In de Keuken van Floris

The story

In de Keuken van Floris: A Final Chapter in Rotterdam Fine Dining

The architecture of taste

In de Keuken van Floris approaches Rotterdam fine dining as a study in structure and mouthfeel rather than traditional plating. Floris Versluijs runs an open kitchen where every dish arrives without a printed menu, allowing him to explain each plate directly to guests seated nearby. His method centers on a concept he calls eetmotie, which prioritizes how food moves through the palate over fleeting novelty. The kitchen operates on strict circular principles, utilizing whole ingredients, embracing seasonal produce, and maintaining a zero-waste workflow that earned recognition from the We’re Smart Green Guide.

Ten courses without a map

Guests receive a champagne aperitif followed by nine additional glasses woven throughout a ten course sequence that shifts daily. The kitchen highlights a curated cheese selection alongside a seasonal fruit tartlet to close the evening. Because the contemporary kitchen prepares everything visible among the diners, the sommelier joins the chef to describe ingredient origins and pairing logic at each station. This transparent service model removes guesswork while keeping the pace deliberate and unhurried.

Bubbles and bio-dynamic vineyards

The dining room maintains a loose and dynamic atmosphere that matches the unscripted flow of the meal. Champagne occupies roughly a third of the experience, with the contemporary kitchen treating these sparkling selections as equal partners to the savory plates. The wine team visits these estates regularly to track soil conditions and fermentation choices before importing the bottles exclusively for this venue. This framework guides the restaurant through its final operating season in 2026.