Dining with the Stars: 10 Years The White Room Festival Welcomes 500 Guests to Amsterdam’s First Fine-Dining Fair

Gourmet Galore at The White Room Festival

Anantara Grand Hotel Krasnapolsky Amsterdam recently celebrated a significant milestone: the 10th anniversary of The White Room Festival. This exclusive event marked a decade of fine dining at the hotel’s Michelin-starred restaurant, The White Room. It brought together 18 Michelin-starred chefs from across Europe, who collectively hold a total of 36 Michelin stars, for Amsterdam’s first-ever international starred festival.

Guests arriving at the historic hotel from Dam Square were welcomed with a langoustine dish made by Chef Tristan de Boer from The White Room and a glass of Perrier-Jouët. They received an event guide with introductions to the chefs, descriptions of their dishes, and a map of the venue. Guests then went to the hotel’s beautiful 19th-century Wintergarden and Grand Ballroom, where banners displayed historical facts and milestones about the venue’s rich heritage.

During the festival, guests enjoyed a market atmosphere. They spoke with famous chefs who prepared dishes right in front of them. The talented chefs included:

– Jacob Jan Boerma, culinary advisor at The White Room from Fine Fleur in Belgium

– Tristan de Boer from The White Room in the Netherlands

– Heinz Beck from La Pergola in Italy

– Thomas Buehner from La Vie in Germany

– Christian Jürgens, a chef consultant from Germany

– Christian Kuchler from Taverne Zum Schäfli in Switzerland

– Tanja Grandits from Stucki in Switzerland

– Julian Stowasser from Lakeside in Germany

– Benoît Carcenat from La Table du Valrose in Switzerland

– Peter Hagen from Ammolite – The Lighthouse in Germany

– Giovanni Solofra, a chef consultant from Italy

– Silvio Nickol from Gourmet Restaurant Palais Coburg in Austria

– Stefan Heilemann from Widder in Switzerland

– Ricardo Costa from The Yeatman in Portugal

– Benjamin Chmura from Tantris in Germany

– Florian Stolte from 1789 in Germany

– Pavlos Kyriakis from The Polo in Cyprus

– Paul Gamauf from Edvard at Anantara Palais Hansen Vienna in Austria.

This group of chefs made the festival a memorable culinary experience.

The main event featured a 180-kilogram bluefin tuna that was skillfully carved in front of an engaged audience during an hour-long show. Guests who stayed until the end enjoyed delicious sashimi. Throughout the event, attendees also sampled various dishes, including dumplings, Dutch frikandel, and caviar. These were paired with fine wines, whiskies, and special cocktails made by the talented bartenders from the hotel’s famous bar, The Tailor.

Stilt walkers and hoop dancers created a fun atmosphere. Classical string musicians, a jazz band, and a soulful duo played music that honoured the venue’s rich history.