DAALDER, Amsterdam, 5/12/17

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Entrance

DAALDER is made up of 2 rooms and a small kitchen.  Both rooms are tightly seated and packed with people.  There is no music in the background but plenty of conversations and laughter.  Wood tables are covered with white runners and nice cloth napkins and bathed in subdued lighting .  There is only a surprise tasting of 4 – 7 courses.  We opted for the 7 courses to try the most things.  Service is efficient and super friendly.  They were kind to repeatedly go over the descriptions for me as there was no printed menu and the noise level added to understanding challenge.  

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building
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first room
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interior
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kitchen

 

Snacks arrived quickly after we ordered.  Salmon belly was torched and stacked on meringue that was placed like sushi rice would be.  It was strong for my tastes but the meringue was a fun and tasty surprise.

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salmon
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Frankie and the water

 

Next snack was a pea sorbet with lemon foam.  It was cool, smooth and really good.  A layer of pea lined the bottom of the jar as well as being dotted on top.  Great pea tastes.

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pea sorbet with lemon foam
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from the top
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wine front
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wine back

 

Wheat bread arrives promptly and it had a soft center and was accompanied by butter and olive oil from Spain.

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bread, butter, salt and olive oil
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Frankie sniffed the olive oil

 

Tuna tartar was adorned with watermelon, avocado, jalapeño, green gazpacho and crunchy nuts.  The watermelon was an amazing ingredient to mix with the fish and the kick of the spicy peppers.  It was a perfect combination of flavors.  A real winner here.

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tuna tartar with watermelon, avocado, jalapeño and green pea gazpacho
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closer

 

A perfect egg was plated with sour dough croutons, BBQ leeks, white asparagus, Romanesco cream(on the bottom) and roasted red peppers.  After stirring all together no separate flavors remained but they all blended very well together and the textural contrast of the croutons was lovely.  The white asparagus was lost in the mixture but the end result was nice enough that I didn’t care.

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perfect egg, sour dough croutons, BBQ leeks, white asparagus and Romenesco
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closer
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Frankie in pursuit of a flower

 

Scallops were plated with tarragon, raisins, hazelnuts, beurre blanc and cauliflower.  The sauce was made of many flavors and was a good compliment to the perfectly cooked, sweet and tender scallop.  The raisins had been marinated in tea and added an interesting twist.  A good dish.

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scallop, tarragon, raisin, hazelnut and beurre blanc
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closer
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art
nice waitress Anouk Kuijt
nice waitress Anouk Kuijt

 

Green asparagus were paired with morels, parmesan foam and brown butter.  With the browned butter and parmesan the sauce couldn’t be beat and the morel’s flavor made the dish outstanding.   This was a lick-the-plate dish.

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green aspargus and morels
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small kitchen

 

Lamb neck was covered with a sauce of seaweed and spinach and accompanied by horseradish mashed potatoes.  I liked the seasonings on the meat and the creamy mashed potatoes.  The lamb was nicely cooked but a tad tough and needed the addition of the crunchies on top and fun sauce to give it enough flavor.

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lamb neck with mashed potatoes
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closer
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Happy, fun Miguel and Frankie

 

Duck liver was served with smoked paprika cream, cucumber, herring eggs and shiso.  The liver was a bit too cool in the center for my tastes and the bits of smoked meat on the top while tasty took over the flavor of the liver.  The herring eggs were a lovely addition.

duck liver with smoked paprika cream
duck liver with smoked paprika cream
closer
closer
Frankie checked for leftovers
Frankie checked for leftovers

 

Dessert was a combination of blueberry, violet, coconut sorbet, matcha tea cake and little bits of chocolate.  The chocolate bits gave texture to this light and good dish.

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grappa
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Frankie swooned over the grappa
bluebery and violet with coconut sorbet
bluebery and violet with coconut sorbet
closer
closer

 

Vanilla ice cream was striped with caramel sea salt and sprinkled with chopped hazelnuts.  A favorite combination of mine, my spoon was in it before the camera could go off.  Please excuse the bite taken out of this totally yummy sweet and salty combination.  A perfect ending.

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caramel sea salt on vanilla ice cream
Kitchen crew: Gerard, Yaw, Arian with Frankie
Kitchen crew: Gerard, Yaw, Arian with Frankie
Frankie and the team!
Frankie and the smiling team!

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