RIJKS®, the Rijksmuseum restaurant led by chef Joris Bijdendijk, was awarded a Michelin star. This was announced during the launch of the Dutch edition of Michelin’s 2017 hotel-and-restaurant guide in Amsterdam.

Executive Chef Joris Bijdendijk: I’m extremely proud that, thanks to my team, more than 160 guests a day can enjoy our Dutch tastes. That our efforts have been rewarded with a star is a dream come true. Even with this star, we’ll remain as accessible as before; RIJKS® is for everybody.

Taco Dibbits, Director General Rijksmuseum: A well-deserved honour for the work of Joris and his team. In very short time, they’ve established RIJKS® as a fantastic restaurant that reflects all the values of the Rijksmuseum: authenticity, quality, personal, innovative and simplicity translated to the kitchen, the staff, the service and the atmosphere.

New cuisine from the lowlands

In 2014, RIJKS® opened its doors in the Rijksmuseum’s Philips Wing and brought in the then 30-year-old Joris Bijdendijk as Executive Chef, along with the chefs, Wim de Beer and Jos Timmer. Bijdendijk introduced its ‘new cuisine from the Low Countries’, characterised by the simplicity of the Dutch product. He gains inspiration from ingredients of Dutch origin and often makes use of the many international flavours that have influenced Dutch cuisine over the centuries.

Guest chefs

While RIJKS® has its own entrance and identity, it is closely linked to the Rijksmuseum. For instance, Bijdendijk and his team regularly invite a guest chef, similar to a guest curator at the museum. These have included several internationally renowned chefs: 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), Nick Bril (The Jane, Antwerp) and Virgilio Martínez (Central in Lima, Peru).

Second star

This is Joris Bijdendijk’s second star. He received his first in 2013 for another restaurant, Bridges. Gault & Millau awarded the RIJKS® cuisine 16.5 points and RIJKS® was a newcomer at fifth place for Best Museum Restaurants Worldwide, a list published by Fine Dining Lovers online magazine. Since its opening, RIJKS® has welcomed more than 130,000 guests. Bijdendijk collaborated on the recently published Rijksmuseum Cookbook, which includes 130 traditional and modern Dutch recipes and over 900 images from the Rijksmuseum collection.

RIJKS® is a joint venture between the Rijksmuseum and the Vermaat Groep

Vermaat CEO, Rick Zeelen: This Michelin star is a well-deserved accolade for the entire team, and reflects the level of ambition. RIJKS® is for everybody, and we shall maintain that philosophy in the future. RIJKS® serves the Netherlands on your plate; a unique concept that has been justifiably honoured. I am, of course, extremely proud of these colleagues and this star.

RIJKS® is open seven days a week for lunch and dinner (Mon-Sat 11:30 a.m.–3:00 p.m. | 5:00 p.m.–10:00 p.m.; Sunday 11.30 a.m.–09:00 p.m.), can seat 130 guests, has a separate room for 40 guests and a terrace with seating for 130. Museumstraat 2, 1070 XX Amsterdam www.rijksrestaurant.nl