Welcome to our home.
Two worlds under one roof, moving in rhythm. Food, drinks and music.
Upstairs is CUE Restaurant, where chef George Kataras cooks with fire at the center of it all. Bold flavors, sharp focus and a deep respect for the seasons. On the floor, sommelier Mohamed Aous brings years of experience and a love for wine that runs through every pour and pairing.
Downstairs, it’s all about sound. Our cocktail and listening bar is inspired by Japanese listening bars from the 1950s, reimagined with our own touch. The lights are low, the records spin, and each night a different selector brings their energy to the room. It’s not about loud beats, it’s about listening. Once the music flows, cocktails and Japanese influenced bar snacks round out the experience.
Whether you’re here for dinner, drinks or to sink into the sound, we’re just happy to have you.
Come by, settle in and make yourself at home.
Upstairs at CUE is where the rhythm of fire meets the rhythm of the seasons.
Chef George Kataras @deonlygeorgie_ leads the kitchen with boldness and precision, cooking over open fire and letting ingredients shine in their moment. The menu changes often, guided by nature and grounded in craft. Every dish tells a story, shaped by the land, the growers, and the team behind the counter.
On the floor, sommelier Mohamed Aous @mohamedaous brings his deep knowledge and genuine love for wine, building a list that’s as thoughtful as it is surprising. Pairings are more than just compliments, they elevate and connect each bite to the glass.
It’s an open kitchen, so nothing is hidden. The room is one whole, cooks, guests, music, movement all part of the same flow.
Whether you’re here for a quiet lunch or a long dinner, we hope it feels special. And honest. And full of care.
Welcome to our table!
Our Japanese inspired cocktail and listening bar, is tucked away downstairs at CUE. We are open Wednesday and Thursday from 19:00 to 01:00 and Friday and Saturday from 19:00 to 02:00.
Expect thoughtfully crafted cocktails, elevated snacks and warm high fidelity sound filling the room. Each night we welcome a different guest selector bringing their own vibe to the decks.
Once a month, Obsession takes things even deeper with a special listening session focused on exploration and connection through sound.
Check our highlights for the full program.
No need to book. Just come by, settle in and enjoy.
Tickets are now live for our next 4 hands dinner on June 9!
This time, George will be cooking alongside Adolfo De Cecco and the team from Casa Fofō, the Michelin-starred restaurant in London known for its instinctive, produce-driven cooking, shaped by seasonality, preservation and fermentation.
There’s a shared way of thinking between both kitchens. Seasonal ingredients, close relationships with growers and producers, and menus that constantly shift depending on what feels right in the moment.
George and Adolfo also share a connection to Amsterdam. Adolfo’s first experience in a professional kitchen started here before cooking in Italy, Australia and London, eventually opening Casa Fofō in 2019.
One evening.
4 hands.
2 stars.
Tickets available through the link in bio.
George and Mo!
Working together long before CUE. First at Geranium, later at Vanderveen, where they built a strong foundation side by side in food and wine.
A bit of a magic duo.
Different backgrounds, but a shared sense of taste. That’s what kept things aligned.
At CUE, that relationship just continues. A constant back and forth. Knowing when to push, when to leave it.
Food and wine built alongside each other.
It’s something that’s grown over time, and still is.
Another collaboration coming up!
On June 9, we’ll be bringing together 4 hands and 2 stars for an evening shaped around product, wine, fire, and a shared way of thinking about hospitality.
Different backgrounds, different perspectives, but values that meet naturally around the table.
These kinds of dinners have become something we really enjoy doing at CUE.
More soon!
The space at CUE, designed by @gwenhoopman_interiors , has been nominated for a HOOG Design Award!
A lot of thought, feeling, and detail went into shaping the rooms around what CUE is today, so it’s really nice to see the project recognised in this way.
If you’ve spent time with us and the space stayed with you somehow, you can vote for the project through the link in bio!
A crossover between the savoury and sweet side of the menu.
An aerated kefir mousse seasoned with unfiltered olive oil from the Mani region in Greece. Light, sharp, and clean, with a bit of spice coming through the oil.
On the side, strawberry glazed with a reduction of last summer’s strawberries and elderflower.
Fresh, floral, slightly unexpected.
Nothing too heavy. Just a soft shift into dessert.
A bit of what happens behind the scenes.
There’s a lot of focus. Small things, repeated, adjusted, checked again.
Care in how we handle the product, how we move, how everything comes together.
There’s also space for a bit of fun.
It keeps things light.
That balance matters.
It’s what we hope carries through to the plate, and into the room.
Henschke.
Eden Valley, Australia.
Hill of Grace and Mount Edelstone. Two single vineyard wines from the same region, each with its own character. Hill of Grace comes from some of the oldest vines in the world, something you can really feel in the glass.
Mo brought these onto the list. Having lived in Australia, these are wines that stayed with him, and it’s part of why we’re not shy about putting some of the best from the new world on here.
Structured, precise, and built to age, but also ready to open up at the table if you give it a bit of time.
Not everyday bottles.
But the kind we like to pour.
Obsession w/ DJ Paulão On May 7th
Based in São Paulo and celebrating over 30 years behind the decks, his journey moves from college radio to dancefloors across the world. His sound is rooted in deep research of Brazilian rhythms, built from years of collecting and playing records, always on vinyl.
Over time, his work has moved beyond the booth as well, contributing to projects that preserve and share Brazilian music and culture, both locally and internationally.
For this Obsession session, he takes us on a journey through Brazilian music. Moving across rhythms, eras and stories, guided by his collection and perspective behind it.
An evening built for listening. Letting the music unfold, and following where it goes.
Doors 20:00
Session 20:30
Limited capacity. Reservations via the link in bio.
Celeriac and mushrooms.
We take the celeriac, cook it, then dehydrate and rehydrate it in a sauce made from its own skins and chamomile.
It shifts the texture completely. Something a bit chewy, almost like pasta.
Then mushrooms.
Different types, different textures. Just building it up slowly.
A few cacao nibs for bitterness.
Seasonal truffle on top.
It’s quite humble as a product.
But if you give it time, it opens up.
