Bram de Kanter works with consulting Chef Stephan Hentschel, a Berlin pioneer of vegetarian cuisine who earned a Michelin star at Cookies Cream with an entirely vegetarian menu. That background resonates in the concept of Restaurant Motief Amsterdam: a vegetable-driven menu with a ratio of approximately 70/30 to fish and meat, combining local ingredients with international techniques. YES! The setup is flexible: guests choose three to five dishes, à la carte or as a chef's menu, with an extensive selection of wines by the glass. The premise formulated by De Kanter himself: cooking with the techniques of fine dining, but without the accompanying etiquette.

The location is also cool. The five factory halls from 1897, designed by architect Dolf van Gendt, were once used for the construction of steam engines and locomotives and have now been sustainably transformed. The restaurant will be located on the ground floor on the waterside at the VOC Quay, featuring a large oval bar where you can dine and a cocktail station where kitchen waste is reused. The interior is by Javier Zubiria (zU-studio). Café Loco settles down one floor up, above the dock, for coffee and artisanal sandwiches. We'll come back to that!