RIJKS®

High quality cooking

Located within the Rijksmuseum in Amsterdam, the fine dining kitchen of SVH Master Chef Joris Bijdendijk is widely renowned and attracts numerous guests, including those who do not visit the museum. His cooking style is inspired by ingredients sourced from Dutch soil, which Joris and his passionate team transform into exciting dishes with an international flair. The stylish dining room offers a view of the open kitchen where focused preparation takes place. The spicy dashi broth starter is delicious and truly whets the appetite. The fruits de mer is generously loaded with cockles, mussels, razor clams, oysters, langoustines, and small prawns, accompanied by radish and daikon, and beautifully garnished with caviar and gold leaf. At the table, hostess Sanne pours a fresh and zesty dressing made with champagne, vinegar, and shallots over it. Sommelier Robin Toen then serves a flavorful glass of CAI, Immich-Batterieberg 2022, Riesling Kabinett Trocken from the Mosel region, after allowing us to taste it first. This crisp white wine pairs seamlessly. We stay with what the sea has to offer and choose turbot. The two fillets rest on a duxelles with shallot chutney, surrounded by oyster mushrooms. Both pieces are topped with slices of lardo and crispy shallots. The entire dish is enveloped in a fermented mushroom foam and a fresh broth. Skillfully prepared and delightfully flavored, it is paired with the floral and light-bodied white wine Minaia Gavi, del comune di gavi 2023, by Nicola Bergaglio, which proves once again to be a perfect match. One point of attention concerns the attire of the kitchen brigade. It is truly due for replacement, and beyond that, stains are absolutely unacceptable at a restaurant of this caliber. Score rises to 68.

In the shadow of the Rijksmuseum, Joris Bijdendijk presents a culinary narrative rooted in Dutch terroir, incorporating a celebrated past that is expressed through subtle exotic touches that give his cuisine its identity. The...

In the recently renovated RIJKS® restaurant, part of the Rijksmuseum, the old Dutch masters come alive on your plate. The interior is warm and modern, featuring an open kitchen that runs through the restaurant. At the table, you will find cutlery that also appears in the elegant frames throughout the museum. Chef Joris Bijdendijk draws inspiration from ingredients native to Dutch soil. Two à la carte menus are offered. We opt for the classic six-course menu. This begins superbly with a scallop served with Willem's Wermoed vinaigrette and radish. We pair it with a glass of Crémant from the Loire. The langoustine tartare with AnnaDutch caviar would look stunning as a picture in a classic photo frame. The signature dish, a beetroot millefeuille, makes a huge impact. It has been on the menu for six years now, and guests return specifically for it. The accompanying sauce of tomato beurre blanc and parsley oil make this an absolute masterpiece in the collection. After this taste sensation, the glazed brisket with ginger and grapefruit is not particularly impressive. The beet still lingers on the palate. The dessert is a semifreddo of walnut, stewed pear, and honey. Each dish is a vivid painting, with colors and flavors that pay homage to the Dutch masterpieces in a modern guise. The service is just as refined as the brushstrokes of an old master, attentive and full of attention to detail. The prices are a fair reflection of the quality provided. In short, dining at RIJKS® is not only a culinary experience but also a journey back to the glory of rich Dutch history. Rising to 69.

By the time this issue goes to press, RIJKS® is undergoing extensive renovations. We therefore pay a visit to the pop-up restaurant on the Zuidas, where the entire original interior has been relocated. The pop-up occupies a spacious, somewhat industrial-looking space that, thanks to architectural solutions, feels like a genuinely pleasant place to dine. Chef Friso van Amerongen is back at his 'old nest' and, alongside Yascha Oosterberg, immediately demonstrates that the kitchen operates at a high gastronomic level with a green gazpacho prepared from ten ingredients, served with burrata, tomato, and basil seeds. Then things go slightly off track. We don't quite grasp the intention behind the composition of scallops, codium, chioggia beet, and radish, in a vinaigrette made with Willem’s Wermoed, a Dutch vermouth. It's a feast for the eyes, but we’re missing something essential: the taste of the scallop. And where is the shellfish? Asking the waitstaff reveals that it consists of raw, thinly sliced scallop wrapped in the chioggia beet. Positively put, you could call it a nice, refreshing little snack, but a more realistic take is that it’s a culinary faux pas. But then comes course three! That is straight-up joy. A beet mille-feuille in a beurre blanc made with tomasu and parsley oil. Incredibly delicious: umami and sweet flavors that come together in a highly successful way. The sauce is truly one you’ll finish down to the very last drop. Paired with the butter-soft braised lamb neck and celeriac in black garlic jus is a well-complementing organic red Les Perrays, a Cabernet Franc from Domaine Dhommé in the Loire. The service could be more alert and, above all, a bit friendlier. After all, we are out for an evening. Rises one position to 73.

