Seasonal ingredients, thoughtful cooking and warm hospitality served in a contemporary European dining room.
We cook with the seasons and host with ease: a room of 36 seats, an open kitchen, and a wine list with a point of view.
“The sort of place where the last course becomes a reason to stay for one more glass.”
Cauliflower, brown butter, lemon and hazelnut.
A six-course passage through the garden, sea, field and fire. Vegetarian and non-alcoholic pairings are always possible.
Seasonal vegetables, herb oil
Scallop, citrus, beurre blanc
Duck, beetroot, cherry
Beef, celeriac, smoked jus
Chocolate, olive oil, sea salt
Young peas, wild herbs and first asparagus meet a cool glass of Grüner Veltliner.
Grown slowly under glass on a family plot outside Hoorn. We use every ripeness stage, from bright green to sun-warm red.
Adrien cooks with clarity and a little curiosity: French technique, Nordic restraint, Mediterranean sunlight. His menu begins with produce, then follows the season where it leads.
“A great plate should feel considered, never over-explained.”
A small, expressive cellar: growers over brands, texture over ceremony.
SPARKLING · CHAMPAGNEUlysse CollinChardonnay · 2019
ORANGE · SICILYVino di AnnaGrecanico · 2022
RED · BEAUJOLAISJean FoillardGamay · 2021
Every course had a point of view, and not once did it feel fussy.Amélie R. · Paris
A room made for lingering. The wine pairing was quietly brilliant.Julian W. · London
My vegetarian tasting menu was every bit as considered as the rest of the table.Rosa M. · Amsterdam
On patience, sweetness and a small farm by the water.
Texture, tannin, and the bottles we keep returning to.
How we shape celebrations that feel personal, not programmed.
Reservations are confirmed by email. For parties of seven or more, leave us a note below.
Private dining, a special occasion, a question about allergies: we’re here. We usually reply within one working day.
18 Keizersgracht, 1015 CR Amsterdam
+31 20 624 1840 · hello@maisontable.example
Open tonight · 17:30–23:30
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