The Netherlands, AmsterdamSeptember 15, 2026, by Maartje

New in Amstelveen: Peter Lute goes back to square one (good news) with LUTE Kruid '02

Eat & Drink
The Netherlands, Amsterdam, September 15, 2026, by Maartje

New in Amstelveen: Peter Lute goes back to square one (good news) with LUTE Kruid '02

Almost 25 years ago, Peter and Marieke Lute opened their very first restaurant at the Oude Molen in Amstelveen, which quickly became a household name within the Dutch culinary scene. And in the autumn of 2026, they are returning to exactly that same spot, and to exactly that same name: LUTE Herb '02 That is the name of the new place. The most striking move? The restaurant is going from 140 to 40 covers. Quite a bit smaller, indeed. And we are looking forward to it!

From LUTE to Kruidfabriek to FêteVis and back again

From LUTE to Kruidfabriek to FêteVis and back again

It all started in 2002 with restaurant LUTE, on the grounds of an old gunpowder factory (in a former cowshed). In 2016, Peter changed course and it became De Kruidfabriek, with a 'd', because herbs played the leading role in both the kitchen and the interior. Next came FêteVis, the fish restaurant he ran together with his daughters Sara and Isabelle. And now, LUTE Kruid '02, where all those layers come together. The '02 refers to the founding year, but according to the family, it stands just as much for the next phase.

Whereas Chef Peter cooked for large numbers for years, he now consciously opts for small. Marieke and I have always believed that bigger is not always better. he says about it. With forty guests, there is room to really see everyone – exactly what 'luxury' is about these days. Not more, not more expensive, but more attention.

On the menu, this means a four- or six-course tasting menu, supplemented by dishes that can also be ordered à la carte. The menu opens with three appetizers, and halfway through, you are served a palate cleanser. Think of an Irish Mór oyster smoked on pine needles with leek and kombucha sauce. A scallop with Jerusalem artichoke, hazelnut, and yuzu. Or a tasting of six preparations of Barbary duck with boemboe jus. Work is done at the table and surprises are hidden in the evening, but it will not be a quiet, quiet restaurant. Lively, that is what it is allowed to be.

Also nice: this time, the interior was designed entirely by Peter and the LUTE team themselves. Quite special, as in the past he collaborated with names like Winy Maas, Marcel Wanders, Eline Strijkers, and Maarten Baas. Only a third of the original space is now the restaurant, but thanks to the open kitchen, the lowered seating area for a nightcap, and the visible wine cellar, it feels anything but cramped. Peter calls the atmosphere 'homely 6.0'. If I hadn't become a chef, I would have preferred to be an architect.

LUTE Herb '02, Oude Molen 5, Amstelveen.

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