Filip Hanlo's

Chef's Table

The Dylan Amsterdam

Chef Filip Hanlo at até, a new culinary fine dining concept at The Dylan Amsterdam boutique hotel.

Introducing até, a new dining concept at The Dylan Amsterdam by Chef Filip Hanlo.

Filip’s cooking philosophy is a mix of three influential cuisines that he has seen through his career, taking bits from each one of them to create his own style.

Filip, son of a Dutch father and Mexican mother, both with a career in hospitality, grew up in the Yucatán peninsula, Mexico. He studied at Institut Bocuse and was trained at prominent restaurants, including Noma***, Chez Panisse, Azure 45*, Restaurant Cheval Blanc*** and Le Grand Restaurant**.

chef's table at até, a new culinary fine dining concept at The Dylan Amsterdam boutique hotel.
interior of até, Amsterdam's smallest chef's table restaurant by Chef Filip Hanlo in luxury boutique hotel The Dylan Amsterdam. The chefs table consists of 6 chairs at the counter.
Carabinero shrimp dish at até, Amsterdam's smallest chef's table restaurant by Chef Filip Hanlo in luxury boutique hotel The Dylan Amsterdam
chef Filip Hanlo preparing a clam dish in its shell at chef's table restaurant até amsterdam
Venison dish at até, Amsterdam's smallest chef's table restaurant by Chef Filip Hanlo in luxury boutique hotel The Dylan Amsterdam
interior of até, Amsterdam's smallest chef's table restaurant by Chef Filip Hanlo in luxury boutique hotel The Dylan Amsterdam. The chefs table consists of 6 chairs at the counter.
Japanese preparation method of roasting a clam over charcoal wood by the chef of Amsterdam's smallest chef's table restaurant by Chef Filip Hanlo in luxury boutique hotel The Dylan Amsterdam.
interior of até, Amsterdam's smallest chef's table restaurant by Chef Filip Hanlo in luxury boutique hotel The Dylan Amsterdam. The chefs table consists of 6 chairs at the counter.

A night at até

até is an intimate Chef’s Table limited to 6 seats. Watch how the tasting menu is prepared while Filip explains the background of the dishes and their ingredients. Throughout the evening, Filip introduces his guests to influences from highly praised cuisines through intriguing stories and culinary travels.

From his birthplace, Mexico, he enjoys playing with acidity. He also uses many exotic ingredients, citrus and chiles. From Japan he takes different techniques and recipes to give a fundamental umami taste. From France Filip uses top quality ingredients treating them respectfully and touching ground with French bases to refine his dishes.

Unfortunately, we cannot accommodate any allergies or dietary wishes.

Menu impression
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