Choux

After the overwhelming success of his two pop-up restaurants, Foyer and Reperé, chef Merijn van Berlo opened Choux, his first brick-and-mortar restaurant, in 2015. Despite its obscure setting along the banks of the IJ river and a few blocks from Central Station, the restaurant is a destination in and of itself thanks to its seasonal cuisine and industrial-cool décor (it is located within a former Dutch gin factory). A real foodie haunt, Choux offers three-, four- and seven-course menus, with dishes listed with only their four main ingredients. While the menu changes seasonally and is vegetarian-focused, previous meals have included such well-rounded dishes as monkfish cheeks with Champagne beurre blanc, a poached oyster and breadcrumbs. Lunchtime offerings are strictly vegetarian, and patrons can choose between a light meal of salads and sandwiches or a set menu.