Rijnzicht

High quality cooking

From the outside, Rijnzicht resembles a traditional village restaurant, but inside, owner-chef Mike and hostess and sommelier Carolien Cornelissen are busy fine-tuning their life's culinary work. It is quiet during lunch, but we are thoroughly pampered throughout the entire meal. Mike's fine dining kitchen is French-inspired, and he makes extensive use of local produce. The menu speaks for itself, featuring a multi-course tasting menu with options for a dish featuring caviar and wagyu beef, which is tasty but hardly groundbreaking. To start, a trio of exquisite amuse-bouches, among which the edible 'oyster shell' filled with nashi pear tartare, topped with an oyster, dill, and barbecued dill emulsion, proves to be a delightful flavor bomb. This is followed by a culinary journey showcasing beautiful ingredients and surprising pairings. The delicate North Sea crab tartare with a ponzu vinaigrette, green apple, and a floating layer of crunchy foie gras is a visual treat and masterfully balanced in flavor. Paired with it is a crisp, fresh Verdicchio dei Castelli di Jesi. A delicate experience. Alongside this, a beautiful sourdough roll and an even more impressive brioche are served, almost making us want to lick our fingers clean! The lamb, presented as the pièce de résistance alongside impeccably fresh eel, broad beans, green asparagus, and an excellent lamb jus, is perfectly portioned and once again a masterpiece on the plate. After some excellent Dutch cheeses, including a nicely spicy 'It sefte skiepke' (Frisian for soft sheep cheese), the kitchen pulls out all the stops once again for the dessert course. Each one a delight, but the matcha and jasmine tea marshmallow takes the crown. We receive a small container of glowing coals above which we grill them ourselves. This final touch epitomizes the joy, inventiveness, and class with which the kitchen has treated us throughout the afternoon. A well-deserved score of 81.

Mike Cornelissen's kitchen remains flawless, and the warmth of partner sommelier Carolien and her black brigade feels just as familiar as ever. Rijnzicht is a beautiful place to unwind along the Pannerden Canal on the edge of the Betuwe...

Although the name suggests otherwise, Restaurant Rijnzicht is situated on the dike of the Pannerdensch Canal, with the Rhine visible only in the distance. Yet whether the Rhine is right outside or not, the view is stunning, and the expanded sunroom with French doors offers a wonderful place to linger. The interior is elegant, featuring shades of grey and crisp white tablecloths. Hostess and sommelier Carolien van der Velde takes great pleasure in finding that perfect touch to give her guests' evenings just that little extra something. Meanwhile, Chef Mike Cornelissen is crafting stellar dishes. The dishes stand out for their expert preparation of premium ingredients, often featuring surprising Asian influences, frequently drawn from Japanese cuisine. To start, there is tuna tartare seasoned with sea urchin, accompanied by a wasabi emulsion, ginger gel, sambal, and XO sauce. It is finished off with a furikake-dusted meringue. The dish is elegantly presented inside the sea urchin shell and is served alongside a separate portion of chawanmushi—a steamed, savory Japanese custard made with shiitake mushrooms, spring onions, and pak choi. Bright sweet-and-sour notes keep the rich umami flavors perfectly balanced, and the tuna tartare pairs wonderfully with the creamy chawanmushi. A Spätburgunder from Jean Stodden wines ensures the flavors linger beautifully on the palate. The dessert also leaves a strong impression. A soft 64% Manjari chocolate fudge is paired with a creamy ras el hanout ice cream quenelle and bacon popcorn. A refreshing touch is added through a mandarin gel and cream, along with a mandarin leaf that beautifully complements the dessert. A fantastic finale to an evening filled with culinary delight. Dropped to number 99.

