Modern French restaurant
Bistro de Fles
In a basement dining room beside the Prinsengracht, chef Guillaume de Beer cooks a compact, monthly changing French menu inspired by the Brittany coast, with a canal-side terrace and a wide-ranging European wine list.
The story
The menu is product-driven and built for mixing and matching: a three-course menu, snacks and a generous dish to share, combined however you like. Brittany runs through the cooking, from fresh bread with salted Brittany butter to a crêpe with salted caramel. Squid with black orzo, confit leek with charred leek oil and steak in peppercorn sauce have all featured on past menus. The rooms sit below street level and feel like an old wooden Dutch pub, with wooden accents, stylish lighting and handsome cutlery and tableware. In warmer weather there is a terrace on the canal. Panos Tsoliaridis brings Greek hospitality and a European wine list that ranges from classic bottles to more idiosyncratic choices.
Good to know
TAGGG AI- ✦Order the bread and butter, ideally alongside oysters, before moving on to starters and mains.
- ✦The front room can get loud and tables sit close together, so ask for the quieter back room if you prefer.
- ✦The kitchen can adapt the tasting menu for a gluten-free diet.
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