Vineum

good quality, good value cooking

We are situated right in the heart of Rotterdam behind VINEUM's facade. The urban garden provides a sense of calm, and the tables are nestled in the greenery. Thanks to the down-to-earth and hospitable sommeliers, the chic decor does not feel stiff, but rather inviting and warm. Chef Danny Mouthaan’s kitchen offers classic French cuisine with a modern twist. While you can dine à la carte, we choose the tasting menu, accompanied by a carefully curated wine pairing. As an aperitif, a glass of Riesling Crémant Brut arrives. Sparkling and fresh, served alongside two finger foods: a crispy curry chip with prawn and peanut cream, and a Surinamese-inspired chickpea and lemongrass bara. The tone is set. The first starter – seared mackerel with octopus, grape, feta, and saffron dressing – doesn’t entirely convince; the mackerel is too dominant, throwing off the harmony. The bold choice of two Gewürztraminer wines, one with notes of passion fruit and the other with pronounced lychee and rose, shows the sommelier’s courage. This is followed by tagliatelle with cream, truffle, and Parmesan. Perfectly balanced and so tempting that we use our bread to soak up the sauce. The Morgon from Beaujolais pairs subtly well, while the Rosso di Montalcino remains a bit flat. The main course, a juicy beef bavette glazed with soy-caramel and accompanied by miso leek, crispy rice, and furikake, delivers a lovely Franco-Asian fusion. The Bussola Valpolicella Classico Superiore 2018 is fruity with a hint of chocolate. It turns out to be the perfect match. Finally, an impressive selection of European cheeses, each with its own accompaniment, paired with a dry Marsala and a honeyed Moulin Touchais 1996. Owner David van Steenderen and sommelier Radek Šlapák stand out for their enthusiasm and extensive wine knowledge. They manage their team with a light touch and a great sense of humor, without ever losing sight of professionalism. VINEUM lives up to its name and is a quintessential wine restaurant.

A must for wine lovers, this cozy spot with a small city garden is where owner-sommelier David van Steenderen presents a wine list that will keep you going for hours. From world-renowned top wines to recent discoveries, for every...

Our lunch at Vineum features a wonderfully mixed atmosphere. There’s a romantic couple, a business meeting, and in a corner by the window, a genuine wine tasting is underway. This immediately reveals what Vineum stands for: an all-round, professional restaurant that adapts like a chameleon to suit its guests. And, quite importantly, wine plays a central role here. The wine list is enormous, showcasing the most exquisite labels imaginable. Owner and sommelier David van Steenderen has made it his passion and speaks enthusiastically about his discoveries. The interior is bright, modern, and accented with plenty of greenery. It’s kept deliberately neutral so as not to intimidate anyone. We are warmly welcomed and invited to choose our own table. We opt for the window seat, overlooking the picturesque Westersingel. When asked whether we prefer fish or meat, we both choose fish. They certainly don’t need telling twice: we’re immediately served the most distinctly “fishy” of starters—ceviche made with young mackerel. Quite an intense opener! The tangy raw fish is accompanied by avocado cream and crispy squid ink bites. A lovely combination that pairs beautifully with the François Chidaine Touraine Sauvignon Blanc, though we both fall quiet for a moment, taken aback by the bold flavors in a slightly overly generous portion. Our fear that the main course would arrive with the same intensity proves unfounded: the sole fillet resting on a bed of saffron risotto is flavorful, light, and butter-soft. It comes with a glass of Viognier from Domaine du Chêne in the Rhône Valley. A perfect dish and a flawless wine pairing, though we should note that the wine pours are rather sparing, to say the least. We wrap up with a pink peppercorn pavlova topped with Dutch strawberries. A lovely, light conclusion to a delightful dining experience. Highly recommended.

