Jouke’s Choice: Cheese

It is time for ‘’cheese’’ in this new issue of The Dylan Mag. And the honor is mine to tell you about it. My name is Jouke. I have been working in Restaurant Vinkeles since 2011 and since a couple of years I...

FENTO x OCCO: a plant-based pop-up dinner

In honour of ‘Dierendag’ on the 4th of October, Bar Brasserie OCCO teamed up with Hilary and Nila of F E N T O for an exciting and delicious pop-up event in our own Bar Brasserie OCCO. The pop-up event celebrat...

An Interview with Dennis Kuipers

Who: Dennis Kuipers What: Executive Chef Vinkeles Age: 48   How long have you been Chef at Vinkeles? Since February 2006. I worked at La Rive before, Amstel’s 2-star restaurant. But then we lost one ...

Have a Nice May

If May were a person it would be a twenty year old with wild hair, freckles and a big smile. Stunning, without trying too hard. Just like May. You see, even if there was absolutely nothing to do in Amsterdam th...

An Interview with Jurgen van der Zalm

Who: Jurgen van der Zalm What: Chef de Cuisine at Vinkeles Age: 32   What does your function entail? I take care of everything that has to do with Vinkeles. You will find me in the kitchen five even...

Beer spelled with a capital B

The Dutch have never been infamous for their craft beers, but over the last few years there is a worldwide storm going and it's rocking our world of beer. For the bar at The Dylan Amsterdam it meant we got t...

An interview with Sam Hilkens

Who: Sam Hilkens What: Food & Beverage Manager Age: 29 What does your function entail? Mostly I am responsible for all big events at The Dylan, so all private bookings. Besides that, I am in charge...

Sommelier’s Choice: My love for Riesling!

As a Sommelier, I love a lot of different wines and grapes. But of course, there are some wines more than others that peak my interest and have a special place in my heart. One of those special loves is the ...