The Dylan restaurant in Amsterdam’s most fashionable and exclusive Dylan Hotel comes from the hand of international designer Anouska Hempel. Set in a seventeenth century landmark on one of Amsterdam’s most picturesque canals, The Dylan is a fine example of luxe moderne. The typical beamed ceilings are here and the fine casement windows where sunshine pours in, but the rest of the décor recalls the era when the Netherlands traded heavily in the far east. There are dark wood tables, cream-covered seating, elegant little lamps, and the exposed brick of the former bakery. The food is an inventive France-meets-North Africa creation from Executive Chef Dennis Kuipers, including starter of aspic of poached veal fillet with beurrecks of sweetbreads, grilled asparagus and summer truffle, main course of red mullet fillet a la calabraise with glazed fennel, artichoke and black olives, and dessert of cherry mousse on coconut macaroon with mascarpone sorbet and black pepper vinaigrette. Fine wines and service, of course, and the beautiful courtyard is an enticing option in fine weather. The restaurant accommodates up to 40 for private dining, and other spaces within the hotel seat up to 80.