Amsterdam
The Art of the Table, Perfected
Est. 2019
— Welcome
Inspiro is a small kitchen on the edge of the canal, where each plate is shaped by what the morning brings — vegetables pulled from our garden in Westerpark, fish landed at IJmuiden, and the quiet rhythm of cooking with fire and time.
Established 2019
•
32 seats
•
Set menu, six courses
— The Place
A long room with linen tablecloths, candlelight and very few rules.
We seat thirty‑two people at a time. There is one menu, six courses, and a wine list built around small growers we visit every winter. Come hungry, stay late, and bring people you actually want to talk to.
Hours
| Monday | Closed |
| Tue – Thu | 18:00 — 22:30 |
| Fri – Sat | 18:00 — 23:30 |
| Sunday | 12:00 — 16:00 |
Sunday lunch is a four‑course family menu. Children are welcome.
— Our Kitchen
“We don’t write the menu. The garden does, and the boats at IJmuiden, and a handful of farmers we’ve known for years. Our work is to listen, then cook with restraint.”
— Laurent Morel, Chef
— This Week’s Menu
Six courses, written each Tuesday
A glimpse at what is on the table this week. The full menu, with wine pairings and provenance, is available at the table.
i.
Garden & oyster
Zeeland oyster, fennel from the garden, green apple, dill oil
Cold · Raw
ii.
White asparagus, hay butter
Limburg asparagus roasted on the bone, smoked egg yolk, hay‑infused butter
Warm · Vegetable
iii.
Turbot & brown butter
Whole turbot, beurre noisette, capers, leek heart, lemon thyme
Fish · IJmuiden
iv.
Lamb, embers, wild garlic
Texel lamb cooked over coals, charred onion, wild garlic, jus of last year’s wine
Fire · Meat
v.
Cheese & pear
Remeker, salt‑baked pear, walnut bread, our own honey
Dairy
vi.
Forced rhubarb, cream
Yorkshire rhubarb, vanilla, sour cream, brown sugar tuile
Sweet
€95 per person · six courses · €155 with wine pairing · Vegetarian menu on request
— The Garden
Two thousand square metres, ten minutes by bike.
Our garden in Westerpark gives us roughly 60% of what arrives on the plate — herbs, salads, soft fruit, edible flowers. The rest comes from a small circle of growers: Hartog’s for grain, Remeker for dairy, Lindenhoff for meat, the IJmuiden auction for fish.
— The Chef
Laurent Morel
Born in Lyon and trained under three Michelin-starred mentors across France, Italy, and Japan, Chef Laurent Morel brings a rare fusion of classical technique and eastern restraint to every dish. His cooking is defined by precision, patience, and a deep respect for ingredients. In 2019, he returned to Europe to open Inspiro — his most personal project yet.
20+ years experience · 3 countries · 1 obsession
— What They Say
Recognised by the world’s most discerning critics
“
A meal at Inspiro is not dinner. It is an argument for why life is worth living.
Le Monde
2025
“
Chef Morel’s langoustine course alone justifies the journey to Amsterdam.
The World’s 50 Best
2026
“
Flawless technique, soul in every plate.
Gault Millau Switzerland
2025
— From the Journal
Notes from the kitchen
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The Secret Behind Our Wagyu Selection
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A Morning at the Fish Market With Chef Laurent
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Why We Changed Our Menu Every Season
This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content. If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real…
— Visit Inspiro
Hold a table. Stay for the night.
We open reservations eight weeks in advance. Tables for two are easiest mid‑week; for groups of four or more, please write to us directly.
Reservations
Private Dining