A PAGE OUT OF OUR BOOK: Bob, Marius, Iwan & Pieter of Scheepskameel in Blog

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There are some places that just feel special. You can't put your finger on what it is about them, but you just know: there's nowhere else like them. One such place is Scheepskameel. Set down at the very tip of Amsterdam, Scheepskameel is as delicious as it is beautiful. Because it's so truly one of a kind, we knew you were probably as curious about what goes on behind the scenes as we were. To satisfy everyone's curiosity we sat down with Scheepskameel's dream team to get all the juicy details.

You might have heard the good news: we're having a baby! Well, a book baby, that is. After years of bringing you the best of the best of travel tips on the web, we decided to take pen (or printing press) to page and bring you an amazing, practical, beautiful guidebook to the city that is nearest & dearest to our heart. All with the help of our amazing publisher MENDO. Which city is that, you ask? Why, Amsterdam of course! So now it's time for the countdown to begin.

As our publishing date grows ever closer, we want to give you some sneak peeks into what's to come to get you as excited as we are. Our book is nothing without the incredible shops, restaurants, bars & businesses we love, so it's important to us that you get to know them a bit as well. That's why, until the launch of our book, we are going to be bringing you interviews with the inspiring founders of some of our very favourite spots.

 

gloobles: Hi guys! So cool to speak to you all. Let’s start at the beginning. How did you four meet?

Scheepskameel: We know each other from working together at our first restaurant, Rotisserie Rijsel.

gloobles: With one amazing restaurant already under your belt, it was impossible for Scheepskameel not to be a success. What inspired you guys to open this new venture?

Scheepskameel: We had the same team at our first restaurant for 4 years. We had to open a second restaurant to keep the team together. This way everybody could grow.

gloobles: Some people think that you can have too many cooks in the kitchen, but you guys seem to work together seamlessly. Is everyone in charge of something specific at Scheepskameel?

Scheepskameel: Yes, every chef has his or her own partie: raw food, vegetables, fish & meat and pastry.

gloobles: A place for everyone & everyone in his place. So, we’ve been wondering. What’s with the name?!

Scheepskameel: It’s an invention from the 17th century. Even when it was high tide, the largest ships heading for Amsterdam could not go through the shallow channel on their own. That is why ship camels were used. These were floaters that caused the ships to sit more shallowly in the water. These ship's camels were built in 1688 by Meeuwis Meindertz on the MarineTerrein, the area where we are situated.

gloobles: Wow! We had no idea. what a cool story! What spoke to you about this location? Could you envision Scheepskameel elsewhere?

Scheepskameel: It’s a quiet part of Amsterdam despite being located near Central Station. We have a unique terrace with beautiful views over the skyline of Amsterdam.

gloobles: It's pretty magical. Tell us a little bit more about the space. Who designed it? What was your vision for how it would look?

Scheepskameel: Niels Wouters (owner of Hotel de Goudfazant) created the interior. We wanted an interior that looked like we had already been there for twenty years.

gloobles: It looks lived-in in the best way possible. The food is so, so delicious. How would you describe your culinary ethos?

Scheepskameel: We respect the product. Less is more. We use the best quality we can find. We work with the seasons. The term ‘local’ means everything must come from within 1500 km (also the wines & other drinks!). It’s always funny when you read restaurants working with local products and you see South African or Australian wines on their menu.

gloobles: Too true. It sort of defeats the whole purpose. We noticed that all of the wines are German! What’s the reasoning behind that?

Scheepskameel: They quality of German wines has improved immensely in the last decade. They are actually taking advantage of the climate change. They have more sun hours and are using that for the best. And we are the first in the Netherlands with a 100% German wine list… unique!

gloobles: Oh absolutely. It sets you apart. Where & how do you source your meat, fish & produce?

Scheepskameel: We work with craftsmen & -women who are the best in their fields. We get a lot of inspiration abroad also.

gloobles: Speaking of inspiration, who or what inspires you?

Scheepskameel: The Flemish (Belgium) way of thinking about food & wine. The quality is always important, as well as temperature & the ‘cuisson’ of the fish or meat. The temperature of & type of glass with the wine. Anything else is not important. Simplicity & imperfection to the max !

gloobles: There is perfection in imperfection! If you could serve a meal to anyone in the world at Scheepskameel, who would it be?

Scheepskameel: Victor Arguinzoniz, the chef at Asador Etxebarri.

gloobles: We're sure he'd love that. When you’re not eating (& drinking!) at Scheepskameel, where do you like to eat in Amsterdam?

Scheepskameel: Kaagman & Kortekaas.

gloobles: Excellent choice. If you weren’t running Scheepskameel, what would you be doing?

Scheepskameel: Making wine.