Weinlokal Stern

The Scheepskameel crew takes German food and wine seriously in Breda's old spot on the Singel.

Breda's old cheese warehouse on the Singel stood empty until three Scheepskameel alumni moved in with an idea Amsterdam somehow never had: treat Germany as a serious food country. Chef Luke de Jong, sous-chef there for years, cooks Neue Deutsche Küche, which in practice means a veal schnitzel with real craft, schweinshaxe, spätzle, oysters from the German Wadden Islands and a straight-faced Spaghetti-Eis. Mo Moody and Chanan Wisse, Magister Vini, wrote the list: everything under 75 euros is German and much of it pours by the glass, with Burgundy and Champagne waiting above that line. Rothaus on tap, fritz-kola instead of Coke, cold schnapps if the night tilts that way. Since opening in February 2026 the sixty seats fill fast, but ten bar stools are built for dropping in alone. De Buik called it supergeil. Hard to argue after the schnitzel.

Sunday is the sleeper: doors open at 12:30 for the only daytime service of the week, and the bar takes walk-ins.