The story
At Lucasbolwerk 21, overlooking the Zocherpark and the Singel, Restobar Rosie has carved out a confident, unpretentious space in Utrecht’s dining scene. The restaurant calls itself “a whole lotta Rosie” – a place that is robust, stylish, and a bit stubborn. It is run by chef Jac Rijks and host Yora Galjaard, leading a team of thirty ambitious, mostly young hospitality professionals. The atmosphere is refined but never stiff: music matters, the style is timeless rather than trendy, and guests are welcome from noon until midnight, seven days a week.
In 2026, Restobar Rosie earned a Michelin Recommended distinction, a nod to its bold yet precise cooking and its relaxed, welcoming energy. The Dutch press agrees: NRC called the food “brilliantly executed in every detail,” and de Volkskrant gave it an 8.5/10, praising the restaurant’s “super good taste.”
The kitchen focuses on modern French flavours with international touches, using a changing menu built around beautiful, sustainable ingredients. Dishes are robust and direct. Starters include a radicchio plate with calf’s head, anchovy, capers, and brain sauce, or a tomato dish with ajo blanco, apricot, and almond oil. The Caesar salad comes with pickled sardines, caper leaves, and spiering. Mains range from a plancha-grilled endive with roasted garlic, pecan, and pecorino, to a hearty côte de boeuf from West Flemish beef, served with a toast cannibal, marrow vinaigrette salad, and horseradish butter. For a lighter option, there is bacon dashi with new potatoes, cockles, and celery.
The borrel (drinks) menu is equally considered – think Duroc ham, Morcilla, Sbrciolona, and a changing selection of cheeses, plus oysters, bitterballen, and tinned fish. The wine list is curated with care, sourced from small importers like Pieksman and Vleck Wijnen. The team works with a network of dedicated suppliers, from Lindenhoff to L’Empereur Boucherie Française, reinforcing their commitment to quality.
Restobar Rosie operates with a single dinner shift and no end time, though they also offer timed reservations for those who prefer a quicker meal. The restobar has high counter seats at the bar, low tables, and a terrace. It is a place for a lunch, a borrel, or a full dinner – the kind of spot where the food and the wine are taken seriously, but the mood stays easy. As the restaurant puts it: “Borden en glazen vol lekkers” – plates and glasses full of good things.
Recognition
Ambience
Details
History
New to this guide last year, and Rosie is still part of it this year. "Just a little different," she describes herself, and that's absolutely true. You can pop in seven days a week for a good glass of wine, a tasty lunch, or an extensive dinner with a focus on Mother Nature, because here you'll find sustainable ingredients on your plate following the rhythm of the season. Chef Jac Rijks and host Yora Galjaard don't like gimmicks, but do appreciate a bit of quirkiness, a stylish appearance, and upbeat music. The menu offers a choice of bar snacks, main courses, and desserts, all available to order à la carte. The wine list features some beautiful references from the Old World that – surprisingly – are almost all available by the glass. We start with some charcuterie: hausmacher with piccalilli, morcilla (a Spanish take on blood sausage), and sbriciolona (traditional crumbly Tuscan salami). Next up, veal ragout and veal escalope, for which we pay a supplement, served on a slice of toasted sourdough bread with a fresh herb salad. Simply delicious. In the glass, a somewhat sparingly poured German Audenauer Spätburgunder Trocken Ahr. Then, a barbecue entrecôte with a slightly fatty anchovy-based sauce, an unconventional but utterly delightful combination. On a separate dish, bone marrow with a generous portion of al dente haricots verts and fried bacon strips. After consulting with the young, enthusiastic kitchen brigade, we pair it with a Trediberri Barbera d'Alba from Italy. For dessert, there's freshly churned hazelnut ice cream with caramel rum sauce and cocoa crumble. And all of this in a carefree atmosphere at a place where life is good. Do check the bill carefully though, as Rosie fell short during our visit due to a shortage of wine. And the business has to keep running, because it's a real asset to Utereg.
Chef Jac Rijks and host Yora Galjaard opened Restobar Rosie on Lucasbolwerk in Utrecht in 2022, and it is already being hailed as Utrecht’s most promising new spot. We’re welcomed by staff who strike a perfect balance between trendy and friendly. After dropping our coats in the packed, cozy, and inviting restobar, we’re immediately immersed in a lively atmosphere. The evening kicks off with a lovely glass of Chavost champagne. This Blanc de Meunier is just one of nearly 200 wines available by the glass. From the selection of bar snacks, we choose top-quality Duroc ham and a classic meat ragout-stuffed bitterbal. Chef Jac Rijks’ robust cooking style, infused with his international experience, permeates the entire menu. We’re served a glazed piece of pork belly accompanied by chili jam, a delicious sardine, and a generous portion of red cabbage. The chef masterfully balances sweet, salty, spicy, lightly sour, and subtly bitter flavors here. Well executed. This straightforward, no-frills approach continues with the main course. “Zwarte Beuling,” or blood sausage, is presented alongside a perfectly roasted apple and an abundant serving of Flemish stoemp. Paired with it is a glass of Mouthes Le Bihan Côtes du Duras from a 2014 magnum—a lovely match. For dessert, we get freshly churned hazelnut ice cream, cocoa crumble, and a rum-caramel sauce. Absolutely delicious. We pay a fairly hefty bill, but leave the restaurant full and refreshed. Utrecht has gained another hotspot. Welcome to this guide!
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