Bennies
Open-fire cooking from noon to midnight on the Schinkel industrial estate, seven days a week, with European grower wines from €6 a glass.
Bennies started as two pop-ups at Helicopterstraat 28, on the Schinkel industrial estate, and stayed for good in March 2024. Chef Rick Swinkels and Isidoor van Esch founded it. The menu runs all day and changes every two months. The August menu has shrimp toast at €14, a chicken schnitzel with ibérico ham and brie at €22, and from the open fire a 350 g ibérico pork chop at €42. The wine list is European, mostly growers, from €6 a glass. Mara Grimm gave Bennies an 8- in Het Parool in April 2025, praising the fair prices and an ibérico roast she called a feast, and finding some plates buried under flavourings. Arvid Schmidt, co-founder of Entrepot, joined the kitchen in May 2025, after that review. There are turntables on the bar, and Your Little Black Book lists Bennies among the city's best listening bars.
Open daily from 12:00 to 00:00; walk in or book online, and there is parking out front. Groups of 10 to 90 can be seated.
What to order
Full menu- Shrimp Toast€14
Fried, with toasted sesame, pineapple chilli sauce and lime.
- Chicken Schnitzel€22
With ibérico ham, honey, brie de Meaux, togarashi and lemon; Het Parool liked an earlier version in 2025.
- Ibérico Pork Chop€42
350 g from the open fire, glazed with sambal and veal jus, with sambal matah and piparra pepper.
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