Bij Rijks, het restaurant van het Rijksmuseum, brengen executive chef Joris Bijdendijk en zijn team de rijkdommen van de Nederlandse cultuur naar het bord. In het stijlvolle, modern ingerichte restaurant in de Philips-vleugel van het museum staat de keuken van de lage landen centraal: lokale producten, maar ook internationale smaken die de Nederlandse keuken door de eeuwen heen hebben beïnvloed. Ook op de wijnkaart is er, in de eregalerij, ruimschoots plaats voor landgenoten. De keuken maakt de culinaire ambitie meer dan waar. De vier bereidingen van courgette, waaronder een perfect gegrilde courgette van de barbecue en een rijke saus van gefermenteerde courgette met geitenboter, zijn heerlijk en passen perfect bij de frisse, minerale Vignaverde van wijnhuis Marco de Bartoli uit Sicilië, die hoofdsommelier Isabelle Chow ons schenkt. Het predessert, een crème patissiere met aalbessen en een granité van kruisbes, is een culinaire en zeer smaakvolle variant van de oudhollandse griesmeelpudding. De zwarte brigade mist helaas scherpte. We zien veel verschillende gezichten aan tafel, moeten vragen om brood en krijgen beperkte informatie over wat we op ons bord vinden. Op het toilet ontbreken handdoekjes en zeep. Bij het afscheid is de garderobe onbemand. Al met al is Rijks een prachtig restaurant, maar we ervaren dit keer helaas niet de grandeur die bij het Rijksmuseum hoort. Zakt derhalve naar plaats 74.

The 'wow' effect upon entering the Philips Wing of the Rijksmuseum, where RIJKS is located, is truly magnificent. It boasts an impressive dining room with high ceilings, a classic wooden floor, two massive glass wine cabinets, and a stunning open kitchen. Since its opening in 2014, executive chef Joris Bijdendijk and his team have been crafting their innovative cuisine here, characterized by ingredients from the Low Countries. As a starter, we enjoy glazed sweetbread topped with a green ratatouille and drizzled with a ginger-veal jus—a dish that will have you licking your fingers. The main course is a RIJKS board featuring perfectly roasted Simmentaler ribeye, served alongside a rich bearnaise sauce. Pure flavors take center stage. Every dish and wine is meticulously served by a well-oiled machine led by the young maître sommelier, Max van Bockel. However, in our opinion, the pace feels somewhat rushed. The dessert offers a delightful raspberry granité layered with marinated strawberries, clotted cream, and a bedstraw gel. This elegant dessert deserved a more suitable wine pairing. While the Valdespino Moscatel Promesa from Jerez is certainly delicious, it does not complement this vibrant red fruit dessert.

SVH Master Chef Joris Bijdendijk has been wielding the culinary scepter here since its opening in 2014. He is supported by chefs Ivan Beusink and Yascha Oosterberg. His 'kitchen of the Low Countries' is characterized by Dutch produce, which constantly inspires Bijdendijk and his team. “Wherever possible, we give small producers the spotlight. Examples on our menu include Chaams Hoender from Geert van der Kaa, Tomasu soy sauce from Rotterdam, and Zeeuwsche Zoute: artisanally produced Dutch sea salt sourced from the Oosterschelde.” In doing so, he incorporates many international flavors that have influenced Dutch cuisine over the years. RIJKS® is located in the Philips Wing of the Rijksmuseum in the heart of the city. The large terrace outside offers views of the museum itself, the Museumplein, and the Rijks garden. The stylish, spacious dining room features wine walls and fully stocked wall cabinets, offering excellent acoustics—a welcome feature given that it is always filled with locals, museum visitors, and international guests. You help yourself to cutlery from a drawer under the tables. The wine list, boasting no fewer than 450 titles, is organized by the winemakers who supply the labels. In the 'Hall of Fame' section, the finest wines from Dutch soil are placed on a pedestal. You can come here for lunch and dinner. Joris: “The insight we gained from the coronavirus crisis is that through creative entrepreneurship and flexibility, even the most hopeless-looking situation can still show promise. It has been an educational period for us; we have seen that as a restaurant, we can be highly flexible during times of crisis. We immediately switched to takeaway and, thanks to our strong support base in Amsterdam (and the Netherlands), managed to survive. A symbiosis developed within the team; we have never been closer before.” Fun fact: in June 2020, RIJKS®'s wine program was awarded an Award of Excellence and a Dutch Specialization Award by Wine Spectator.

