Restaurant Barracuda

A 250-seat seafood hall running like an Italian beach shack on the IJ.

Five friends took over an industrial hall between FC Hyena and Goudfazant, filled it with 250 seats, and started running fish out of the kitchen like a beach shack on the Adriatic: whole fish from the oven, squid off the plancha, kibbeling made from the day's catch, and roughly two thousand oysters a week. Het Parool came, gave it a 9, and now the tables turn all night, though with a room this size, a walk-in usually works out. Everything is built for the middle of the table, prices stay friendly for seafood, and dessert may arrive via Tarbot, a trolley-robot dressed in shells and fishing net, which reads as either charming or unhinged depending on your wine intake. Summer brings a big rough-edged terrace outside. Loud, generous, slightly chaotic: Noord in restaurant form.

Kibbeling made from the day's catch, plus a first round of oysters while you decide.

Photo: Restaurant Barracuda