RIJKS opened in 2014 in the Philips Wing of the Rijksmuseum and is under the direction of Joris Bijdendijk. The restaurant has been carrying one Michelin star and is described by the guide as a place where you get very personal, modern cuisine with a clear Dutch base.
What makes RIJKS special is that the concept of "Low Food" does not feel like a slogan, but rather a cooking style. The kitchen departs from products of Dutch soil (vegetables play a leading role), but deliberately lets them collide with influences that the Dutch food culture has also shaped over the centuries. This results in dishes that are both recognizable and just strange enough to remain exciting.
The Michelin inspectors explicitly mention sophistication and creativity - the kind of plate that first makes you laugh ("can this be done?") and then becomes quiet ("okay, so this can be done"). A well-known signature, for example, is the beet-millefeuille-like approach that shows how RIJKS uses simplicity as a trick: few elements, but maximum hit.
RIJKS is a culinary tour of Holland 2.0: quirky, precise and surprisingly layered.
Signs are also piling up outside Michelin: RIJKS has been notching up high scores for years at Gault&Millau and Bijdendijk was named Chef of the Year in early 2025. That fits the line: this is a kitchen that does not "compete nicely," but tries to write its own story.
Practical: lunch and dinner run Tuesday through Sunday (lunch from noon, dinner from 6 p.m.). Reservations are smart, especially if you want your museum visit to flow tightly into your dinner.
Best Restaurant Amsterdam