Social Fine Dining Experience by HYSSOP

Name: Social Fine Dining Experience by HYSSOP
Start: 2024-07-13T18:30:00+02:00
End: 2024-07-13T21:00:00+02:00
Location: 19 Lindengracht,Amsterdam,1015 KB,NL

Schedule

Sat Jul 13 2024 at 06:30 pm to 09:00 pm

UTC+02:00

Location

19 Lindengracht,Amsterdam,1015 KB,NL | Amsterdam, NH

Let’s celebrate this summer season together with HYSSOP’s long-table dinner gathering.
We are delighted to announce our next long-table culinary gathering in Amsterdam.
Creating a sense of community and opportunity to celebrate gastronomy with likeminded accompanies, this is the perfect escape where you meet new people, connect, share the time together, and enjoy the culinary surprises and conversations at a beautiful venue.
Two chefs from Japan and UK will provide a special edition of a 5-course fine dining tasting menu, that can be paired with a selection of wines.
We showcase seasonal Dutch harvests in our clean & light menu packed full of flavor and creativity. Let’s celebrate the summer season together and indulge yourself with fine dining food.
We warmly welcome you in this season, and hope to give you an unforgettable dining memory.
The Hosts
This gathering is hosted by HYSSOP.
Date
Saturday, 13th July 2024
The door opens at 18:30
Location
Studio Lindengracht
Lindengracht 19, 1015KB, Amsterdam
Menu
5-course summer tasting menu
(incl. a welcome drink)
Drink
Pairing wine is available (+36 EUR). Please book in advance by email.
Note:
*The vegetarian menu is available. If you have any allergies, let us know in advance. Please contact us by email latest 6th July.
[email protected]

About us
HYSSOP is the “Urban farm to Table” style social dining experience which offers fine dining food to the local communities. We are aiming to connect people through the food we create in a relaxed atmosphere.
Both chefs, Ayane & Nathanael, have worked in Michelin starred restaurants in Tokyo, Copenhagen, and London. Both are very enthusiastic towards wild produce, strongly believing in foraging, local producers, and urban growers. We make our menus reflecting around what nature offers each season, using some techniques we learned in Michelin restaurants.
With our years of experience, we try to have a "0 waste kitchen". Fermentation is one of the key techniques for reducing food waste by preserving food. We are experimenting growing our own food just enough for our creation, and all the leftovers will be fermented or composted for growing food again.
HYSSOP www.hyssopdining.com