Ciel Bleu

Ciel Bleu is a landmark of fine dining in the Netherlands, holding two Michelin stars since 2008 and positioned dramatically on the 23rd floor of the five-star Hotel Okura Amsterdam, where floor-to-ceiling windows frame a sweeping panoramic view of the Amsterdam skyline and the blue horizon beyond. The name, meaning Blue Sky in French, captures the restaurant’s elevated setting and its aspirational culinary vision. Executive Chef Arjan Speelman, a holder of the prestigious SVH Master Chef title, leads the kitchen with a cuisine that is technically sophisticated and consistently inventive. His approach marries the classical rigour of French cooking techniques with the depth and aromatic complexity of Asian spices and seasonings, creating dishes of striking originality and precision. The marinated bluefin tuna tartare with yuzu, horseradish cream, egg yolk, and briny caviar has become a signature that exemplifies the restaurant’s hallmark balance of luxury and restraint. Two continuously evolving menus are offered, with a focus on fish and shellfish alongside more decadent options including an exclusive caviar menu. Service Manager Francesco Simonelli leads what is widely regarded as one of the finest front-of-house teams in the country, ensuring an experience that is both meticulous and genuinely warm. For those seeking an iconic Amsterdam dining occasion that pairs world-class food with unforgettable views, Ciel Bleu is unrivalled.