At Sinne, everything is about concentrated attention: to taste, to details on the plate and to what is happening in the kitchen. The space is compact, with a small dining room and an open kitchen directly visible from the tables. You can see the cooks beating foam, baking off crispy elements and putting the last nuts or crisps on the plate.
Chef and owner Alexander Ioannou works from a French base, but opens up his dishes with Mediterranean and Asian influences. The cuisine plays emphatically with umami and contrasts: soft versus crispy, creamy next to something crunchy, often supported by airy foams and crunchy garnishes. That combination of classic technique and worldly influences is exactly what Sinne is known for within fine dining in De Pijp.
Sinne has had a Michelin star continuously since 2014. As such, it has become a fixture in the city at the higher end, without the scale of big business. The intimate setting makes you close to the action: pans going up, sauces being tasted, plates being built up at the last minute. You see the kitchen working on the various courses of the set menus.
Sinne has had a Michelin star continuously since 2014.
As part of the city's culinary landscape, Sinne has taken a recognizable place: a one-star establishment in De Pijp, with a compact space, open kitchen and European cuisine that emphatically bridges French technique, Mediterranean produce and Asian accents. Those who dine here come for that interplay of precision, excitement on the plate and the direct view of the kitchen.