Toet
The Troef team's second act on Europaplein, Michelin-listed Italian-Mediterranean cooking across from the RAI.
When the Troef crew decided to do it again, they picked a corner site staring straight at the RAI convention centre and built something looser than their first place. Toet trades Troef's French classicism for Italian-Mediterranean cooking with a vintage, international feel: lobster folded through gnocchi, langoustine carpaccio, grissini stacked with mortadella and anchovy mayo. Chef Raymond Plat runs both kitchens, and it shows in the confidence of the plating even though the room only opened its doors in September 2025. The Michelin Guide added Toet to its 2026 Netherlands selection and Gault&Millau gave it a strong debut score, praising the wine list's range by the glass. It is a warmer, more energetic sibling to Troef rather than a scaled-down copy, and the corner windows facing Europaplein make it a good pick before or after anything at the RAI. Given the same owners and the same kitchen discipline that built Troef's reputation, Toet earned its spot on the Michelin list fast, and the room is already busy enough that walk-ins are a gamble most nights.
Dinner only, Mon-Sun 17:30-22:00. Book ahead, especially before RAI events next door, the room fills with conference crowds as much as neighborhood regulars.
What to order
- Lobster gnocchi
Chef Raymond Plat's own lead dish, lobster folded straight through the gnocchi
- Langoustine carpaccio
Opener on the Mediterranean-leaning starter list
- Grissini with mortadella and anchovy mayo
Bar snack built for walk-ins by the window
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