“At RIJKS® we use the best from Dutch rivers, seas, and soil. Identity in terms of Dutch cuisine starts here for us. We are proud to show the world what the diverse cuisine of the Low Lands has to offer. Chef Joris Bijdendijk is a proud member of the slow food chefs alliance, and imparts these practices on the entire team. We believe in making thoughtful, harmless food without compromising on taste or creativity.”

Root celeriac with smoked oyster emulsion and chinata sauce; tartalette rendang with goat meat and green peas; and garlic velouté with parsley, cockles, mussels, razor clams, and scallops.

RIJKS® aims to be the culinary showcase for the Netherlands. The elegant design of the restaurant is 100 per cent made in Holland. Chef Joris Bijdendijk, who trained in France, wants to serve his customers the best of the Netherlands. Bijdendijk has a soft spot for vegetables and took it upon himself to put young male goats on his menu, animals that are disposed of in the goat’s cheese making industry, since they give no milk. He also invites cooks from around the world to work as guest chefs in RIJKS®. Among them are famous chefs such as Virgilio Martinez from Lima and Sang Hoon Degeimbre from South Korea.