Canteen - Oficina

Our canteen is a two-floor space, open to the public Thursday through Sunday. We serve breakfast, lunch, and pastries, alongside fine loose-leaf tea, coffee, wine, and other carefully curated drinks. The space is also available for private events and collaborations, where we shape each aspect, from food to presentation, so your gathering reflects thoughtful design and our distinctive touch. Read more about our space below and our catering services here.

Opening Times:
Thursday and Friday, 9 – 15
Saturday and Sunday, 9 – 16
Closed Monday to Wednesday

These hours may shift slightly for events or holidays, so for the latest updates, please check Google Maps before your visit.

Guests dining on the ground floor of our canteen, as seen from the balcony painted by Thomas Trum

Rhubarb lemonade and a matcha cookie being enjoyed

Various vegetables growing in our kitchen’s garden, located behind our canteen

View of the canteen’s bar when you first enter the space

A bottle of Còsmic Vinyaters’ Vitalitat Petillant being served in one of our wine glasses

Breakfast is served from 10:00 to 12:15, and lunch is served from 12:30 to 15:30. You can reserve a table online, though we always keep space available for walk-ins. For groups larger than 8 people, please email us in advance.

Whether you’re here for a morning treat, a leisurely lunch, or a cup of tea in the afternoon, the canteen is designed for you to enjoy in your own way. With distinct areas to sit at shared tables and counters, it’s a public space that still feels personal, a place to enjoy tea and the company of others. To keep that spirit, we ask our guests not to use laptops.

Menu +

We serve refined, thoughtful food that nourishes. Our vegetable-forward menu is rooted in seasonal produce, with dishes that are classic in spirit yet contemporary in form. We balance comforting flavours with unexpected combinations. Drawing on her heritage and her travels, Naiara composes dishes that are at once familiar and quietly worldly. Our menu evolves throughout the year, reflecting the seasons and our ongoing exploration of flavours, so there is always something new to discover.

View our current menu here.

Pear Pecan Almond Tart cooling down in the kitchen

Hokkaido Pumpkin Olive Oil Cake with Chocolate on display next to Matcha White Chocolate Cookies

Various covers for the canteen's menu designed by our studio team

Soft Scramble on Brioche Toast with Radicchio and a side of Miso Bagna Cauda

Every detail matters to us, from the ingredients we select to the way we craft and present them, ensuring both food and drink are treated with equal attention. We choose our ingredients with intention, favouring organic whenever possible, and sourcing from producers and craftspeople whose practices we admire. We work with producers such as Thijmen’s Tuin, handling their vegetables with subtle interventions in the kitchen to preserve their natural character and flavour. We also source bread from Batch Bakery, bringing their craftsmanship to our table.

For our drink menu, each item, whether created on-site or brought in from a trusted producer, reflects the same attention to quality and authenticity as our food. We collaborate with La Cabra, Ama Brewery, Butcher’s Tears, Chinati Vergano, and Troppo Wines to bring carefully considered drinks to our menu.

Tea +

At Oficina, we believe in the Qi of tea—the energy that flows from the plant into the body, offering presence, calm, and vitality. We honour that energy by giving time to the ritual of preparing tea properly, serving each selection by the cup or pot to allow the leaves to reveal their full character.

Our collection of seasonal teas is mindfully researched and selected. We look for leaves that are alive and expressive, sourced from organic, wild-grown, or ancient trees. Whenever possible, we work directly with farms we’ve visited ourselves or growers who can provide full traceability. Guided by seasonality, craftsmanship, and respect for producers, our selection evolves with the harvests, offering new discoveries throughout the year.

Our kettle-roasted green tea, Kamairicha, being steeped

Some of the teaware that we use in the canteen: a glass pitcher, white tea cup, and ceramic gaiwan

A sparkling matcha being made at the bar by Puck

Our tea is kept in canisters on the shelves of our canteen, above where teas are steeped and poured for guests

From the chestnut-scented Longjing of Xihu to the velvety Sencha and toasty Genmaicha of Shizuoka, and the floral high-mountain oolongs of Taiwan, each tea carries the essence of its origin. Our powdered teas, including vibrant Matcha and gently roasted Hōjicha from Uji, extend the ritual into lattes, sparkling drinks, and more. Many of our teas are also available through our shop, so the experience can continue at home.

