The Marineterrein has added a serious dining spot. It's called Scheepskameel, named after the floating lifting equipment used in the harbor, and it's in building 24: a former shipbuilding warehouse on the Oosterdok overlooking the water. The people behind it are already familiar to many Amsterdam residents: Pieter Smits and Iwan Driessen also run Rijsel together, one of the city's most popular neighborhood restaurants.
Smits has a clear past in the hospitality world. Before Rijsel, he worked at Hotel de Goudfazant, another address that people like to mention when talking about good food in unusual buildings. At Scheepskameel, he and Driessen draw the same line: no frills, but quality. The kitchen works with fresh, seasonal products and leans on Dutch, French and German influences. This results in dishes with clear, powerful flavors. No complicated stories on the plate, just good food.
The menu changes frequently and is compact. If you expect a three-page menu, you will be disappointed. An average evening offers four raw dishes, four vegetable preparations, five fish and meat dishes, five cheeses and a dessert with three cakes. A four-course menu costs around 52 euros. Those who already know the Marineterrein know that the terrain offers space for beautiful vantage points and a nice terrace, and Scheepskameel also takes advantage of this: there is both indoor and outdoor dining, with a view of the temporary bridge over the Dijksgracht.
Ship's Camel has an extensive list of exclusively German wines, a rare choice in the restaurant world here.
In terms of dishes, by season, you can count on things like a vitello tonato-like dish with pickled vegetables, game dishes in the fall, fresh seasonal ice cream and a changing selection of fish and meat. The cheese board usually has five varieties, and the dessert menu has three pies in addition to the main dessert, which also rotates. Ship's Camel is open Tuesday through Saturday, starting at six in the evening each time. Reservations are wise.