YANO

According to its own description, Yano’s kitchen is characterized as “a simplicity that is far from simple,” and this becomes immediately apparent at the very beginning of the menu. The first course, constructed entirely from garlic and onion in various preparations, is a masterful starter. With minimal ingredients, chef-patron Yuri Wattimena creates a surprisingly complex and flavorful dish, where diverse textures and cooking techniques provide depth and balance. Subsequent dishes subtly weave in Yuri’s Indonesian background, blended with influences from kitchens around the world. The Argentine shrimp, for instance, is beautifully seared and served with a vinaigrette crafted from the shrimp heads and tails. The accompanying tartare, wrapped in shiso leaves and paired with shiso cream, rhubarb, and sunflower seeds, delivers a refined freshness and exquisite texture. To complement this dish, skilled sommelier and most charming hostess Marèl van Disselhorst pours a 2024 Arndt Köbelin Weissburgunder. The wine’s crisp notes align perfectly with the bright acidity of the rhubarb and the lime accent in the dish. Another standout is the duck liver, accompanied by a velvety corn purée, crispy corn crumble, celery, fried banana, and Peruvian huacatay—a harmonious blend of creaminess, sweetness, and freshness. Paired alongside it is a glass of 2022 Francis Ford Coppola Diamond Collection Chardonnay. Deliciously buttery with notes of tropical fruit and oak. The seamless integration of technique, creativity, and craftsmanship yields a culinary experience that is both innovative and refined. Each course allows Yuri to surprise once more without ever losing balance. It is a cuisine where simplicity, global influences, and perfection converge into an impressive whole. Solidly scores 100.

In the heart of Rotterdam lies restaurant YANO, hosted by Britta and led by chef Yuri Wattimena, which combines minimalist Scandinavian design with a Japanese zen atmosphere. Upon entering, we are immediately 'overwhelmed' by the warm personality of sommelier Marèl Disselhorst. The passion and dedication to the hospitality industry are palpable in every aspect here, and you are taken on a flavorful journey. The foundation is French cuisine, within which experiments are conducted using Indonesian ingredients. And that makes perfect sense, as Yuri has his roots there. Throughout our visit, this creates an exciting blend of flavors. The amuse-bouches—a waffle mimicking chicken skin with duck liver cream and chocolate, and a grilled leek served as a potato tartlet with corn crunch, lima bean mousse, jalapeño pepper, and cactus fig—immediately offer a preview of the vision and boldness. The highlight of the menu is mackerel, prepared according to a recipe from Yuri’s grandmother, who is from Indonesia. It is grilled on a banana leaf and served with a crispy crumble made from peas, seaweed powder, and lemon. The flavors are harmonious and the presentation is beautiful. In the glass, a Juwel 'Juliane Eller' Riesling 2023 from Rheinhessen, Germany. A dry, fresh wine with earthy notes and hints of light fruit that pairs wonderfully with the freshness and saltiness of the dish. Yuri’s resume, filled with experience at renowned restaurants, is clearly evident in the tasting. His menu at YANO is not only technically excellent but also tells a story. Each dish builds upon the previous one, creating a cohesive and surprising experience. Marèl’s extensive wine knowledge is contagious. She knows exactly which wine pairs with which dish and gladly shares her insights with guests, including her extensive knowledge of winegrowers' history. But above all, Marèl is a warm and down-to-earth hostess who contributes significantly to the quality of YANO. Makes a new entry into the Top 100 at number 100.

Yuri and Britta Wattimena, who previously worked at establishments including FG Restaurant and Amarone, opened their own fine dining restaurant Yano (named after their children) at the end of 2022 on Straatweg in Hillegersberg. The calming ambiance reflects Britta's Scandinavian background: minimalist, light, and featuring a beautiful acoustic wooden wall behind which the cloakroom is hidden. Chef Yuri has a Moluccan background, and his love for the Indonesian archipelago is evident in his cooking style. Marèl Disselhorst, a young and highly skilled sommelier, welcomes us. Three amuse-bouches are served alongside a nicely sparkling St. Marceaux Brut Mareuil-sur-Lay champagne: crispy chicken skin with duck liver pâté and dark chocolate, tom kha gai soup in mousse form with red pepper jelly and peanut on a crisp cracker, and a crispy snap pea with kiwi and wasabi. Before we begin the dinner, an amuse of 'garlic and onion' arrives, offering tastes of sweet, sour, and umami—flavors that will recur in every dish. We are then served pre-roasted langoustine with cucumber and elderflower dressing, along with crispy pancetta for an extra kick. Britta pairs it with a beautifully matching Wairau River 2022, a Sauvignon Blanc from New Zealand. We continue with a mackerel fillet on a fresh boemboe pasta infused with ginger, lemongrass, peanuts, and pepper, followed by crispy-fried veal schnitzel with eggplant purée, pomegranate, and mint oil. Delicious. This time, Marèl serves us a fine glass of Markus Altenburger Blaufränkisch vom Kalk 2021 (organic red) from Austria. The highlight of the evening is the dessert from Fette Berta, featuring a mousse made with Vuurzee craft beer and a crumble of pollen and oyster leaf. Keep an eye on Yano because we will be hearing more about this place soon. Welcome to Lekker!