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De L’Europe proudly presents its culinary delights: two of the finest restaurants in Amsterdam and the renowned gentlemen’s pub Freddy’s Bar. 

Bord’Eau

Discover a Michelin-star experience in an idyllic location that lies at the heart of the city

Bord’Eau is our Michelin-starred restaurant with a gold leafed décor and intimate views at Amsterdam’s historic centre. It offers a menu full of sparkling, flavourful sensations and unique textures. Overseen by our talented chef Bas van Kranen.

Open Tuesday to Saturday from 6:30pm to 10:30pm

Marie

Indulge in Marie’s world of exquisite taste, love for the colourful French Riviera and endless summers

A hidden gem of its own. The brasserie titled Marie is named after the wife of Gerard Heineken, a strong, independent woman with a love for the Côte d’Azur. Marie serves French cuisine in a more informal atmosphere in the restaurant or “Sur l’eau”, on our waterfront terrace overlooking the Amstel river.

Open daily from 12pm to 11pm

Freddy’s Bar

A bar with history and authenticity, the place where guests and locals come for years to socialize and connect

A gentleman’s pub named after Alfred “Freddy” Heineken – who used to repose here. Leather upholstery, a Jazz pianist playing live every day, and traditional Heineken beer on tap. Next to dozens of signature cocktails, inspired by the city.

Open daily from 3pm to 1am

Afternoon tea

Experience an afternoon tea with ample delicacies the Netherlands has to offer

A three course afternoon tea with sandwiches, savoury refreshments and delicious sweets where each course has some typically Dutch flavours to enjoy. Everything is served on authentic Delft Blue crockery provided in exclusive partnership with Heinen Delfts Blauw and accompanied by as much premium tea as you like.

Served from Thursday to Sunday from 1pm to 5pm

Exquisite taste at Bord'Eau

Executive Chef Bas van Kranen, the Michelin-starred chef of the hotel’s Restaurant Bord’Eau, has launched the new season. Van Kranen presents his new menu divided over three seasons instead of four and will not be cooking in courses but in taste profiles to stimulate the taste buds.