Bak restaurant puts together a daily menu with local products at their best. In short this is exactly what you need when you visit. Great quality of local produce. Together with the location which is a bit out of the center in an old warehouse, the experience of Bak restaurant is unique.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/127.jpg?resize=650%2C488&ssl=1)
dining room @Bak restaurant
Our first course was an amuse guele. It was a mix of radish, unripe strawberries, and roasted thyme. This fresh combination felt like a cleanser. Certainly the perfect start for a meal.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/136.jpg?resize=650%2C488&ssl=1)
radish and unripe strawberries @Bak restaurant
Next up was the beetroot course which came with rhubarb and seaweed. Not really sure what the yellow dots were but the combination was good.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/138.jpg?resize=650%2C488&ssl=1)
beetroot course @Bak restaurant
Another starter was squid with spinach and plums. Where the plums were coming from at this time of year is a different question. I liked it though.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/144.jpg?resize=650%2C488&ssl=1)
squid with spinach @Bak restaurant
The celeriac course was three small ‘dumplings’ filled with cheese and wild garlic. The sauce got its color and taste from roasted onions and more celeriac.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/148.jpg?resize=650%2C488&ssl=1)
celeriac course @Bak restaurant
We then moved on the main course which was a pike-perch with mashed potatoes and kale.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/153.jpg?resize=650%2C488&ssl=1)
pike-perch with kale @Bak restaurant
After that followed two sweet courses. Firstly the apple one with hazelnut and lovage. This palate cleanser got us ready for real dessert.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/156.jpg?resize=650%2C488&ssl=1)
apple sorbet with hazelnut @Bak restaurant
Secondly, a goat cheese yogurt ice cream with lemony taste, caramel at the bottom and a coffee cookie. Topped by a barley crunch.
![](https://i0.wp.com/pollybert.com/wp-content/uploads/2019/02/161.jpg?resize=650%2C488&ssl=1)
barley course with goat cheese ice cream @Bak restaurant
Although this might seem like a lot, the portions were reasonable. I didn’t feel full after dinner. I liked the interesting combinations throughout dinner and our vegetarian friend had no problem getting a couple of substitutes. In conclusion a lovely dinner location with a memorable meal. Yours, Pollybert
Bak Restaurant
1013 CR Amsterdam, Van Diemenstraat 408
Tel: +31 20 7372 553
Email: info@bakrestaurant.nl
Wed-Fri: 19:00-01:00. Sat, Sun: 12:30-01:00
https://bakrestaurant.nl/en/