Camarat

Wine-forward French-Nordic cooking at the old Chateau Amsterdam site, a Noma-trained chef and a room that turns into a dance floor.

Camarat took over the restaurant half of Chateau Amsterdam's industrial hall in October 2025, and it kept the best part of the old setup: floor-to-ceiling glass onto the barrels and tanks where the neighboring winery ages its bottles. Owners Beau van Haren and Ruben Andriesse hired Wout Langendijk to run the kitchen, a cook who trained at In den Doofpot, staged at Noma in Copenhagen, and calls what he cooks here Noord Cuisine, French technique bent toward Scandinavian restraint. The menu backs that up: smoked oyster with hay, rosemary and bone marrow, scallops in XO sauce with sea bass foam, a hanger steak for two finished in beurre noisette. Gault&Millau added Camarat to its guide within months of opening. What sets it apart from a quiet fine-dining room is what happens after dinner: tables get pushed aside, a DJ takes over, and the crowd that came for scallops stays for cocktails. That mix will not suit everyone chasing a purely serious meal, but the cooking underneath the noise is legitimate, and the wine list benefits from having a working winery next door.

Wed-Thu 17:00-01:00, Fri from 14:30, Sat from 12:00, Sun 12:00-01:00, closed Mon-Tue. Go early in the evening if you want to actually taste the food before the tables get pushed back for dancing.

Photo: Camarat