Table of Contents
- The Story of Claudia and Gregory
- The Success of a Young Restaurant
- The Family Atmosphere
- Product Quality
- Culinary Philosophy
- Products of Excellence
- The Menu: Tradition and Innovation
- The Challenges of Managing an Italian Restaurant Abroad
- The Problem of "Pseudo-Italian" Cuisine
- Advice for Those Who Want to Open
- The Lack of Community
- The Future with Real Italian Restaurants
- Conclusion
The Story of Claudia and Gregory
Behind the doors of Osteria Mediterranea, located in Zaandam, Holland, lies a love story that unites two cultures and two passions: one for Italy and one for authentic dining. Claudia, Dutch by birth, and Gregory, the restaurant owner, met years ago in Italy, both immersed in the world of hospitality and dining.
Eight years ago, the couple moved to Holland with the initial intention of leaving the restaurant industry. But as often happens when you have passion in your blood, the calling was stronger. "When you've been in it for so many years," Claudia recounts, "Gregory's heart was there, so we started with the idea of Osteria Mediterranea."
The idea was born two or three years ago, but like every respectable project, it took time to find the right place and the right moment. A year and a half ago, finally, Osteria Mediterranea became reality.
The Success of a Young Restaurant
The Family Atmosphere
Despite being born very recently, the restaurant is achieving success that has surprised even the owners themselves. "I was honestly very hesitant," admits Claudia, "because there are so many restaurants in Holland." The choice not to open in Amsterdam, but in the tourist town of Zaandam, proved to be a winning one.
The secret? An intimate and family atmosphere. With only 20 seats, often with Claudia and her daughters present, the restaurant manages to create that atmosphere that makes customers feel at home. "That's actually our concept," explains Claudia, "to come, as soon as you cross the threshold, you feel at home."
Product Quality
But atmosphere alone is not enough. What really made the difference is the quality of the product and the authenticity of Italian cuisine. Gregory renews the menu every month, maintaining some classics like lasagna and parmigiana, but always introducing something new and different.
Culinary Philosophy
Products of Excellence
The crown jewel of Osteria Mediterranea is certainly the coffee cheese, an exclusive product made specifically for them. "It's the highlight of our products," explains Gregory, "we managed to combine two companies together and they make this product especially for us: a cow's cheese aged in coffee powder."
The pursuit of quality doesn't stop there. The restaurant collaborates exclusively with small Italian family-run companies, from truffle producers to wine makers. Even the house wine bears the restaurant's logo, the result of a special collaboration with a small Italian producer.
The Menu: Tradition and Innovation
Osteria Mediterranea's menu ranges from traditional dishes to more gourmet ones, never losing Italian authenticity. Among the most curious specialties we find:
- The cloud egg with pecorino cream and guanciale, reminiscent of carbonara
- Fried cauliflower with smoked pepper cream (smoking done in-house)
- Pork coppa cooked at low temperature for 24 hours
- Salmon marinated in spritz
An important choice was not to include pizza on the menu. "We chose not to have pizza in our restaurant," explains Gregory, "it's advice I give: choose a precise direction, especially for a small restaurant."
The Challenges of Managing an Italian Restaurant Abroad
The Problem of "Pseudo-Italian" Cuisine
Managing an authentic Italian restaurant in Holland presents unique challenges. The biggest is fighting against preconceptions about Italian cuisine. Gregory tells an emblematic episode: "A table of eight came to the restaurant and ordered eight carbonaras. After we made the carbonara, they came to say it wasn't real carbonara because it didn't have onion, it didn't have chives, it didn't have cream."
The problem is that many "Italian" restaurants in Holland are not run by Italians, creating confusion among customers accustomed to a distorted version of traditional Italian dishes.
Advice for Those Who Want to Open
Despite the difficulties, Gregory's advice is clear: "Don't give up, because once this thing is accepted, you see the reaction of the clientele who appreciates the fact that truly, finally, they can appreciate Italian cuisine and not pseudo-Italian cuisine."
Practical challenges also include finding authentic suppliers and managing higher costs for quality Italian products. "You have to look carefully if the game is worth the candle," admits Gregory, but in the end "it always pays off."
The Lack of Community
An aspect that clearly emerges from the conversation is the lack of a true community among Italian restaurateurs in Holland. "Many Italian restaurants are not Italian," explains Claudia, "and with other Italian restaurateurs nearby you don't have a comparison, you have nothing, because everyone thinks about their own home."
This situation of isolation makes initiatives that aim to create connections and mutual support among those who carry forward authentic Italian culinary tradition abroad even more precious.
The Future with Real Italian Restaurants
Joining Real Italian Restaurants represents an opportunity for Osteria Mediterranea to be part of a broader community. Initially skeptical, Gregory decided to participate after appreciating the project's approach: "We like the community discourse, the discourse of taking us and bringing us together, of showing other restaurants, of creating an Italian community among restaurants."
The shared objective is to protect and promote the authenticity of Italian cuisine, fighting against imitations and valuing those who carry forward the true tradition with passion and competence.
Conclusion
The story of Osteria Mediterranea is a perfect example of how passion, quality, and authenticity can triumph even in a saturated and complex market like the Dutch one. Claudia and Gregory have demonstrated that it's not enough to open an Italian restaurant: you must be Italian in soul, in the search for raw materials, in attention to detail, and in hospitality.
Their success in just eighteen months of activity is proof that customers know how to recognize and appreciate the difference between an authentic product and imitations. In a world where quantity is often privileged over quality, Osteria Mediterranea represents a beacon of hope for all those who believe in the value of true Italian culinary tradition.
For those who would like to experience this authentic experience, Osteria Mediterranea is located at Zuiddijk 31a, Zaandam, Netherlands. A small corner of Italy where every dish tells a story of passion, tradition, and love for good cuisine.
source https://www.realitalianrestaurants.com/blog/osteria-mediterranea-a-corner-of-italy-in-the-heart-of-holland
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