must see

Let’s start with a little communication test. No rankings. At most, with the question: How well do we actually listen, or how precisely do we express ourselves?

In just two and a half years, Ben Schütz worked his way up step by step from demi chef to chef de partie to sous chef before taking on the role of head chef in 2025. In this interview, he explains how he achieved this extraordinary success, what makes working on board so special for him, and why he recommends that young chefs take the plunge and join the crew.

The international culinary scene is once again opening its doors to the next generation: The World’s 50 Best Restaurants has launched the application phase for the 2026 “50 Best Restaurants Scholarship”. In cooperation with Parmigiano Reggiano, the program is aimed at young chefs who are just starting their careers.

Amsterdam has many sides: loud, lively, touristy. But above all, the city can surprise you. From Michelin-starred restaurants to hidden gems and true classics, we’ve compiled our personal highlights, ranging from fine dining to the humble fries stand.

One Michelin star, a view of Dam Square, and a concept that deliberately thinks outside the box: at Restaurant Bougainville, fine dining becomes a journey of discovery. Genusspunkt was there.

It doesn’t get much more central than this: Hotel The Diamond on Leidseplein combines stylish design with thoughtful details and innovative service. Genusspunkt visited the hotel and experienced a city hotel that reimagines comfort and the guest experience.