Vermaat Group, specialists in tailor-made hospitality, is the official hospitality partner for Fenix, Rotterdam’s new art museum dedicated to migration. Within the restored historic harbor warehouse from 1923, Vermaat is developing unique catering concepts that reflect the museum’s migration stories.
The collaboration between Fenix and Vermaat focuses on creating high-quality hospitality that serves as a carrier of migration narratives. As Fenix’s hospitality partner, Vermaat translates this essence into various dining points within the museum, notably in collaboration with renowned Michelin-starred chef and restaurant owner Maksut Aşkar from Istanbul.
- Museum Café – Anatolian cuisine led by top chef Maksut Aşkar
- Bakery – Fresh bread and delicacies from the Anatolian tradition, also under Aşkar’s direction
- Ice Cream Parlor – Artisanal Italian ice cream from the Granucci family
- Espresso Bar – Coffee with a unique view of Rotterdam
The custom-made hospitality concepts are rich with narrative. The partnership with Maksut Aşkar, one of Turkey’s most prominent chefs, exemplifies this. Aşkar, known for his Michelin-starred Neolokal, brings his culinary vision to life in the museum café and bakery.
A taste of tradition
The ‘O Anatolian Café & Bakery,’ located in the Fenix atrium and accessible to all visitors, forms the heart of this collaboration. With ‘O,’ Aşkar introduces his contemporary Anatolian cuisine to the Netherlands. The menu is inspired by street food and family recipes passed down through generations in Anatolia – a region at the crossroads of Central Asia, the Balkans, and the Middle East, from where many Turkish migrants arrived in the Netherlands. Here, guests can find artisanal bread to-go and dishes that tell stories of origin, culture, and connection.
The ice cream at Fenix comes from the Granucci family, who have been making ice cream for almost a century. In 1929, Italians Luigi and Anna Granucci left mountainous Tuscany for the Netherlands to sell ice cream. This craft was passed down through their son Edi to granddaughters Didi and Gioia. Today, the sisters still work based on ‘nonno’ Luigi’s foundations, always using high-quality ingredients: hazelnuts from Piedmont, strawberries from the Netherlands, mangoes from India, and lemons from Sicily. Their father Edi is still involved, tasting, contributing ideas, and most importantly, cooking for everyone.
Voices from the partnership
“We are immensely proud to also tell stories of migration through gastronomy at Fenix. In our collaboration with Vermaat, we have brought out the best in each other from the drawing board to the opening, to establish Fenix as a culinary destination,” says Jelmar van der Wel, Business Director, Fenix.
“We have collaborated for months on this extensive project and are incredibly proud of our partnership with Fenix. Together, we develop hospitality concepts with personal stories and exceptional flavors,” states Hendrik Franken, Creative Director Europe, Vermaat.
“Being part of this large-scale and contemporary project, in collaboration with Vermaat and Fenix, is truly inspiring. It’s a unique opportunity to share the rich flavors and stories of Anatolia,” adds Maksut Aşkar.
With this collaboration, Vermaat underscores its expertise in developing innovative hospitality concepts with a compelling narrative. Fenix brings everything together: art, culture, and gastronomy, interwoven into a unique and inspiring environment.
Join the team
Fenix opened its doors on May 16, 2025. For the various hospitality concepts, Vermaat is seeking enthusiastic professionals who wish to work at the intersection of culture and hospitality. Interested candidates can view open vacancies via werkenbijvermaat.nl.
‘O’ is located in Fenix: Paul Nijghkade 5, 3072 AT Rotterdam.
