Parkheuvel

Excellent cooking

2026 will be the year of the major renovation for Parkheuvel, but for now we are welcomed into our familiar setting. The location of Parkheuvel invites relaxation, drawing you out into the surrounding park with its green trees and delightful shade. In the reception hall, three charming staff members stand ready to welcome us, and one of them escorts us to our table. Juliën, the son, has meanwhile become the right-hand man to his father, SVH Master Chef Erik van Loo, and as the new generation brings together classic and modern cuisine, with the same focus on flavor and top-quality ingredients remaining central. The menu features multi-course options that are also available à la carte, along with several signature dishes that accurately represent Parkheuvel’s gastronomic kitchen. To start, slices of perfectly cooked European lobster served with a cap of watermelon jelly, finished with an emulsion of crème fraîche and melon juice, presented on a salad with herb cream. Fresh and refined. Paired beautifully with a non-alcoholic Cuvée No. 27 featuring pear, cucumber, and quince. The main course is a generous portion of turbot, accompanied by green and unfortunately slightly overcooked white asparagus, morel mushrooms stuffed with chicken forcemeat, double-stuffed peas, soft pommes soufflés, and a delicious lightly spicy dashi-based sauce. The accompanying 2021 Condrieu from Yves Cuilleron was excellently selected by sommelier Nick van den Heuvel. The wine offers plenty of herbal notes and hints of citrus. The dessert is beautifully executed with strawberries and rhubarb taking center stage. Resting on a strawberry-rhubarb sauce are sliced rhubarb poached in strawberry juice, while the strawberry mousse is dusted with strawberry powder and topped with a quenelle of rhubarb sorbet that is refreshingly crisp. A decorative cut-out pastry finish ties everything together. The little artwork is almost too beautiful to eat, but our plates end up completely clean. One minor point concerns the rather reserved demeanor of the black brigade. We feel they could afford to laugh a bit more. Because dining at Parkheuvel should be a celebration in every respect. Amid stiff competition at the top, it drops a few places to number 21.

Restaurant Parkheuvel on the banks of the Meuse was closed from January until the end of April for a major renovation of both the restaurant and the kitchen. The result speaks for itself. The iconic Rotterdam restaurant by Erik...

SVH Master Chef Erik van Loo and his wife Anja have purchased the iconic building that houses Parkheuvel, and grand renovation plans are already underway. The number of covers will be reduced, the private dining room will be integrated into the main restaurant area, and an open kitchen will be added. According to their own words, 'only the exterior will remain'. The new Parkheuvel aligns with the ambitions of son and head chef Juliën, who has been working alongside his father since 2017 and will eventually take over the establishment with his partner Anouk. In the kitchen, flavor takes precedence, and only top-quality ingredients are used. Juliën, who gained extensive experience under top chefs such as Peter Gilmore in Australia and was exposed to a melting pot of flavors, regularly adds a subtle Asian accent to the dishes. Paired with an alcohol-free pear cider from German producer Jörg Geiger, we enjoy palate stimulants such as crispy chicken skin with a tom kha gai sphere, and puff pastry filled with chicken liver and gelled portobello. With the first course, sommelier Nick van den Heuvel pours us a glass of Pierres Sauvages, a blend of Pinot Gris, Pinot Blanc, and Pinot Noir. With 8.5 grams of residual sugar per liter, it serves as a perfect accompaniment to the rich goose liver terrine, which is beautifully presented with an assortment of fresh marinated green apple, nashi pear ribbons, white grapes, crispy baked chicken head, and a garnish of flowers from their own garden. The warm brioche served alongside it is one of the best I've ever tasted. The main event is Bresse chicken ravioli. A classic from the Van Loo family's kitchen. Accompanied by truffle, mushroom duxelles, langoustine, and a fantastic shellfish jus that remains on the table so we can help ourselves to more. The dessert is a raspberry feast. Raspberry cake, raspberry crumble with ice cream, and mille-feuille with Swiss cream and raspberry. Also served here is the best wine of the evening: the Kracher Spätlese Rosé is a party in a glass. We look forward to seeing the renovations and Juliën and Anouk's long-term plans. Rises to number 18.

