MANDARIN ORIENTAL OTTOLENGHI AMSTERDAM OPENS MARCH 19 | News
Ottolenghi Amsterdam will officially welcome its first guests on March 19, 2026 and online reservations are now open.
Chef, restaurateur and author Yotam Ottolenghi returns to Amsterdam, 30 years after calling the city home, to open his first restaurant in the Netherlands, and the second in mainland Europe.
The restaurant is located in the Mandarin Oriental Conservatorium, Amsterdam and the vegetable menu focuses around the grill and fermentation, celebrating local Dutch produce with an Ottolenghi twist.
The vibrant all-day menu combines Ottolenghi’s beloved dishes, such as celeriac shawarma with pita, bkeila and fermented tomato, with new creations developed for the launch in Amsterdam. Among them: white and green asparagus with pickled chili, anchovies and seed dukkah, and a Hong Kong-style French toast with tahini and sweet hawaij, created to mark the collaboration between Ottolenghi and the Mandarin Oriental Conservatory.
The restaurant will be staffed by a local team trained the Ottolenghi way by chef Neil Campbell and general manager Marisha Wilson, who between them have 18 years of experience at the helm of Ottolenghi’s London restaurants, ROVI and NOPI. Marisha will also take on the position of General Manager at Ottolenghi Amsterdam, which is relocating from London.
Ottolenghi Amsterdam at Mandarin Oriental Conservatorium is located in the city’s Museum Quarter, close to cultural attractions such as the Rijksmuseum, the Stedelijk Museum, the Van Gogh Museum and the Concertgebouw.
Ottolenghi, known worldwide for cookbooks such as Plenty (2010), Simple (2018) and Comfort (2024), returns to Amsterdam after 30 years, having lived and studied there in 1995 before moving to London.
In 2002, Ottolenghi opened its first deli in London’s Notting Hill and today Ottolenghi operates 10 branches in the UK and another, the most recent addition, in Geneva, Switzerland, which opened in early 2025 in Mandarin Oriental, Geneva. This collaboration now continues with the opening of its twelfth location at the Mandarin Oriental Conservatorium, Amsterdam.
Yotam Ottolenghi commented: “We’re finally ready! Our team has put enormous care into creating a menu that is rooted in the brilliant Dutch produce available in and around Amsterdam, while staying true to the vibrant, generous flavors that define Ottolenghi. There is something very special about bringing these two worlds together and I can’t wait to open the doors and welcome our first guests.”
Susanne Hatje, General Manager of the Mandarin Oriental Conservatorium, Amsterdam, added: “With the opening of Ottolenghi Amsterdam around the corner, we are proud to bring this vibrant culinary concept to life in the heart of the city. From the bold, seasonal dishes to the warm and welcoming atmosphere, Ottolenghi Amsterdam will be a place where hotel guests and locals come together to share memorable moments around the table. It not only marks an exciting milestone for the hotel, but also a meaningful one. addition to the dynamic food culture of Amsterdam.”
Menu
Ottolenghi restaurants are known for their emphasis on fresh, seasonal ingredients and bold flavors. The new Amsterdam cuisine follows this theme and is inspired by Ottolenghi’s ROVI restaurant in London, which champions a vegetable-focused menu with vibrant sharing plates made with local ingredients. The restaurant is open for breakfast, lunch and dinner.
In keeping with the Ottolenghi ethos of local sourcing, ingredients and products featured on the menu include dairy and cheeses from the Over Amstel Boerderij, salads from TopKrop Farm in the Molenlaan and aubergines from fifth generation family growers Zwinkels, located just an hour outside Amsterdam.
Highlights of the menu include:
Beef carpaccio, pickled Jerusalem artichoke, labneh
Lamb chops, grated tomato, labneh, cumin salt
Chickpea broth, parmesan broth, amba, green chili shatta, semolina and flat bread
Stewed carrots, chard, lentils and pickled kumquats
Viskofta, tomato-caraway sauce, ancho chili oil
Chicken skewers, coffee rub, toum sauce
Crispy potatoes, lovage and candied lemon butter.
Desserts include:
Pumpkin and pear fritters, buckwheat, coconut sorbet
Preserved lemon pavlova, lemon curd, mascarpone cream
Apple mille feuille, calvados butter, grains of paradise.
The drinks menu offers a selection of natural wines and a cocktail menu featuring Ottolenghi’s signature cocktails, including:
Shatta Margarita, a tequila-based cocktail with mezcal, green chili shatta, agave, lime and urfa,
Ottolenghi Martini, with gin, vodka, vermouth, nori, candied lemon, pickled mooli and cucumber
Cheong Sour, mixed with gin, rhubarb, blood orange, lemon, ginger.
The beverage selection also includes a curated range of non-alcoholic wines, craft soft drinks and craft cocktails.
In the spring, Ottolenghi Amsterdam will unveil its outdoor terrace where guests can dine outside during the warmer months.
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Design
Ottolenghi Amsterdam brings Ottolenghi’s unique culinary style to the Netherlands for the first time, served in the iconic glass atrium of the Mandarin Oriental Conservatory. The atrium is located in a monumental building that was originally designed at the end of the 19th century as the Rijkspostspaarbank. It later became the Sweelinck Conservatory and today it is one of Amsterdam’s leading luxury hotels.
The space was designed by long-time Ottolenghi collaborator Alex Meitlis, who has designed all Ottolenghi locations in London and Geneva for over 25 years.
“The starting point is always the same: how do we ensure that gathering around food becomes a real occasion?” Meitlis explained. “With Amsterdam we wanted to create a love letter to the city, so we brought the outside in and planted these beautiful trees in the space so that every meal feels like you’re dining in an enchanted, living forest.”
The space also features artwork by Gilles & Cecilie Studio, who recently designed statement pieces for ROVI, Ottolenghi Richmond and Ottolenghi Notting Hill in London, as well as Ottolenghi Geneva.
Rooted in nature and inspired by the landscapes of the Netherlands and the figurative traditions of Delft ceramics, reimagined through an Ottolenghi-inspired lens, the painting explores the landscape up close, switching between a light-filled meadow and a more abstract, reflective space. Layered colors and expressive brushwork bring movement and depth, balancing clarity and stillness
Ottolenghi Amsterdam can serve 85 covers per session in the restaurant and another 30 on the terrace. The restaurant is open for breakfast until 11am and then for all-day dining from 12pm to 10pm.
