4-course menu at Barossa — Peruvian roots, waterfront views, and open-fire cooking at the NDSM harbor

The best seat at Barossa comes with a view in both directions: out across the water and into Christian Motte’s open kitchen. Here, the Lima-born chef carries Peruvian tradition forward on his own terms, bringing open fire and seasonal produce together in cooking that is bright, smoky, and confidently loose.

Across four constantly evolving courses, Motte plays freshness against fire. Nikkei-inspired salmon ceviche gets its edge from leche de tigre, samphire, shiso, and watercress. Aubergine takes on smoke alongside Padrón pepper. The choice is yours when it comes to the main: marinated grilled chicken thigh, miso-glazed charred pointed cabbage with sweetcorn purée, or the local catch of the day. For dessert, dulce de leche and Oreo crumble turn a brownie into a hit of pure nostalgia.

Peru at heart. Amsterdam at the window.