Coming December 2021

The history of the building for Zeeuw & Schot is as rich as the history of Amsterdam itself.  Formerly a hospital for people leaving Amsterdam, then a refugee space, then a penitentiary, then finally a place for artistic squatters, the building has a rich past. Now, we will build a community around food, cocktails and art in this unique space.

Zeeuw & Schot will embrace everything that makes the space unique while blending together the  food and drink talents of the management team to create a unique destination in the neighborhood. Fine dining, creative cocktails and inspirational art will all be offered within a welcoming and accessible environment. Creativity in be the focus for the food, drinks and the atmosphere. 

Our Location: Rietlandpark 373, Amsterdam

Food by Randy Karman

Randy Karman hails from Zeeland, and is the Zeeuw of our team. He is a singular talent in the Amsterdam food world, blending local ingredients with creative execution that has gotten him significant praise for his young age. 

He started his career as a student of superstar chef Jacob Jan Boerma, who acted as a mentor to Randy. Randy  eventually took over as the Head Chef of the  White Room, where he quickly achieved his own prestigious Michelin star.

Drinks by James Chaib

Since first picking up a cocktail shaker in his hometown of Glasgow, James Chaib has had a passion for hospitality. He comes to this project after five years as Bar Manager at Tailor Bar at the NH Grand Hotel Krasnapolsky in Dam Square. 

He has won several bartending awards including winning the spot of the Best Bartender in the Netherlands as part of Diageo’s World Class Competition 2019. His Scottish heritage will be apparent in the quality of the cocktails, and he is the Schot of the team. 

The new concept of Zeeuw & Schot will incorporate both the talents of Randy and James over the course of a full day. The first offering will be a fine dining lunch menu. This will be in the form of a 3-5 course carefully curated tasting menu with optional low A.B.V cocktail pairing and will run until 6pm. Alongside this we will offer some high quality a la carte dishes priced for excellent value for money. 

After 6pm our evening program will begin. This involves shifting the focus from restaurant to bar. There will be a seasonal cocktail menu, each with it’s own focus and will consist of 10-12 drinks. As with any quality cocktail bar, house classics will always be available.  

The  food will be made with the same fine dining care as during the day, but in a more casual format with many plates designed for sharing. And, the food will be available late into the night, at least 12pm midweek and 1am at the weekends.