{"id":92659,"date":"2026-05-26T13:45:23","date_gmt":"2026-05-26T11:45:23","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=92659"},"modified":"2026-05-26T13:47:16","modified_gmt":"2026-05-26T11:47:16","slug":"tacite-opens-in-amsterdam-south-the-first-restaurant-of-joris-koudstaal-and-daan-van-splunteren","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/tacite-opens-in-amsterdam-south-the-first-restaurant-of-joris-koudstaal-and-daan-van-splunteren\/","title":{"rendered":"Tacite opens in Amsterdam South | The first restaurant of Joris Koudstaal and Daan van Splunteren"},"content":{"rendered":"

After years of working in Dutch fine dining at restaurants including Aan de Poel**, MOS* and De Nederlanden*, chef Joris Koudstaal and ma\u00eetre Daan van Splunteren are opening restaurant Tacite in Amsterdam South. Drawing on their experience, the duo is creating a signature style entirely their own.<\/p>\n

2 minutes read<\/p>\n

<\/h3>\n

Tacite is not a ready-made concept <\/strong><\/h3>\n

Joris<\/a> and Daan<\/a> met during their time at restaurant Aan de Poel<\/a>, where they worked closely together and discovered how well their strengths complemented each other. What started as an idea gradually evolved into a concrete plan. Joris explains: \u201cTen years ago, I decided to step into the kitchen without any experience. Now it feels like I\u2019m taking a similar leap again, but this time with the confidence to create something that is truly ours.\u201d<\/p>\n

Tacite<\/a> is not a polished or pre-packaged concept, but the result of years spent working in high-level kitchens and restaurants. Everything is being built from the ground up, from the renovation to assembling the team. The motivation is simple: to show Amsterdam and the Netherlands what they are capable of. \u201cFor me, it\u2019s ultimately not about concepts or numbers, but about people, history and the craftsmanship that is passed on,\u201d says Joris.<\/p>\n

A kitchen with character<\/strong><\/h3>\n

Tacite\u2019s cuisine is rooted in French cooking and revolves around flavour, technique and the drive to improve every single day. The kitchen works with seasonal ingredients and fish from the North Sea, with sauces playing a central role. Flavours are bold and meant to make an impression; safe or flat cooking does not fit this philosophy. Guests can choose from both a tasting menu and \u00e0 la carte dishes, although the focus is on the menu experience.<\/p>\n

What does Tacite mean?<\/strong><\/h3>\n

The name Tacite comes from the French word meaning \u2018unspoken\u2019 or \u2018implicit\u2019. It refers to something understood without words. This philosophy is reflected in the service: attention to detail, timing and making guests feel cared for without it ever feeling forced.<\/p>\n

For Joris and Daan, this approach feels natural. In a city with many high-level restaurants, they believe the difference is not found in inventing new concepts, but in how seriously you take the craft. There is no need to reinvent the wheel. Tacite should be a place where the cooking is excellent and the service feels effortless. Not bigger or more complicated than necessary, just better.<\/p>\n

A place you want to return to<\/strong><\/h3>\n

The goal is not to make a statement, but to create a place where guests feel comfortable and want to return. An evening that feels relaxed, while still leaving a lasting impression through quality and attention to detail. \u201cIt should feel like you\u2019ve been at friends\u2019 place, while also having eaten exceptionally well,\u201d says Joris. For more information and reservations, check out their website<\/a>.<\/p>\n

More inspiration from Amsterdam<\/a>!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

After years of working in Dutch fine dining at restaurants including Aan de Poel**, MOS* and De Nederlanden*, chef Joris Koudstaal and ma\u00eetre Daan van read more<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[111,81,110,124,89,80,109,121],"tags":[],"class_list":["post-92659","post","type-post","status-publish","format-standard","hentry","category-drinking","category-drinks-sector","category-eating","category-p-en","category-restaurant-sector","category-sector-2","category-trends-2","category-place"],"acf":[],"yoast_head":"\nTacite opens in Amsterdam South | The first restaurant of Joris Koudstaal and Daan van Splunteren | horecatrends.com<\/title>\n<meta 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