Located in the Philips Wing of the Rijksmuseum, right in the heart of the city. It features a large terrace outside with views of the museum itself, the Museumplein, and the Rijksmuseum garden across the wide cycle and pedestrian path. Inside, we join a short queue for the staff who take coats and direct us to our tables. Although the stylish dining room, with its wine walls and fully stocked wall cabinets, is packed, the acoustics remain good. You may help yourself to cutlery from a drawer beneath your table. The atmosphere is international, largely thanks to the many foreign guests. Chef Joris Bijdendijk’s team draws inspiration in their open kitchen from the numerous global flavors that have shaped Dutch cuisine over the centuries. The wine list showcases selections from Dutch winemakers around the world. We start with veal sweetbreads glazed with ginger, which pairs excellently with the brightness of grapefruit and the slightly bitter, crisp leaves of radicchio di Castelfranco. Magnificent is the accompanying rich, velvety sweetbread cream, prepared with butter, onion, and garlic. Indian influences shine through in a besangeh of goat shoulder served with savory, chewy peanut crackers, a lightly sour white asparagus atjar, and garlic chive blossoms. Simply wonderful! The pairing with the Austrian Cistercian rosé from Schlosskellerei Gobelsburg has been brilliantly selected by sommelier Max van Bockel. To finish, hostess Simone Blokker presents a delicious pavlova with kiwi, dragon fruit, and bilimbi sorbet. The service runs like a well-oiled machine: attentive, friendly, and professional. RIJKS is a truly excellent venue and firmly scores 66.

Here you can watch a Dutch master at work: SVH Master Chef Joris Bijdendijk. The dining room is luxurious, but the atmosphere is unpretentious, partly thanks to host Lex Gasseling, who has mastered the smooth, informal yet professional service. We opt for the 'Rijks Tafel' menu, which begins with a veal sweetbread ceviche with slices of kohlrabi, mango, and red pepper. Beautiful! Sommelier Judith van Vliet pairs it with a Château Cadaulan 2015 from Dutch winemakers Chantal and Noël Smeets, who grow Merlot, Cabernet Franc, and Cabernet Sauvignon in Bordeaux. With the carrot jerky served alongside grated macadamia, shiso, and ginger sorbet comes a Dutch Johanitter from the Aan de Breede Beek vineyard in Nijkerk. Straw-yellow, aromatic, and tasting of pineapple and lychee. That’s the great thing about Rijks’ wine list: every wine has a connection to our country. Not quite as elegant is the garlic velouté with shellfish: so intense that it leaves us feeling as though we’ve just been to a shawarma stand. Fortunately, the main course is excellent: babi guling, inspired by Indonesian cuisine. Well-spiced, crispy-roasted pork loin with ginger crumble, grapefruit, and bitter greens delivers flavors that combine beautifully. Just like the accompanying glass of red Cuvée Niels from Domaine de Marrotte by the Dutch Van Dijkman family in the Côtes de Ventoux. Round and silky, with plenty of fruit and Provençal herbs. Finally, pear frangipane with kefir and freeze-dried pearls of Grevenbroeker cheese from De Lindenhoff. Served alongside rhubarb with yogurt parfait, pastry cream, and crisp vanilla pods. Drops two places to 66 in the Top 100.

RIJKS® is the restaurant of the Rijksmuseum, and the kitchen is led by executive chef and SVH Master Chef Joris Bijdendijk, who previously made a name for himself at establishments such as Bridges in Amsterdam. The menu features many products from Dutch soil, and the venue is grand, luxurious, and atmospherically designed with space for many (international) guests. There is a three-course lunch menu and a 'Rijks Table' consisting of six courses for a fixed price. After a glass of sparkling Blanquette de Limoux, we begin with a lovely vegetarian dish of roasted red beetroot with smoked vinaigrette, dashi butter, and cress salad. A perfect combination of sweet, savory, and umami flavors. The only downside is the portion size; we have to make do with half a beet. This applies equally to the exquisite appetizer of gravlax made from incredibly fresh trout served on softly roasted leek with hangop and dill chips. On another occasion, we opt for mackerel ceviche with rhubarb, coconut milk, and ginger, followed by a fresh green gazpacho with fresh Blaarkop cheese, watermelon, and tomato. The combination is fantastic and demonstrates that a classic dish dressed in a modern style can still stand the test of time. The pan-fried veal escalope from the grill with endive, pineapple, and horseradish also earns applause. In the glass: Portuguese red Quetzal Reserva (2012). Steamed cod in fennel broth with star anise and paper-thin shaved fennel is delightfully smooth, and the fish is cooked to perfection. The dessert, a delightful baobab hangop with coconut, macadamia, and salted caramel based on a recipe by Dutch/South African chef Margot Janse, provides a powerful finale. Rijks drops four places to 64.