Vineum is situated on the first floor of a stately townhouse, with a dining room generously designed and spread across multiple interior voids. An apple-green palette is clearly evident, and the climate-controlled wine cellar acts as a true eyecatcher. This is precisely what Vineum stands for: wine and food hold equal importance here. Owner and sommelier David van Steenderen, who also operates a wine merchant and import company, has assembled a remarkable wine list showcasing selections from around the world. Uniquely, guests can select from various wine pairing menus. Alongside the standard option, the Prestige and David’s Favorites pairings are available, each with its own pricing structure. Executive chef Danny Mouthaan and his team craft elegant French-classical dishes infused with Mediterranean influences and modern fusion techniques. Beginning with an NV Fluteau Brut Blanc de Noirs, we enjoy oysters prepared three ways: plain, with a Bloody Mary, and with a Gin & Tonic. The starter features marinated salmon fillet with avocado cream, grapefruit, tiger milk sorbet, and tomato oil, elevated by a touch of puffed quinoa. Paired from the menu is a well-matched Kurt Angerer Grüner Veltliner Wechselberg. This is followed by tagliatelle with fresh truffle, cream, arugula, watercress, and Parmesan. It is solid, if somewhat unremarkable. The wine choice from the Prestige pairing, however, tells a different story. The 2021 Le Chiuse Rosso di Montalcino, offering a robust and spicy character yet finishing with subtlety, pairs impeccably. For the generously stocked cheese board—featuring goat brie, Morbier, Bolle Köning, and a blue cheese—we once again select from the Prestige lineup. The Schätzel Kabinett, a charming lightly sparkling, off-dry Riesling, complements the cheeses superbly. The service staff possesses outstanding knowledge of wine and food pairings, but the evening of our visit was quite hectic, as the venue was too busy to deliver the focused attention this concept warrants. Hopefully, this will see quick improvement.

A monumental townhouse on a canal ring in Rotterdam. Here, David van Steenderen runs his Vineum, and as the name says: the wines are in a class of their own. This does not mean, however, that the food plays second fiddle. On the contrary, the creations of chef Danny Mouthaan are elegant and mouthwatering. And all at reasonably fair prices. The fact that almost all dishes can also be ordered as half portions deserves applause. The amuse-bouche is a visually stunning, Eastern trio of fish cake with lime mayonnaise, a crispy chicken skin crisp topped with tom kha gai panna cotta, and a steamed bun with minced pork and chili mayo. First points scored. The little tasting plate of charred mackerel, countered by a fresh and tangy potato salad, a pickle pastille, and a Granny Smith dressing, is beautifully balanced. In the glass, a Serra Lori Isola dei Nuraghi rosé from the Argiolas estate. This complex, powerful Sardinian wine elevates us to higher realms and seems made for the fish dish. The Korean veal tenderloin with a cashew cream, radish kimchi, and sticky rice is better conceived than executed. The diced tenderloin pieces are generously glazed with honey butter and so sweet that the other flavors are overshadowed. Pity. The wine highlight of the evening is an organic Gewürztraminer from Alsace. An intense, aromatic organic wine with plenty of power. Finally, a nice selection of mild and spicy cheeses. One note for the service: they could smile a bit more often!

Owner and wine master David van Steenderen has now been at Vineum for seven years, in a building that has housed many different Rotterdam hospitality venues over the years, and business is going well. This is thanks to Danny Mouthaan’s excellent kitchen, an attractive menu where almost all dishes can also be ordered in half portions, and the fact that not a single cent has been added to the prices since the pandemic. After three delicious Japanese amuse-bouches (omelette, sushi, and an octopus ball), host-sommelier Niels Kopmels pours a delightful Auxey-Duresses by Bouzereau (Chateau de Citeaux, 2021) to accompany seared young mackerel à la ceviche served with kidney beans and avocado, plus a crispy taco with smoked mackerel and sour cream. Savory, creamy, salty, and delicious. On the other plate lies a tuna fillet marinated in miso, accompanied by sweet potato cream, a bamboo shoot, and tare dressing (made from thick sweet soy sauce), along with lobster tempura. Equally beautiful. Followed by a delightful vegetarian dish: tagliatelle with cream, arugula, parmesan, and freshly shaved truffle. Pasta and truffle: still a divine combination. Main courses: “classic” duck breast, pan-fried and sliced, with a carrot flan, couscous with mint, apricot, and lemon jus. Beside it, Bresse chicken tandoori with Puy lentils, sweet-and-sour turmeric, curry gel, yogurt and lime foam, and a saffron crisp. Finally, tasty slices of cheese and coffee with bonbons. Well-executed and affordable: an outstanding establishment!

