EURO PIZZA X THE DYLAN AMSTERDAM

The Dylan Amsterdam recently started a unique collaboration with Euro Pizza. Curious about Euro Pizza and our collaboration? Read the interview below!

 

Hi, lovely to meet you! Tell us a bit about yourself! 

Hi! We are Rein Op ‘t Root, Tjalling de Goede, Nick Heijnis, Teun Burghard and Dimitri Mathijs, 5 friends who started Restaurant Europa in 2019. Restaurant Europa was located in ‘het HEM’: an old ammunition factory on the ‘Hembrug’ site in Zaandam. Everything is prepared in a wood fired oven and a barbecue. Our Restaurant serves only 26 guests at the bar around the kitchen and we serve a 12-course set menu based on fish and vegetables.

 

Euro Pizza?! How did it all start? 

Due to the remote location and the start of the first lockdown and we decided to make woodfired sourdough pizzas. The name was quickly chosen: Euro Pizza. Pizzas with products of our suppliers to pay for our outstanding invoices, and to keep busy of course. We made some calls with various befriended restaurants in Amsterdam, who quickly became pick-up point for our pizzas. It was a huge success! Every weekend we sold over 350 pizzas, so we decided to do something with this.

That’s how it all started: Euro Pizza Restaurant opened its doors in the summer of 2020.

 

What makes a EuroPizza a EuroPizza? 

We aim to use Dutch products as much as possible. Sourced locally and from suppliers in the direct vicinity of Amsterdam. For example, our sourdough base is made with Dutch ingredients from Korenmolen de Zandhaas in Santpoort. Also the mozzarella cheese we use is Dutch and our vegetables are harvested in a 20km radius from Amsterdam. Restaurant Europa is the basis of Euro Pizza Restaurant. That’s how we like to call it: a Pizza driven Wine Bar.  

 

If you had to pick one, which pizza would it be? 

Our favorite is Jimmy Pie, a pizza with comté, frisée lettuce, mushrooms, pickled red pepper and garlic oil.

 

How did you come up with the collaboration with The Dylan Amsterdam?  

Chef Dennis Kuipers reached out to us very soon after we opened our doors during the second lockdown. The quality that we both strive for is the most important link in this cooperation. We’re proud that a hotel as The Dylan is featuring our pizza’s on their room service menu!

Amsterdam’s best kept secrets: Sweets

Amsterdam is known for its canals, Anne Frank House and liberal minds, but did you know there are several sweets you can only try here? We have listed the best ones for you!

Van Stapele Koekmakerij, Heisteeg 4
There is a big chance you have to stand in line here, because they have the best cookies! At Van Stapele they only make one type of cookie: theirs. It is a chocolate cookie with melted white chocolate inside.

De Drie Graefjes, Egertstraat 1 / Rokin 130 / Stadionplein 111
This American Bakery has several locations. They are famous for their red velvet cake, however here do try their tasty chocolate chip cookies as well!

Van Wonderen Stroopwafels, Kalverstraat 190
A typical Dutch cookie: stroopwafels. Here, at Van Wonderen, they gave the Dutch tradition a playful twist. Try your stroopwafel with a slathering of chocolate and your topping of choice, for example, mini marshmallows, M&M’s or more crumbled cookies.

Pompadour, Huidenstraat 12
Who does not like chocolate? At Pompadour they sell the best bonbons. Located in a lovely building in the heart of the nine streets, Pompadour is definitely worth a visit.

Welcome to Holland: typical Dutch food

You can’t leave Amsterdam without trying some Dutch Classics. We’ll get you started:

Bitterbal
‘Bitterballen’ are the most famous Dutch snack, and can be ordered in almost every (brown!) bar. Most Dutch people enjoy ‘Bitterballen’ accomplished with a beer, the perfect Dutch duo.

History of the Bitterbal
The first evidence of the existence of the Bitterbal dates back to the time of the Batavians, who lived in the Netherlands around 200 years before Christ in the province of Gelderland. The Batavians were used to eat roasted meat with bread and vegetables. After the meal, the women mixed the leftover food with water and bread to make a bread stew that could feed the hunters during their travels. The Romans followed the eating habits of the Batavians when they conquered the area.

During the Spanish invasion in the 16th century, the Spaniards copied the recipe from the Batavians. They changed the method of preparation: leftover meat was mixed with a batter of flour and egg, rolled up in old breadcrumbs and then fried. This recipe is very similar to today’s Bitterbal.

A Spanish ship’s cook discovers the Bitterbal during the Eighty Years’ War. Bitterballs were actually discovered by Spaniards. Because there was scarcity, they only had a few ingredients from which to make tapas: stale bread, ragout and meat. This meant the birth of the Bitterbal. After the Eighty Years’ War, the Netherlands inherited the Bitterbal.

