Relaxed, elegant gastronomy with a touch of gold – you’ve come to the right place at Restaurant Fred in Rotterdam. It’s not only with the interior that inspirer and chef Fred Mustert is going for gold. On the plate, too, he serves nothing less than the best. The dishes here are elaborated to perfection, with as much of an eye for details and aesthetics as for taste. All these facets provide a holistic experience that makes dining at Fred’s fascinating. We headed over with The Best Chef for a great conversation and a lovely lunch.
Located on the waterfront near the Rotterdam Euromast, Parkheuvel restaurant has been an icon in the Dutch gastronomy landscape for many years. Chef Erik van Loo earned his stripes in this two Michelin-starred restaurant, with its refined, modern French cuisine, all served up in a chic, hospitable setting. Since his son Juliën van Loo joined the business around three years ago, the cuisine has been given a more contemporary twist with elegant presentations and new influences. A bright future seems guaranteed for Parkheuvel. Together with The Best Chef headed on over to taste and talk.
At restaurant The White Room, chef Jacob Jan Boerma – the three Michelin-starred chef of restaurant De Leest – transports his cuisine from the quiet and tranquil countryside to the vibrant city of Amsterdam. The restaurant is part of the NH Collection Grand Hotel Krasnapolsky, the first NH Collection hotel of NH Hotel Group in the Netherlands. As gastronomy plays a prominent role in the experience at NH Collection Hotels, it was an obvious choice to house a fine dining restaurant here. With Jacob Jan Boerma as the driving force and Signature Chef behind this project, and the young Randy Karman as Chef de Cuisine, The White Room has become as a unique and highly valued restaurant. Here, they lift an elegant, yet accessible cuisine to perfection. Together with the sour nuances and spices Jacob Jan Boerma is known for, they give substance to the illusion of white, in accordance with the similarly-named restaurant. The young team’s mission is to offer recognisable flavours in an unexpected way. Being rewarded with a Michelin star within 1.5 years after its opening, the chefs and their team seem to have succeeded with their mission perfectly.