Kaagman & Kortekaas

Kaagman & Kortekaas Kaagman en Kortekaas is the latest addition to great restaurants in Amsterdam. A bistro contemporary
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Kafé Kanard komt terug!Het is alweer een jaar geleden dat we de deuren sloten van onze pop-up en de deuren opende van he...
28/04/2026

Kafé Kanard komt terug!

Het is alweer een jaar geleden dat we de deuren sloten van onze pop-up en de deuren opende van het nieuwe, verbouwde K&K.

Voor alle fans van onze eendenbar en voor iedereen die het heeft gemist gaan we nog één week Kafé Kanard draaien in K&K!

Van 26 t/m 30 mei, reserveren kan nu!

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Kafé Kanard is back!

It’s already been a year since we closed the doors of our pop-up and opened the doors of the new, renovated K&K.

For all fans of our duck bar—and for everyone who missed it—we’re bringing Kafé Kanard back for one more week at K&K!

From May 26 to 30, reservations are now open!

A soup of garden peas , spring truffle and Dutch wasabi with fresh morel filled with ricotta.
19/04/2026

A soup of garden peas , spring truffle and Dutch wasabi with fresh morel filled with ricotta.

Helemaal lam van asperges! Eten van Merijn en Giel. Wijnen van Figo en Bram. Reserveren vanaf Donderdag.
07/04/2026

Helemaal lam van asperges!
Eten van Merijn en Giel.
Wijnen van Figo en Bram.
Reserveren vanaf Donderdag.

Ja denk! Noh joh, hillegaar fantastisch! We zijn ontzettend blij en trots op deze recensie. Bedankt .nl !
04/04/2026

Ja denk! Noh joh, hillegaar fantastisch! We zijn ontzettend blij en trots op deze recensie. Bedankt .nl !

Wine is an ever developing product, where new insights, vinification techniques and change of environment are very commo...
02/04/2026

Wine is an ever developing product, where new insights, vinification techniques and change of environment are very common and important.

Germany shows at the moment as one of the most exciting wine countries, where young and ambitious winemakers are setting new standards, renewing techniques, flavours and styles. This makes German wine more and more diverse, challenging, intriguing and competing with the rest of the old wine world.

On our wine list we present some amazing classic institutes that have been producing for generations, as well as young winemakers who express the modern-day wine movement and possibilities.

“Hopscheuten” Het witte goud van Pajottenland! In de tijd dat ik in België stage liep bij restaurant De Fakkel In Ternat...
15/03/2026

“Hopscheuten” Het witte goud van Pajottenland!

In de tijd dat ik in België stage liep bij restaurant De Fakkel In Ternat, een klein dorpje onder de rook van Brussel in de streek Pajottenland heb ik kennis mogen maken met een heel bijzonder product, hopscheuten.
Het zijn de scheuten van de hopplant die we kennen van het brouwen van bier, de witte uitlopers van de plant zien er een beetje uit als hele dikke taugé.

Je kunt ze maar twee weken per jaar krijgen eind maart begin april en het is een zeer arbeidsintensief proces, waarbij alles met de hand geoogst wordt en het één persoon ongeveer vier uur (!) kost om een kilo bij elkaar te krijgen. Het is bijzonder lekker, het laat zich typeren als nootachtig en fijn bitter vergelijkbaar met witte asperges. Je raad het al, door dit lange proces ook heel kostbaar waardoor het eigenlijk veel te duur is voor in ons menu.

Toch is mijn liefde voor dit product te groot om het te laten liggen en dus serveren we komende week in zeer gelimiteerde oplage: Hopscheuten, te verkrijgen op drie verschillende manieren: met verse morilles, zwezerik of huisgerookte zalm voor 49,50.

End of 2021 Ramon came along and asked us if he could join the team. He went from 2 days a week to full time in service,...
12/03/2026

End of 2021 Ramon came along and asked us if he could join the team. He went from 2 days a week to full time in service, gradually growing to be the fantastic colleague he is today. When we were looking for a new sommelier he raised his hand and asked if he could try. Turned out to be the best move ever; a top-notch wine guy right under our nose

Over the years Ramon has become an even greater sommelier, with an original, creative and innovative view on flavors and pairing wine with food. He is averse of conventions but respects traditions. Yet he is super original in his ideas, loved by his colleagues and guests and to us one of the best in town, growing everyday.

Youth has the future. Big shots from burgundy Old world & classic but young & promising. Thinking of a wine list which i...
22/02/2026

Youth has the future. Big shots from burgundy

Old world & classic but young & promising. Thinking of a wine list which is still year and relevant in the future you have to act now: meet our new additions which will be tucked for a couple of years, only to shine on our list around 2030. We wine-ing ahead.

Matrot: big name, young, succulent and at it’s beginning. Their simplest wine is so promising that you can’t think of their topcuvee will be.

J.M.Vincent: Made in Santenay with fruit coming from puligny montrachet. After maturing for 15 months fresh in the bottle amd fresh in our cellar. Tastes oaky crisp at this moment, can’t wait what this will be in a couple of years. Emmanuel rouget: precision and an expression of character of Vosne Romanee. Already drinkable, promising with nervous acidity and beautiful fruit

Black pudding with sourdough miso and white campot pepper, raw pike perch, pinecone in hibiscus, pine cream and green ap...
10/02/2026

Black pudding with sourdough miso and white campot pepper, raw pike perch, pinecone in hibiscus, pine cream and green apple

Meet Ebony, our Sous-ChefToday marks three years since Ebony joined our team — and what an incredible three years it has...
06/02/2026

Meet Ebony, our Sous-Chef

Today marks three years since Ebony joined our team — and what an incredible three years it has been. From the moment she arrived, she brought an impressive level of experience and drive for someone her age, and she has continued to grow and shine in our kitchen every single day.

Her leadership and creativity truly stand out in today’s fast-changing kitchen culture. It’s inspiring to see how she has developed into a real kitchen heavyweight at just 23 years old, while steadily shaping a unique culinary voice of her own. We sincerely hope to keep this gem with us for many years to come.

Ebonyyyyy……. What have u done for me latelyyyy!

Meet Ebony, our Sous-ChefToday marks three years since Ebony joined our team — and what an incredible three years it has...
06/02/2026

Meet Ebony, our Sous-Chef

Today marks three years since Ebony joined our team — and what an incredible three years it has been. From the moment she arrived, she brought an impressive level of experience and drive for someone her age, and she has continued to grow and shine in our kitchen every single day.

Her leadership and creativity truly stand out in today’s fast-changing kitchen culture. It’s inspiring to see how she has developed into a real kitchen heavyweight at just 23 years old, while steadily shaping a unique culinary voice of her own. We sincerely hope to keep this gem with us for many years to come.

Ebonyyyyy……. What have u done for me latelyyyy!

Adres

Sint Nicolaasstraat 43
Amsterdam
1012NJ

Openingstijden

Dinsdag 18:00 - 22:30
Woensdag 18:00 - 22:30
Donderdag 18:00 - 22:30
Vrijdag 18:00 - 22:30
Zaterdag 18:00 - 22:30

Telefoon

+31202336544

Website

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