Where to eat the best Bitterbal in Amsterdam?

Stamppot
‘Stamppot’ is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables. ‘Stamppot’ is eaten mainly during winter.

The best places in Amsterdam to try ‘Stamppot’:

Recipe ‘Stamppot Boerenkool’:

  • 900 g potatoes
  • 600 g kale
  • 1 ‘Gelderse Rookworst’
  • 200 ml milk
  • 50 g margarine
  1. Peel the potatoes and cut into pieces. Put the kale in a pan and fill with fresh cold water until the kale is almost covered. Bring to the boil and add the potatoes, bring to the boil again and let everything simmer for about 20 minutes until tender.
  2. Drain the potatoes and kale and return to low heat to release the steam.
  3. Heat the ‘Gelderse Rookworst’ according to the preparation method on the package. In a pan, bring the milk, margarine and stock cube to a gentle boil. Stir every now and then.
  4. Drain the potatoes and kale. Mash the potatoes and kale until blended. Add the milk mixture little by little and stir well.

Drop
‘Drop’ (liquorice) is seen as a traditional and typical Dutch candy. It is made from juice from the liquorice root plant and flavored with salmiak and sweetener. The pure form without these additions is called block liquorice (blokdrop). Liquorice is sold in about 80,000 places in the Netherlands: in supermarkets, canteens, chemists, petrol stations and many other places. Almost every Dutch person has liquorice at home.

Where to buy this typical Dutch candy?

Stroopwafel

A ‘stroopwafel’ is a wafer cookie made from two thin layers of baked dough joined by a caramel filling. First made in the Dutch city of Gouda, ‘stroopwafels’ are popular throughout the Netherlands.

Cheese
Perhaps cheese is the most popular product within The Netherlands. You probably have heard from Gouda Cheese or Edam Cheese, however, Dutch cheese is so much more. At De Kaaskamer they can tell you everything about the best Dutch cheeses!

Liquors
There are several different Dutch liquors, like jenever (the original gin!), beerenburg or Dutch gin. Wynand Fockink started in the 17th century distilling liquors and nowadays has a liquor store and a ‘Proeflokaal’ (tasting tavern) where you can taste those delicious liquors.

History of Wynand Fockink
In the 17th century, when the VOC ships brought herbs, spices and sugar to Amsterdam, distillers started distilling liqueurs on a large scale. The reason that the Amsterdam liqueur industry was becoming so important was that the city had become very prosperous and that liqueur, contrary to beer and genever, was an expensive drink which only the rich could afford to drink on a regular basis. When in 1724 Wynand Fockink acquired the distillery and the bar in the Pijlsteeg dating back to 1679, Amsterdam was still a rich and prosperous city with a thriving liqueur industry. In 1778 Wynand Fockink died and left the company to his single surviving heir, his daughter Maria. After her father’s death Maria continued the distillery together with distiller Dentzel. Business was flourishing and through Maria’s granddaughters it came in the hands of the Schmitz family. Until the takeover by Lucas Bols in 1954, the company was managed by descendants of Wynand Fockink. Under Wynand Fockink and his descendants, the liqueur distillery became one of the largest Dutch distilleries.
The tasting tavern and store are located on the Pijlsteeg 31 in Amsterdam.

Who is Mr Sands?

The code phrase Mr Sands was used in public transport to alert staff and other agencies, such as the police, to an emergency or potential emergency such as a fire without alerting the public and creating panic. The code is believed to originally come from theatres, where ‘Mr Sands’ is used as a code announcement when a fire breaks out. Inspector Sands’ surname stems from the use of sand buckets, which are sometimes used to extinguish fires.

The location where The Dylan is located was a theatre in 1637, also the first municipal theatre in Amsterdam. On May 11th 1772 the entire block burned to the ground during a performance. A canister filled with candle wax caught fire and set the sides of the stage on fire. Many people lost their lives in the panic that followed.

Amsterdam’s best kept secrets: Coffee (to go) hot spots, recommended by locals.

When all restaurants are closed, where to get your daily dose of caffeine? There are many coffee spots in Amsterdam where you can get your coffee to go. We have listed the best coffee spots:

Koffiespot, Elandsgracht 53
A small espresso bar in the heart of Jordaan.

Lot Sixty-One, Kinkerstraat 112
The little Lot Sixty One shop on the corner of Kinkerstraat is always buzzing. Pass by for a good strong coffee and some tasty treats. At lot Sixty One they roast their own beans in house!

Pluk, Reestraat 19 & Berenstraat 19
A happy, healthy place full of delicious coffees and food.

Bocca, kerkstraat 96
Bocca is a coffee roasting company that delivers coffee beans to various coffee shops in Amsterdam, but they have their own coffee bar as well! At Bocca they know how to make the best coffees!

