untitled. is a cosy little hideout, where you can escape from the bustle of city life for a while. Daylight filters through the linen curtains used to wrap the entire bar, enveloping it with warm and soft hues. The setting feels intimate and romantic, thanks to the monochrome interior and use of natural tones and textures. Seat yourself at the beautiful marble bar. Enjoy.
The Jane chef Nick Bril and untitled. chef Joeri Timmermans fuse their signature styles to create a playful and rustic menu.
After ten years in Asia and Australia, Dutch head chef Joeri Timmermans lands himself at untitled. In his luggage, he brings a bold and cosmopolitan cooking style, a love of cooking on fire, and an impressive knowledge of flavours and spices from around the world. Combined with Nick Bril's refined cuisine, this promises to be an outstanding and accomplished interplay.
At untitled. dishes are that little bit bolder and trendy, and prices have been set to be deliberately accessible. A little or a lot of time? Anything goes, the different menu formulas at the bar offer a vast amount of flexibility.
Do you opt in for destination untitled.? What is presented on your plate is locally sourced, and packed full of global flavours. Vegetables here get the attention they deserve, coming from local farms such as Zilt en Zoet and the rooftop farm of nearby PAKT. Fish, seafood and shellfish shine in their purity, and meat lovers can select their own meat from the integrated aging station.
Sommelier Trésor Vets presents a range of natural wines, focussing on natural origin and biodynamic processes. Aperitif or after-dinner drinks? The drinks menu is curated with great creativity and flair and is adjusted according to the seasons.
Come as you are. In a hurry or relaxed? Chef Joeri Timmermans offers something for every type of visit.
Thursday to Sunday. You can visit anytime from 11.30 am to midnight.
untitled. will be closed due to holidays on: Monday 10 July to Wednesday 2 August 2023 and Monday 9 October to Wednesday 18 October 2023.
Tiradito — Seabass, aji amarillo, leche de tigre, citrus
Stracciatella Signature * — XO, Cara Cara, PLNT salad
Hamachi ** — Soba noodle, daikon, seaweed
Tteokbokki — Asparagus, horseradish, nori
Red mullet — Fried rice, ginger scallion
Yoghurt sorbet — Matcha cremeux, sakura, yuzu, grape, kombu
4-course menu (only during lunch) 69
5-course menu * 85
6-course menu ** 105
Add dry ages courses ***
Want to add an extra?
Oedslach Rib ***— 8 weeks dry-aged, 500g, bone marrow vinaigrette 65
Lamb ***— 200g, green peas, turnip, lamb jus 48
Cheese instead of dessert or additionally?
Affineur van Tricht — Assortment of cheese, mostarda 16—24
Content and prices subject to change.
Wine selection by our sommeliers Vincent & Trésor.
#pouroftheday — Each day you get to discover a different double magnum bottle at untitled. chosen by our sommelier Vincent.
Fizz
Indigène Crémant du Jura, Tissot
Brut, Guy Michel
Grande Cuvée 170ème édition, Maison Krug
Cocktails
The untitled.
Private Blend G&T (NA version available)
The Jane’s Negroni (NA version available)
A Geisha’s Dream (NA version available)
Midori
Bron Kombucha Sando (NA)
Blå, Sparkling Tea Copenhagen (NA)
From 1 December, you can make reservations for January. untitled. will open its doors on Thursday 19 January 2023. From 8 December, reservations for February will open. From 1 February 2023, you can start to make reservations on the first of every month for the month that follows. On 1 February for the month of March, on 1 March for the month of April, and so on.
Due to the height of the bar kitchen, the Upper Room Bar is less suitable for wheelchair users. Dogs are not allowed here.
Every employee of untitled. is pushed daily to give the best of themselves. From the moment they enter until they leave, each guest is immersed in a unique setting and influenced by the food, the drinks, the music, the interior. In short, we strive to give each guest an experience they won't soon forget.
Interested? Send your curriculum vitae to work@untitled.bar and we will contact you as soon as possible. If you have the profile we are looking for (read: you are eager to learn and willing to grow), then we will invite you for an interesting trial day.
Currently untitled. is looking for eager, motivated and enthusiastic colleagues for the following positions: