Welcome to the hidden gem of culinary excellence, restaurant Até, nestled within the enchanting space of The Dylan Hotel in Amsterdam. Até offers an extraordinary chef's table experience, where Chef Filip Hanlo masterfully blends the elegance of French finesse, the depth of Japanese umami, and the vibrant notes of Mexican acidità. With only six privileged guests per night, this intimate setting promises an unforgettable gastronomic journey that intertwines three diverse culinary cultures into a seamless symphony of flavors.
Chef Filip Hanlo's heritage, a fusion of Dutch and Mexican roots, plays a pivotal role in Até's concept, infusing every dish with a unique and personal touch. Drawing inspiration from his own experiences and global travels, each creation at Até emerges as a harmonious balance of deliciousness and thought-provoking creativity.
Our highlights included the wagyu corn tostada with grilled red jalapeño, miso-cured eggyolk, pickled red onion and tosazu. The crispy tostada is the perfect sweet and nutty base for the fatty wagyu while the cured eggyolk added an umami flavor, balanced out by the tartness of the pickled onion and a delightful heat added by the jalapeño.
And the Zeeuwse Creuse oyster, with red jalapeño aguachile, cucumber tsukemono, oyster leaf, mandarin and seaweed. Hanlo explains that one ingredient from each previous dish is used again to tie together all dishes and here it's the jalapeño. The oyster is briny with a slightly sweet flavour, which went perfectly well with the refreshing jalapeño aguachile and pickled cucumber.
Our absolute favorite was the seabass made kombujime style, with Mexi-ponzu, daikon, seaweed, bergamot, caviar and cilantro. The tart flavor of the ponzu was refreshing, while the caviar added a salty and briny flavor to the dish. It was pure joy and it's a dish I could eat every single day.
The scallop dish that followed was also mesmerizing, featuring a rich dashi that added depth to the sweetness of the scallop while the Yucatan lime and granny smith added a touch of acidity and the drop peas added another subtle layer of sweetness.
Prepare to be captivated by the passion and artistry of Chef Hanlo as he orchestrates an eight-course tasting menu that will tantalize your taste buds and ignite your imagination.
Dining at restaurant Até is an unparalleled culinary adventure that elevates the senses and ignites the imagination. With its unique chef's table experience, intimate setting, and a symphony of flavors inspired by French finesse, Japanese umami, and Mexican acidità, Até is a must-visit destination for anyone seeking an exceptional and unforgettable dining experience in Amsterdam.
Chef Filip Hanlo's heritage, a fusion of Dutch and Mexican roots, plays a pivotal role in Até's concept, infusing every dish with a unique and personal touch. Drawing inspiration from his own experiences and global travels, each creation at Até emerges as a harmonious balance of deliciousness and thought-provoking creativity.
Our highlights included the wagyu corn tostada with grilled red jalapeño, miso-cured eggyolk, pickled red onion and tosazu. The crispy tostada is the perfect sweet and nutty base for the fatty wagyu while the cured eggyolk added an umami flavor, balanced out by the tartness of the pickled onion and a delightful heat added by the jalapeño.
And the Zeeuwse Creuse oyster, with red jalapeño aguachile, cucumber tsukemono, oyster leaf, mandarin and seaweed. Hanlo explains that one ingredient from each previous dish is used again to tie together all dishes and here it's the jalapeño. The oyster is briny with a slightly sweet flavour, which went perfectly well with the refreshing jalapeño aguachile and pickled cucumber.
Chef Filip Hanlo's heritage, a fusion of Dutch and Mexican roots, plays a pivotal role in Até's concept, infusing every dish with a unique and personal touch. Drawing inspiration from his own experiences and global travels, each creation at Até emerges as a harmonious balance of deliciousness and thought-provoking creativity.
Our highlights included the wagyu corn tostada with grilled red jalapeño, miso-cured eggyolk, pickled red onion and tosazu. The crispy tostada is the perfect sweet and nutty base for the fatty wagyu while the cured eggyolk added an umami flavor, balanced out by the tartness of the pickled onion and a delightful heat added by the jalapeño.
And the Zeeuwse Creuse oyster, with red jalapeño aguachile, cucumber tsukemono, oyster leaf, mandarin and seaweed. Hanlo explains that one ingredient from each previous dish is used again to tie together all dishes and here it's the jalapeño. The oyster is briny with a slightly sweet flavour, which went perfectly well with the refreshing jalapeño aguachile and pickled cucumber.
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