In 1921, Rijnzicht began as a ferry house. Three generations later, Mike Cornelissen is serving up exceptional cuisine here. Together with hostess and sommelier Carolien van der Velde and a young, expert team, he delivers an impressive achievement. The only downside is that you can actually order no fewer than five courses: for light eaters, it quickly becomes too much. The chef plays with salty and sour flavors, combining them with great subtlety. Those sour notes frequently come from Asia, particularly Japan. The wine list features plenty of white wines, with Germany and Austria notably well represented. Perhaps not surprising, since Germany lies almost directly across the Rhine. From the attached terrace, you enjoy a beautiful view over the river, and the tables are positioned so everyone can look outside. To start: thinly sliced scallops with Dutch wasabi cream, crispy seaweed, and a fresh, tangy dressing featuring jabara (a Japanese citrus fruit). The bright, briny Castelo do Mar Albariño 2022 from Rías Baixas pairs beautifully. A yellowtail kingfish tartare is dressed with sansho, shiso, and young ginger as flavor enhancers. Alongside it are trout pieces that harmonize wonderfully in flavor, served with a quenelle of sansho, shiso, and young ginger. Dutch asparagus in beurre blanc with chive cream and gel, morels, and a softly cooked egg yolk is perfectly crisp-tender, and the sauce has just the right touch of acidity to make it exciting. Carolien pours a full-bodied Mission Chardonnay Reserve 2020 from New Zealand alongside it. Both the dishes and the wines build nicely. The main course melts in the mouth: gently cooked pigeon breast with a spiced sauce made from ras el hanout. The chilled red wine paired with it is a Château Yvonne 'La Folie' 2021 from Champigny, Loire. Finally, a chocolate fantasy featuring Italian Manjari chocolate with fresh, tangy notes of yuzu and umeshu. The prices are steep, but you certainly get your money's worth. It enters the top 100 at number 92.

Jim and Mike Cornelissen now represent the fourth generation to bring Restaurant Rijnzicht to life with passion and expertise. Unpretentious hospitality is held high here; leave that entirely to hostess and sommelier Carolien van der Velde. Guests are completely pampered here. You will find ample comfort in the spacious attached conservatory, furnished in a classic-modern style. The tables are atmospherically set with beautiful crockery and gleaming glassware. The Cornelissens work with a regularly rotating multi-course menu offering various choices. We start with hay-smoked, buttery-soft salmon, buttermilk, and crispy potato. This is followed by a unique oyster preparation: rather than in the shell, it sits on a strip of light bread whose underside is spread with smooth oyster cream, chives, and lemon. Simply divine. Small pieces of mackerel rest on a slice of watermelon that was simmered in fish stock and then dried. Underneath lies a rich, silky chicken liver paste. Topped with a dressing based on wild garlic and coffee. Overwhelmingly complex yet brilliantly fused. We continue with langoustine, forest carrot, kimchi, shiso, and doenjang, followed by cod with an eel sauce complemented by a truffle sauce. The refinement remains constant, yet the flavors grow increasingly powerful and expressive. For the main course, we request a glass from the wine pairing: a German Blauburgunder. It is served alongside pigeon that was allowed to age before being slow-cooked. Exceptionally juicy, the meat melts on the tongue. During service, a different member of the kitchen brigade joins us each time to explain the dish. Many faces pass by, but we experience this as lively and deeply engaged. What a lovely place! This year, it stands on the threshold of the Top 100.

Located in a rural setting on the Rhine, near the Doornenburg ferry and Fort Pannerden. From this comfortable, minimalist interior, you enjoy a beautiful view over the Pannerden Canal. Owners Mike (chef) and Jim (sous-chef) Cornelissen are dedicated to continuous innovation. A completely new menu is introduced every three months to delight guests to the fullest. While wine pairings are available, we select from their well-balanced wine list, which features choices from around the world – such as Armenian wines or less commonly served grape varieties. The wines range from moderately to highly priced. Following visually and palate-pleasing starters, we note that the kitchen draws inspiration from global cuisines, as the first course evokes South American flavors. The Mexican langoustine with corn, avocado, and tomato is accompanied by a scoop of guacamole ice cream. Surprisingly delicious. This is followed by a spoonful of Imperial Heritage caviar with salmon, potato, and buttermilk. Excellent. The pigeon for the main course is perfectly roasted and served with beetroot, strawberry, chervil, and meadowsweet. The dish is beautifully presented. Hostess and sommelier Carolien van der Velde pairs it with a Tuscan Shiraz by Giuseppe Brancatelli, Azienda Agricola Biologica. And that is a perfect match.

