The Gaia, new the Amsterdam nightlife scene
This week a brand new restaurant and cocktail bar in Amsterdam became a new hotspot in just a couple days. Picking a location like Rembrandtsquare definitely works in their advantage, but they also know how to combine flavours, shake unique cocktails and serve wine you won’t have words for. Say hello to The Gaia.
About The Gaia
The Gaia, like the name, this refers to the Greek primal mother, is inspired by the traditions of the Mediterranean. Original flavors from Southern Europe get a new and refined face in a modern cuisine when they meet the herbs and spices from the East. The staff told us they want to give everything a special twist, and they definitely managed to do so. Dare to discover The Gaia for yourself in the lounge, restaurant or even the (late night) bar.
There’s no shame in daytime drinking here, they also serve delicious virgin cocktails.
Every dish is a real experience for the tongue.
Meet Chef Erdogan, he uses the five Chinese elements as a line in his dinner menu. Each element stands for specific tastes, colors, and textures. Wood for fresh acid, fire for bitter, earth for sweet, metal for pit and water for salt. Where traditional element cooking only chooses one per dish, The Gaia makes the bridge between traditions and gastronomy by combining two. Every dish is a real experience for the tongue. We tasted flavors we’ve never tasted before. Black tea, ponzu, truffle, Peking duck, buddha’s hand, manti, mashed potatoes a la Robuchon and harira, they were all brought together in the menu. At first, we had to get used to it and after the second bite, we loved it. Erdogan: ‘The elements balance each other, but they mainly force me to even more inventiveness. You can not always make the correct choices when you are bound to certain flavors or ingredients. Because of this, I always find flavors and techniques again.’
My personal highlight
The wine was for sure my favorite part of the evening (and close after the dessert). They dare to serve wine originated from different regions, the wine menu is taking a completely unexpected course. It’s full of unknown grapes and wines. I especially loved the Sauvignon ‘Comte Henry D’Assay’ from Touraine (2017). Usually, Sauvignon has the aftertaste of green apples, just a bit sour. This one has the aftertaste of red apples, sweet but still fresh. Where can I get the bottle?