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Nick Bril's two-Michelin-starred restaurant moved from a grand church to a converted warehouse on the Eilandje, and the shift shows: the room is minimalist and airy, with serious art on the walls and the chef's DJ turntables sitting right there in the open kitchen. The cooking is creative and internationally minded, built on mature ingredients, last-minute grilling, and sauces with real backbone. Dress well and come hungry.
The awards strongest first
- Michelin Guide 2 Stars
- The 50 The 50 Discovery
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Langoustine
“He might cook translucent langoustine on a plancha grill, then pair it with a vin jaune, smoked butter and vine leaf oil beurre blanc, a cooking jus and a salad of braised endive and perilla leaves.”
Michelin Guide
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