Rotterdam is always in motion; there is constant construction and renovation. Bathed in that ever-changing light, Parkheuvel stands as a beacon of tranquility and familiarity. Not only because the building is situated in the middle of a lush park and its serenity seems almost un-Rotterdam-esque, but mainly because you can eat fantastically here. On a Monday evening, we are privileged to experience the gastronomic prowess of SVH Master Chef Erik van Loo, his son Juliën, and the kitchen team. The warm and chicly appointed restaurant is full, and we kick off our meal in a surprisingly convivial setting with a beautiful Pol Roger champagne, accompanied by the first greetings from the kitchen: stuffed celeriac, three preparations of cheese, and a crispy chicken skin cracker with tom kha kai. We immediately know we won't be disappointed tonight, and this becomes even more apparent with the following amuse-bouche: cucumber and jalapeño gazpacho with a dill and dashi bombe. An absolute flavor bomb. Paired with it is authentic Parkheuvel house wine; each year, the restaurant has 700 bottles produced at the St. Martinus winery in Limburg. Not only a fantastic concept, but it also tastes excellent. We continue drinking this wine with the starter: scallops with a ginger vinaigrette, tarragon cream, and apple cider jelly. The vinaigrette carries the dish and delivers a real flavor explosion. It is incredible how carefully the flavors are balanced, especially since the Viognier poured next, which accompanies the chef's signature dish – ravioli with lobster and small mushrooms – creates an undeniable wow effect. The suckling pig with artichoke heart served as the main course isn't particularly groundbreaking, but it is flawlessly executed. The meat is so tender it almost melts in your mouth. We wrap up with cheese. On the plate lies a lovely blend of sharp Roquefort, aged North Holland crumbly cheese, and a soft German goat cheese. Host and head sommelier Nick van den Heuvel pours a glass of La Fleur Renaissance Sauternes to accompany it. Its golden-yellow color, aroma of orange peel, and delightful fresh sweetness make a sweet dessert unnecessary and complete our evening. Kudos to hostess Anja van Loo, who leads her team with grace and leaves nothing to chance. Top establishment. Score rises to 19.

Parkheuvel, operated by father-and-son duo SVH Master Chef Erik van Loo and his son Julien, is and remains a gastronomic standout in the culinary hospitality landscape. From arrival to departure, everything is perfect. Hospitality is written with a capital letter here, and nothing is left to chance. Hostess Anouk van Loo, Julien’s partner, was born for this profession. After a friendly welcome, we settle into the chic circular dining room at carefully set tables and enjoy the view of the water and passing vessels with a glass of 2018 white Chablis, Domaine d’Henri by Michel Laroche & ses enfants. The lunch menu is presented verbally. To start, a fresh crab salad with crispy potato, nori, and a dashi-kaffir vinaigrette. A beautiful balance of light acidity with the gentle sweetness of the crab—simply wonderful. The main course features a fillet of fresh turbot pan-seared skin-on, accompanied by finely sliced and poached squid. A small spoonful of caviar sits atop the turbot’s skin. We taste the briny essence of the sea in every aspect. The dessert is a feast for the eyes. On the plate rests a small golden saxophone filled with a light mousse that reveals flavors of honey, thyme, basil, and raspberry. To finish, a robust espresso paired with Canelés de Bordeaux—small French pastries made with rum, vanilla, and tropical fruit. A top-notch establishment!

Father and son Erik and Julien van Loo, along with their wives, form the management team of this iconic restaurant on the Maas, adorned with numerous gastronomic awards and coveted for its refined cuisine. We notice new sisal-textured flooring, and otherwise, the circular dining room still exudes the impeccable elegance – including its cultured, experienced, and well-dressed staff – of a top-tier establishment. Erik is away today, Julien is the head chef (he completed his training in the culinarily fascinating Australia), and we have no regrets about that. It begins with his amuse-bouche of an oyster with lime mousse, potato rösti, pearl caviar, and sweet-and-sour sauce. Mmm! Followed by juicy lobster with calamansi, horseradish, radish, and lemon jam. Sommelier Nick van den Heuvel pairs it with a fresh Cora (Loxarel, 2020) from the Penedès region. Next come balls of foie gras wrapped in beetroot, pinot gris, and dark chocolate. Especially the latter is a beautiful and daring combination, certainly when paired with a glass of Alsace Gewürztraminer (Ginglinger-Fix, 2019). The chef's absolute highlight, however, is the dish of chanterelles with parmesan, quail egg, truffle, and herb oil. A vegetarian masterpiece, exemplarily accompanied by a Baden Pinot Gris (Michel Tephrit Achkarren, 2019). The sea bass that follows falls a bit flat: slightly dry, although the accompaniment of antiboise, peas, basil, and a 'spekkoek'-style garnish of courgette is beautiful. Paired with it is the juicy St. Martinus Parkheuvel cuvée, made from five grape varieties cultivated in Limburg. Finally, Granny Smith apple with meringue, bergamot, and goat yogurt ice cream, accompanied by a delightful glass of Coteaux de l’Aubance (Domaine de Montgilet, 2018) from late-harvest Chenin Blanc grapes from the Loire region. Excellent!

SVH Master Chef Erik van Loo has been the owner of the luxury restaurant Parkheuvel since 2006. Located in Het Park, not far from the Euromast and directly on the banks of the Maas, “Taste is knowledge, taste is emotion and feeling, taste is memory, taste is a quest,” he summarizes his innovative and gastronomic cuisine. Meanwhile, his son Juliën has become his right hand; as creative chef, he represents a new generation of cooks with an eye for the latest trends in gastronomy. Erik’s wife, Anja, ensures the guests’ comfort as hostess, doing so with exceptional skill and charm. Regarding the offerings, we can be brief: every dish is a feast for the taste buds. Contemporary, refined, with a beautiful balance of flavor and texture. Masterful. Sommelier Nick van den Heuvel pours beautifully paired wines and provides professional explanations for each. Parkheuvel is and remains a top-tier establishment.

