My husband and I had a lovely meal at D'Vijff Vlieghen (Five Flies) in Amsterdam a few weeks ago. There were mixed reviews on these boards, but we decided to give it a try. And we are very glad we did!
We were seated in the Print Room, and except for the table of obnoxiously loud Americans near us, it was lovely. (I'm American, and I was embarrassed!)
Right when we were seated, we were served a Sparkling Shiraz from Australia and a mousse of ham with a piece of asparagus. They said it was because we made our reservations on Top Table. Maybe everyone gets it, we didn't notice, but it sure is nice to have a drink & something to eat on the table within 5 minutes of sitting down! So many restaurants don't even seen to bring a menu or water or a waiter in 5 minutes, much less food! We were also given a choice of breads (sourdough brown, white, bacon & onion) along with salted butter, and a cream cheese & chives made with goat milk spread.
We decided to go with the chef's "Surprise" menu, which is a tasting menu but with absolutely no menu! The server said she wouldn't give us any hints except that it would be really good, and that we could let her know anything we didn't eat. Also she mentioned that nothing on the "surprise" menu was off the regular menu. We love adventures, so we did it with the wine pairings.
Here's what we got (From what I can remember her explaining & from my photos. I tried to write it down as soon as we got back to our hotel.)
Dice of apples cooked with caramel & lady fingers on top. (That's what she said but I don't think they were lady fingers. It was some sort of toasted shaving of something.)
Tartare of beef with poached quail egg. Delicious!
Slice of toasted brioche
South African Rose wine
Halibut on seaweed & a butter sauce. (She said sea food, but it was seaweed.) The fish was amazingly moist & flavorful.
White wine (Hully rocky or something?...I think australian)
Confit of Guinea fowl, barley croquette, spring onion, with a duck liver sauce. Rich!
Classic French Bordeaux blend wine
Roast suckling pig with a mustard sauce, green beans, onion relish (?) and mashed potato. SO delicious.
Pinot Noir from Bourgogne region in France
Course 5: (the cheese course)
Goat cheese in a potato skin (That's what she said. Not like a stuffed potato skin, more like a cheese that maybe has potato skin wrapped around it as a preserving method? Like grape leaves are sometimes used?) Another soft yet pungent cheese, a Dutch old cheese. All served with a cucumber sauce and fig bread.
A special aged port
Course 6: (the assortment of desserts)
Molton chocolate cupcake, a chocolate mousse, some rhubarb jelly, and homemade vanilla ice cream.
A special aged sherry? or maybe a Madeira.
It was a great meal, and really so much fun too! The food, service and atmosphere were very memorable. We really enjoyed ourselves.
( I've attempted to add photos of courses 1,3, 4, 5.)