Rijks

Rijks occupies the Philips Wing of the Rijksmuseum, its floor-to-ceiling windows framing an open kitchen where the brigade works with precision. Joris Bijdendijk has shaped the restaurant around what he calls the cuisine of the Low Countries: a repertoire built on Dutch produce, enriched by flavours from centuries of trade.

The menu moves between land and sea. Red beet millefeuille with tomasu soy sauce, grilled celeriac with North Holland Messeklever cheese, Zeeland oysters and heritage breed meats all feature, but vegetables take the lead more often than not.

Bijdendijk co-founded the Low Food foundation, dedicated to rethinking Dutch gastronomy around sourcing and inclusion. That conviction runs through the kitchen: direct producer relationships, Slow Food Chefs' Alliance membership, and a wine list recognised by Star Wine List.