Six kitchens.
Their lists,
our cellar.
● How it works
We've walked through these dining rooms — sometimes twice. Each card holds the bottles their sommelier actually pours, with a note about which course. Add the case in one tap.
★★★ · est. 1993 · cellar of 1800
De Librije.
Zwolle, Netherlands · Jonnie & Thérèse Boer
“Stone-grilled North Sea turbot, fermented birch, smoked roe.”
★ · est. 2024 · cellar of 600
Bouillon d'Amsterdam.
Amsterdam, Netherlands · The kitchen at Die Port van Cleve
“The famous numbered steak, slow-cooked, served as it has been since 1874.”
★★★ · est. 2003 · cellar of 2400
Noma.
Copenhagen, Denmark · René Redzepi
“Fermented seafood, foraged garden, the season made strange.”
★★ · est. 2014 · cellar of 1100
Lido 84.
Gardone Riviera, Italy · Riccardo & Giancarlo Camanini
“Cacio e pepe en vessie, the pasta finished tableside in a pig's bladder.”
★ · est. 2001 · cellar of 320
De Kas.
Amsterdam, Netherlands · Jos Timmer
“Wood-grilled garden vegetables, picked that morning, served by the afternoon.”
★ · est. 2011 · cellar of 700
Septime.
Paris, France · Bertrand Grébaut
“Whatever the kitchen found this morning, on charcoal.”