Daalder
Dennis Huwaë has cooked on the Lindengracht again since June 2026, back where Daalder began.
Dennis Huwaë turned Daalder from a Jordaan café into a starred restaurant, and in June 2026 he moved it back to the Lindengracht address where it all started. At the Michelin ceremony of 5 October 2026, Daalder did not receive a star at that address. The homecoming suits it: a tighter, more intimate room where the kitchen's precision reads up close rather than across a dining hall. The menu runs five courses (€125) or seven (€165), and Huwaë's Moluccan roots keep surfacing in the details, a bao here, a spiced jus there, without ever tipping into gimmick. Hamachi arrives looking like jewelry; pigeon gets treated with more respect than most Amsterdam mains. Service is loose-shouldered in the way only very confident restaurants manage. If someone in your life deserves a proper blowout dinner in the Jordaan, this is the one that justifies the babysitter.
Take the seven-course menu; the hamachi course is the one you'll still be describing next week.
What to order
Full menu- Chef's tasting menu, 5 courses€125
Dennis Huwaë's run of Indonesian-inflected courses; seven courses cost €165.
- Satay Kambing
The satay course, Huwaë's Dutch-Indonesian roots on a stick, his signature move.
- Lobster, green asparagus, Parmesan
The luxe mid-menu course guests photograph most.
- Stroopwafel, caramel ice cream, Maldon salt
The dessert that turns a Dutch cliché into the menu's mic drop.
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