Tjaps · grill restaurant in Amersfoort-Vathorst
Steak & burgers in Amersfoort
At Tjaps in Vathorst, the steak goes on the charcoal grill. Only meat we believe in goes on that fire: fine cuts from Australia and beef from the dual-purpose cow, from a local butcher. The Black Angus burgers come off the grill too. You pick how it is cooked, we pour a craft beer from the tap next to it.
Charcoal
everything that can, goes on the grill
Australia
and the dual-purpose cow
Your way
from rare to well done
23 taps
craft beer with your steak
On the menu now
These are the steaks and grill dishes on our current menu, with the price and the beer our online sommelier picks to go with them.
- 39,50 p.p.
Big to share
Bavette, New York strip, fries, Tjappeltjes and coleslaw. Choose one doneness and two sauces together.
- 54,50 p.p.
Côte de boeuf
Australian côte de boeuf with fries, Tjappeltjes and coleslaw. Choose one doneness and two sauces together. Only in even numbers, from 2 people. Order at least 3 days ahead: add it to the note on your reservation, or email info@tjapspub.nl.
- 37,50
New York strip 250 g
With fries & coleslaw or fries & Tjappeltjes. Choice of sauce: chimichurri, pepper cream sauce or garlic-parmesan butter.
- 39,50
Ribeye 250 g
With fries & coleslaw or fries & Tjappeltjes. Choice of sauce: chimichurri, pepper cream sauce or garlic-parmesan butter.
Burgers & handhelds
Our burgers and handhelds come on brioche, toasted in clarified butter, with fries and coleslaw. This is on the menu now.
- 21,00
Fried chicken burger
Pickle, smash sauce and iceberg lettuce. With fries & coleslaw.
With bacon + 1,50
- 23,50
Korean fried chicken
Spicy honey glaze, crisp pointed cabbage, pickled red onion and sesame mayonnaise. With fries & coleslaw.
- 21,00
Cheeseburger
American cheese, pickle, onion and smash sauce. With fries & coleslaw.
With bacon + 1,50
- 23,50
Garlic & Parmesan burger
Provolone, parmesan, rocket, red onion, pickle, garlic, parsley and garlic-parmesan butter. With fries & coleslaw.
With bacon + 1,50
The meat
Only meat we believe in goes on our fire. Fine cuts from Australia, and beef from the dual-purpose cow: a breed kept for both milk and meat.
We do not buy from a big wholesaler, but from a local butcher who takes pride in the craft. Short lines, and a butcher who knows what ends up on our tables. We know where our meat comes from, and we are happy to tell you.
From the charcoal grill
The heart of our kitchen is a charcoal grill. Glowing coals get much hotter than a normal pan or griddle. That gives a steak a crisp, caramelised crust fast, while the inside stays juicy. And the coals add a subtle smokiness.
How do you like it?
You choose how your steak is cooked. Not sure? Ask us: medium rare is a good start for most steaks. The temperatures are the core temperature of the meat.
- Rare
- ± 50 °C
Warm inside, deep red and very juicy.
- Medium rare
- ± 55 °C
Red to pink and juicy. The choice of many steak lovers.
- Medium
- ± 60 °C
Pink in the middle, firmer bite.
- Medium well
- ± 65 °C
A hint of pink, otherwise cooked.
- Well done
- ± 70 °C
Cooked through. Possible, but the meat does get drier.
Which beer with your steak?
A steak from the charcoal grill calls for a beer with character: a stout or porter for the roasted notes, an IPA that cuts through the fat, or a strong tripel. Our online sommelier shows you per dish which beer on tap goes best today.
Questions about steak at Tjaps
Where can I eat a good steak in Amersfoort?
At Tjaps in Amersfoort-Vathorst, Leeghwater 5. Our steaks go on the charcoal grill: Australian beef and beef from the dual-purpose cow, from a local butcher. You pick how it is cooked and drink a craft beer from one of our 23 taps with it. Dinner from 17:00.
Where does the meat at Tjaps come from?
We serve fine cuts from Australia and beef from the dual-purpose cow. We do not buy from a big wholesaler, but from a local butcher we know, who knows what ends up on our tables. Just ask at the table, we are happy to tell you more.
What is a dual-purpose cow?
A dual-purpose cow is a breed kept for both milk and meat, instead of a cow raised only for milk or only for beef. The tomahawk in our photos comes from one of those cows.
Why the charcoal grill?
Glowing charcoal gets much hotter than a pan or griddle. So the steak gets a crisp crust fast and stays juicy inside, with a subtle smokiness from the coals. Everything that can go on the grill, goes on the grill at Tjaps.
Can I choose how my steak is cooked?
Yes, you choose, from rare to well done. Not sure? Medium rare is a good start for most steaks. Burgers are served medium by default.
Which beer goes with steak?
A beer with character: a stout or porter for the roasted notes, an IPA that cuts through the fat, or a strong tripel. The beer pairing on our site shows per dish which beer on tap goes best today.
Do you have burgers too?
Yes. Our Black Angus burgers go on the charcoal grill and come on a brioche bun, cooked medium by default. The burgers on the menu right now are on this page and on our menu page.
Can I come along if I don't eat meat?
Of course. There are vegetarian dishes on the menu too, from bar snacks to mains. The menu changes with the seasons, so check our menu page for what is on right now.
Should I book for a steak at Tjaps?
It is wise, especially on Fridays and Saturdays; we are often full then. Up to eight people can book online with instant confirmation. From nine people, send a group request.
So, a table?
Up to 8 people confirmed instantly. More? Send a group request.
Rather call? 085 130 1591