Monks Coffee Roasters, Bilderdijkstraat 46
As the name already reveals, here they roast their own beans.

Dry January X The Dylan Amsterdam

Happy 2021! It’s that time of the year again in which we set our good intentions for the New Year. One might wish to visit the gym more often or consider drinking less for a while. That last one can be really hard, it is difficult to say no to a cocktail, especially in social situations with friends. But what if we can make life a bit easier?

At The Dylan Amsterdam we care about the well-being of our guests and we always strive to create memorable moments that last a lifetime. Even in Dry January we help guests create those moments, while you can still enjoy your favorite drinks but than in a healthy way!

Bar Brasserie OCCO has several non-alcoholic cocktails which will make Dry January a lot easier. Try our VIR”GIN”, a homemade non-alcoholic gin, served on the rocks with lime and Fever-Tree Mediterranean Tonic. Do you prefer sweetness? Choose our “playtime” cocktail, with passionfruit, peach juice, ginger beer and agave. Your partner does not like cocktails? No worries, we serve non-alcoholic beers as well!

For the non-alcoholic cocktail menu or to make a reservation click here. 

Vinkeles X Bakkerij MAMA

An interview with Karel Goudsblom, Bakkerij MAMA

Tell us more about you

Bakkerij MAMA is a bakery where we sell artisan bread and pastry for regular consumers and companies as The Dylan Amsterdam. The bakery was set up in December 2011 and started from the kitchen of my house. After working as a cook for a long time where I actually always baked bread, I started supplying bread to the catering industry. Good and healthy bread is my starting point, made from stone ground organic flour without additives. From the start, the telephone was ringing all the time and I was approached from all sorts of angles. This was unbelievable because I wasn’t really a baker, I didn’t have any training for this. I learned everything from YouTube.

At Bakkerij Mama they don’t just bake bread like a bakery expects, Mama is more. We make beautiful and healthy products in which every ingredient and every talent comes into its own. The bread is made from locally grown organic wheat, spelt and rye. Artificial additives or bread improvers will therefore not be found in Mama’s bread. The bakery also has an educational programme where students receive training in setting up a traditional bakery. Of course with Mama’s starting points: honest, simple and clear.

How did the cooperation start?    

The cooperation with The Dylan Amsterdam started in 2014 and has been very good from the start. I like to make things especially for a dish or restaurant and together with chef Dennis Kuipers a good cooperation was established. I like it when there a lot of opportunities and changes and this is the case with Dennis and that resulted in special products.

Bakkerij Mama currently supplies about ninety restaurants and The Dylan is one of them. We also prefer not to enter into many more collaborations because Mama likes to enter into real and long-term partnerships.

In restaurant Vinkeles, we serve a ryebread made by Bakkerij Mama. Why does this bread fit so well with Vinkeles?   

Dennis Kuipers is looking for a taste sensation that, on one hand, gives you an old feeling (of eating together and dipping bread in your sauce, nice and soft) and, on the other hand, a feeling that allows you to experience a higher culinary sensation. So I had to look for a soft taste but not the average sticky bread. In the end I mixed rye flour with two kinds of wheat flour and a dough and this is where the rye ball originated from. A good crust and very soft inside. This process is very difficult because there are no additives in the bread. Palm fat, for example, is often used to keep bread soft and long-lasting, but we do not use this.

What is your own favourite bread?

I like a typical French bread with pain de seigle, nice light brown bread and not too sour but with a lot of depth in the taste. I don’t like neutral bread. I know it’s important to have a certain neutrality in your bread as an accompaniment to the meal, but I myself like a fuller flavour.

 

Sommeliers Choice: Veuve Clicquot Champagne

The story of the Wine House Veuve Clicquot starts with Mrs. Barbe-Nicole Ponsardin who made the company to what it is today.

In 1772 a banker and wool merchant Mister Phillippe Clicquot-Muiron started producing sparkling wine in the Champagne region of France. His son François Clicquot married Barbe-Nicole Ponsardin in 1798. They shared their passion of making Champagne and where actively present with the production of the Champagne. In 1805 François past away and gave the opportunity to 27 year old Barbe to take responsibility of the company.

Mrs. Barbin was the one that gave the name to the Champagne “Veuve Clicquot”, “Veuve” is French for “widow”. It was very unusual in that time as a woman to take the responsibility over a company but with the support of here family and father in law she was able to succeed.

During here time as the first female CEO she was very involved with the production of the Champagne; she even helped developing new Champagne production techniques. For instance the “table de remuage”(riddling table) to clarify the Champagne and innovated the very first blend of rosé Champagne.

During the Napoleonic Wars, Madame Clicquot made strides in establishing her wine in royal courts throughout Europe, notably that of Imperial Russia, thus becoming the first Champagne house to ship Champagne through the blockade to Russia in 1811.

