July 22, 2024 · Culinary Journalist
A beautiful old building that was a storage facility for barley, wheat, and other grains 130 years ago. Now it is a stunning, iconic spot with a large waterside terrace and a glass conservatory overlooking the Forum, just outside the Diepenring. A lovely place to escape the hustle and bustle of the city center for a while.
‘Graansilo is primarily a wonderful collaboration,’ says Merel Stam, operations manager of Grain Silo Food & Drink‘It is a restaurant with beer, through which we are trying to establish a nice, accessible concept. In addition to the four-course surprise menu, guests can also dine there on weekdays for two or three courses. At lunchtime, you can also enjoy a two-course surprise menu, and there is a small lunch menu with a selection of sandwiches. According to Merel, the sandwich you absolutely must come to Graansilo for right now is the Jamaican pulled chicken sandwich with spicy salsa.
In the evening, the focus is primarily on the four-course menu. ‘We change one dish from that every week,’ Merel explains, ‘so that we can essentially offer a somewhat new menu every week. I always call it the entry-level model to fine dining. You don’t have to come here in a suit or be dressed very smartly. It is very accessible, also due to the price, which means quite a few people come to taste what it is actually like to dine out in a slightly more luxurious setting.’
A surprise menu isn't called a surprise menu for nothing, of course. But here is a little sneak peek anyway. How about, for example, beef tataki with kimchi salad and hoisin sauce, or cod ceviche with avocado, corn, and tom kha foam? Or if you have a sweet tooth, the peach cheesecake with buttermilk gel, mango, and a scoop of bourbon vanilla ice cream is sure to hit the spot.
And because beer is also a major focus at the Graansilo, a beer pairing can always be chosen to accompany the dishes. Then there is also the Graansilo beer tasting: three beers with a delicious snack platter.
No beer is brewed on-site at the restaurant, but it is developed there. Peter Doornbos, operational manager, explains: ‘Downstairs is the so-called beer vault, where our self-proclaimed Graansilo brains gather to develop new beer recipes. That often starts with a beer; seeing what the market demand is, what we enjoy doing, and what is required. Then we invite a sort of tasting panel. The brewer gets to work with the tasting notes that result from this, and a new beer is the outcome.’
Graansilo is open Tuesday through Sunday from 11:00 AM for lunch and dinner. For more information, please visit restaurantgraansilo.nl
