Behind Eetcafé De Goos stand three Amsterdam friends: twin brothers Arno and Gabi Hendriks in the kitchen and sommelier Sam Verheij in the dining room. All three have worked in restaurants for half their lives, including at Cantine de Caron and Binnenvisser in Amsterdam, and shared the same dream all that time: their own business. When the team at Mossel & Gin felt it was time for a change, they seized their opportunity at this famous location. They didn't have to discuss the concept for long, but they did have to talk about the name. De Gasten came up, De Gozers too, and eventually it became De Goos. Short, punchy, and easy to remember. Inside, it is cozy, with an upstairs area that is remarkably large for the building. Ideal for catching up. Moreover, the service creates a lively atmosphere.

At De Goos, the brothers cook using French techniques, but without all the French rules. Arno and Gabi love Asian and Latin American cuisine too much for that. They prefer to source their ingredients close to the city, so the menu changes depending on what local producers have to offer. The menu actually started on paper: during the lockdowns in 2020, the brothers constantly sent each other ideas, and from those sheets of A4 paper full of culinary scribbles rolled, among other things, the Paté De Goos with char siu marinade. They once came up with the barbecued chicken with sticky rice, lime leaf oil, and kohlrabi som tam at a bar, just like that profiterole.