4. Visaandeschelde

We were a noisy family party of ten; out to enjoy ourselves without disturbing our fellow diners. We were all catering professsionals with high standards, good knowlege and high expectations and well over 100 years experience between us. The menu had been researched beforehand and a very special birthday meal planned with the management. The restaurant is in an unlikely part of Amsterdam being modern, concrete, windy and well off the tourist track; it forms part of an urban parade. Inside, it is modern; bright with fishy murals and a vivarium and that scent of reduced stock with fresh vegetables so beguiling in well run eateries. We were welcomed by cheerful, professionally dressed staff and seated at a long table. The place was full, on this winter Saturday night; a quick glance around revealed colourful presentation and stacks of empty plates returning to the kitchen. The serious part of our evening began with a plan of the campaign laid out by Rose, who was to be our troop leader for the night. We were divided along the table, each side of five having a different gastronomic presentation and a carefully chosen complimentary wine (complimentary to the food, that is; not free). All this with a charming and amusingly delivered commentary by Rose who described the food in simple, elegant terms and the global wines selected with a burning passion. We had been seated opposite our partners with the intention that half-consumed dishes would be passed to and fro', so that all could try all the offerings (fine in theory; but just how many lobsters 'a la plancha' do you think were passed over?). To describe the ten dishes we consumed would bore all but the most hardened fish freaks; suffice to say that the quality of the ingredients was first class and the combination, preparation and presentation without fault. Remember, this all went on with the restaurant full of other happy diners and with the kitchen equipe in almost open plan. The team have an innovative approach and the skill to carry it off; I would whole-heartedly recommend Vis aan de Schelde to those who know their tuna from their tongkol as well as those who think fish is white chewy stuff with little going for it. Vis aan de Schelde could change your life.