BAUT

A tasting journey at BAUT in Amsterdam begins with a vibrant Kingfish crudo, where the delicate white fish is cured in a blood orange tiger milk that provides a sharp, citrus-forward acidity. This shared-dining progression moves seamlessly into the signature Steak Tartare, a dish that balances the tender, hand-cut beef with the smoky richness of bacon mayonnaise and the sharp crunch of garlic crostini. Chef Michiel van der Eerde employs contemporary reduction techniques to create the deep, concentrated red port gravy that accompanies the Tournedos Rossini, a luxurious composition featuring buttery duck liver and aromatic truffle. The palate is further challenged by an Italian-inspired risotto, where the sweetness of fresh peas meets the salty snap of pancetta and the creamy depth of aged Parmesan. Each course is designed to surprise, utilizing international ingredients and bold technical flourishes. The experience concludes with a daring parsnip parfait.