In Pursuit of Flavors
I Love Food, a Lot
I’d even wager that my love for food borders on obsession. Anything and everything food-related? I’m into it. This year, I made it my mission to find the best food in Amsterdam. And while I’ve had some pretty damn good meals lately, there’s this persistent itch in the back of my mind—a feeling that I haven’t truly tasted the best the world has to offer.
And no, I’m not talking about Michelin-star gastronomy that’ll blow my mind with its technical prowess. I’m chasing something raw. Unapologetic. Honest flavors you have to travel for. I dream of watching thick cuts of meat roast slowly over open flames, watching the grease drip and sizzle on the hot coals. Peeling the skin off a fish that was swimming minutes earlier, or sinking my fingers into a loaf of freshly baked bread. That’s the kind of food I want to eat—and write about.
Good food takes patience (and Google Maps)
I’m not saying Amsterdam doesn’t have good food. On the contrary—once you get past the endless rows of Argentinian steakhouses and kebab spots (shoutout to late-night shawarma, though), there’s real magic here. You just need to know where to look.
Still, even when I stumble on something amazing, that same little voice pops up. Would this taste even better in its country of origin? What would it be like cooked by the people who’ve perfected it for generations? It’s not about dismissing what’s here—it’s about curiosity. It’s about context. And sometimes, it’s about what’s missing.
The Root and the Flame
If you’ve ever spent an hour scrolling through Netflix trying to find something worth your time, you may have stumbled across Chef’s Table. For me, that series was a turning point. It’s everything I wish every food documentary was—gorgeous cinematography, incredible stories, and a deeper dive into what makes chefs tick.
Two chefs in particular changed the way I think about food: Frances Mallmann and Dan Barber. Opposite in technique, but united in one belief. Dan Barber grows vegetables on his farm, not for quantity, but for flavor. He made me wonder what vegetables taste like before they’re mass-produced and over-engineered. And then there’s Frances Mallmann—the man of fire. Watching him cook over open flames rewired something in my brain. That’s what I want from food: heat, passion, simplicity, soul.
The Final Bite
These two chefs—One grows flavor from the soil, the other pulls it from the fire. Together, they reshaped how I think about food. Inspired by them, I’ve made it my mission to chase those honest, rooted flavors—and the people who’ve mastered them.
This blog is part culinary diary, part food guide—a love letter to the world’s boldest flavors, starting right here in Amsterdam. Join me as I chase unforgettable meals and help you build your list of must-try bites in one of Europe’s most diverse food cities.
