Helmed by chefs Yoran Jacobi and Moriaan Koeleman, Veneur brings contemporary European cooking with a French twist to the Weteringschans. The menu changes with the seasons, but keep an eye out for signatures such as langoustine with beurre noisette, whisky-glazed quail with walnut and rich venison, perfectly paired with wines selected by co-founder Bas Hazen.