As a female sommelier, I love telling the story of “The Grand Dame” of the Champagne. Next to a beautiful historical history it is a delicious glass of Champagne, which we use as our house Champagne. Next time you have a reason to celebrate, enjoy a glass of Veuve Clicquot and remember this historical lady.

Natasja Noorlander
Maître Restaurant Vinkeles

 

 

Concierge’s Choice September: Meet The Dylan’s Culinary Partner De Kaaskamer

With our unbeatable location on the prominent Keizersgracht, surrounded by the charm of the 9 Straatjes, The Dylan lives and breathes the Amsterdam spirit. That’s why we collaborate with local powerhouses to bring you the most authentic experience during your stay.

For this month’s Concierge’s Choice, we are introducing you to one of our culinary partners: De Kaaskamer. De Kaaskamer and The Dylan Amsterdam are practically neighbours and we use this proximity to bring guests the ultimate in culinary craft and delight.

Decades of an Unbeatable Cheese Experience

The Netherlands is known for its cheese. But as Loek de Loor, the founder of De Kaaskamer, knew, not all cheeses are created equal. He founded De Kaaskamer almost 30 years ago with the purpose of curating and selling cheese delicacies with the finest flavors. With this in mind, he started visiting small farms across Holland, Belgium and France, to scope out the best the world of cheese had to offer. Nowadays his daughter Sophie and her husband Joost run the store with the same care and attention to quality.

De Kaaskamer are experts in cheeses and everything that goes along with that. More than 400 cheeses from around Europe are on offer in their central Amsterdam location, including local specialties, like over 100 different types of Gouda.

The Road to the Best Cheeses

“We still drive daily through the Netherlands, Belgium and France to discover and select our favorite cheeses,” describes Joost Hammann, co-owner of De Kaaskamer. “Amsterdam covers a critical audience in terms of quality and taste. As a small store with lots of competition, we want to make a difference in assortment, heritage, quality and taste.”

Those unfamiliar with the cheese market might assume it ends there. But, after the cheese is selected and purchased, it still has to age. “This is called affinage,” explains Joost. “It’s our job to age the cheese as perfectly as possible, so when it is served on your cheese platter, the flavor and structure will be at their absolute best.”

Culinary Class at The Dylan

The fromagers from The Dylan Hotel, Jasper van Amerongen at Vinkeles and Jouke Veenstra at OCCO, work together with the team at De Kaaskamer to select the most suitable cheeses for the menu and the season. Considering that we are neighbours, our fromagers visit De Kaaskamer in person to do this on a daily basis. On occasion, we get together to learn more about the current offerings and receive training and insights from De Kaaskamer, in order to learn more about their products and presentation possibilities.

“It’s a close partnership,” says Joost, “And that’s important when you work with a product as complex as cheese.”

You can sample De Kaaskamer’s offerings during your next meal at The Dylan. Make it a full spread by adding on savory meats and luxury nut mixes, also available to purchase from the De Kaaskamer shop at Runstraat 7.

 

 

Sommeliers Choice: La vie en rosé

– by Natasja Noorlander, Maître at Restaurant Vinkeles

The sun is out, so it is my job to make sure that we have enough rosé wine in store.

This nice refreshing wine is great to drink in the sun on the terrace. However, rosé is not only for us to enjoy outside, it can also be delightful with dinner indoors.

Rosé is made by red grapes, but can be combined with white grapes. The skin of the blue grapes gives the colour to the wine, this is because the juice of the grapes is always transparent. With a short skin contact the wine turns pink, with longer contact the wine turns red. So, how longer the contact, how darker the wine. The origin of the grape plays a large role within the taste and colour of the wine. Together you get a wide variety of colours and flavours: from a light and elegant rosé to tasty, powerful wines.

It is not allowed to create a rosé by combining white and red wine. This probably gives the colour of the rosé, but never the fruity and fresh characteristic of a rosé wine. Within the European Union, red- and white wine may only be combined in the Champagne region to make a rosé Champagne.

From the worldwide total wine production, is less than 10 percent rosé. Nowadays, rosé wine is produced everywhere, but France is the largest producer. In France, the most well-known region for rosé wine is the Provence.

At The Dylan Amsterdam, we serve a rosé per glass from the Coteaux d’Aix-and-Provence. That is a appellation in the Provence. The wine of Château Barbebelle is very light of colour because the skin only had short contact with the juice. This makes the wine fresh, but still gives the beautiful typical red fruit aromas that you are looking for in a rosé.

This chateau is a family business. The father takes care of the vineyards and his daughter is responsible for business and sales. She also came up with the label with the hipster man with his flower beard. Do not let yourself be judged by the label or the colour of the wine. The wine has enough intensity to be enjoyed on the terrace, but is also delicious with fish or a salad.