Seventeen seats · One sitting a night

One menu. Written each Tuesday.

Whatever the boats and the market gardens give us that week, cooked over embers and served at seven.

We only cook what came in that morning

Vellum opened in a former paper warehouse on the Bickersgracht in 2021. There is one table for seventeen people, one seating, and one menu. Nobody chooses anything except the wine, and even that we are happy to do for you.

Chef Marijke ten Broeke writes the menu on Tuesday, after the day boats land at IJmuiden and the growers at Beemster tell us what is ready. It is printed Thursday and it changes again the following week. If you came in April and come back in June, you will not recognise a single course.

The shortest menu we could write is the one we are proudest of.

What an evening looks like

Doors at 18:45 for a glass in the cellar room; we sit at 19:15 sharp.
Nine courses, roughly three hours, one pause between the fish and the game.
Dietary requirements are cooked around, not cooked out — tell us when you book.

Week of 14 October

Nine courses · €145 per guest · wine pairing €85

To begin

Served standing, in the cellar room.

Oyster, green apple, dill oil

Zeeland Creuse no. 3, cut with unripe apple.

Smoked eel, buttermilk, rye

IJsselmeer eel smoked over old wine barrels.

At the table

Turbot, brown butter, sea aster

Day-boat turbot, aged four days on the bone.

Beemster carrot, honey, sheep’s curd

Roasted whole in salt for five hours.

Hare royale, beetroot, juniper 🌶️

Shot on the Veluwe, hung twelve days.

Cabbage, koji butter, hazelnut

Hispi cabbage charred over embers.

VGF

To end

Pear, brown sugar, bay leaf

Poached in last year’s cider.

Stroopwafel, made to order

Pressed at the table, with coffee.

The fire

There is no gas in the kitchen. Everything is cooked over a bed of Dutch oak and old wine barrels, which means the menu is written around what fire is good at: whole fish, brassicas, aged birds, and butter.

Open hearth stacked with glowing oak embers

The cellar

Six hundred bins, weighted heavily towards Loire and Mosel growers who farm without herbicide. Our sommelier, Joost, pours a pairing at €85 and a non-alcoholic pairing of ferments and infusions at €55.

The room

Seventeen seats around one oak table, milled from a single tree felled in the Amsterdamse Bos. You will be sitting next to strangers. Most people leave having swapped numbers.

Behind the pass

Marijke ten Broeke

Chef-owner

Twelve years in Copenhagen and San Sebastián before coming home to open Vellum.

Joost Aalders

Sommelier

Buys almost entirely from growers they have visited in person.

Feyza Kaya

Head of pastry

Ferments, preserves, and the stroopwafel iron that runs all night.

What guests wrote afterwards

★★★★★ 4.9 from 318 reviews on Google

★★★★★

Nine courses and not one of them was showing off. The hare was the best thing I have eaten in Amsterdam.

Ilse V. · September 2025 · via google

★★★★★

We were sat next to two strangers and ended up sharing a taxi home. That is the whole point of the room, I think.

Daniel R. · August 2025 · via tripadvisor

★★★★★

Extraordinary cooking. The single sitting means you cannot linger past eleven, which is worth knowing before you book.

Margot L. · July 2025 · via google

Reserve a seat

Seats open on the first of each month for the month after. Tell us about allergies here — we cook around them rather than removing courses.

Finding us

Vellum

Bickersgracht 41-H, 1013 LE Amsterdam, Netherlands

52.3866, 4.889

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