Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
A prime location is no longer the ambition of many hotel, restaurant or café operators. A new group of creative entrepreneurs have consciously chosen the charms of old, industrial buildings, often outside the city centre, in somewhat remote or unexpected category B or C locations. Food Inspiration highlights six unique concepts in Amsterdam.
Pllek is a creative hang-out, built out of six sea containers and industrial materials. In addition to the phenomenal view of the river IJ and the organic, local menu, Pllek offers more than just a restaurant and café. Flex workers are welcome and attention is paid to a sustainable and conscious lifestyle. Against this backdrop, Tai Chi and yoga lessons are held in the weekend, detox cocktails can be drunk, massages are regularly offered, conscious movies are shown and various workshops are held. Pllek doesn’t just rent out its space, but also shares its ideas and inspiration regarding a more conscious way of living and working. With their Balance Business concept, they stimulate companies to keep their personnel and company in balance.
TT Neveritaweg 59, Amsterdam
Café Modern / Jacques Jour
This is actually two businesses in one. Café Modern is the name of the restaurant in the evening and Jacques Jour is the restaurant in the afternoon. Jacques Jour offers a fixed three-course menu in the afternoon, easily digestible and full of surprising seasonal dishes. In the evening, chefs Sander van Melick and Jeroen van Spall cook a different five-course menu every week, along the lines of the French table d’hôte. Dining here costs 40 euros.
There’s an industrial spirit in the interior design with a touch of nostalgia. The old school chairs lend the large space the feeling of an assembly hall, but then in East Germany. However, you can eat high-end cuisine here. Don’t forget to have a look in the toilets, because the history of the old bank building can be seen there.
Café Modern / Jacques Jour
Meidoornweg 2, Amsterdam
Chef’s Table is situated in the middle of an industrial estate. You could be forgiven for almost driving past it. The building was previously a Renault showroom, which they have transformed into a restaurant. The low rent and the prospect of developing this city district brought owner and chef Jeffrey Verwey to this location. The menu, both lunch and dinner, consists of classic French dishes combined with modern cuisine. The courses go together with accompanying wines and are selected by headwaiter and sommelier Sebastiaan Reijnders. Nice touch: the guests can cut their own nougat to go with their coffee or tea.
Asterweg 14, Amsterdam
The REM island was originally a broadcasting platform in the North Sea for commercial television. After the sea broadcasters disappeared, Rijkswaterstaat (the Dutch Directorate-General for Public Works and Water Management) used the island as a measurement platform. At the end of the summer of 2006, the REM island was completely dismantled and brought to the quayside.
Entrepreneur Nick van Loon kept an eye on the developments surrounding the REM island and saw unique potential for a hotel, restaurant and cafés. Together with Hilly Engels, he embraced the adventure, starting a restaurant here. The restaurant is characterised by a French Burgundian cuisine with a trip to Italy. From a height of 22 metres, you have a view of the river IJ and the new architecture of the Spaarndammerhout neighbourhood. Don’t worry about the accessibility of the restaurant. There are enough parking places and a public jetty. So, if you want to come by boat, that’s no problem.
Haparandadam 45-2, Amsterdam
Worst is a wine bar with sausage; sausage in all its forms and tastes. They have a fascination for meat products here: hams, sausages and patés. Meat that represents craft, classical preparations and using the whole animal. A lot of the dried sausages, but also the blood sausages, are in the enormous wine cupboard, in a venue that is already quite small. There is a nostalgia for the old, rich and traditionally-made tastes.
The home-made sausages are chiefly made from pig’s meat. Most of the meats and the sausages have been made out of pig’s meat for centuries, partly due to the suitable melting point of the fat and the structure. However, they also have beef, lamb and their famous lobster sausage made with lobster, ingot mold and sea wolf, although it is placed in pig’s intestines. The sausages can also be bought to take home.
Barentszstraat 171, Amsterdam West
Up until the beginning of 2010, there was nothing to see in this abandoned area and definitely not in terms of events and hotels, restaurants and cafés. That was until Roest café and bar took up residence in an old, industrial building.
In addition to being a café, Roest is a creative sanctuary for film, theatre, festivals and DJs, where innovation and inspiration reign supreme. There are fridges opposite the bar where you can pick out your drink yourself. Due to the absence of a good kitchen on the premises, there is a red bus outside where warm snacks can be ordered.
Roest hosts events, has a city beach and organises company parties. This is necessary, because you don’t just go to Roest for fun on a Wednesday evening. This calls for lots of programming, but it is accessible and there are no entrance costs if a DJ performs.
Czaar Peterstraat 213-B, Amsterdam
A prime location is no longer the ambition of many hotel, restaurant or café operators. A new group of creative entrepreneurs have consciously chosen the charms of old, industrial buildings, often outside the city centre, in somewhat remote or unexpected category B or C locations. Food Inspiration highlights six unique concepts in Amsterdam, The Netherlands.
Text: Hugo Potharst, Moniek de Jongh | Images: Hugo Potharst, Jord Althuizen, Harry Brieffies | Music: Mulatu Astatke - Yegellé Tezeta