Restaurant Cornelis, located in the heart of Amsterdam, is celebrated for its refined yet approachable cuisine that highlights the best of land and sea. The main course menu is a carefully curated selection that ranges from perfectly seared steaks to delicate seafood dishes, each prepared with precision and respect for the ingredient. This article provides a detailed look at the main course highlights, including preparation techniques, sourcing information, and pricing, to help you make an informed choice during your visit.

Beef and Steak Offerings

Cornelis sources its beef primarily from Dutch farms, with a focus on breeds like Dutch Spotted and Limousin. The steaks are dry-aged on-site for a minimum of 28 days, enhancing flavor and tenderness. The menu typically features three steak cuts:

  • Ribeye (€34.50) – 300g ribeye, well-marbled, grilled over charcoal. Served with béarnaise sauce and hand-cut fries.
  • Filet Mignon (€38.00) – 200g center-cut tenderloin, pan-seared and finished in the oven. Accompanied by a red wine jus and seasonal vegetables.
  • Entrecôte (€36.00) – 250g sirloin strip, grilled to order. Served with a choice of pepper cream sauce or herb butter.

All steaks are cooked on a Josper charcoal oven, which imparts a smoky flavor and achieves a perfect crust. Guests can choose their preferred doneness, from rare to well-done. A selection of side dishes (€6.50 each) includes truffle mashed potatoes, grilled asparagus, and creamed spinach.

Seafood Specialties

The North Sea provides the inspiration for Cornelis' seafood mains. The kitchen works with local fishmongers to source daily catches, ensuring freshness and sustainability. Highlights include:

  • Pan-Seared North Sea Cod (€29.50) – 180g fillet with crispy skin, served on a bed of crushed peas and mint, with a lemon butter sauce.
  • Grilled Whole Seabass (€35.00) – 400g fish, deboned and grilled, with roasted fennel, cherry tomatoes, and a saffron broth.
  • Lobster Thermidor (€49.00) – Half a Canadian lobster (approx. 500g) in a classic thermidor sauce with Gruyère cheese, gratinated. Served with steamed rice and a mixed green salad.

For those who prefer shellfish, the Seafood Platter for Two (€89.00) offers a generous selection of oysters, shrimp, mussels, and crab, served with dipping sauces and bread.

Poultry and Game

The menu also features poultry and game options that change with the seasons. A perennial favorite is the Roasted Free-Range Chicken (€27.00) – half chicken marinated in herbs de Provence, roasted until golden, served with roasted root vegetables and a thyme jus. During autumn and winter, game dishes such as Venison Loin (€42.00) with juniper sauce and braised red cabbage appear on the menu.

Vegetarian and Vegan Options

Cornelis ensures that non-meat eaters are well catered for. The Wild Mushroom Risotto (€24.00) uses a mix of chanterelles, porcini, and shiitake, finished with truffle oil and Parmesan (vegan upon request). Another option is the Grilled Cauliflower Steak (€22.50) with romesco sauce, toasted almonds, and a chickpea salad. Both dishes can be made vegan by omitting cheese or butter.

Preparation Techniques and Sourcing

The kitchen at Cornelis employs classic French techniques with modern touches. Steaks are cooked using the reverse-sear method for even doneness, while seafood is often cooked à la plancha (on a flat-top grill) to preserve moisture. The restaurant emphasizes traceability: beef comes from the Slagerij van der Ven in Amsterdam, seafood from Viswinkel Neptunus in IJmuiden, and produce from local farmers' markets.

For a deeper understanding of the restaurant's philosophy, read our Complete Guide to Dining at Restaurant Cornelis. To explore the beginning of the meal, check out our article on Signature Starters.

Wine Pairing Recommendations

Each main course is complemented by a selection of wines by the glass or bottle. The sommelier recommends a Château de Sours Bordeaux Blanc (€14.50/glass) with the cod, and a Domaine de la Romanée-Conti, La Tâche (€850/bottle) for special occasions. For steak, a Barolo DOCG (€28.00/glass) is a classic pairing. A full wine list is available on request. For more suggestions, see our Red Wine Pairings for Cornelis' Meat Dishes.

Pricing and Value

Main courses at Cornelis range from €22.50 (cauliflower steak) to €49.00 (lobster thermidor). Prices include 9% VAT, and a 5% service charge is added for parties of six or more. The restaurant also offers a Three-Course Menu (€59.00) that includes a starter, main, and dessert, representing good value for those who wish to sample multiple courses.

Dietary Accommodations

Guests with dietary restrictions are advised to inform the staff upon booking. The kitchen can modify most dishes to be gluten-free, dairy-free, or nut-free. Vegan options are clearly marked on the menu, and the chef is happy to prepare custom dishes with advance notice.

Conclusion

Whether you're a steak enthusiast or a seafood lover, Restaurant Cornelis offers a main course that will satisfy. The commitment to quality ingredients, skilled preparation, and attentive service excellence ensures a memorable dining experience. We invite you to explore the menu and discover your new favorite dish.

Related Articles

  • The Complete Guide to Dining at Restaurant Cornelis in Amsterdam
  • Signature Starters
  • Amsterdam Fine Dining Guide
  • Seasonal Menus at Cornelis
  • Dessert Showcase