Amsterdam is celebrating its Golden Age — 400th anniversary of its main canals and an era when The Netherlands was the world’s center for commerce, art, map making, scientific thought and more. During this time, Amsterdam’s Radisson Blu hotel is having special promotions. Their hospitality and dining adds to the celebration; I am very glad to have been hosted to be able to experience it!
The hotel itself is an architectural wonder: a modern shell was built over several historic buildings, protecting and repurposing them for all time. The Radisson is conveniently located near the center of the city, but on a side street — it removes it from the hustle and bustle of all of Amsterdam’s energy, both night and day. While I didn’t eat all of my meals there and I’m so sorry that I didn’t get a chance to sample their traditional Dutch apple pie that they serve, what I did try was very enjoyable and I liked the ambiance.
Morning buffet at Amsterdam’s Radisson Blu hotel
The Radisson Blu in Amsterdam has a new Executive Chef for its restaurant, De Palmboom: Johannes Nieuwenhuizen. The restaurant was built in what was a former grocery store. Chef Nieuwenhuizen has changed the menu to use only local and seasonal produce. It’s in this setting that the morning breakfast buffet is served.
More information about breakfast at Amsterdam’s Radisson Blu hotel
This is not where the breakfast buffet is served . . . rather, this picture is of across the lobby, the “Pastorie”. At the breakfast buffet itself, you’ll find some dishes aimed at the Brits, such as beans and stewed tomatoes, but most of the flavors are Dutch. The buffet is complimentary to most classes of room patrons at the hotel, a value-added amenity that most Europeans really expect. Another super value-added aspect is that the buffet is open until 10:30 am every day: with a good start to the day, you’ll save money on lunch.
The lighting is subdued and ambient flute music plays in the background. The daily paper is available free of charge, including the European edition of the Wall Street Journal.
For those who like a very savory start, they have smoked salmon and mackerel, as well as herring, along with the appropriate vegetable condiments.
If you’re looking for a more traditionally American tasting breakfast, you’ll find Dannon yogurts (though they do have a few exotic flavors that we don’t in the States), cereals, scrambled eggs, bacon and sausages.
They also have little baby Dutch pancakes.
One thing that they do — and I’m so glad they do! — is take some random fresh produce that they have and make it into juice, calling it “healthy start”. I got to try salty-savory pumpkin juice and also, cucumber-tomato juice. At home, when I’m not working, I do a lot of juices, hiding the good-for-you stuff like kale amidst tastier foods like pineapple.
The Radisson Blu in Amsterdam has a new Executive Chef for its restaurant, De Palmboom: Johannes Nieuwenhuizen. The restaurant was built in what was a former grocery store. Chef Nieuwenhuizen has changed the menu to use only local and seasonal produce. It
The Pastorie. The bar at the Radisson is a former rectory that’s probably prettier and more elegant than it ever was in church days! You can get all kinds of genevers — an aged Dutch form of gin — as well as your favorite bar standards in a quiet, comfortable atmosphere. Since it opens onto the lobby, it’s a more welcoming bar and definitely not furtive. Of non-alcoholic drinks, they make a fresh mint tea with lots of mint leaves. I saw that fresh mint tea seems to be popular all over Amsterdam.