More to meat…
About Steak Club Leidse
Steak Club Leidse opened with a clear idea: a steakhouse in the centre of Amsterdam that takes the food seriously, builds a proper bar alongside it, and creates a space where an evening can run as long as the guests want it to.
We are at Leidseplein, one of Amsterdam’s most energetic squares, and the location shapes everything about how we operate. The kitchen runs late, the bar stays open later, and the atmosphere is built for people who want more than a meal.
The concept
“More to Meat” is the phrase we use, and it means exactly what it says. The restaurant is built around dry-aged beef, featuring hand-selected cuts that are properly aged and cooked over fire by a team that knows exactly what it is doing. But that is the foundation, not the ceiling.
Alongside the beef, we serve fresh fish, sharing plates, and vegan options. We run a cocktail bar on two levels, and on Friday and Saturday, we stay open until 03:00. The evening does not have to end when the plates are cleared; indeed, for many of our guests, it does not.
Chef Bas
Chef Bas Kloosterboer heads the kitchen at Leidse Steak Club, bringing over 25 years of experience in the Dutch hospitality industry. His time at concepts like Hotel V and Marathonweg taught him that the best dishes come from simplicity and respect for the ingredient.
“My cooking style is classic, with a Mediterranean foundation and Asian influences. I work with local ingredients and techniques that have stood the test of time. No unnecessary frills, no distractions on the plate. Only what makes a dish better. For me, it’s all about a perfectly grilled cut of meat, a sauce that delivers, and flavours that speak for themselves. What arrives on your plate is exactly what you came for: honest, flavourful food without the fuss. At Leidse Steak Club, I work every day to make sure you can taste that commitment in every dish.” — Chef Bas
The interior
The restaurant occupies a two-floor space at Kleine-Gartmanplantsoen 11H. The design is warm without being predictable, utilising colour, texture, and a specific lighting approach that makes the room feel like somewhere worth being at 22:00 as much as at 19:00.
The space has enough room to feel generous, enough character to feel considered, and enough separation between different areas to work for a table of two as well as a group of twenty. The bar runs through the centre of the ground floor; the upper level has a more enclosed character that suits the Velvet Vixen cocktail bar.