About nevy

Owner Bert van der Leden has had it in mind for years Amsterdam just had to have a modern fish restaurant by the water. The perfect location is on the IJ, in the premises on the Westerdoksdijk previously known as Onassis. Having explored with Envy and Vyne taste sensations in the delicatessen- and wine areas, Nevy concentrates on the taste of the fruits of the sea. In the broadest sense of the words: Nevy knows no limits. Nevy will take inspiration from fish dishes from all over the world. On Nevy's menu anything from a traditional French Bouillabaisse to a Moroccan fish tajine can appear together. However, we also offer a varied section of meat, poultry and vegetarian dishes.

Once again architect bureau Concrete has been commissioned to design the interior. Concrete has chosen simplicity. In just the way one would sketch a traditional fish restaurant, but then in the present, modern, time. An allusion is made to the classic, old, market halls such as those which can still regularly be found, for instance, in France. Bright colours, a lot of marble, transparency through the many windows and the panoramic view over the IJ provide this atmosphere.

The restaurant consists of two areas that flow over into each other, contrasting each other, not just with respect to their colour, but also in the dishes that are served there. In one section the prepared fish dishes are served. In the other stands a large raw-bar around which the guests can sit and make their choice from the fish, crustaceans and shellfish on display. As well as this there is a separate area that can be used as a private dining room. In this section there are many wine refrigerators in which the most beautiful wines are displayed.

Subtle references have been woven into the smallest details. The most intense shade of blue, Yves Klein Blauw, is used as a reference to the sea, and the colour gold stands for all the riches from the sea. These are to be found in the interior, and also in the logo and the house-style. The graphic design is from Robbert Jansen van Laboratorivm and is based on x-ray photos of fish.

Diversity and high quality are the keywords concerning the menu of Nevy. Chef Martijn Nijntjes worked together with corporate chef Michiel van der Eerde to create a surprising and balanced a la carte menu with daring combinations of fish and meat.

For the second consecutive year Gault Millau has awarded Nevy with 13 points.