The Dylan Amsterdam Launches Exciting New Chef’s Table Concept: até
The Dylan Amsterdam launched the opening of their exclusive new Chef’s Table concept até, the 1st of March, headed up by Chef Filip Hanlo.
Filip Hanlo, son of a Dutch father and Mexican mother, enjoyed a hospitable upbringing in the Yucatán peninsula, Mexico. Hanlo studied at Institut Bocuse and was trained at prestigious restaurants, including Noma, Chez Panisse, Azure 45, Restaurant Cheval Blanc and Le Grand Restaurant**.
Até is located in a secret spot at The Dylan Amsterdam, on the former location of the successful omakase ”Kit at 384” , where Kit served high quality sushi. After his time at The Dylan, Kit opened his own sushi restaurant, Undercover.
Até is a hommage to French finesse, Japanese umami, and exotic Mexican flavours. Hanlo introduces guests to a fascinating blend of international culinary tastes, influenced by his extensive travels and cooking experience around the world.
“I was immediately amazed by the decor and the intimacy of the space: all seats are placed around the kitchen island, giving the guest a literal peek into the kitchen. It creates a special and friendly atmosphere, inviting you to meet wonderful people, gathered around the love of cuisine. Besides the lovely and intimate setting, I was honored to meet such a young and inspiring chef who’s only 26 years old. Throughout the evening, he introduced his influences and inspirations that made his cuisine: a perfect combination from his Mexican heritage to his Japanese experiences, with a dash of traditional French Cuisine. I experienced an extraordinary culinary journey, starting by a sea urchin. It was one of the most creative and special culinary experiences I had recently, and I would highly recommend it.
Timotej Letonja, Editor-in-Chief & Creative Director of Numero Netherlands
Até is open Wednesday till Saturday and serves an 8-course tasting menu at €175 per person.