‘Foer’ [verb] meaning to forage; the act of harvesting produce in the wild’
Our cooking is respectful of every single ingredient and displays creativity and playfulness. We start from raw and use fermentation, drying, smoking, and different types of pickling to create surprising flavours in our vegetable forward menus.
We offer two menus: “Flora” and “Fauna” — both menus are plant-forward, but while “Flora” is completely vegetarian, “Fauna” includes a selection of sustainably sourced fish and meat.
Entering Foer you will look into the open kitchen where craftsmanship is evident in every detail. Our team will welcome you, and ensure a warm and seamless experience.
You can find us in the iconic coffee house of east Amsterdam anno 1902.
Book a cozy table in the restaurant or dine at the chefs counter to closely observe all the action.
Meet Steven
Restaurant Foer has been an opportunity for Steven to combine culinary experiences and personal values into an identity as a chef and entrepreneur. This is always reflected in the menus at Foer with foraging as a cornerstone. As sustainability is only achieved through sharing these values, it is heavily dependent on a similar approach of suppliers and through the craftsmanship of the team. All the more reason to always encourage creativity, individual and team learning. This hopefully inspires and provides a memorable dining experience.