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version of the
rijsttafel
.
Puri Mas,
one of the more lavish such eateries,
offers a
royaal
rendition with around
20
dishes. Blauw, a sleek, mood-lit
spot that counts goat
sate
and
cinnamon-dusted roast lamb among
its rotation of dishes, prepares the
whole thing to go if you’re hosting a
banquet at home. Most
rijsttafels
are
a major commitment—you need a
big group, a huge appetite and a few
hours to kill—but at Café Kadijk, you
can slip in solo for a miniature take
that features six or seven items on
a single plate. It’s the city’s fastest
and cheapest version of the classic
feast, worth trying even if your only
experience with colonies has been
ant-related. —J.C.
beans are brewed using the Clover
vacuumsystem—a first for Starbucks
in Europe. Chairs rescued from a
nearby public school surround tables
made fromoak stumps. The blue and
white tiles found in every kitchen in
Amsterdam cling to the bank’s con-
crete pillars, andhundreds of intricate
speculaas
molds—for making the tra-
ditional Dutch cookies—have been
transformed into wall art.
Thewhole spacehas beendesigned
with lingering in mind. “The Dutch
don’t run around with a cup in the
street,” saysMuller. “They want their
coffee in a ceramic mug. And they
want to sit down and enjoy it with a
cookie.” —J.C.
DUTCH TREAT
Starbucks’ flagship coffeehouse
in Amsterdam offers spacious digs
