What 166 people say about Wolf Atelier
Fantastische avond met 15 gangen en heerlijke wijnen!
Voor het eerst bij wolf gegeten, top locatie en prima sfeer. Hebben het 15 gangen tasting menu gegeten. Erg lekker en verrassende combinaties. Een aanrader.
Valentijnsdag de 15 gangen Proeverij gehad..was heerlijk.. komen zeker weer terug. Service was prima alleen de eerste 2 uurtjes kwamen de gerechtjes met lange tussenpozen en daarna in rap tempo toen het minder druk was .. al bij al prima service
15 gangen gedaan. Gerechten van heel lekker naar wat minder. Was wel een langen zit. Ongeveer 4 uur.
About Wolf Atelier
Chef Michael Wolf opens Wolf Studio
The highly motivated 31-year-old chef cook Michael Wolf (Oud Sluis ***, Vila Joya ** and Envy) will open officially on June 21, 2015 Atelier Wolf. He does this in a large glass area which rests on a railway bridge dating from 1920, located right next to Central Station of Amsterdam.
Why a 'Atelier'? Michael Wolf will challenge himself every day to create innovative dishes. He strives to surprise his guests again and again, to deliver the optimal dining experience.
Wolf Atelier is light and spacious. The monumental railway bridge has an industrial design and is equipped with 80 high glass windows. This workshop offers a 360 degree view of Amsterdam. Due to the large amount of plants and earth tones has something of an urban garden. The open kitchen and small chef's table ensures that Michael Wolf is in continuous contact with his guests.
The menu contains two main sections. In the 'Gallery' is a selection of Michael Wolf's current signature dishes such as lacquered pork belly with fried langoustines, carrot cream and a sauce of spices. " In the 'Atelier' he experiments, innovates and tests dishes out. After feedback from guests the best dishes remain. These will then be included in the "Gallery".
Michael Wolf; "This workshop is tough and nice metropolitan, the perfect setting to look for perfection. Really everything must be right. Not only is the food and wine, including the ambiance, the music, the service and the cocktails, each telling its own story. I cannot judge whether I have ask too much of myself and my team. All I know is that I dreamed of this moment since I was fifteen to and cannot wait to get started!