Original address in the capital? Oui oui! On to PAINDEMIE + MOYŌ
Very nice bread (and such) in Amsterdam? PAINDEMIC is where to be'Pain de mie' means toast bread in French and this is where the story begins: a temporary location in the Foodhallen for De Betere Tosti's basicallyIn 2022, chef Guillaume de Beer (formerly BREDA Group) opened his PAINDEMIE for the eggie at the Kinkerstraat in Amsterdam Oud-West. Nice, tasty, great... But the real party is hidden speakeasy-esque above Paindemie: MOYŌ is the place to be (okay, also Paindemie, we're not exaggerating that one, but still... Moyō is still the best).
Back to the address: the building consists of two floors, which are completely different in terms of atmosphere. And that's what makes it so special. Downstairs, it's all about easy comfort food: fresh bread, creative sandwiches and a relaxed atmosphere. Upstairs you can MOYŌ: there you get a chef's menu of 5 or 8 courses, all dedicated to Toro (that mega-fatty tuna belly) and Wagyu. Perfect if you're in the mood for a special evening out: small group, good food, super cozy setting. Really a bit of a secret spot-feeling. Curious yet? Get it.
At PAINDEMIE, you enter a space inspired by a Japanese subway station. Here you'll find the most delicious, generous burgers, classic toasted sandwiches, and more. Your food is already laid out in the wall—a concept similar to Febo—and you can simply grab it. All burgers are made with Dutch goat meat. Ethical, sustainable, and above all, incredibly delicious. Vegetarians are also welcome: all burgers can be substituted with homemade smash burgers made from Redefine Meat. The highlight of the menu, according to Guillaume himself? The BIG Mie, inspired by the famous McDonald's Big Mac.
Then on to Moyō. The biggest party. That's also where you come for the wine list, which, after intensive selection, juiciness, is packed with delicious (natural) wines. You can also find delicious pure sakes and cocktails. While we Listen to vinyl records in the art deco bar. Did we mention that already? An art deco bar (this is a design style from the 1920s and 1930s that is characterized bold contours, geometric and zigzag shapes).
At MOYŌ Things are a little different than you'd expect from an omakase restaurant. No quiet sushi bar, no traditional Japanese setting, but instead, O-toro tuna (the best part of the tuna, the belly) and Wagyu beef. Although, we perhaps find it most charming that Guillaume has put his trusted grilled cheese sandwich back on the menu (his grandmother made the absolute best, Guillaume tried it even better, and that's how the sandwich became his signature – and we'd happily go to any Guillaume restaurant, if only for that sandwich).
