Young entrepreneurs & new concepts | Cheesecake Project, Massalia and Surf & Turf
The Cheesecake Project in Amsterdam - cheesecake Basque style 
The Cheesecake Project in Amsterdam - cheesecake Basque style 
Restobar Massalia in Amsterdam - French - Greek menu
Restobar Massalia in Amsterdam - French - Greek menu
Restobar Massalia in Amsterdam - French - Greek menu 
Restobar Massalia in Amsterdam - French - Greek menu 
Restaurant Surf & Turf in Utrecht
Restaurant Surf & Turf in Utrecht
Restaurant Surf & Turf in Utrecht
Restaurant Surf & Turf in Utrecht
We spot fun, new concepts every day. This week, the artisan cheesecakes of the Cheesecake Project in Amsterdam, they created their own recipe for Basque style cheesecake. Massalia, a French-Greek restobar, which recently also opened in Amsterdam, where you can enjoy the influences of both French and Greek cuisine. And Surf & Turf, which opened its doors in Utrecht this September, where you can enjoy a refined selection of fish and dry-aged meats.
We wish all these entrepreneurs and their teams lots of fun and success with their concepts. More information below!
2 minutes read
Cheesecake Project NL | A twist on the Basque style cheesecake
Cheesecake Project is the creation of two passionate foodies, Juan Fernandez from Almeria in Spain, and Javier Ortega from Mexico City. They are now selling their own Basque style cheesecake recipe, at the Laurierstraat 10 in Amsterdam. Their Basque style cheesecake is made with a unique blend of cheeses and an biscuit base to provide contrast to the silky texture that hides within. The cheesecakes combine tradition and innovation, resulting in a smooth, silky texture inside, with its rustic, yet not burnt exterior. A cheesecake that surprises with every bite.
Of course, they sell these cheesecakes in various flavours including; natural, lemon, chocolate, speculoos, pistachio and we recently spotted on Instagram that they added the ultimate fall flavour for Thanksgiving: pumpkin spice!
Massalia | A French-Greek restobar
On August 14th, chef Angelo Kremmydas, opened his latest establishment, Restobar Massalia, on the Beukenplein in Amsterdam East. Named after the Greek name for the French city of Marseille, which was once discovered by the Greeks. Massalia is a brasserie-level restobar with influences from the Greek cuisine, inspired by the owner and chef’s roots. It’s the chef’s second establishment in Amsterdam, he also owns Gitane in Amsterdam West.
Massalia’s menu consists of sophisticated à la carte dishes inspired by both French and Greek cuisine. Chef Kremmydas highlights his Mediterranean roots with a varied selection of small dishes that are perfect for sharing. The dishes are light and versatile, with a nice mix of vegetarian, vegan, fish and meat options. Think octopus terrine, langoustines from the BBQ, homemade koulouri, tarama and schnitzel sardines. The focus is on fresh, seasonal ingredients that form the basis of the dishes. Chef and owner Angelo Kremmydas has developed his culinary skills in renowned kitchens such as NOPI (Ottolenghi, London), Nacarat (Ron Blaauw), Maris Piper (The Breda Group) and BAUT (Michiel van der Eerde). Sounds good!
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Surf & Turf Utrecht | The best of both worlds together
At Surf & Turf, they bring the best of both worlds together: the tastiest from the seas and the juiciest from the land. A refined selection of fresh fish, salty seafood and flavourful steaks. All products they are proud of and which they would like to tell their guests all about.
At Surf & Turf, they work with a refined selection of fish and seafood from around the world. From oysters to dorado, scallops to prawns. At Surf & Turf, it all comes together. Every day, their supplier arrives with a fresh catch from the fish auction. Besides great fish, Surf & Turf also specialises in meat. Years ago, the ‘dry-aged’ maturing of meat was discovered in America. The meat lost so much moisture and was almost black on the outside. The inside, however, remained bright red and immensely tender. In their special cold store, they are constantly extracting moisture from the meat for the ultimate taste experience. To bind the overwhelming flavours of fish and meat, Surf & Turf pours wines from the quirky wine house Bodegas Salentein.
If you’re a fan of surf & turf dishes, you need to go to Oudegracht aan de Werf 146 in Utrecht! They also have a beautiful terrace in summer.
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We wrote more articles about young Dutch starters in the hospitality industry, you can find them here.
Website: Cheesecake Project, Restobar Massalia and Surf & Turf in Utrecht
