Restaurant De Mark

Claim

4.4

30 ratings

Beautifully situated by the water in Durgerdam with authentic interior. Warm, cozy atmosphere praised by many guests.

Atmospheric Location

Creative, high-quality dishes using local products. Frequently praised for its excellent wine selection.

High-End Gastronomy

Mixed experiences with service - from very hospitable to inattentive. English-speaking staff sometimes perceived as a barrier.

Inconsistent Service

Many comments about high prices, especially for basics like coffee and water. Price-quality ratio frequently criticized.

Expensive

#669 of 1497 restaurants in Amsterdam

#669 of 1497 restaurants in Amsterdam -

Durgerdammerdijk 73, 1026 CB Amsterdam

+31 20 218 4463

Website

08:00-10:30,12:00-14:30,18:00-21:30

🔥 Recommended dishes

recommended

Torched north sea cod with green peas, seaweed butter, and vin jaune sauce with 'zolderspek' from overijssel

4.5

9 ratings

Mains

📋 Menu

Starters

Tartare made of confit dutch vine tomatoes, freshly roasted sourdough made from local grains, with garlic and sea salt

Tartare made of confit Dutch vine tomatoes, freshly roasted sourdough made from local grains, with garlic and sea salt

4.9

4 ratings

Homemade pasta with flowers from our own garden, filled with ricotta and "polder parmesan", served with a nasturtium flower sauce and crayfish

Homemade pasta with flowers from our own garden, filled with ricotta and "Polder Parmesan", served with a nasturtium flower sauce and crayfish

4.8

1 ratings

Paté of nuts and mushrooms rolled in coffee with compote of prunes macerated in homemade vinegar

4.8

1 ratings

Mains

"beet au poivre" with onion compote, marloeskes, and green pepper sauce

"Beet au poivre" with onion compote, marloeskes, and green pepper sauce

4.9

2 ratings

Fire-roasted spring chicken with dutch shrimp, herbs from our own garden, and a shellfish bisque

Fire-roasted spring chicken with Dutch shrimp, herbs from our own garden, and a shellfish bisque

4.8

1 ratings

Torched north sea cod with green peas, seaweed butter, and vin jaune sauce with 'zolderspek' from overijssel

Torched North Sea cod with green peas, seaweed butter, and Vin Jaune sauce with 'zolderspek' from Overijssel

4.5

9 ratings

Salad of north sea crab, seaweed and oak leaf lettuce from middenmeer with crispy chicken skin and "polder parmesan" from warmerdam

Salad of North Sea crab, seaweed and oak leaf lettuce from Middenmeer with crispy chicken skin and "Polder Parmesan" from Warmerdam (supplement 7,-)

4.4

4 ratings

BBQ roasted porcini mushroom and celeriac with harissa, puffed quinoa, and cumin hollandaise

3.7

2 ratings

Grilled north sea sole with cockles from the waddenzee, sofrito, and lemon from the bbq

Grilled North Sea sole with cockles from the Waddenzee, sofrito, and lemon from the BBQ (supplement 30,-)

2.5

1 ratings

Sides

Butterhead lettuce with herb vinaigrette

Fries made from zeeuwse agria potatoes, with homemade mayonnaise

Fries made from Zeeuwse Agria potatoes, with homemade mayonnaise

Desserts

Cheese from kef

Cheese from Kef

5.0

1 ratings

Preserved limburg cherries with cherry sorbet and bread pudding made from croissant

Preserved Limburg cherries with cherry sorbet and bread pudding made from croissant

Restaurant De Mark

4.4

4.4

Rating

Diet

🔥 Recommended dishes

Torched north sea cod with green peas, seaweed butter, and vin jaune sauce with 'zolderspek' from overijssel

4.5

📋 Menu

Starters

Tartare made of confit dutch vine tomatoes, freshly roasted sourdough made from local grains, with garlic and sea salt

4.9

Homemade pasta with flowers from our own garden, filled with ricotta and "polder parmesan", served with a nasturtium flower sauce and crayfish

4.8

Paté of nuts and mushrooms rolled in coffee with compote of prunes macerated in homemade vinegar

4.8

Mains

"beet au poivre" with onion compote, marloeskes, and green pepper sauce

4.9

Fire-roasted spring chicken with dutch shrimp, herbs from our own garden, and a shellfish bisque

4.8

Torched north sea cod with green peas, seaweed butter, and vin jaune sauce with 'zolderspek' from overijssel

4.5

Salad of north sea crab, seaweed and oak leaf lettuce from middenmeer with crispy chicken skin and "polder parmesan" from warmerdam

4.4

BBQ roasted porcini mushroom and celeriac with harissa, puffed quinoa, and cumin hollandaise

3.7

Grilled north sea sole with cockles from the waddenzee, sofrito, and lemon from the bbq

2.5

Sides

Butterhead lettuce with herb vinaigrette

Fries made from zeeuwse agria potatoes, with homemade mayonnaise

Desserts

Cheese from kef

5.0

Preserved limburg cherries with cherry sorbet and bread pudding made from croissant

Meringue, filled with barbecued blueberry compote, peach sorbet, and white chocolate and bay leaf ganache

Homemade "advocaat" with coffee, raspberry sorbet, and verbena oil

Bites (bar menu) available at dinner

Bread with homemade weeds butter

4.8

Radishes - piccalilli – poppy seed

4.8

3 or 6 “zeeuwse” creuse oysters – red wine vinegar – shallots

4.2

Finely sliced coppa from "buitengewone varkens"