Opened in Amsterdam, restaurant char.d
Restaurant char.d - eigenaren Dean Baker en Slava Nazaryan 
Restaurant char.d - interior
Restaurant char.d - bar dining starts with brioche bread
Restaurant char.d - leek and yellowtail dishes
Restaurant char.d - beef skewer
Top chefs and friends Dean Baker and Slava Nazaryan have realized their shared dream with the opening of restaurant char.d on Utrechtsestraat in Amsterdam. The name refers to charring, a cooking technique in which ingredients are slowly grilled over charcoal or wood, or prepared at high temperatures. At char.d, modern barbecue techniques and high-quality, fresh ingredients take center stage, resulting in a simple yet flavourful menu full of depth and complexity.
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An interior that reflects the chefs at restaurant char.d
The restaurant is designed in a grounded style: bold yet warm, with earthy tones, wooden floors, and seasonal touches such as flowers or candles. Dean and Slava personally contributed to the construction and design, ensuring their vision and personality shine through in every detail. The interior perfectly matches their culinary philosophy. Dark earthy shades and natural materials like stone and wood create a backdrop that allows the dishes, often served on white plates, to take the spotlight. The intimate, personal service provides a warm and welcoming ambiance.
Menu and wines
The menu changes regularly and is guided by seasonal ingredients, often sourced at the Albert Cuyp Market. According to Dean, the dishes tell a story of mindful sourcing, minimal impact, and genuine hospitality. Complementing the menu, restaurant char.d offers an extensive wine list featuring bottles from renowned estates worldwide, along with a carefully curated cocktail selection.
Modern techniques and specializations
The kitchen is equipped with state-of-the-art appliances, including the Kopa Grill Oven. This allows for techniques such as low and slow cooking and smoking—ideal for meats like brisket or short ribs. The signature 600-gram steak is first seared over high heat on coals, then slowly finished in another part of the Kopa, creating multiple layers of flavour and an intense smoky aroma. Fish and vegetables are prepared on a separate charcoal oven. Dean focuses mainly on meat, drawing on his English roots and love of experimentation, while Slava specializes in fish dishes and simplicity, inspired by Asian and French cuisine.
Restaurant char.d – their Kopa Grill Oven & a chicken dish
With restaurant char.d, the two chefs introduce a new culinary hotspot to Amsterdam, where craftsmanship, creativity, and contemporary barbecue techniques come together.
Discover more inspiration from Amsterdam here.
Website: Restaurant char.d
