About Pompstation


At Pompstation you can Wine & Dine whilst enjoying quality live music. Every thursday, friday, saturday and sunday we offer live music. Mostly Jazzy & Soulful, sometimes singer/songwriter, Tango or Bossa Nova, from established artists to upcoming bands. Visit www.pompstation.nu for our full music schedule.


The robust, industrial building that is now home to Pompstation was built at the beginning of last century (1912) in the characteristic sober style of the Amsterdamse School. Since opening it has been used as the pump station for Waternet. In earlier days the giant water pumps stood in the area that is now the restaurant. Then in the eighties the pumps were moved to the basement directly under the floor. Especially on rainy days, the pumps will start to pump the water out of the city. This can sometimes be noticed by a gentle (or at times not so gentle) vibration that resonates throughout the building


All of our suppliers are proud and passionate of their products. Our beef, fish and vegetables all come from purveyors who feel as strongly as we do that the utmost care is taken in delivering the highest quality, freshest produce.


The original Dutch milking cow breed. One of the most delicious meat available comes from the humble Dutch milking cow. The taste is full bodied, grassy and tender. Relatively unknown here in the Netherlands, however, it is hugely popular in Spain. Our butcher selects the best cows after their milk production life is over, with only ten precent of the cows making the grade with their highly marbled meat. This is a true example of sustainable beef farming, with the meat being a by-product of the milking industry. Low food miles and an excellent spread of marbled fat.


Perfect for our Entrecôte. At POMPSTATION we hang our meat in a ‘dry age’ chamber, where the humidity, temperature and air circulation are controlled and monitored. Here the moisture from the meat is gently pulled out (until about 20%) such that the meat becomes more tender and develops a slightly nutty taste. At Pompstation we hang our beef in air dry age chamber for 14 days. We feel that after this time the beef has the best flavour and texture. This is also how the famous steak houses of New York prepare their beef (such as Peter Lugar in the Bronx, or BLT in the Meat Packing District).


The wild oysters are hand-picked at the wild oyster beds of the Wadden Sea by local mudflat fishermen. These oysters are Japanese oysters (Crassostrea gigas), a commonly produced species world-wide. In France, this type of oysters are also called “Creuse”. The oysters were introduced in the Wadden Sea around 1980, after which they spread along the mudflats, which resulted into large oyster beds. During low tide, the oyster beds dry up and local fishermen can hand-pick the oysters. Ashore, the oysters are cleaned and packed. The oysters have firm meat and have the pure and characteristic taste of the Dutch mudflats: salty and sweet, full and round.


At Pompstation we solely work with sustainable fish and seafood. Our fish mainly originate from Europe and we consciously choose to serve seasonal seafood. All our fish and seafood come from healthy fish stocks and fish farms.