Restaurant Flore

• Monday: Closed
• Tuesday: Closed
• Wednesday: 6:30 – 10:00 PM
• Thursday: 6:30 – 10:00 PM
• Friday: 12:00 – 4:00 PM, 6:30 – 10:00 PM
• Saturday: 12:00 – 4:00 PM, 6:30 – 10:00 PM
• Sunday: Closed

Google Reviews

• Wanderer in NL — 29-03-2025

  Rating: 5 / 5

  It’s a bit late to write this, but we couldn’t resist sharing our experience. Christmas dinner at Flore was truly something special. From the moment we arrived, everything felt just right. The staff were warm and attentive, the wine pairing was perfectly chosen, and the food was incredible. The first few dishes were vegetarian and honestly, we were amazed by how flavorful and creative they were. One of the highlights was being invited into the kitchen. We had a few small bites while watching the chefs work their magic up close. It was such a unique and memorable part of the evening. Flore gave us one of the best dining experiences we have ever had. We will be thinking about it for a long time.

• Michael Uzmann — 16-07-2025

  Rating: 3 / 5

  Located just steps from the bustling center of Amsterdam Restaurant Flore finds Chef Bas van Kranen preparing a very interesting sort of "conscious fine dining" focused on Dutch seasonality inside Hotel De L'Europe. An organic concept with two Michelin Stars plus a green one, the dining room and multi-faceted chef's table expectedly natural in appearance, van Kranen selects all products daily from a very small collection of purveyors and no milk is used in the cuisine. Open for Lunch as well as Dinner Wednesday through Saturday, the €250 menu suggesting seven proper courses plus gifts at both ends, guests begin in the kitchen where lengthy aging of lamb is the focus of conversation before transitioning to seats with Tomato Broth bolstered by Peppers plus Fruits. Reserved for the Chef’s table, a communal space where diners can see the canal, dining room and kitchen, it was while Frank Ocean and others loudly dropped F-Bombs as well as racial slurs that Canapes arrived including delightful Vegetable Maki plus a fragrant Pea Tart. Taking a lot more chances than the usual Dutch Fine Dining space, “Vegetables of the moment” quickly moving to assertive Aguachiles with Snails, barbecue Monkfish proved effective and well-prepared atop Ajo Blanco while follow-up Red Mullet would have been equally effective without its raw Strawberry prop. A universally complex style, perhaps overly so in many cases, Aliums and Mushrooms prove van Kranen’s gift when focused while “50-day dry aged lamb loin, Cherries with pickled Elderflower, Sweetbreads Sausage, Grilled Peas, Anchovies, Sauce of Lamb "Prosciutto" with Capers and Peppers” is exactly what it sounds like – intentionally complicated to the detriment of the dish. Just 44 seats total, less than half-filled Saturday for lunch, staff is pleasant yet professional when checking in regarding pacing before moving to a Dessert of Soft Serve under slightly bitter ice and a lightly-fried Flower. Offered Coffee or Tea to finish, a €10 upcharge left to guessing as listed, Beans are explained and prepared in an elaborate display involving scales before four Mignardises including a Shishito Pepper and Cocktail-themed Gummy Bear.

• Robin Nicollet — 15-12-2024

  Rating: 5 / 5

  Highly recommend for all aspects! The setting is great, with a great view on the canals if you get to seat by the window. We really liked the room decoration and dishes style, simple, elegant. The service is great, everyone was friendly and welcoming, we had a great time. The food was superb - perfectly balanced between complex aromas, with quite a few discoveries - while staying familiar and approachable. No dish was too hard to understand or appreciate - the 'unexpected' was always in a good way. Every dish had long-lasting flavors. Wine/juice pairings are original and great complements to the dishes. Finally, and for me, it's the cherry on the cake: the restaurant's approach to sustainability (no farm animals, only responsible fishing and game hunting), and sourcing of its products is really something that makes it stand out and demonstrates a commitment to our planet - compared with other restaurants of this level, this is a big big plus.

• Chi Kit Wong — 03-12-2023

  Rating: 4 / 5

  A very solid middle of the pack 2 Michelin Stars restaurant. Not the best 2 star, not the worse, but for the price (also dependent on exchange rate if you're from outside EU like we are) you do get what you pay for and arguably a bit more Food: Food was generally well thought out and executed, although nothing too innovative or wows you. The bread / pastry and dessert were a bit weaker than expected. The chef's table course (where you get invited for a course at the kitchen) feels a bit forced. You simply get sat down at the kitchen, given a short explanation for a course and get led back to your table. Not very interactive or interesting Service: Service was attentive. Some dishes weren't explained clearly - as each server had a slightly different (English) accent and some spoke way too quietly. One of the waiters had a huge grin on his face and was very, very enthusiastic and animated. I think it was funny/okay but some might find that a bit uncomfortable to deal with at a dinner. Overall I was happy with the service from start to end Atmosphere/ambience: The view was amazing if you get a table by the window as you see the canals and boats passing by. Tip: Do arrive early and spend some time outside taking in the views and take a few pictures!

• Chris Cho — 27-06-2025

  Rating: 5 / 5

  Great restaurant. Had lunch here, 7 course homnivore course as well as a vegetarian option. Chef employs spices, taste/ingredient, and cooking techniques from all over the world. One will not only see classical french technoqiues, but also influence from Japanese cuisine as well as South American. Fun and creative pairing as well. Both the champagne and the wine pairing were great, and some of the pairings were quite a pleasant surprise in its creative combination of the food and the wine. Great staff, great ambience as well. Strongly recommend.