La Rive was once home to the Netherlands' most famous chef, Robert Kranenborg, who left in 2001 to open his own place in the hopes of finally getting that elusive third Michelin star (sadly, his dreams were dashed when his restaurant Vermeer went bankrupt in the summer of 2003). But all continues normally at La Rive with the former Vermeer chef, Edwin Kats, who has had no problems maintaining their two-star status. Located within the Amstel Hotel -- the accommodation of choice for royalty, dignitaries, and rock stars -- La Rive is the city's unparalleled purveyor of refined French and Mediterranean cuisines. The setting is chic, with views over the Amstel and formal service that is solicitous but not stuffy. If one is there purely for the food, request a spot on their chef's table. Otherwise, chubby-walleted epicureans should settle in for one of the three five-course choices on offer, priced EUR80, EUR95, and EUR135. Complex flavors arise out of the combining of contrasting and flown-in fresh ingredients of an often exotic nature. Terrine of Jabugo ham with goose liver and simmered beef served with oxtail jelly and Sichuan peppers is a typical starter, while main choices reflect a marked truffle fetish; in particular if they happen to be serving their much lauded turbot and truffle wrapped in potato spaghetti and served with veal sauce-stewed chard stalks. A meatier choice is their roasted rack of lamb enriched with pulverized rillettes of lamb shoulder, curry, ginger juice, and chorizo chips. To tap into this cornucopia, you'll need to book two weeks ahead to guarantee a table. Or just opt for the hotel's more relaxed Amstel Bar & Brasserie which comes with a river-level bar, very suitable for admiring the dance of reflected colors at night. Jacket and tie.