Rijks® Restaurant, June 2017

Awarded One Michelin Star in December 2016, it was quite easy to get a table at this restaurant and the prices were reasonable so I thought we would give it a go. A late flight delay saw my father joining us for lunch as well.

Bread and oil
Amuse bouche

The dishes were very much tapas, with no distinguishing between starters and mains, but all expertly presented to be shared between us.

Langoustine ceviche
kohlrabi • coconut • kalamansi
Scallops with oyster cream
green strawberry • Willem’s Wermoed
Green gazpacho
fresh ‘Blaarkop’ cheese • water melon • tomato
Swede in salt crust
old ‘Texelse’ goat cheese • lovage • black currant
Braised beef cheek
roasted onion • millet • pimiento
White asparagus
ham béchamel • green pea • chive vinaigrette
Charcoal roasted lobster
fermented celeriac • young peas • ice plant
Rye tartelette with goat cheese
lingon berries • apple cream • lemon thyme

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