Faralda NDSM Crane Hotel Amsterdam
The exclusive Faralda NDSM Crane Hotel Amsterdam is located at the top of a former industrial monumental crane in one of the city’s most creative neighbourhoods. Located directly on the water in the heart of Amsterdam, the surrounding area has a vibrancy and energy uniquely its own.
The Faralda NDSM Crane Hotel fits perfectly in this Amsterdam creative hotspot. Not only does it offer a unique and exclusive experience for its guests – including a jacuzzi located on the roof – it will also host the Faralda Production Company. In cooperation with Dutchview, Faralda facilitates film, TV, music, media and festival events.
The iconic 50-metre high crane was recently dismantled and has undergone a major renovation. It returned this year to start it's second life as a brand new luxury hotspot in Amsterdam.
The top of the crane houses 3 high‐end contemporary design suites. An international team is responsible for the in‐ & exterior design. A jacuzzi is situated on top in the open air, 50 meters high (with splendid views of the city and the IJ river). High above the city, the crane slowly turns in the wind. Guests will experience an exceptional night.
There is even the possibility to Bungee Jump. You can enjoy the amazing view, but you will thrown you down after half an hour! You can bring up to one extra person for recording a video. The spectacular rope jump has a swing of at least 90 metres and a free fall of tens of metres.
There is private car park, a private pier and boat service. If arriving with a Private Jet at Schiphol Airport Amsterdam, part of our service, VIP transport from Schiphol Oost can be arranged by the Faralda Crane Hotel Amsterdam (20 minutes).
For more information please visit The Faralda NDSM Crane Hotel Amsterdam
La Oliva Pintxos Y Vinos
La Oliva has all the 'ingredients' for a wonderful Spanish night out.
Pintxos and other delicious North Spanish dishes combine to create a unique culinary experience in the heart of the Jordaan, where great hospitality and beautiful Spanish wines make for a memorable evening.
Northern Spanish cuisine is highlighted by Pintxos and other delicious first and main courses.
La Oliva opens its doors every day with great lunch dishes inspired by Spanish:
- Home made tortilla’s
- Salads
- Farm house bread with Pata Negra and much more…
Pintxos are served from 17:00.
But what is Pintxos?
It is a generously topped sandwich, tart, pie or crostini. In short; high-end cuisine in the form of a small bite. What started out as little bites, combined with a drink at the bar, has grown into one of the most exciting culinary concepts of all times. In the south of France and Northern Spain, Pintxos has already over taken the well known tapas in popularity.
Pintxos are best enjoyed in a laid-back, friendly atmosphere.
La Oliva is open daily!
Sunday - Wednesday from 12:00-22:00
Thursday to Saturday from 12:00-23:00
Lunch is served daily from 12:00-16:00
Pintxos are served from 17:00
A la carte service starts at 18:00
For more information please visit La Oliva
Bilder & de Clercq's new recipes week 36
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Scallops with Garlic Butter and Spinach
For 2 as a starter
Ingredients
4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper
Method
Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.
Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.
Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.
Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.
Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.
Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Van Stapele
Listen up dear friends. What we are about to tell you is going to CHANGE. YOUR. LIFE! The search for Amsterdam's best chocolate chip cookie is over. And we're going to tell you where to find it.
In a small side street in the centre of Amsterdam, you'll find a little gem of a shop called Van Stapele. As you walk in, you're immediately intoxicated by the aroma of chocolate and freshly baked cookies. As you inhale the sugary air, you can watch the whole cookie making process right in front you.
And here's the genius part: because they are so confident in their recipe and we can vouch that their cookies are soooo good, there is only one type to choose from. So no mulling over which one it will be.
Do yourself a favour and get some today. You won't regret it!
For more information please visit Van Stapele
Pappardelle with Italian meatballs
Serves 4
Ingredients
750 g beef mince
2 slices white bread or enough panko to bind
100 ml milk
1 sprig fresh rosemary
small bunch flat leaf parsley
100 g grated Parmesan, or more if required
2 egg yolks
salt and pepper
olive oil
1 banana shallot
2 cloves garlic
1 bottle tomato passata (750 ml)
1 red chilli pepper
1 teaspoon ground cumin
400 g pappardelle
20 g basil
Method
Place the mince in bowl and season with salt and pepper. Place the bread or panko in another bowl and pour over the milk and allow to soften for a few minutes. Finely chop the rosemary and parsley and add to the mince along with the 2 egg yolks and 40 g of the Parmesan. Squeeze the milk out of the bread, break into little pieces and add to the meat. Using your hands, knead the beef mince well. Season with salt and pepper.
Heat a frying pan with 2 tablespoons olive oil. Fry a little piece of the mince to taste if you have the seasoning correct. Add more salt and pepper, and perhaps some more Parmesan, if needed. Roll the beef mince into walnut-sized ball. Fry them, in batches, until golden on all sides. Set them aside.
Bring a pot of salted water to the boil for the pasta. Finely chop the shallot, red chilli and garlic.
Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the chopped shallot for 3 minutes. Add the garlic, chilli to taste and the ground cumin to the pan and fry for a further 1 minute.
Add the tomato passata and simmer gently for 10-15 minutes. Season with salt and pepper and set aside. Add the meat balls to the tomato sauce and keep warm.
Cook the pappardelle for about 6-7 minutes until al dente, drain off the water and divide between 4 deep bowls.
Divide the meatballs and tomato sauce over the pasta. Scatter the basil leaves and Parmesan over and serve.
Delicious served with a green salad.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours