Bar Centraal

A natural wine bar on the Ten Katemarkt where Gault&Millau finds creative cooking and wine poured 'with pleasure and skill'.

Bar Centraal opened in April 2017 as the second venue from the people behind Glouglou, on the corner of the Ten Katemarkt in Oud-West. Tim Suter is now the chef, after Nunzio Autiero; Sem Parinussa is sommelier and manager. The kitchen cooks with the seasons: in summer 2026 that meant hamachi with fermented tomato water, crème crue and jalapeño, and garden peas with almond and white strawberry. On Saturdays from 13:00 to 16:00 there are sandwiches on Japanese milk bread, vegetarian included. Gault&Millau gives it 13.5 out of 20. In 2025 wine writer Simon J Woolf called it the shining light among the city's specialist natural wine bars, in the same piece that reported Tom Paquay, who made it a serious wine address, was leaving with two key staff. Guests praise the wine list and the staff, Sem by name more than once. The recurring complaints since autumn 2025: slow service, and portions reviewers call tiny and overpriced.

Booking a table costs a €10 deposit per person, deducted from the bill and refunded if you cancel by 23:59 the day before. Open Monday to Thursday 17:00 to midnight, Friday and Saturday 13:00 to 01:00, Sunday 15:00 to midnight.

Photo: Bar Centraal (house illustration)