Madam, on the 20th floor of the A’DAM Tower, is a bustling hangout with unique panoramic views of the Dutch capital. It’s a relaxed restaurant during the day (with a compact menu), and a trendy restaurant and bar with live DJs at night. There’s something for everyone: a classic cote de boeuf, a black angus burger, a Caesar salad, as well as more refined dishes.

Moon is a revolving restaurant, located on the 19th floor of the A’DAM Tower, formerly known as the Shell Tower. The kitchen, run by Jaimie van Heije (Ron Blaauw) and Tommy den Hartog (Johannes), produces well-balanced, creative dishes with surprising flavor combinations. At dinner, Moon offers a five-, six-, or seven-course tasting menu, and each meal begins with the restaurant’s signature liquid margarita “pearl.”

With chef Dennis Huwaë, the owners of Daalder have finally found a worthy replacement for the chef duo Guillaume de Beer and Freek van Noortwijk (Guts & Glory, Breda), who left the restaurant in 2015. Huwaë, the former chef de cuisine at Moshik Roth’s two-Michelin-starred &Samhoud Places, is one to watch. At Daalder, expect creative cooking with Asian influences in a friendly and casual setting.

Dum Dum Palace is a cheerful and wallet-friendly pan-Asian restaurant and cocktail bar, fittingly located on the Zeedijk, in the heart of Amsterdam’s Chinatown. The menu is made up of small plates and includes homemade dumplings; vegetarian or pork baos; and a highly recommended, offbeat take on beef rendang, served here with fries and atjar mayo. All plates are priced between €7 and €10. Dum Dum is open daily for lunch and dinner.

The team behind the hugely popular Rotisserie Rijsel have launched a second restaurant, called Scheepskameel, in Amsterdam’s Eastern Docklands area. Chefs Iwan Driessen (Rijsel) and Tijs Jeurissen (Marius) oversee the menu. Expect simple, well-executed dishes, similar to those served at Rijsel. Unique to Scheepskameel is the all-German wine list and a good selection of vegetable and raw meat and fish dishes.

After taking Amsterdam by storm with the laid-back and trendy Guts & Glory and the more upscale Breda, Guillaume de Beer, Freek van Noortwijk, and Johanneke van Iwaarden have managed to snag a stall at the hugely popular Amsterdam Foodhallen. Order a small or large chicken or veal kebab sandwich with spicy bell pepper harissa or 30-day fermented garlic sauce, or opt for the vegetarian white bean falafel sandwich or spicy potato wedges.

Amsterdam-based chef and restaurateur Ron Blaauw opened his first Gastrobar in 2013. He’s since opened Gastrobar Oriental and Gastrobar Indonesia. His latest, Gastrobar Paris, is the ideal spot for enjoying old-school French bistro dishes, and it’s not messing around. Choucroute, quenelles Nantua, salade riche, vol-au-vent — all the French classics are there. Be sure not to miss the croquembouche.

Auberge Jean & Marie is a restaurant and wine bar from Jan Grijpeere (Jean) and Marije Bremer (Marie), located in the lively De Pijp neighborhood. Before opening their own restaurant, Jan and Marije worked at Amsterdam hotspots Bistrot Neuf, Guts & Glory, and wine bar Vyne. The menu is deliciously French, featuring bistro classics like steak tartare, pate maison, and frogs’ legs. On the weekends, it’s great for lunch.

Arles is the latest addition to Amsterdam’s still-growing neo-bistro scene. Behind the stove is French chef Numa Muller, who’s originally from Arles, the city in Provence. The restaurant has true neo-bistro character, with a lively and charming dining room, a well-chosen and sensibly priced wine list, and an attractively priced menu; three courses for €34 is a ridiculously good value in Amsterdam. However, it’s fair to say that reviews have been mixed so far.

A steady fixture in the Amsterdam dining scene, with two new chefs at the helm since March 2017, De Kas is worth revisiting. Jos Timmer and Wim de Beer, who were both head chefs at the Michelin-starred Rijks restaurant, now head up De Kas. As its name suggests (de kas is Dutch for “greenhouse”), the restaurant is housed in a vintage greenhouse that dates back to 1926 and has a working greenhouse and vegetable garden next door. Without a doubt, the two new chefs will quickly put their own mark on the restaurant’s seasonal, vegetable-driven cuisine.