Restaurant “Le Garage” was once, as the name suggests, a garage. The parallel becomes apparent, when we consider that a restaurant is in fact a place where people are repaired, or “restaured”.(restored)
“You come through the door dull and withered from the daily grind and you go out refreshed and jacked up” - that’s the restaurateur’s craft. A people’s craft of watching, feeling and smiling. People should want to come to you. We at “Le Garage” try to distinguish ourselves by exactly that welcome, supported by craftsmanship in the kitchen, wine advice and ambiance.
The design of our friend and go-to architect Cees Dam, known for the Amsterdam opera house Het Muziektheater, opened on April 1st 1990 with a grand party with 1,000 guests. To this day, the restaurant is a hot spot, patroned by actors, TV stars, advertising magnates, sports idols, as well as every-day guests. After all this time, it’s still quite difficult to get a table.
A restaurant is only a restaurant if people come in. There’s nothing as bad as an empty restaurant - fortunately I never found myself staring at the door, hoping that someone would come in. Maybe that is because I’ve always held the view that a restaurant should offer affordable options.
Quality costs money, without the purchase of fine products there is no kitchen and of course you also need a chef who knows how to handle them. He needs to have the creativity and the craftsmanship to make something of a little thing, to make something affordable. We have offered a Menu of the Day at € 37.00 for years - also because it’s a requirement for the Michelin Bib award. We’re proud indeed to have been awarded the Bib Gourmand again. Also, the nice thing about our Menu of the Day is that it is regularly updated with new dishes, based on feedback from our guests, who have tried and tested them. So: is “Le Garage” an expensive restaurant? Only as expensive as you want it to be.
With good food, belongs good wine. From day one, Le Garage aimed high with the wine card. We lead and still often are leading the way with new developments. For instance, we were the first ones to include so called Vin Nature wines. These years of dedication has ensured that our sommelier, Erwin Walthaus, was named 'Sommelier of the Year' in 2015.