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Joris Bijdendijk has put the Rijksmuseum’s fine restaurant on the map with his highly personal culinary approach, working predominantly with homegrown vegetables spiced with the exotic influences that characterise Dutch cuisine. In this lively, trendy and luxurious brasserie, the wine cabinets and the islands where the team of chefs are hard at work are as attractive as the dishes themselves.

The sophistication of the carefully thought-out dishes is immediately obvious, with each dish as fascinating and intriguing as the next. For example, in his signature dish, Bijdendijk creates a finely layered millefeuille of earthy yet slightly sweet beetroot which he serves with a beurre blanc spiced with Tomasu soy sauce and fresh parsley oil – simple yet truly delicious! At Rijks, enjoy contemporary Dutch cuisine at its best.