Yotam Ottolenghi is, as of late, synonymous with London’s trendy meals scene. His clutch of delis and eating places stretches from Hampstead to Spitalfields. Since the primary Ottolenghi opened in Notting Hill in 2002, foodies have lined as much as nab a seat in one of many bustling cafés for sunshiny brunch or Middle Eastern and Mediterranean, veggie-forward lunches; stashing hamper gadgets equivalent to granola and dressing from the Ottolenghi pantry store in their baggage to recreate the magic at dwelling.
Despite his two-decades-long success on the prime of London’s food scene, it’s solely not too long ago that Yotam and his crew branched out to pastures new. First, a deli in Switzerland – Ottolenghi Geneva is set throughout the luxurious Mandarin Oriental, Geneva, and marked the model’s first abroad outpost. Now, the crew has introduced solely to Condé Nast Traveller that in 2026, a second abroad iteration will open – this time in Amsterdam.
Set in the brand-new Mandarin Oriental Conservatorium, Ottolenghi Amsterdam will open in early 2026. Fans of Yotam’s cooking can expect to search out his trademark vibrant and distinctive flavour for the primary time on Dutch soil. The new house – impressed by the ROVI restaurant in London – will type a part of town’s iconic glass atrium. It marks a sentimental return to town for Yotam, who moved there in the ’90s to finish his Master’s Degree earlier than relocating to London in 1997.
He instructed us, “Returning to Amsterdam is a bit of a walk down memory lane for me. In the mid-90s, I lived there while studying for my master’s, and it was a wonderful time – everyone sitting on doorsteps drinking wine, riding their bikes around town. I loved it!
“Now, 30-odd years later, we’re opening our second-ever international restaurant within the beautiful Mandarin Oriental Conservatorium, Amsterdam, just a stone’s throw from the Van Gogh Museum and not far from my old neighbourhood. The food will follow the same philosophy as our London spots: vegetables at the centre, bold flavours, plenty of ferments and pickles. I really can’t wait.”