We approach tea as we do food: not just for flavour, but for culture, tradition, and connection. Every tea tells a story of the land, the people, and the craft that shaped it, and by serving it to you, we become part of that story. We invite you to savour each cup, giving it the same attention and presence that was given to it on its journey to your table.

Event Space +

Oficina is first and foremost a neighbourhood restaurant, yet it can easily transform into a celebratory destination. From intimate private gatherings to larger branded occasions, we would love to host you. Learn more about our space and what’s possible here.

Dinners +

On occasion, we open our canteen in the evening for special events we initiate. In the past, we’ve invited chefs or artisans to cook with us, creating exclusive menus for these unique evenings. These events allow us to explore flavours, formats, and ideas beyond our regular menu, while giving guests a chance to experience the canteen in a new way.

Poster for a dinner event we hosted to celebrate Oficina's second anniversary

Guests gathered at the front of our canteen, waiting for a dinner event to commence

No. 1 Soba Ukou +

September 25, 2021

Kura-san first began to experiment with making soba noodles from various kinds of European buckwheat flour in 2020, after he moved from Tokyo to the Netherlands. He uses, and sometimes mixes, buckwheat from different countries, like Spain and the Netherlands, to create the same noodle texture as when Japanese buckwheat flour is used. Together with Kura-san, we served a one-night dinner all around soba and offered our guests a sake pairing to go with the 5-course menu.

No. 2 Rita Chen +

November 27 & 28, 2021

Rita Chen is a Taiwanese-born, Canadian chef with classic French gastronomic training. Her food is inspired by the childhood memories of her grandmother’s feasts at the family dining table. She came to Oficina, with Maciek Oleksy, for an autumn weekend to make a special brunch with us. From hand rolled pici, to soy braised duck legs, pearl barley porridge, shokupan toast, to honey cake and houjicha parfait, the menu brought Rita’s past prestigious experiences in distinct parts of the world like Taiwan, Paris, Hong Kong, Vancouver and Copenhagen, to Amsterdam.

No. 3 Julius +

April 20, 2022

In the Wedding district of Berlin, Julius changes their menu in tandem with the seasons and celebrates the organic produce of the small farmers and artisans with whom they have established close relationships. We have long admired how the team behind Julius has a strong sensibility and care towards food, wine and coffee. When their team joined us in our kitchen for a night, our overlapping values manifested in an 8-course dinner.

No. 4 Shoji Hara +

December 21, 2022

Shoji Hara, from Julius in Berlin, shifted our canteen’s focus to coffee, instead of tea, for a day. He poured a custom blend that brings together coffee beans from two distinct regions in Africa. One, from Kirinyaga in Kenya, has a complex body and carries a fruity palette. While the other, from Yirgacheffe in Ethiopia, has a softer body with notes of dried fruit and a hint of spice. Shoji roasts these beans himself in a small hand roaster, directly over fire and hand drips each cup to order. To make this occasion more special, we served a potato croquette on milk bread as a lunch special, inspired by Shoji’s love for potatoes.

No. 5 Hector Henderson +

July 4, 2023

Hector Henderson, the head chef of Rochelle Canteen in London, and his dear friend Celeste Kennedy Doig, brought the taste of Trinidad to Amsterdam for a night. We served a summer supper inspired by flavours found on the southern Caribbean island, with dishes like barbecue spatchcocked chickens, langoustines with scotch bonnet butter, fried barra, loads of different sauces, and angostura ice cream with an almond tart. We invited Hector because we were drawn to the purity and honesty of his cooking style at Rochelle Canteen. With Margot and Fergus Henderson as parents, Hector’s love for cooking and eating at a big table with his family started young. Through Rochelle Canteen, he is able to share his long held belief that “there’s nothing better than sitting in a restaurant and reading a menu, picking what you want, and eating with friends and family.” That sentiment is felt from the moment you ring the bell to enter Rochelle Canteen, like you would the house of a friend or family member.