Blauw Utrecht is rewarded with 13 points in Gault & Millau 2019
Restaurant Blauw Utrecht
We invite you to enjoy the enormous diversity of the Indonesian kitchen in a warm, modern setting. In our restaurants in Utrecht and Amsterdam we use pure ingredients to serve you tradition, with a range of flavors and preparation methods, but always with our own touch. Fish, vegetarian, or meat, a comprehensive rijsttafel of various rice-based dishes and side dishes, or a dish authentic to one of the many islands: come and enjoy the many flavors of Indonesia.
Via our website you can make a reservation for up to 6 people. Do you want to make a reservation for more than 6 people? Please mail to info@restaurantblauw.nl for information about our options for groups.
Always enter the total number of people when making your reservation (including children and babies).
Would you like to visit our restaurant with children? That's possible! But please understand that because of our lack of space we have limited space for prams. For children we have one high chair.
Our restaurant is situated in an old building with narrow stairs and hallways. Thereby our restaurant is not accessible with wheelchairs. Please call us if you got any questions.
We will send you an e-mail to confirm your reservation. Therefore, we kindly request you to fill out your email address. If you choose to receive our newsletter, we use the email address you fill out. In case you do not want to share your details online, please call us for a reservation.
Do you have any questions about allergies? Please call +31 (0)30 234 24 63
Via our website you can make a reservation for up to 6 people. Do you want to make a reservation for more than 6 people? Please mail to info@restaurantblauw.nl for information about our options for groups.
Always enter the total number of people when making your reservation (including children and babies).
Would you like to visit our restaurant with children? That's possible! But please understand that because of our lack of space we have limited space for prams. For children we have one high chair.
Our restaurant is situated in an old building with narrow stairs and hallways. Thereby our restaurant is not accessible with wheelchairs. Please call us if you got any questions.
We will send you an e-mail to confirm your reservation. Therefore, we kindly request you to fill out your email address. If you choose to receive our newsletter, we use the email address you fill out. In case you do not want to share your details online, please call us for a reservation.
Do you have any questions about allergies? Please call +31 (0)30 234 24 63
'Trendy Indonesian Restaurant with taste' (Meheer Pluisbaord, 2015)
The Blauw Menu
At Restaurant Blauw you are served Indonesian food as it is intended. Blauw is famous for its rijsttafels: you will experience an explosion of flavors and colors, served in an array of bowls containing various rice-based dishes and side dishes. Both in Utrecht and Amsterdam, you also have the option of choosing a tasty main dish, perhaps with side dishes, drinks, and one of our delicious desserts. We have specialties coming from all the islands. How about Sate Maranggi or spekkoek? Fish, meat, or vegetarian: our authentic Indonesian chefs share their love for the many flavors that the country boasts. Come feast you taste buds at Blauw.
Do you have an allergy? We have clearly indicated what you can and cannot eat on the menu. If you have any questions, please give us a call.
Do you want to start cooking at home? Try one of these recipes of iconic Indonesian dishes.
Snijd de tonijn in blokjes van ongeveer 1,5 cm. Besprenkel ze met citroensap en zet dit gedurende 15-20 minuten opzij.
Vul een pan met water, voeg de kruiden toe, samen met de citroengrasstengels, limoenblad en de kurkuma. Breng het aan de kook en voeg dan de vis toe. Zorg dat alle stukjes in het vocht staan.
Zet het vuur zacht, laat het sudderen totdat de vis goed gekookt is en het vocht indikt. Voeg de asam kandis en het zout toe. Roer goed door en haal van het vuur.
Leg het vlees in het water, en breng het aan de kook. Voeg citroengras, galangawortel en limoenblad toe. Laat het koken tot het vlees mals is. Haal het vlees eruit en snij het in blokjes van 1 cm. Meet 1,6 liter van het kookvocht af en doe het vlees hier weer in. Laat het verder koken op middelhoog vuur.
Fruit de kruiden tot ze goed gebakken zijn en voeg de bosui toe. Roer twee minuten en voeg ze bij het vlees en het kookvocht. Laat het koken tot al de ingrediënten goed zijn gekookt. Haal dan van het vuur.
Serveer de soep in een kom, met taugé (150 gram), salted eggs (3 gezoute eieren, in 6-7 partjes gesneden), sambal terasi, citroensap en kroepoek.
Snij het vlees in blokjes van ongeveer 2 cm. Mix deze met de palmsuiker, de sojasaus en de kruiden. Roer goed door. Laat deze een half uur tot een uur marineren (nog beter is om het vlees een nacht in de koelkast te zetten).
Rijg 4 tot 5 stukjes vlees op de spiesen. Grill de saté, keer regelmatig tot alle kanten goed gebakken en bruin zijn. Het vlees moet goed doorbakken zijn, maar niet droog.
Zure tomaten: mix de pepertjes, de tomaten en sjalotjes. Voeg de azijn toe. Serveer met zoete sojasaus bij de saté.
De saté kan geserveerd worden met rijst of rijstcrackers.
Blauw is always looking for ambitious people with a strong passion for the food service industry.
Are you hospitable, do you have humor and are you motivated? Apply at Blauw!
Experience in the food service industry , a degree of social hygiene , and / or affinity with Indonesian cuisine are an advantage.
Want to apply? Please apply directly via our online application form.
We will contact you as soon as possible.
At Blauw we serve dishes of traditional Indonesian cuisine in a modern and stylish atmosphere.
We provide a friendly and informal atmosphere where the guest feels appreciated, and where respect for traditions and for each other can be noticed.
Restaurant Blue receives funding from the European Social Fund to promote sustainable employability . This program is supported by The Great Game of Business.
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Waiter/Waitress (AMS)