Creative mastermind Jonathan Sparber is revamping western cuisine through a sustainable lens at remouillage. His no-waste policy has led to the creation of some unique and experimental dishes, like his signature cod head. 

At The Rub, they believe that massages are not just a dreamy indulgence but actually something essential for keeping your body in tip-top shape. Their incredible massages help us relax, no matter how tense we are, & we always leave the studio feeling balanced & blissful. If you’re interested in wellness, they also offer health coaching to help you become a healthier, happier you.

De Pasteibakkerij is a promised land for lovers of French charcuterie. Diny Schouten and Floris Brester sell their homemade pâté, sausages and rillettes and this lovely little shop. These meat lovers hold firm that every part of an animal is valuable. Tout est bon dans le cochon!

Raymond Plat (you may remember him from 212), Niels Leijssenaar, Roderick Kunst and Willem Alberts have teamed up to create what will surely become an Amsterdam institution on par with Rijsel, De Kas or Buffet van Odette. The menu is a la carte – a bit of a rarity with the city’s best restaurants these days – and focusses on French-ish dishes with a meander into Mediterranean flavours every now and again.