Nicely historic interior, but some overly cheese-and-cream laden dishes.
The wooden steps up to the dining area are worn into deep cups, the harder knots in the floorboard stick up above the softer grain; dark brown walls, antique wallpaper, and a nice view into a back yard well stocked with olive oil for the kitchen. (There's also a old-fashioned wall-mounted tank for the toilet, but most people wouldn't count that as part of the decor.)
The mixed-seafood looked like a solid pick, but we'd had something similar the night before so went for pasta; this turned out to be a somewhat regrettable choice. The daily special pasta, just described as "Lasagne" on the blackboard, turned out to be a carbonara version with speck and a very, very heavy cream sauce. Some nice flavors but also some weird ones, and really just full of cream.
We also got the tortelloni funghi, which was severely lacking in mushroom flavor, and drowned in butter, oil, and ground parmesan cheese. Not particularly good on its own, and truly paled in comparison with a recent lunch at Ree7.
The strongest part of our meal was the tiramisù, where Koevoet's signature is using whole-wheat biscuits instead of ladyfingers. Fascinating, and well-covered in marscarpone and cocoa; not as much coffee flavor as I usually like, but it worked well. read more