CUE Amsterdam

CUE Amsterdam Experience CUE - Bar Restaurant Amsterdam, a unique listening bar & fine dining restaurant with exclusive private dining options.

Discover the soulful ambiance, where sound & taste converge into harmony. Join us for this memorable journey Experience CUE - Bar Restaurant Amsterdam, a unique venue spread over 3 floors. The basement - inspired by Japanese listening bars, CUE offers a wide range of tunes played from the custom-built audio system. The menu, like a symphony of flavors, featuring crafted cocktails and top-tier bar

snacks. Upstairs, our fine dining restaurant showcases culinary craftsmanship at its best. Our Dynamic Duo, Master Chef George Kataras and leading sommelier Mohamed Aous created a unique menu with innovative flavors. Our exclusive private dining option, provides the perfect setting for intimate gatherings and business events. LISTENING BAR OPENS AT 8PM, WALK-INS ONLY.

Together with our partner Roku, CUE is presenting you our 4 day program during Europe’s  which is held in the beautiful ...
10/06/2026

Together with our partner Roku, CUE is presenting you our 4 day program during Europe’s which is held in the beautiful city of Amsterdam. The full programme is now live in our Instagram highlights.

We start on June 28th with Obsession, CUE’s silent listening session inspired by the Japanese kissa bars. A chance to slow down and listen properly.

The mornings are dedicated to tea sessions with meditation, followed by Masterclasses and conversations with the team from Waltz Bar London. If you’d like to join, send an RSVP to [email protected].

As the days move on, the bar takes on a different rhythm. Friends from Europe and Tokyo step behind the counter, cocktails are poured and records keep spinning.

Space is limited for the guest shifts. Tickets are available through the links in bio and include a welcome cocktail on arrival.

Looking forward to having you downstairs!

Good things take time.Bread starts with flour, water, salt and a natural culture, but no two days are ever the same. Tem...
09/06/2026

Good things take time.

Bread starts with flour, water, salt and a natural culture, but no two days are ever the same. Temperature, humidity and fermentation constantly change, so daily adjustments are part of the process and crucial.

That’s the beauty of working with natural yeasts. The bread is alive, and attention to detail matters.

Craft isn’t something reserved for special occasions. It’s the small things, done properly everyday that we strive for.

This year, Amsterdam becomes the stage for Europe’s  At CUE, things will slowly shift towards Japan for four days. An im...
05/06/2026

This year, Amsterdam becomes the stage for Europe’s

At CUE, things will slowly shift towards Japan for four days. An immersive journey moving from Tokyo to Amsterdam, taking over every floor of the building along the way.

Together with Roku, the Official Gin Partner of , we will build an experience around the values that naturally connect us. Craftsmanship, seasonality, attention to detail and the quieter side of hospitality.

Expect early mornings flowing into late nights. Cocktails, food, music, Japanese traditions and good people moving through the space together.

A lot more coming soon!

Seasonality doesn’t stop upstairs.The cocktails downstairs follow the same rhythm. Throughout the year, fruits, flowers ...
02/06/2026

Seasonality doesn’t stop upstairs.

The cocktails downstairs follow the same rhythm. Throughout the year, fruits, flowers and vegetables are preserved at their peak. Fermented, pickled, steeped in syrup or vinegar.

The ingredients you see here are part of that process. A way of capturing a season and bringing those flavours back when the time feels right.

Just like the kitchen, the menu downstairs is always changing. Guided by the seasons and shaped by what’s worth keeping.

Another collaboration coming up! On June 9, we’ll be bringing together 4 hands and 2 stars for an evening shaped around ...
12/05/2026

Another collaboration coming up!

On June 9, we’ll be bringing together 4 hands and 2 stars for an evening shaped around product, wine, fire, and a shared way of thinking about hospitality.

Different backgrounds, different perspectives, but values that meet naturally around the table.

These kinds of dinners have become something we really enjoy doing at CUE.

More soon!

Attis Mar.An Albariño from Rías Baixas in Galicia, right on the Atlantic coast. A region shaped by the ocean, and in thi...
19/04/2026

Attis Mar.

An Albariño from Rías Baixas in Galicia, right on the Atlantic coast. A region shaped by the ocean, and in this case, quite literally.

This bottle spent around six months underwater. More of an experiment than anything else, but an interesting one!

Not everything has to be too serious. Sometimes it’s just about having something fun in the cellar.

13/04/2026

Before you’ve even sat down, Mo’s thinking about what journey a wine should take you on.

In the next episode of ’ How Cue Flows, we asked , the expert sommelier at , how he curates every pour, building on what you loved last time to continue your journey somewhere unexpected. He’s not giving out recommendations, he picks up your conversation where you left off.

03/04/2026

What makes a restaurant work?

A 200-cover waitlist. A wine pairing chosen before a guest walks in. A menu that keeps evolving. How does it all come together, night after night?

Introducing “How They Flow”, a new series from , going behind the kitchens, passes, host stands and back offices of hospitality businesses. Every episode we unpack what keep service moving.

First up, from .

We spoke about what makes CUE flow. It goes beyond what’s on the plate. It’s the people, the rhythm, the small moments, and the systems behind it all. Everything connected, everything relying on each other, so nothing gets lost along the way.

Something we’re pouring at CUE.A few bottles from Domaine de la Côte have made their way onto the list.Pinot Noir from C...
29/03/2026

Something we’re pouring at CUE.

A few bottles from Domaine de la Côte have made their way onto the list.

Pinot Noir from California, but not in the way you might expect. A bit lighter, more lifted. More about energy than weight.

These are the kind of bottles our sommelier Mo gets excited about. Wines that feel precise, a little wild, always moving.

There’s a certain clarity to them as well. That comes from Rajat Parr, who started as a sommelier and carried that way of thinking into making wine.

Sourced through Smaragd Wijnen, who’ve been bringing in some really beautiful bottles like this.

We’re really happy to have these on the list.

Adres

Utrechtsestraat 30A
Amsterdam
1017VN

Openingstijden

Woensdag 20:00 - 01:00
Donderdag 20:00 - 01:00
Vrijdag 20:00 - 03:00
Zaterdag 20:00 - 03:00
Zondag 13:00 - 16:00

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer CUE Amsterdam nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.

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