Ciel Bleu
Two Michelin stars, twenty-three floors up, all of Amsterdam below you.
On the 23rd floor of Hotel Okura, Ciel Bleu is where De Pijp stops being about market stalls and starts being about occasions with a capital O. Chef Arjan Speelman kept the two Michelin stars in the 2026 guide, and the cooking earns them: precise, technically dazzling French plates, a spring pigeon course of real swagger, langoustines treated like royalty, sauces that get quietly refilled at the table. The dining room is all soft leather and floor-to-ceiling glass, so you watch trams shrink to toys while the sommelier steers you through a cellar with genuine depth. Yes, it costs what a weekend abroad costs. But as the only two-star table in the neighborhood, perched, pleasingly, above the street where you bought a stroopwafel that morning, it is the chapter's undisputed blowout.
Book a window table at sunset; if the pigeon course is running, take it.
What to order
Full menu- Ciel Bleu Menu (6 or 8 courses)€235/€285
The two-star ride on the Okura's 23rd floor; eight courses adds squid and pigeon.
- Fruits de mer with uni
The opening statement course, sea urchin and salty vegetables, pure signature.
- Wagyu A5 with Kristal caviar+€70
The supplement worth taking over the pigeon, per returning guests.
- Caviar Experience€150 (25g)
Kaviari selection with blinis as aperitif, how regulars start.
If you like this, also worth a table
More in De Pijp →
Zoldering
A Michelin star wearing a brown-café jacket, with an 800-bottle wine list.
Hotel de Goudfazant
Twenty years of French cooking in a former Stork shed in Noord, with three courses for €49.50.
Bistrot Neuf
The Haarlemmerstraat's proper French bistro, pouring forty wines by the glass since 2009.
Gebr. Hartering
Paul Hartering cooks a different shared-starter menu every day, and Het Parool called his rib unequalled in April 2026.
De Belhamel
Art nouveau room, waterside terrace, Bib Gourmand cooking at the prettiest canal junction going.
Veneur
The De Juwelier crew gone hunting: wood-fired French cooking with venison for the table and serious wine.