Rijks

Rijks is the Rijksmuseum's restaurant. Where the museum is a signboard for Dutch art and culture, the restaurant is an ambassador for modern Dutch cuisine. With Joris Bijdendijk, a chef was brought into the house which fulfils this perfectly. He prefers to use Dutch products and processes influences from countries and kitchens that have a cultural-historical connection with the Netherlands. He regularly brings in guest chefs from those countries. Bijdendijk is particularly creative with vegetables. For example, he combines a ceviche of scallops with corn, pumpkin and sea buckthorn and goose perch candied in goose fat with chard, pickled peppers and eel. If he is allowed to unpack completely vegetarian, he will do so with a millefeuille of beetroot with 24-month ripened tomasu soy sauce, beurre blanc and parsley oil or grilled celeriac with egg yolk, North Holland Messeklever cheese and almond.