Jesús Martínez
Jesús Martínez is the editor of AMUSE. and covers restaurants, chefs and the business of hospitality. As editor, Jesús answers for everything published on the platform.
Stories by Jesús Martínez
The country still has one three-star. It is not in Amsterdam.
De Librije kept the highest rating in the Dutch guide at the October ceremony in Maastricht, months after the death of Jonnie Boer. Twenty-one years at the top, and the address is still Zwolle.
Inter Scaldes is rebuilding, one star short of where it was
Two years after the sale and the refit, Jeroen and Sanne Achtien hold two stars in Zeeland. What is on the plate now, and what the third would take.
What a tasting menu actually costs to put on a table
Eight courses, four people in the kitchen, two in the room. We walked one Amsterdam restaurant through its own numbers, line by line.
Amsterdam has the most stars. Zwolle has the last word.
There are 122 starred restaurants in the country and the capital holds more of them than anywhere else. Yet the only three-star sits two hours east. We mapped the whole selection to work out where the Dutch map of flavour really runs.
Fig, orange and mascarpone, the way the kitchen does it
Six ingredients and one balance to get right. The figs have to caramelise properly and the mascarpone must not be overworked, or the dish turns into a pudding.
Hospitality staff shortage: 22,000 vacancies are on the floor
Dutch operators describe a chef shortage. The trade body's own figures say the bigger hole is in the dining room, and it is the room nobody has built a career ladder for.
What to eat in Amsterdam: 10 dishes and where to find them
Raw herring, bitterballen, kroket, appeltaart and rijsttafel: ten plates that tell you where you are, mapped to the carts, cafés and dining rooms serving them in 2026.
Pike-perch IJsselmeer: one chef, one dish, twelve minutes
Our new short-film series watches a single dish from a single kitchen, starting with a fish that Dutch cooks treat as a luxury ingredient because it is.
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