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The Amsterdam boutique hotel and restaurant Morgan & Mees has been refurbished. With a transformed interior and an adapted culinary concept, the Amsterdam-West venue is entering its next phase. The culinary direction is in the hands of Head Chef Filip Hanlo, formerly of The Dylan, and sommelier and General Manager Cas Kratz, who previously worked at Spectrum. Together with founders Myrthe Slotemaker, Roger Peetoom and Willem Dikkers, they are building on the familiar concept, but in the form of an accessible neo-bistro.
The monumental building has been given a new, warm interior that matches its sharpened direction. The design is inviting. It's a place where both local residents and international hotel guests can easily pop in for dinner or a good glass of wine at the bar.
The foundation of Morgan & Mees remains unchanged, revolving around the balance between two worlds. Head Chef Filip brings the ambitious, worldly side of ‘Morgan’ to the kitchen. Sommelier Cas, with his Amsterdam roots, represents the down-to-earth, local warmth of ‘Mees’. Together, they offer a contemporary neo-bistro. This means high-quality cooking and an extensive wine list, but in a relaxed and lively setting, free from the formal rules of classic fine dining.
This is immediately reflected on the menu: alongside the à la carte options, there is a daily three-course lunch menu. For dinner, the kitchen serves a four- or five-course Chef's menu, with a suitable wine pairing available.
Filip Hanlo gained international experience in renowned restaurants such as Noma and Le Grand Restaurant. Most recently, he achieved 15 Gault&Millau points as head chef of até at The Dylan.
“My cooking style combines Mexican, Japanese, and French cuisine. At Morgan & Mees, we aim for bold flavours in a relaxed setting. Guests should feel the energy as soon as they walk in. It's a dynamic place where good food and a warm atmosphere come together.”
Standing next to him is sommelier and General Manager Cas Kratz, a born and bred Amsterdammer. After eight years as Maître-Sommelier at the two-Michelin-starred restaurant Spectrum, he now brings his extensive wine knowledge to this accessible setting.
“The combination of my wine selection and Filip's dishes is spot on. We want to maintain the familiar warmth of Morgan & Mees, but further enhance the quality of the food, wine, and service. This will be our own version of the neo-bistro, right in the heart of Amsterdam.”
