4-course menu at Copain — A living culinary canvas in Amsterdam-Noord transforms with the seasons

Inside a raw industrial space with soaring ceilings and shifting light installations, Copain doesn’t stand still. As the seasons change, so does everything else: the menu, the mood, and the art. What began as Frederieke Bloem's culinary studio for brands like Chanel and Hermès has evolved into one of last year’s most anticipated openings—a place where food and design merge into one.

In the kitchen, former Michelin chef Ivan Arauz Beusink shapes locally sourced and foraged ingredients into plates composed like still lifes. Ravioli plump with cod mousse, topped with trout eggs and grilled fish foam. Rutabaga, poached in bergamot syrup until tender, finished in fermented carrot dressing. Roasted pork brightened with raw and cooked rhubarb, paired with potato mousseline and aji amarillo. White chocolate mousse with caramelized honey and beeswax ice cream.

Dinner here is never the same, and that’s the point.