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Wolf Atelier

8,8 (125)

What people say of Wolf Atelier

(125 reviews)
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"Aanrader! "
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Heerlijk gegeten in een fijne ambiance! Afwisselend en verrassend menu en de bediening is vriendelijk en oplettend. Aanrader!

Mirjanne van Meijel at 29 March 2019

"Amazing food"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Everything went well! Great service, food and atmosphere!

Livia at 27 March 2019

8.0 Cuisine 8 | Service 8 | Atmosphere 8

Goed restaurant week menu met gerechten van de gewone kaart

Reviewer at 27 March 2019

9.3 Cuisine 10 | Service 10 | Atmosphere 8

Heerlijke lunch

johanna at 26 March 2019

"Geweldig eten in een fantastische atmosfeer"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Fantastisch restaurant met eten op hoog niveau, waar je volledig in de watten wordt gelegd. Ondanks dat het restaurantweek was, kregen we naast de standaard drie gangen nog een extra gang en amuses. Alles op sterrenniveau.

Fleur at 25 March 2019

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Westerdoksplein 20-brug 1013 AZ Amsterdam

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!

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