Dinner at RIJKS®

Dinner at RIJKS®

at RIJKS® on 1 March 2020
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Lunch last week at ⭐️ Rijks at the Rijks museum in Amsterdam. Nothing wrong with it but not really a style of cooking that I super enjoy. Chefs Ivan Beusink and Yascha Oosterberg introduced ‘Low Countries’ cuisine, which is firmly rooted in Dutch produce. The chef and his young team draw their inspiration from ingredients grown on Dutch soil, often making use of the many international flavours that have influenced Dutch cuisine over the centuries.

6 / 10

Celeriac, hazulnut miso

Bread

Red cabbage gazpacho

Poached oyster, horseradish

Glazed veal sweetbread with bitter lettuce

Glazed veal sweetbread with bitter lettuce

Dry-aged duck, pumpkin

Tri-tip, recado rojo

Dry-aged duck, pumpkin

Dry-aged duck

Tri-tip, recado rojo

Carrot cake, ricotta

Carrot cake, ricotta

Apple, walnuts

Apple, walnuts