At RIJKS® we follow the pattern of the Rijksmuseum: quality, authenticity and uniqueness translated to: the kitchen, the chefs, the interior and the location. RIJKS® is the Rijksmuseum served up on a plate.
RIJKS® first opened its doors in the Rijksmuseum’s Philips Wing in 2014, with Joris Bijdendijk at the helm as the restaurant’s Executive Chef. Bijdendijk introduced his Low Countries’ cuisine, which is firmly rooted in Dutch produce – in all its modest glory. The chef and his young team draw their inspiration from ingredients grown on Dutch soil, often making use of the many international flavours that have influenced Dutch cuisine across the centuries.
RIJKS® has 120 seats, a separate area for 40 guests and a terrace that seats 100. The restaurant is open for lunch and dinner from Monday to Saturday and for lunch on Sunday.
For reservations, menu and contact see this link.
RIJKS® invites an internationally renowned guest chef a few times a year, similar to a guest curator in the museum.
Since the opening of the museum restaurant in November 2014, the RIJKS® chefs have welcomed guests including Margot Janse (The Tasting Room / Le Quartier Français in Franschhoek, South Africa), Jacques Pourcel (Jardin des Sens in Montpellier, France), André Chiang (André in Singapore and RAW in Taiwan), Tim Raue (Tim Raue, Berlin), Yotam Ottolenghi (Nopi, London), Nick Bril (The Jane, Antwerp), Virgilio Martínez (Central, Lima), Fergus Henderson (st. John, London), Eelke Plasmeijer (Locavore, Bali), Dan Hunter (Brae, Australia), Kamilla Seidler (Gustu, Bolivia), Sang Hoon Degeimbre (L’air de temps, Belgium), Micha Tsumura (Maido, Peru), Fredrik Berselius (Aska, New York), Matt Abergel (Yardbird, Hong Kong), Josean Alija (Nerua, Bilbao) Nicolás López (Villanos en Bermudas, Bogotá), Richard Ekkebus (Amber, Hong Kong), Jorge Vallejo (Quintonil, Mexico City) and Mauro Colagreco (Mirazur, France).