— 01 / The Story
The parrilla,
the canal, and
everything in between.
Saint Morris is an Argentinian steakhouse on Amsterdam's Voorburgwal, built around an open-flame grill, a deep Malbec list, and a table that nobody leaves in a hurry.
— 02 / Origin
A piece of Argentina,
on the Oudezijds Voorburgwal.
The Oudezijds Voorburgwal is one of the oldest canals in Amsterdam: a quiet, golden stretch of water with the city's first church at one end and the warm light of Saint Morris at the other.
We opened our doors to bring a small piece of Argentina to this corner of the canal: the parrilla, the unhurried evening, the bottle of Malbec that gets opened the moment you sit down and finished some time well after dessert. The recipes are ours, the wine list is mostly Mendoza, the cuts are aged in-house, and the fire is lit an hour before we serve.
Quiet Tuesday lunch, Friday business table, Saturday celebration: the rules are the same. Good meat, good wine, and time.
— 03 / The House Rules
Four things we don't compromise on.
The fire
Hardwood only, lit an hour before service. The parrilla never gets rushed and the embers do most of the talking.
The cuts
Whole muscles, dry-aged in-house for at least 30 days. Cut to order by our parrillero, salted, rested, then to the grill.
The wine
A list weighted to Argentina: Malbec, Bonarda, Cabernet Franc from Mendoza, Salta, and Patagonia. The sommelier knows them all.
The table
It's yours for the evening. We don't turn tables. The Argentine word is sobremesa: the conversation that lingers long after the plates are cleared.
— 04 / Bienvenidos
Come for the steak.
Stay for the sobremesa.
Reservations are open every day. Lunch from 12, dinner past 22.