As is situated in the former St Nicolaas chapel (by architect Lau Peters in 1959) on the edge of the Beatrixpark. The interior is designed by Studio Muller & van Tol.
Restaurant As is all about cooking in its purest form. This means that we aim to show in a respectful manner that one organism dies in order to provide life to another. As serves an appealing range of dishes, largely determined by nature. Seasonal and climatic changes shape our menu.
As cooks with authentic, full-flavoured ingredients supplied by local retailers who share our thoughts on taste, quality and sustainability.
Sander Overeinder, owner of As, started his career as an apprentice at Hotel de L'Europe, De kersentuin, Christophe and Restaurant Vermeer in Amsterdam. He’s worked his way up through the kitchens of de Karmeliet, working under Geert van Hecke in Brugge (back then bearing two Michelin-stars, now three), Chez Panisse owned by Alice Waters, Wolfgang Puck’s Postrio and Traci des Jardins’ Rubicon in California.
Luuk Langendijk, chef the cuisine of As and inspirited team leader, had reached As after an alluring voyage through Hotel de L'Europe, Spring, Oud Zuid and the fantastic cuisine of Jean Beddington.
Déborah Schilperoort, manager and sommelier of As, developed her great passion for food and wine at Restaurant Halvemaan. Déborah is a 'Diploma Course' graduate of the renowned London-based 'Wine & Spirit Education Trust. Since 2015 she is one of the very few Weinakdemikers in the world.
Efraim Bolado van der Meij (Baker Eef), bakes various authentic breads including sourdough bread with flour from the craft Commander Mill. The in 2007 home-made mother dough is 100% homemade sourdough. Besides salt, wheat, rye or semolina, most obviously, there are no additives.