The story
Franky’s Grill in Rotterdam brings a refined approach to soulfood and grilled dishes since its September 2024 opening. François Geurds launched the project to step away from white tablecloths, drawing on his experience running a dedicated taste laboratory at his previous venue. His early training under Heston Blumenthal shows in the precise temperature control required for every cut of meat, while the menu prioritizes honest ingredients over theatrical presentation.
Guests typically begin with a warm bread roll baked inside a red Le Creuset pot, which immediately establishes the kitchen’s hands-on approach. Salt crusted sea bass arrives straight from the oven, then gets plated with a rich beurre blanc flavored with razor clams. Franky’s Ribs arrive as three tender racks resting on charred vegetables and finished with fresh chives and panko crumbs. The kitchen applies precise grill cooking techniques to both seafood and plant based sides, ensuring consistent heat management across every plate.
The interior carries a comfortable chaos that rewards visitors who are willing to claim a seat at the wooden counter or a nearby table. Walk ins remain welcome alongside advance bookings, creating a steady flow of locals throughout the week. This grounded hospitality model earned the venue a spot in the Lekker500 Top 500 guide for 2026. Regular diners consistently note how the unpretentious environment perfectly matches the straightforward quality of the grilled dishes.
Recognition
Ambience
Details
History
Chef-owner François Geurds has opened a new establishment in the premises where FG Foodlabs used to be located: Franky’s Grill. The former student of Heston Blumenthal whom Geurds always called 'Franky' wants to give a new dimension to the word 'grilling'. We step inside into a cozy chaos and have to wait a moment before being seated. We take a seat at the bar and let the young, jovial waitstaff advise us on what to order. In a red Le Creuset pan, a generously sized, crispy, warm, and soft bread roll is served. Meanwhile, a kitchen staff member brings out a large pan with a salt crust. With a firm swing, he flips the pan upside down and two beautiful sea bass fillets appear on stage. Shortly after, the fillets are served in a griddle pan, garnished with green herbs and an irresistible beurre blanc sauce made with razor clams. The sauce is truly finger-licking good. After the starter, a 2018 Guidalberto from Tenuta San Guido is poured for us. Not long after, the main course arrives: Franky’s Ribs. Three racks of incredibly tender spare ribs are served in a roasting pan. Beneath the ribs lies a selection of grilled vegetables, a delicious jus, and the ribs are garnished with chives and panko. Vanilla flan is the dessert: soft and delicious, but we are already so full that half remains untouched. Sometimes less is more. Nevertheless: welcome to Lekker.
François Geurds continues to effortlessly reinvent himself. At Franky's Grill, he has traded his classic and modern European Mediterranean signature for a cooking style where his Caribbean roots speak more prominently. Ver...
Facebook
Instagram
X