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Dutch Treats

Resaturant Blue Pepper

Photo by Miguel Gonzales

A lobster dish at Blue Pepper comes with a subtle Indonesian kencur carrot sauce.

No matter how many times I visit Amsterdam, I never tire of a stroll through Vondelpark, a morning at the Van Gogh museum and a meal at an Indonesian restaurant. Fortunately for me, there are countless opportunities to indulge in that last habit, which is a legacy of Dutch colonization and a seductive introduction to the city.
The object of my current affection is Blue Pepper, a narrow turquoise dining room where patrons choose from traditional and contemporary tasting menus or order dinner a la carte. The best strategy is to ask the knowledgeable staff for ideas from the lot. My guide steered me to dishes from all three tasting menus, and I left grateful for the chance to have sampled raw oysters tickled with a chili vinaigrette, spicy beef, a kicky soup afloat with sea bream and something to tame the heat: coconut flan and pineapple soup.

Blue Pepper, Nassauade 366, Amseterdam, 31-20-489-7039

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