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Palatte Take
“A lavish combination biryani bringing together meats in one fragrant, saffron-laced rice pot — the ultimate crowd-pleaser for those who refuse to compromise.”
Filetto alla Griglia
Bella Storia
“A prime beef fillet grilled over high heat to a perfect crust with a blushing, butter-soft centre — the kind of steak that reminds you why less is always more.”
Connected by deep savory richness and celebratory warmth
Extra Pork Charsiu
Ramen Kingdom
“Silky, slow-braised pork belly with that signature caramelized crust — an extra portion that transforms a great bowl into an unforgettable one.”
Chouriço assado em aguardente c/ broa
Portugália Tasca
“A whole chouriço flambéed tableside in aguardente brandy and served with dense, earthy cornbread — theatrical, smoky, and absolutely mandatory on a cold Amsterdam night.”
Salsiccia e Friarielli
“A deeply Neapolitan soul in Amsterdam — bitter friarielli greens and fennel sausage on a scorched crust is regional cooking at its most honest.”
Provola Crispy con Capocollo
“Golden-crusted provola cheese fried to a shattering crisp, paired with the rich, marbled depth of capocollo — a textural love affair you didn't know you needed.”
Hotel California
Ku Kitchen & Bar
“A showstopping specialty roll loaded with premium ingredients that's as playful as its name and as satisfying as it looks.”
Chambão de borrego c/ batata doce e cenoura
“Slow-braised lamb shank so tender it collapses at the touch, nestled over sweet potato and caramelised carrot — a dish with the depth and soul of a Sunday lunch that took all weekend to make.”
Aburi Hotate
“Flame-torched scallops with a caramelized surface and sweet, tender interior — where raw elegance meets the drama of fire.”
Connected by deep savory richness and rice-based soul