In Vineum, a beautiful dining space on the first floor of a classic townhouse on Eendrachtsweg in Rotterdam, there is an almost serene tranquility. The space exudes ambiance, featuring rough stone walls, a light herringbone parquet floor, tables dressed in linen, and grey armchairs with apple-green piping (the same shade as the wall benches) beneath a high ceiling. The restaurant’s name, Vineum, means vineyard and was no accident. As well as being the owner, David van Steenderen is a sommelier, so wine takes center stage here. The restaurant’s focal point is therefore the climate-controlled wine room, separated from the main area by large leaded glass walls. The award-winning wine list showcases selections from all corners of the globe, offering ample variety to complement any mood and every dish. The more expensive gems are poured directly into the glass using a Coravin, a clever device that allows wine to be served without removing the cork. Chef Danny Mouthaan and his team prepare French cuisine, with a nod to Japanese, North African, and Mediterranean influences. This approach yields exquisite preparations and pure flavors. Vineum is a straight-up indulgence destination!

Vineum (wine cellar) is located on the first floor of a beautiful classic townhouse in the center of Rotterdam. The large hall, with a high ceiling featuring authentic ornaments and herringbone parquet flooring, already has plenty of atmosphere on its own. The color scheme is therefore calm and subdued, with the exception of eye-catching apple-green benches. Here, wine takes center stage, and the passion of owner, sommelier, and importer David van Steenderen has borne fruit. The wine list has won international awards multiple times, including “Best Medium-Sized Wine List in Europe”. Top wines are served here at reasonable prices. It boasts a massive wine list—complete with detailed descriptions and even small regional maps—that has been crafted with great care. Wines from all over the world are featured, and Vineum also distinguishes itself with a selection that ventures off the beaten path. The (more expensive) gems are not poured out, but injected into the glass using a Coravin: this ingenious device makes it possible to serve wine by the glass without removing the cork. We taste the Les Faïsses Chardonnay from Paul Mas, not too rich on the palate, refined and powerful, paired with cod loin, braised cabbage, shiitake mushrooms, and green curry coconut sauce. Pan-fried Iberico presa, accompanied by puffed parsnip, stuffed chestnut mushrooms, and fennel seed jus, is complemented by a deep ruby-red Rosso di Montalcino from the prestigious estate Le Chiuse, which offers plenty of flavor without being heavy. And we are treated to lemon tart with strawberries and oat milk ice cream, while the accompanying wine is almost lyrical. The award-winning, spicy Schloss Lieser (producer: Thomas Haag) is one of the top wines from the Mosel region.

In a building that has already housed many Rotterdam hospitality entrepreneurs, David van Steenderen and Liselotte Donker operate this restaurant—which they explicitly also refer to as a wine bar—as owner-sommelier and hostess, respectively. They both earned their stripes at top Rotterdam restaurants, just like executive chef Sander Heemstra, who previously worked his way through numerous kitchens in the city's hospitality scene. Their trio has been enjoying success for three years running, despite the fact that guests must climb a steep flight of stairs to reach it. The wine list is extensive and intriguing, featuring many self-imported selections, while the menu’s main draw is the option to order half portions of nearly every dish. We sample delicious pan-fried langoustines served with potato blinis, crispy potatoes, and a curry vinaigrette, alongside seared duck liver accompanied by an apple tarte tatin and aged aceto balsamico. Beautiful flavors and textures—pure craftsmanship! We pair it with a self-imported Auxey-Duresses from Bouzereau (Château de Citeaux, 2015), which is a standout: round, fruity, and lightly toasted. That is exactly how a fine Burgundy should taste. For the main course, we opt for beef tenderloin, cooked to perfection and wrapped in lardo di Colonnata for added richness. Served with a macadamia nut cream and a velvety portobello mushroom foam. To finish, we enjoy a selection of artisanal cheeses followed by coffee paired with bonbons. Vineum is an outstanding destination in the Wereldhaven.