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Joris Bijdendijk's Michelin-starred restaurant sits inside the Rijksmuseum, which is either the most logical or most intimidating dinner reservation in Amsterdam. The cooking leans heavily on Dutch vegetables, then layers in the spiced, colonial-era influences that have always shaped the country's pantry. Natural materials and warm light keep the room from feeling like an afterthought to the art on the walls outside.
The awards strongest first
- Michelin Guide 1 Star
- Lekker 500 2026 · #68 · Lekker 500
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Millefeuille van rode biet
“Chef Joris Bijdendijk serveert iconische gerechten, zoals de beroemde millefeuille van rode biet.”
Lekker 500, 2026 -
Millefeuille of earthy beetroot
“From a millefeuille of earthy beetroot paired with a beurre blanc enlivened by Tomasu soy sauce and fresh parsley oil, to gently braised goat seasoned with a refined fish sauce, this cuisine fascinates and intrigues in equal measure.”
Michelin Guide -
Dry-aged duck
“Bijdendijk’s menus champion heritage Dutch produce – Zeeland oysters, dry-aged duck from a local farm, Simmentaler rib-eye – and adhere to ‘Slow Food’ ethics.”
The 50 -
Zeeland oysters
“Bijdendijk’s menus champion heritage Dutch produce – Zeeland oysters, dry-aged duck from a local farm, Simmentaler rib-eye – and adhere to ‘Slow Food’ ethics.”
The 50
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