The fourth generation is now at the helm of Restaurant Rijnzicht, located between the historic Doornenburg Castle and Fort Pannerden at the junction of the Rhine and Waal rivers. Brothers Chef Mike (who gained experience at Het Koetshuis Bennekom and De Leest Vaassen) and Sous Chef Jim Cornelissen (among others at Memphis) are steadily making their mark, presenting an innovative and creative cuisine that utilizes modern cooking techniques. Every three months, their 'Innovation Menu' is refreshed, allowing the kitchen—blending international and Asian influences—to continuously evolve. This results in exciting dishes that are perfectly balanced and deliver surprising taste sensations. The kitchen team prefers to work with the finest seasonal produce, drawing from international, national, and regional sources. The restaurant also boasts its own pick-your-own garden and maintains close collaborations with local farmers. Hostess and sommelier Carolien van der Velde, holder of the WSET International Wine Certificate, seamlessly pairs wines and provides expert guidance in a friendly and accessible manner. Mike enjoys fishing, as nature gives him peace and inspiration: “During the hospitality lockdown, we launched a takeaway and delivery concept. It was a success from the very beginning; fortunately for the business and all our staff.” The restaurant features a modern interior with a sleek gray floor and tub chairs arranged around round tables. Recently, the terrace—which offers a stunning view of the Pannerden Canal—was renovated. A place definitely worth keeping an eye on!

Things are going well for brothers Jim and Mike Cornelissen at their restaurant along the dike in Doornenburg. A few years ago, they took over their parents' establishment and put their own spin on it. This has resulted in a creative and innovative kitchen where modern cooking techniques are readily embraced. The amuse-bouches are impressive. A white chocolate pastille filled with melted cheese and dipped in a bath of black ink is presented on real pebbles and is almost indistinguishable from them. On a corn cob comes a tasty bite of crispy duck breast with mousse, accompanied by a refreshing kombucha brewed from black tea with forest fruits and mushrooms. Then the main course begins. We enjoy perfectly cooked cod with celeriac purée and tagliatelle made from it, drizzled with a goat butter beurre blanc. The fish skin is steamed, dried, and puffed, arriving on the plate like a small prawn cracker. Next is very gently sous-vide cooked, tender pork tenderloin with a crumble of fried mushrooms and enoki, resting on a parsnip cream. The aromatic dark mushroom sauce is left on the table so we can pour more ourselves. The little jug goes completely empty. In the glass sits a 2016 Südtirol-Alto Adige DOC Schreckbichl Chardonnay. The dessert features salsify ice cream with crispy 'leaves' made from its peels, alongside smoked chocolate mousse, beurre noisette powder, and caramel made from browned butter. All of this is presented on an intricately handmade black plate. The dishes are served by both the black and white brigades, and both teams expertly explain each course. A truly excellent spot.

Restaurant Rijnzicht has been run for three years by brothers Mike and Jim Cornelissen, who took over the establishment from their parents. Hostess and sommelier Carolien van der Velde keeps the service running smoothly. The welcome is exceptionally warm, and while enjoying a glass of Fürst von Metternich Riesling Brut, delicious and beautifully presented amuse-bouches arrive: a 'bloody mary' shaped like a cherry tomato with vodka and tomato juice, crisped with egg yolk and chervil, and a cornetto with smoked garlic and tzatziki. Each one is rich in flavor, offering a promising start to the meal. From the innovation menu, we sample raw mackerel with oyster mousse, pickled apple, dill jelly, and a chamomile extract poured at the table onto the rim of the plate. Beautifully plated and bursting with flavor. The glass of Godello from Monterrei proves to be a perfect pairing. Baked turbot fillet with sweet potato purée, mussels, and kombucha beurre blanc follows and is equally delicious. For the main course, there is low-temperature cooked Iberico pork neck, pan-fried until crispy, served with eel, green asparagus, and buttermilk cream. Bravo. Once again, the wine, a Spätburgunder from Weingut Salwey, pairs seamlessly. A nice touch is that every dish is served by the kitchen brigade itself, and their expectant faces reveal their passion for the craft. One area for improvement: do not wait until the dishes are already on the table to pour the wines, and come on... a slightly more generous pour would be appreciated. Especially given the prices asked. Otherwise, high praise and a well-deserved place in the columns of Lekker. Highly recommended.