Parkheuvel

Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in the preparation of the dishes as he brings his youthful energy to the table. For instance, he combines foie gras with sweet-and-sour pickled beetroot, a Pinot Grigio and dark chocolate jelly, as well as apple and sesame garnishes for added playfulness. The sommelier's astute recommendations and amazing collection are definitely the icing on the cake. Parkheuvel's tradition of excellence in fine dining is being perpetuated with passion.

Architectural Design

• Parkheuvel is housed in a modern, semicircular pavilion designed by architect Klunder in 1988, offering stunning views of the Nieuwe Maas and Rotterdam Harbour.

Culinary Family Legacy

• The restaurant is led by Chef Erik van Loo, who works alongside his son Juliën, representing a new generation of chefs dedicated to culinary excellence and innovation.

Historic Michelin Achievement

• Parkheuvel was the first restaurant in the Netherlands to be awarded three Michelin stars in 2002, showcasing its long-standing commitment to high-quality dining.

Signature Ingredients

• Seasonal ingredients: Parkheuvel emphasizes the use of the finest seasonal ingredients, which are carefully selected to ensure peak freshness and flavor. This commitment to seasonality allows the chefs to create dishes that reflect the changing seasons and local produce.
• Valrhona chocolate: Featured in desserts, Valrhona chocolate is renowned for its high quality and rich flavor, making it a staple in the restaurant's sweet offerings. The use of this premium chocolate elevates the dessert experience, providing a luxurious finish to the meal.
• Fresh seafood from the North Sea: The restaurant prides itself on sourcing fresh seafood, which is integral to many of its dishes. This includes fish and shellfish that are caught sustainably, ensuring both quality and environmental responsibility.
• Locally sourced vegetables: Parkheuvel collaborates with local farmers to procure the best vegetables, which are often used in innovative ways to enhance the flavor profiles of the dishes. This not only supports local agriculture but also ensures that the ingredients are at their freshest.
• Carefully selected wines: Each dish is paired with wines that complement the flavors, showcasing a curated selection that enhances the dining experience. The sommelier's expertise in wine pairing is a key aspect of the restaurant's culinary philosophy.