Fiko has been on the Eerste Constantijn Huygensstraat in Oud-West since 2016 and in all those years has built a regular clientele. Founder Daniele Cindy has a clear vision: Italian hospitality, serious ingredients and an atmosphere that is at once warm and refined. No fake Italian with jars of sauce, but cuisine that you notice as soon as you open the door.
The menu starts off right with the Burrata from Puglia, served with fresh tomatoes, homemade pesto and oregano. That Burrata really is from Puglia, as is the EVO oil that runs through the kitchen. San Marzano tomatoes form the base of several sauces, including the tomato sauce to accompany the Parmigiana: fried eggplant with fiordilatte mozzarella and Grana Padano. The Prime Angus beef carpaccio also deserves a mention, with avocado cream, Grana Padano and pistachio. This is immediately a dish that shows what Fiko is trying to do: recognizable combinations, but executed just a little sharper.
The showpiece of the menu is the Imperiale. Cacio e Pepe cream with fresh black truffle from Umbria, for 45 euros. That sounds like a lot, but the truffle is fresh and the preparation is meticulous. Then there is the pizza garnished with Grana Padano, fresh black truffle from Umbria and 23-carat gold leaf. Gold leaf on a pizza, yes. It's a statement, but Fiko takes it seriously.
The Rigatoni Bolognese is slowly simmered for eight hours based on an old family recipe, finished with Parmesan cream, which is exactly the kind of detail that sets Fiko apart from the average Italian around the corner.
The interior matches its ambition: soft lighting, Italian-inspired decor and an atmosphere that invites you to stay longer than planned. Fiko is open until midnight seven days a week, with the kitchen running until 11 p.m.. On weekends, it opens as early as 1 p.m., convenient for a lengthy Sunday lunch. The space is also available for weddings, parties and business meetings. The Rigatoni Bolognese is slowly simmered for eight hours based on an old family recipe, finished with Parmesan cream, which is exactly the kind of detail that sets Fiko apart from the average Italian around the corner.