Breman Brasserie

French brasserie cooking under the chandeliers of the old Lloyd Hotel, with a big south-facing terrace on the IJ.

The Lloyd building has been feeding travellers since 1921, when architect Evert Breman designed it as a hotel for emigrants waiting on ships to South America. The Hoxton moved in in 2023 and named the ground-floor restaurant after him, all art deco curves, glass chandeliers and a hand-painted tile mural behind the terrazzo bar. Since a March 2026 relaunch the kitchen cooks French brasserie food with more care than the hotel setting suggests: steak tartare with cured egg yolk, a short rib bourguignon that Barts Boekje singled out, a croque madame that swaps the ham for pastrami. Lunch is the move, a daily 12:00-16:00 card of sandwiches and full mains that people from the Handelskade offices have quietly claimed, and the terrace seats around two hundred when the IJ light cooperates. Yes, it is a hotel restaurant, but non-guests outnumber guests at midday and the room is one of the best-looking in Oost. Barbue, the cocktail bar next door, handles the afterwards.

Lunch runs daily 12:00-16:00 and weekday walk-ins are easy; book ahead for the terrace on sunny weekends. Dinner daily 18:00-22:00, terrace 10:00-22:00, breakfast from 7:00.

What to order

Full menu

Short rib bourguignon€28.50
Slow-braised in red wine with oyster mushrooms and honey-roasted parsnips; the dish Barts Boekje singled out
Steak tartare€16.50
Cured egg yolk, Jerusalem artichoke crisps, mizuna; the sharpest starter on the card
Croque madame€16
Pastrami and Reuben sauce instead of the usual ham, fried egg on top; lunch only