Copain

Half restaurant, half art studio in industrial Noord, with a daring tasting menu that changes with the walls.

Frederieke Bloem opened Copain in January 2025 in a light flooded space on the industrial side of Noord, half restaurant, half creative studio, with white walls that get redecorated every time the menu changes theme. In the kitchen Ivan Arauz Beusink cooks a seasonal tasting menu that Gault&Millau flagged as a valuable new entry within the year, singling out a langoustine served cold with mustard leaf cream, almond and plum mole, which tells you the ambition level. Ferments are made in house, the wine list runs deeper than a one year old restaurant has any right to, and the chef does laps of the tables to tell you what you are eating. Wednesday to Saturday, dinner only, and the whole place can be taken over for events, which is Noord economics in action. Bring someone who likes surprises: there is no fixed repertoire, and that is the point.

Check their Instagram before booking to see which artistic theme and menu era you are walking into; the room and the plates change together several times a year. Wed-Sat, dinner only.