Florentin

Florentin imported Tel Aviv's brunch culture wholesale and De Pijp surrendered on the spot: silky hummus, sabich stacked with fried aubergine, shakshuka with proper heat, and a steak-and-eggs with an intercontinental fan base — all at prices that explain the queue. The room hums seven days a week until four; book online to skip the weekend wait, and say yes to the green salsa. One of the highest-rated kitchens in the entire city, and it's a brunch spot — that tells you everything.