Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers praise Flore’s dry-aged grilled sea bass for its pristine, smoky depth. The overall vibe is one of refined, ingredient-driven simplicity that feels both luxurious and grounded.
“The base is a dry-aged sea bass aged for 4-5 days just to dry the skin. We barbecue it nice and crispy so we have a very crunchy skin. Then we combine it with a piece of young celeriac, just cooked. And then, a sauce made with the grilled heads of the fish and there is a sauce from roasted yeast.”
What creators say
1 creator has covered Flore. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
3 giorni sulle Dolomiti con la brigata del SANBRITE, 1 stella Michelin ⭐ · @ 2:08
Flore is a two-Michelin-star restaurant in Amsterdam run by chef Bas van Kranen, who collaborated with Riccardo Gaspari for a four-handed dinner at SanBrite.
Dishes mentioned
Spigola Dry-Aged alla Griglia con Sedano Rapa e Salsa di Lievito
The base is a dry-aged sea bass aged for 4-5 days just to dry the skin. We barbecue it nice and crispy so we have a very crunchy skin. Then we combine it with a piece of young celeriac, just cooked. And then, a sauce made with the grilled heads of the fish and there is a sauce from roasted yeast.
