Restobar IJssel

Do as you please" could well be the motto here. Restobar IJssel does not offer set menus; you can assemble your own exactly as you like from a wide selection of bites, starters, main courses, and desserts. The young service staff are attentive, skilled, and work together exemplarily. From the kitchen of chef Wouter van Leeuwen come highly flavorful dishes that you can also share with your dining companions if you wish. The accompanying wines are of high quality, but so is the price. On nice days, the view from the terrace is unmatched: the IJssel river lies right outside the door, and across the water offers a beautiful view of Deventer's historic city center. From the bites list, we choose the oyster 'Bloody Mary' with marinated celery and tomato foam. A truly lovely combination where the oyster's flavor remains prominent. The matching Erwin Sabathi Weissburgunder 2020 from South Styria is fresh, pleasantly mineral, and features subtle acidity. Then comes a duck liver crème brûlée, served with brioche and tomato jam. This flavor bomb couldn't have better company: Soleil d'Arche Sauternes 2019. And a steak tartare with delicious, mouth-filling piccalilly foam, capers, and small slices. Next, two classic main courses, but each with its own twist. Pan-seared Tournedos Rossini with truffle, spinach, and a rich red wine sauce. The wine for this needs to be robust, which pairs perfectly with the Château Ramafort Médoc Cru Bourgeois 2016. And baked cod with eel, guanciale, and a frothy artichoke sauce. Perfectly cooked and packed with flavor thanks to the seasoned pork jowl cubes. We finish off with delicious strawberries with goat yogurt, and a light sauce of elderflower and vanilla. The term Restobar is absolutely spot on!

If you're lucky enough to sit on the terrace in good weather, your day is practically made. Especially since the somewhat chic restaurant has been rebranded as 'Restobar IJssel' with a completely revamped menu that invites guests to freely combine or share dishes according to their own tastes. No less than Jannis Brevet (formerly of Inter Scaldes) helped design the menu and trained the kitchen brigade. The result is a series of beautiful dishes. Paired with the relaxed and friendly approach of the service, we expect this place to make a strong climb up the culinary rankings. Curiously, no amuse-bouches are served, but we don't mind at all: the freshly baked bread rolls are delicious. With a sweeping view of the beautiful city of Deventer, we watch boats glide by on the IJssel river. While waiting for our first bite, we enjoy a lovely Saint Hilaire 'Expression' Viognier 2021 from the Pays d'Oc; the fruit bursts forth with notes of banana, apricot, peach, and pear. It pairs beautifully with the fried pralines made with farm-fresh eggs, basil, tarragon, garlic, and karashi sauce. The yellowtail kingfish ceviche is superb; ponzu, small segments of orange and grapefruit, and ghoa make this dish a top-tier ceviche. Since sharing is encouraged, we split the main course. It features tender, bone-in cooked stingray with daidai ponzu, rutabaga, charred mustard, and orange. Tim pours the perfect wine alongside it: a Viñaredo Godello from Valdeorras, Spain. We're curious about the 'chef's specialty' listed on the menu, a choux 'flowergarden'. It turns out to be a sort of éclair filled with luscious passion fruit pudding and beautifully draped with fresh flowers from their own garden. A delightful spot in this vibrant Hanseatic city.

Part of Pillows Hotels and situated in a beautiful, chic building in a lovely location next to the IJssel River. The welcome is friendly, and we are escorted to the dining room, which is filled mostly with active retirees who have likely booked an overnight stay. The interior of the spacious, high-ceilinged room is stylish, featuring white walls, black accents, and a colorful piece of art on the wall. The view over the IJssel is entertaining, with a parade of rowing boats and yachts passing by. In the open kitchen spanning the full width of the restaurant, focused culinary work takes place under the guidance of Chef Wouter van Leeuwen. The cooking style is French, with great attention given to vegetables, herbs, and edible flowers from their own garden. We enjoy our aperitif, a Terre Di Marca Pinot Grigio from Veneto, and indulge in super-fresh oysters available as single bites. Pre-marinated tomatoes with basil cream, airy mozzarella foam, and toast points, dusted with tomato powder. Rich in flavor and beautifully presented. Next comes succulently roasted French domestic duck breast tranches served with an elongated block of corn polenta with popcorn, licorice powder, bimi, and smoked paprika cream. A juniper berry jus is served alongside. Everything is excellent. For dessert, a blondie arrives, disguised as a butter cookie with strawberry parfait and jelly, lychee foam with lime, and cookie crumble. It is drizzled at the table with a honey and basil vinaigrette. The portioning is excellent, the service extremely friendly, and the price-to-quality ratio exemplary. Welcome to this guide.