RIJKS® is more than just a restaurant; it’s a culinary journey through Dutch cuisine and culture. After a significant renovation, this iconic establishment on Museumplein has reopened its doors. The transformation is grand, featuring an open-plan interior that provides ample space to enjoy top-quality dishes in a relaxed atmosphere. Executive Chef Joris Bijdendijk and his team seized this opportunity to challenge and reinvent themselves. Joris, along with his chefs Yascha Oosterberg and Friso van Amerongen, offer a unique insight into how a leading restaurant can continuously innovate. Ready to experience it?
Joris, after almost 10 years, this next step marks a new era. What makes the new RIJKS® different?
The new RIJKS® is an improved version of ourselves. It’s a place where I feel even more at home, filled with energy the moment I step inside. It’s our familiar space, but with a new, relaxed vibe. Guests can easily drop in for a drink at the bar or enjoy top-quality dishes in the open interior designed by Paul Linse. We’ve used natural materials like wood and stone to create a warm atmosphere. With various ‘workstations’ spread across the restaurant, guests almost feel like part of the kitchen. At the new RIJKS®, you don’t need to book far in advance. We always keep space free for spontaneous visitors – you can simply walk in for a drink or a delicious main course. The new RIJKS® is a place where everyone feels welcome, can relax, and truly enjoy the moment.
Yascha, how does it feel to work in the renewed RIJKS®?
I love it; it’s buzzing! It’s not so much a new beginning, but more of a return to our essence. We’re focusing on the products, the beautiful ingredients that we cook with simply and tastefully. What’s especially cool is that guests are now much closer to the kitchen. We removed a wall, so they can see us better. And it’s easier for us to step out of the kitchen to share details about a dish or a special ingredient. We enjoy this interaction because it allows us to highlight our products and tell their stories.
Friso, how were you inspired by the temporary RIJKS® POP UP experience?
During the renovation, we operated our RIJKS® POP UP restaurant on the Zuidas. There, we surprised our guests with new dishes and actively listened to their feedback. For example, we refined and renewed our menu without forgetting our classics, like the beetroot millefeuille, which has been a favorite for years. All our latest creations can be found in our RIJKS® NEXT menu, including dishes like cockscomb with kaffir lime, potato, and dune gooseberry, and yellowfin mackerel with mandarin and leek. Using ingredients like mohawk, which aren’t common, reflects how Joris, Yascha, and I collaborate and innovate. It’s how we approach food – we’re not afraid to share our passion, even if it’s unconventional or challenging.
How do you shape culinary progress?
Friso: We believe it’s important to keep innovating and experimenting with new ingredients, flavors, and techniques. We’re inspired by the research we conduct with the Low Food foundation, which aims to advance Dutch food culture. We explore how to solve food challenges directly through the plate. An example is our dish of Judas ear with mushroom tea, curry leaf, cranberry, and egg yolk cream – all ingredients grown in the Netherlands that we are very proud of.
Yascha: Another way we innovate is by working with local farmers. For instance, we created an appetizer of celeriac broth with maggi herb and lovage. These celeriacs come from a farmer who normally can’t sell them because they’re too big or too small for supermarkets. We pay a fair price and transform them into a super tasty broth. This way, we help each other and reduce food waste. Hopefully, this inspires others to do something similar.
Joris: Behind the scenes, we’re tackling sustainability at the new RIJKS® in a way I truly believe in: based on data and proven facts. By measuring our ecological footprint, we can consistently move forward as a restaurant. Our goal is to reduce this impact by 5% annually compared to the previous year. Of course, data shouldn’t become a dogma, but it provides crucial insight, transparency, and context for the choices we make as a team.
What’s it like to be a chef at this iconic Rijksmuseum restaurant?
Friso: I am incredibly proud to be part of this team, which has largely stayed consistent but has also embraced a fresh culinary direction. We have a special connection with RIJKS®. Next year, we’ll even celebrate our 10th anniversary, a very special moment for everyone. I started cooking in Amsterdam and have always admired RIJKS® for its international guest chefs and unique location on the Museumplein.
Yascha: We’re experiencing this growth together as a team. Beyond leading the team and developing dishes, I see my role in fostering the team’s development by coaching them myself and sharing my knowledge and experience.
Joris: It’s an honor to work here and share our passion for cooking with our guests. Alongside our kitchen team, the service team, led by Tiffany Kensmil, ensures a personal and energetic atmosphere in the restaurant. Sommelier Robin Toen has curated a new wine list that features young talent alongside classic names. Seeing the top talents in our team develop personally, I think that’s the best thing. I spend a lot of time building these teams, often on a very personal level. What is your dream, your ambition, what do you want to achieve? And, how can we help while also running a restaurant here? This isn’t about individuals. RIJKS® doesn’t belong to one person; we are all RIJKS® together.
