The RIJKS® restaurant has been located in the Philips wing of the Rijksmuseum in Amsterdam since 2014. Awarded a Michelin star, the restaurant aligns with the Museum’s themes of quality, authenticity and uniqueness. It seats 130 guests, and has a terrace with the same number of settings, as well as a separate room for 40 guests.
RIJKS® serves you a masterpiece. The dishes on the menu are made mainly from home-grown products. The restaurant is run by executive chef Joris Bijdendijk, who is now regarded as the face of Dutch cuisine. When he first arrived on the scene, he introduced ‘the cuisine of the Low Countries’, whose primary feature is the simplicity of the product. For example, his rendang made with billy goat meat – formerly regarded as a waste product – is one of his most highly regarded signature dishes.
In addition to home-grown quality, RIJKS® is also known for its dinners served up by internationally renowned guest chefs who take over Bijdendijk’s kitchen for a few days at his invitation. Chefs that he has hosted so far include 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 en RAW in Taipei, Taiwan) and Tim Raue (Tim Raue in Berlin, Germany).