SVH Master Chef Erik van Loo keeps the bar high and remains innovative. We feast in his luxuriously appointed Rotterdam restaurant on reception bites such as puff potatoes filled with tomato chutney, pimento, and black garlic; a delicate bite with flakes of smoked trout in dill cream; and a tom kha gai bomb with popped wild rice, apple compote, and chopped peanuts. Featherlight, refined, and appetite-stimulating. The knowledgeable sommelier Milan Visser (formerly of Valuas) pours a Spanish cava brut from Penedès, natural Corpinnat from 2010. Crisp, dry, and softly effervescent. Next come paper-thin ravioli with a generous, succulent meat filling of black Bresse chicken. Served alongside fried langoustines, forest mushroom duxelles, robust lobster jus, and a glass of creamy Viognier with delightful bitters (Le Champine, Gérin). The venison loin forms the centerpiece. Topped with a pistachio and almond crumble. Buttery soft and juicy, presented with a garnish of grilled asparagus in breadcrumbs, pickled fiddlehead fern, cherry compote, and orange vinaigrette. Accompanied by a delicious venison jus with chartreuse. A deep red ‘Le Sanglier de Montmirail’ (2015), a robust Gigondas bursting with red fruit and spice, adds extra brilliance. On another visit, we sample lobster preparations (tartare, whole, and bomb) with a kalamansi sauce and a cream base of horseradish and shiitake. In the glass: an excellently pairing German Riesling (Mosel, 2017). And grilled turbot with chanterelle sauce, peas, brined vegetables, and green asparagus. Finally, a tasty elderberry and yogurt mousse with basil ice cream. Unfortunately, the service falters towards the end of the evening. We have to ask several times for the bill, which ultimately does not quite add up. Point of attention! Parkheuvel rates it a solid 17.

This beautiful restaurant by SVH Master Chef Erik and Anja van Loo features a pleasant terrace with generously spaced tables that, in fine weather, are set with elegant grey linen. From there, you enjoy a lovely view of the bustle on the Nieuwe Maas. We sample starters such as a cornet filled with veal sweetbread mousse, and pork belly with crème fraîche and truffle tapenade on oxtail jelly. Host-sommelier Jean Luc Etienne pours a light Touraine from François Chidaine alongside thinly sliced scallops marinated in lemon and olive oil. Squid ink crisps pair nicely with them. Even better is the starter on another visit: North Sea crab with peach, nectarine, crème fraîche, tarragon, tonka bean sauce, and lobster coulis. A beauty. Especially when paired with the pleasant Mâcon-Vergisson La Roche 2015. The red mullet also earns high praise. It is served with Pata Negra ham, razor-thin slices, almond, cucumber, and sage; the cooking is excellent, and the pairing with the Collioure rosé from Domaine de la Rectorie, 2016, is fantastic. Oven-roasted Anjou squab arrives with broad beans and a jus made from Taggiasca olives. Beautifully tender with a subtle bitterness, it is beautifully complemented by the dark red Foradori 2015 from the Dolomites, an unexpectedly exquisite wine. We continue enjoying it with the dessert course of carefully selected French cheeses. On another occasion, we try grilled turbot with morels and asparagus. Every component of the dish is perfectly executed, the presentation is beautiful, and the sauce is divinely delicious. Unfortunately, the signature dessert, Parkheuvel Snickers with chocolate, peanut, caramel, and nougatine, looks rather sloppy. And the accompanying Tawny Port is a bit too heavy for a warm summer day. Parkheuvel drops one place to number 17.

The heavy curtains in this round, elegant restaurant have been replaced by lighter ones, an acoustic (and light-colored) ceiling has been installed, it has been painted in a space-enhancing shade, and more modern lamps are hanging. Moreover, the staff has been given a fresh look. The owner couple, SVH Master Chef Erik and Anja van Loo, have invested heavily. Even the wonderfully comfortable armchairs seem to be on the renovation list, and then you think as an unsuspecting guest: that must mean quite a few steaks have been fried for that. Now, Parkheuvel isn't cheap, so there will surely be some 'room', but still. We take in the new additions, look contentedly at the artworks, and sip our aperitif, a tasty Mâcon-Lugny. With a ham and cheese bite on a skewer ('Spies Lorraine', jokes the waiter), a pastry cushion filled with sweetbread cream, and a delightful mini-toast of Pata Negra and pecorino. Immediately followed by an amuse-bouche of veal tartare with sour pickles, a quail egg, and Dutch caviar. Calling cards of a top kitchen. The starter is North Sea crab, hidden inside three parcels of thinly sliced asparagus, topped with a mini blini and caviar. Delicious in flavor, pleasant in texture, and surprising in composition. Maître sommelier Daan Sloothaak pairs it with a beautiful white wine: Saint-Joseph from Domaine Bernard Gripa (2015). Made from pure Marsanne grapes, round, mineral, and expressive. Next come lamb cutlets from the Geul valley, perfectly seared, served with a side of kohlrabi, broad beans, garlic fritters, and basil. The Saint-Joseph holds its own magnificently here as well. Cheese arrives with pear, walnut, olive oil, balsamic vinegar, and raisin-nut bread, and the dessert is a contemporary version of strawberries Romanov. Excellent! Parkheuvel stands rock-solid in 16th place.