for cooking, inspired by (forgotten) dishes and preparation methods from the Northern European kitchen. The chefs work respectfully and (bio)logically. A great example of this is that Speijkervet will be one of the few restaurants in Amsterdam applying the ‘nose-to-tail’ principle. All parts of the animal are used in dishes, nothing is wasted or left unused. For lovers of offal, that\u2019s great news: on Fa. Speijkervet’s daily menu, you\u2019ll often find dishes with organ meats (including the authentic English kidney pie!). Charcuterie is freshly sliced, sausages are made in-house.<\/p>\n
Fresh ingredients are delivered daily. Sometimes from around the corner (Fa. Speijkervet is well advanced in their search for small local suppliers of organic vegetables!), sometimes a bit further afield. As the men put it: within a 400 km radius, you can find the most beautiful products. Since the chefs work with what\u2019s available (also seasonally), some dishes may only be available in limited portions. A bit like the old-fashioned \u201ceat what\u2019s served.\u201d But in a way that will make you lick your fingers.<\/p>\n
Fa. Speijkervet is a place where you can sit down throughout the day. The kitchen is staffed from 10 a.m. onwards. The day starts with the scent of freshly baked bread. Meanwhile, you can see the chefs preparing for lunch and dinner. Since the kitchen is continuously in operation, the chefs also have time to work on new or forgotten dishes and methods. If they feel like making something in between, they just do it. So, it could happen that a delicious hot pear tart or steaming English pie suddenly appears on the counter. For now, ready to be devoured. With a compliment from the chef.<\/p>\n","protected":false},"featured_media":11669,"template":"","bistro-provincies":[228],"bistro-categorie":[],"class_list":["post-11667","bistro","type-bistro","status-publish","has-post-thumbnail","hentry","bistro-provincies-netherlands"],"_links":{"self":[{"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/bistro\/11667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/bistro"}],"about":[{"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/types\/bistro"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/media\/11669"}],"wp:attachment":[{"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/media?parent=11667"}],"wp:term":[{"taxonomy":"bistro-provincies","embeddable":true,"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/bistro-provincies?post=11667"},{"taxonomy":"bistro-categorie","embeddable":true,"href":"https:\/\/www.bistronomie.be\/en\/wp-json\/wp\/v2\/bistro-categorie?post=11667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}