The Roast Room in Amsterdam has been voted 'Best Meat Restaurant in the Netherlands' for the second time in three years. The other nominees for the prize were: De Librije *** in Zwolle, C.E.O. Baas van het Vlees in Rotterdam, Rijsel Rotisserie in Amsterdam and Kaatje bij de Sluis* in Blokzijl.
The national Restaurant Awards are elections within Dutch gastronomy. The nominees and eventual winners are determined by the most critical and best possible jury in the Netherlands, the chefs. The 500 best chefs and restaurant owners in the Netherlands have been given the opportunity to vote within the various categories, of which 'Beste Vlees Restaurant' (Best Meat Restaurant) is one.
The restaurant, The Roast Room, consists of two parts; the Rotisserie and the BAR. The rotisserie is a fine dining restaurant on the first floor and the BAR is a brasserie-style restaurant on the ground floor. On the ground floor is the open kitchen with Australian Beech ovens, the broiler, the charcoal grill, the rotissoire and the own butcher's shop of the Roastroom. In the butcher's shop large parts of meat are found that originate from The Roast Room's butcher, Slagerijen Kaldenberg. In honor of The Roast Room, Slagerijen Kaldenberg has put up two veal pistolas from Peter's Farm, with the Beter Leven star, after the official announcement.
Photo caption: From left to right Eric van der Grind (Sales specialist meat Slagerijen Kaldenberg, Michiel Deenik (The Roast Room), Joop Kaldenberg (Director Kaldenberg Slagerijen) and Tonnie Geerling (International Account Manager Peter's Farm).
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