Jules

Valeriusplein's all-day living room: Spanish-Mexican sharing plates, terrazzo bar, walk-ins meant literally.

Valeriusplein is the kind of leafy Oud-Zuid square where nothing ever happens, which is exactly why Jules works. Behind the glass facade: a terrazzo bar with glasses hanging overhead, red velvet seats, and a room that runs from flat-white mums at 9am to negroni neighbours at midnight. Since May 2026 the kitchen belongs to Alvaro Cesar Luengo (ex RIJKS and Wils), who steered it into its Spanish-Mexican groove, croquetas de jamón that shatter the way they should, pulpo a la brasa on pil-pil potatoes, a one-bite gilda for €4.50, and a brisket suadero tostada that photographs better than your dog. Daytime brings huevos rancheros and a crispy Lebanese-spiced beef pita; evenings are sharing plates and a wine list the staff actually knows. Google's 4.3 still reads neighbourhood favourite, but the kitchen is now cooking a level above that number: RIJKS and Wils are two of the best rooms in this chapter, and their training shows on every plate. The 'reserve or just walk in' line on the site is policy, not marketing. Sunday closes at six.

Start with the gilda and the croquetas de jamón ibérico, then let the pulpo a la brasa do the heavy lifting.

Photo: Jules

Photo: Jules

Photo: Jules