Dear friend,
Newsletter #4 has arrived. Spring is knocking at the door and we can’t wait to welcome her in. Before terrace season takes over, we have a few special events and updates lined up for March.
We’re happy you’re here — enjoy the read.
As some of you may know, we’ve had Bambino’s Duck Nuggets on the menu at Euro Pizza since December. The dish was an instant hit, and we couldn’t be more pleased.
The nuggets are inspired by a dish from our friends at Bambino on Vijzelstraat, a restaurant that unfortunately no longer exists. Bambino was a restaurant and bar by the same owners as BAK, which has been around for over ten years. Some of the Euro Pizza team have worked at BAK at some point in their careers. One of our chefs, Teun Schmeddes, was a chef at both BAK and Bambino — which is how the nuggets eventually made their way onto our menu.
Bambino’s Duck Nuggets are made from confit duck and served with a house-made BBQ sauce, prepared with ingredients such as apple, tomato, and Kampot pepper.
If you haven’t tried them yet, now is the time. And if you have, come by once more before they disappear from the menu when we introduce our new seasonal dishes.
Monday, February 9th, the Gault&Millau awards ceremony took place at TivoliVredenburg in Utrecht. We were proud to be invited once again.
Last year, Restaurant Europa made its debut in the guide, and Euro Pizza received the Prijs-Plezier 2025 award for best price-quality ratio — one of the awards we value most.
This year, both Restaurant Europa and Euro Pizza improved their scores. Euro Pizza moved up to 13.5 points and Europa to 15 points, placing Europa alongside restaurants we greatly admire, such as CUE and Tannay. We are very proud of this achievement! Recognition like this shows that your work is being seen, and that is rewarding.
Most of all, we would like to thank our colleagues who made this possible.
On March 22 and 23, Café Wu and Restaurant Europa will join forces to present a collaborative 8-course menu at Restaurant Europa.
The menu brings together the character of both kitchens: bold, pure, and elegant dishes that respect the ingredients and their origins. Alongside the food, we will offer a carefully selected drink pairing, as well as a selection of special bottles for those who feel like celebrating a little extra.
On Sunday, March 22, we will serve both lunch and dinner.
On Monday, March 23, dinner only.
This collaboration has been a long time in the making, and we’re especially happy it’s finally happening. We’re also pleased to open our doors on Sunday and Monday specifically for this event.
With only 20 seats available per seating each day, we recommend booking quick.
With spring approaching — or at least hinting at it — we’ve decided to refresh the Eurosoft sandwich menu.
Starting this weekend, we’ll be serving our take on a classic pastrami sandwich, a CLT (cheese, lettuce, tomato), and the Anthony Bourdain — filled with mortadella and provolone. In addition, a classic fried egg sandwich will be available.
Come by and try your favorite.
This Saturday, March 7, Black Out Atelier will host an exhibition at Benelux Bar, followed by an afterparty hosted by our long-time friends from Chocolate City. The exhibition opens at 18:00 at Benelux Bar.
“Ike Melchizedek is a multidisciplinary artist and creative director based in Amsterdam Zuid-Oost. Grounded in his Surinamese heritage, his practice spans painting, jewelry, fashion, music, and handcrafted objects, exploring themes of identity, ritual, autonomy, and Black joy.
Working from his studio, Black Out Atelier, Ike has developed a distinctive visual language that bridges contemporary street culture and diasporic memory. As part of the creative collective The Gang Is Beautiful, he creates spaces where vulnerability and strength coexist, challenging dominant ideas of beauty and power.
For Ike, art is a way to create visibility, claim space, and redefine freedom.”
The afterparty starts at 22:00. Expect R&B and dancehall sounds by DJs including Ike Melchizedek, Nathifa Efia, Kimbella, and Yoreno.
Hope to see you this Saturday.
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