RIJKS®

Housed in the Philips Wing of the Rijksmuseum, RIJKS® presents a bold proposition: Dutch cuisine worthy of international acclaim. Since opening in 2014 under Executive Chef Joris Bijdendijk, this Michelin-starred restaurant has become an essential Amsterdam dining destination, earning recognition from Gault & Millau and a coveted spot on the 50 Best Discovery list.

The restaurant reopened in November 2023 following extensive renovations that transformed both its interior and culinary direction. Interior designer Paul Linse selected natural materials—wood, stone, warm earth tones—that create intimacy without formality. Graphic designer Irma Boom, who also oversees the Rijksmuseum’s visual identity, refined the restaurant’s typographic house style. The expanded open kitchen now positions chefs and sommeliers throughout the dining room, inviting guests into the creative process.

The cuisine of the Low Countries

Bijdendijk calls his approach “Low Food”—a movement he co-founded to champion Dutch gastronomy and the producers behind it. The philosophy centers on ingredients grown on Dutch soil, enhanced by the international flavors that centuries of trade brought to the Netherlands. Indonesian sambals appear alongside Zeeland oysters; Surinamese culinary traditions inform new creations. The kitchen team, led by chefs Yascha Oosterberg and Friso van Amerongen, draws on these multicultural roots while keeping the focus squarely on quality and simplicity.

The restaurant’s signature dish embodies this ethos. Paper-thin slivers of roasted beetroot are layered into a millefeuille, finished with a 24-month Tomasu soy beurre blanc and fresh parsley oil. The preparation showcases what Bijdendijk does best: elevating a humble vegetable through technique while letting its earthy sweetness speak for itself. MICHELIN inspectors describe the dish as “simplicity at its most delicious.”

The menu changes seasonally, drawing from partnerships with Dutch farmers, fishermen, and foragers. Recent additions include puffed rooster comb with Dutch shrimp sambal—a dish that transforms an often-discarded ingredient into a refined bite. For lunch, guests choose from a four-course menu. Dinner options include a six-course Rijkstable tasting menu, sharing platters featuring regional fish or meat, and à la carte selections.

Awards and recognition

RIJKS® earned its Michelin star in 2016 and has maintained it through the 2025 guide. The Gault & Millau score rose to 17 points in 2019, and that same year, the restaurant joined the prestigious 50 Best Discovery list. In 2021, RIJKS® received the Best Chef Awards City Gourmet Award. Chef Bijdendijk himself was named Gault & Millau Chef of the Year for 2025—recognition for his broader influence on Dutch gastronomy through his restaurants (including the Michelin-starred Wils), his Low Food Foundation, and his weekly column in Het Parool newspaper.

The wine program

The wine list reflects the restaurant’s Dutch-first philosophy. Alongside international selections, RIJKS® spotlights Dutch wines and bottles from Dutch winemakers and vineyard owners. Sommeliers guide pairings that range from classic European selections to unexpected choices—young, fresh vintages that complement rather than compete with the cuisine. Non-alcoholic pairing options are also available and thoughtfully curated.

The setting

RIJKS® occupies a striking position at the edge of Museumplein, steps from the Rijksmuseum’s iconic façade. Floor-to-ceiling windows frame views of the square, while the interior balances contemporary design with warmth. Male staff wear custom pieces by Amsterdam’s Atelier Munro; female team members dress in designs by Erik Frenken. The attention to detail extends to lighting and acoustics, crafted by DEP de Sfeerontwerpers to enhance conversation without competing with the food.

The terrace opens from mid-May when weather permits, offering lunch or dinner in the shadow of the museum.

Practical information

Address: Museumstraat 2, 1071 XX Amsterdam

Hours:

• Lunch: Tuesday through Sunday from 12:00 PM
• Dinner: Tuesday through Sunday from 6:00 PM
• Closed Mondays

Reservations: Book through rijksrestaurant.nl. A €25 deposit per person is required and will be deducted from the final bill. Tables fill quickly, particularly for Friday and Saturday dinners—plan ahead.

Contact: +31 20 674 7555 | [email protected]

Price range: €€€€. Expect approximately €100-125 per person for a tasting menu before wine pairings.

Getting there

• By tram: Tram lines 2 and 5 stop at Museumplein, directly in front of the restaurant. Line 2, which runs from Amsterdam Centraal through Dam Square and Leidseplein, is particularly scenic—National Geographic ranked it among the world’s top ten tram routes. Trams 1 and 12 stop at nearby Rijksmuseum-Spiegelgracht.
• By metro: Take line 52 to Vijzelgracht station. The restaurant is a ten-minute walk southwest along Vijzelstraat and through Museumplein.
• By bicycle: Bike racks are available throughout Museumplein. Secure your lock—bike theft remains common in the city.
• By car: Q-Park Museumplein at Van Baerlestraat 33b offers the closest parking. Rates are high, and driving within central Amsterdam is discouraged.
• From Schiphol Airport: Take the train to Amsterdam Zuid station, then board tram 5 toward the city center. Exit at Museumplein. Total journey time is approximately 30 minutes.

Making the most of your visit

Lunch offers a quieter atmosphere and pairs naturally with a visit to the Rijksmuseum—you can refuel between Vermeer’s Milkmaid and Rembrandt’s Night Watch without leaving the complex. Dinner brings more energy to the dining room and allows fuller exploration of the evening menu.

Ask for a seat near the open kitchen to watch the brigade at work. Request the beetroot millefeuille if it doesn’t appear on your selected menu—the dish has remained a constant through every iteration of RIJKS®.

The Rijksmuseum Café, located in the museum’s atrium, offers a more casual alternative for coffee, pastries, and lighter fare during museum hours.