RIJKSĀ®
Amsterdam, Netherlands
ā1 Star
The Experience
From Michelin Guide
Joris Bijdendijk has put the Rijksmuseum's gem of a restaurant on the map with his highly personal culinary approach, working predominantly with homegrown vegetables spiced with the exotic influences that characterise Dutch cuisine. He whisks his diners away on a unique culinary adventure. Having been completely revamped and done out in natural materials, the interior has a warm feel and creates an even more immersive experience. RIJKSĀ® is a reflection of the bustling city of Amsterdam. The sophistication of the well-considered dishes is immediately striking. With one mind-blowing idea after another, this is captivating and intriguing cuisine. Take his signature dish, which features a millefeuille made of slivers of beetroot, which is beautifully earthy and slightly sweet, finished with a rich beurre blanc elevated with Tomasu soy sauce and fresh parsley oil ā simplicity at its most delicious! At Rijks, you will discover Dutch gastronomy 2.0.
Unique Things
From Visitor Experiences
Use of Local Materials in Tableware and Presentation: RIJKSĀ® uniquely incorporates local Amsterdam clay into its earthenware and serves steak on boards made from trees felled just meters away from the restaurant on Paulus Potter street, emphasizing a deep connection to its immediate environment.
Cuisine Focused on the Low Countries with International Influences: The restaurant specializes in the 'cuisine of the Low Countries,' using authentic Dutch products and ingredients grown on Dutch soil, while also integrating international flavors that have historically influenced Dutch cuisine.
Located Within the Rijksmuseum with a Warm, Natural Interior: Situated inside the Rijksmuseum, RIJKSĀ® offers an immersive dining experience enhanced by a completely revamped interior designed with natural materials to create a warm atmosphere that complements its culinary theme.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant RIJKSĀ® in Amsterdam, along with their significance and usage in signature dishes, are:
Beetroot: Featured prominently in a signature millefeuille dish, beetroot is roasted and layered to highlight its earthy and slightly sweet flavor. It is complemented by a rich 24-month Tomasu soy beurre blanc and parsley oil, emphasizing simplicity and depth of flavor.
Scallops: Used in a signature dish where they are brined, briefly steamed, and paired with a flat oyster emulsion made from local Dutch oysters, lemon juice, and sunflower oil. This preparation showcases the freshness and delicate texture of the scallops.
Flat Oysters: Integral to the oyster emulsion served with scallops, these oysters are carefully prepared by blending their juice with oil and lemon to create a bright, oceanic sauce that enhances the dish's complexity.
āLeidseā Milk Products: Including Leidsche cheese, buttermilk sorbet, and āBlaarkopā butter cake, these local dairy ingredients form a creative dish called the Holy Trinity of āLeidseā milk, offering a unique transition from savory to sweet courses.
Barbecue Pear and Pear Cider Ice Cream: Used in a dessert that combines fruit with bay leaf and crĆØme crue, highlighting the restaurant's focus on authentic, quality ingredients and balanced flavor profiles.
These ingredients reflect RIJKSĀ®'s culinary philosophy centered on simplicity, authenticity, quality, and unity, with a strong emphasis on Dutch heritage and seasonal produce.