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About Valon

In the Amsterdam Rivierenbuurt, an old brown café is being transformed into a wine-food restaurant with French cuisine and Mediterranean influences under the name VALÓN. The gastro- / wine bar will focus on lunch, drinks and dinner. Inside there are 40 seats and outside there is a decorated corner terrace with 40 seats. Initiators are real estate entrepreneurs and the future faces of Joyce Elviria and Emanuel Schob, both of whom have extensive experience in catering in the Rivierenbuurt. VALÓN is the trade name of River Horeca Amsterdam B.V., a new private company.vennootschap.

Joyce Elviria (46 years old) has been working in the hospitality industry for eight years and before that in the retail sector. After Klein Kalfje and VisaandeSchelde, she is currently 3.5 years restaurant manager at the Roast Room, also located in the Rivierenbuurt. Joyce will have the daily management at VALÓN and act as hostess.

Emanuel Schob (34 years old) has been working in the hospitality industry for over ten years. After, among other things, VisaandSchelde, he is currently a maître-sommelier at the Roast Room. Obviously Emanuel will be responsible for the wines at VALÓN and he will also be active as a “senior” in the ministry. Concept VALÓN becomes a contemporary restaurant with French cuisine and Mediterranean influences and wine as important, but not definite, starting points.

VALÓN will be open from 11:00 in the morning until 23:00 in the evening, for lunch, drinks and dinner. The approach will be wine and dine with many wines and a few champagnes by the glass, but there will also be beers and cocktails (including a range of gin and tonics) available. Some dishes that are served are: Lobster à la plancha, sole, steak tartar, with or without Mediterranean preparations. Average à la carte price will be € 40, – and there will be compiled menus for a price of € 35, -. The menu will be at good restaurant level, not high end, but clearly above the level of a bistro. They want to distinguish themselves with a lot of attention for the customer in combination with a good price-quality ratio. There will be an open kitchen, so the chef can easily come to the table.