North Holland

Amsterdam

The Netherlands

Amsterdam Ijburg

I'm Renzo, a Uruguayan chef with over eight years of experience in professional kitchens.

I learned my trade between José Ignacio and Punta del Este, spending more than three seasons at Solera, a wine and tapas bar, where I worked across every station, before becoming sous chef at Ladran Sancho, cooking Basque cuisine. During that time, I was already hosting private dinners in homes along the coast, and that's where I fell in love with this kind of cooking.

In 2022, I moved to Mexico, first working at El Mural de los Poblanos in Puebla and then at Quintonil in Mexico City, which was ranked the ninth-best restaurant in the world that year. That's where I truly understood the depth and complexity a dish can have.

Today, I live in Amsterdam, where I cook at NENI and MADRE, while continuing to host private dinners for groups of up to ten guests. If you're a bread person, I also bake my own sourdough and bring it fresh to the table.

My cooking brings together Italian, Uruguayan and Argentine, Spanish and Basque influences, with fire at the heart of it all. From Mexico, I brought back a love for spices and the patience required for long, slow cooking.

Tell me what you're celebrating, and we'll build the experience together.

Slow-fermented sourdough, baked the same day, with whipped butter and extra virgin olive oil

Sourdough Bread

Sourdough bread

White anchovy, manzanilla olive and Basque guindilla pepper

Gildas: white anchovy, manzanilla olive and Basque guindilla pepper

Gildas

Serrano Ham Croquetas

Serrano ham croquetas

Spanish Potato Tortilla

Spanish potato tortilla

Stuffed piquillo peppers

Gambas al ajillo with guindilla, served sizzling

Gambas al ajillo with guindilla, served sizzling.

Garlic Prawns

Tomato Salad

Dulce de Leche Crème Brûlée

Table of pintxos and tapas to share without ceremony, the way a wine bar in José Ignacio does it. Made for birthdays, get-togethers and larger groups

Wine Bar Table

Baked the same day, with new-harvest olive oil, rosemary and sea salt

Sourdough Focaccia

Thinly sliced veal in a tuna and caper sauce, served cold

Vitello Tonnato

Paccheri with Burrata

With rosemary and garlic, roast potatoes and green salad

Lamb Chops

Assembled the same day, with espresso and bitter cocoa

Tiramisù

Caligari is my surname, and Italian is the cooking I always come back to. Hand-made pasta and a long table, no rush.

The Caligari Table

With roasted tomato, oregano and olive oil

Grilled Cheese

Empanadas Criollas

Cooked to your liking, with chimichurri and two sides

Ribeye

Flan con Dulce de Leche

A Uruguayan grill brought to the table: cuts cooked exactly right, chimichurri made by hand, and dulce de leche to finish

Wine Bar Table

Indication of Chef Renzo Caligari's skills and specialties

Sourdough Bread

Gildas

Serrano Ham Croquetas

Spanish Potato Tortilla

Stuffed piquillo peppers

Garlic Prawns

Tomato Salad

Dulce de Leche Crème Brûlée

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Renzo Caligari

Other menus by Chef Renzo Caligari

The Caligari Table

Fuego Del Sur

Wine Bar Table