High Wine at The Dylan in Amsterdam

The concept of High Tea is nothing new. It has been around for ages. Don’t get me wrong, I love tea but “tea lover extraordinaire” is unlikely something I will ever use to describe myself. Now “wine lover extraordinaire”on the otherhand is something that is in my bio. So when I learned of the concept High Wine at the Dylan Hotel, I immediately wanted to go.

High Wine is an original concept created by The Dylan that consists of a four-course wine and food pairing served at the hotel’s Michelin starred restaurant Vinkeles whose Executive Chef Dennis Kuipers is the mastermind behind the High Wine concept. There are two things I absolutely love in this word – food and wine – so this was right up my alley! I cozied up next to the fire in the Dylan’s living room and prepared for the gastronomical experience.

First Course: Poppadum with smoked salmon, avocado, radish and anchovy mayonnaise
Wine Pairing: Hothum, Riesling trocken, Rheinhessen, Germany

This is a wonderful dish that I really enjoyed. The smoked salmon when mixed with the mayo and avocado melts in your mouth while the poppadum (a paper thin crisp) gives an added texture. The white wine is light and pairs well with the dish.

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Second Course: Sauteed plaice with pasta, sugar snaps, shiitake and salt pickled lemon sauce
Wine Pairing: Vernaccio di San Gimignano “Vigna de Solatio,” Casale Falchini Toscany, Italy

A little fettuccine with herb sauce is served along with perfectly cooked plaice, a white fish with a texture similar to Halibut yet with a bit of a more fishy taste. The pickled lemon sauce is light yet adds a rich flavor to the dish. The wine is a full-bodied white that pairs nicely with the heavier fish.

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Third Course: Cabbage stuffed ravioli with arugula, cherry tomatoes and shaved parmesan
Wine Pairing: Chateau Guiot “Cuvee Vermeil.” Costieres de Nimes, Rhone, France

The third course is typically a meat dish and what was supposed to be a lamb dish was replaced with pasta since I’m do not eat meat other than fish. Not quite sure what “cabbage ravioli” would taste like, I was pleasantly surprised. It was excellent! The sauce was very light, almost foam-like while the arugula and tomatoes added a perfect texture. The red wine paired nicely with the ravioli.

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Fourth Course: Trifle made of peaches, almond crumble, white chocolate and pistachio
Wine Pairing: Chateau de Stony, Muscat de Frontignan, Lanquedoc, France

This desert was sensational! The creamy pudding added the perfect contrast to the crumble mixture and the layers of peaches and raspberry tied in seamlessly. Muscat is a little too sweet for my personal preference but when paired with the desert is works.

High Wine serves the perfect amount of food with extraordinary wines. I’m not too full, certainly not still hungry – it is just the right amount. Considering the fact that the menu is seasonally changing, I am eager to go back and see what Chef Kuipers will create next. When in Amsterdam, be sure to visit the Dylan Hotel for High Wine. It truly is an experience in itself.

About The Dylan

The Dylan Hotel is situated along one of the most beautiful canals in Amsterdam, Keizersgracht. In addition to a Michelin star restaurant, what makes the Dylan so special is its secluded garden courtyard in the center of the hotel. Moreover, all of the 40 rooms and suites are uniquely designed and try to create that “home away from home” feel. The Dylan is a hidden gem in Amsterdam and an absolutely must-dine, must-stay, must-visit. Just go!

High Wine is served daily between 3pm and 6pm for €39.50 per person. To learn more about High Wine, please visit www.dylanamsterdam.com.

Find It

The Dylan Amsterdam
Keizersgracht 384, 1016 GB Amsterdam, Netherlands
www.dylanamsterdam.com