5 servings at Bacalar in Amsterdam-Noord — A Parisian-trained chef brings fine-dining precision to Mexican street food
It’s no surprise that chef Joachim de Buck feels at home in his dynamic Mexican kitchen. At Bacalar, slow-braised meats, layered salsas, and complex flavors echo the Parisian kitchens of his past—and a formative road trip through Mexico that changed everything.
A rotating menu of two tostadas and three tacos, served on 100% organic corn tortillas, tells that story. Cochinita pibil roasts overnight with achiote, orange, and habanero. Tinga de hongo simmers low with smoked, caramelized onions. Dehydrated watermelon tartare is infused with kombu and finished with smoked beetroot. Veal tongue hits the plancha until crisp, then gets glazed with salsa macha. Raw tuna lands on a crunchy tostada, topped with onion confit and trout roe.
This is the benchmark for Mexican cooking in Amsterdam.
Chrysantenstraat 4
1031 HT Amsterdam
Thursday - Saturday 17:30-22:30
Sunday 12:00-22:00
The voucher can be used from today until December 22, 2026.
Each voucher is valid for one person.
Purchase one or more vouchers.
Please reserve a table at bacalar.amsterdam and note ‘Chef’s Choice’ when booking.
The menu can be made vegetarian or pescatarian. If this is your preference, please note it on your reservation.
The menu is chef’s choice, so dishes rotate regularly to reflect the best produce of the season.
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