Restaurant Rijnzicht
Fine dining restaurant · Verspreide huizen Doornenburg ·
Michelin-starred restaurant with inventive dishes & passionate service
Michelin-starred restaurant with inventive dishes & passionate service
"An oyster shell filled with a goose liver crémeux topped with raw oyster pieces and an apple brunoise, accompanied by a sea buckthorn cream with sambal and oyster juice foam – this is the kind of inventive, highly technical creation that demonstrates Mike Cornelissen's talent. Representing the fourth generation of his family to run this restaurant, he has made it entirely his own. The interior has been transformed into a sleek and stylish space, but the terrace has retained its original charm. But it is his creativity and the beautiful presentation of his dishes that are most remarkable. The beautifully plated dishes are visually arresting. His imagination knows no bounds. Fantastic local produce such as trout from 't Smallert farm and Betuwe cherries are expertly combined with international seasonings. This is a unique culinary adventure that you conclude by toasting a marshmallow yourself on a table-top charcoal fire. The innovative set menu is updated every three months, surprising and delighting diners every time." - Michelin Inspector
"Rooted in a fourth-generation family legacy, this place traces its beginnings to a small wooden hut serving refreshments to bargemen and ferry passengers, rebuilt after WWII into a café with a dance hall before evolving, under the brothers’ parents, into a simple restaurant with rooms above. Today Mike and Jim Cornelissen run it with an Innovation Menu that starts with creative, playful snacks and leads to larger courses grounded in classical French technique with a modern vein; they often serve dishes themselves to let their passion show. A signature duck cooked with hay honors an old preservation custom: farm‑reared ducks are surrounded with fresh hay daily for three weeks, then the hay is packed into the cavity and the bird is cooked in a Big Green Egg. The menu changes every three months—two spent noting seasonal availability and one testing and perfecting—and sourcing leans on quality and nearby finds like goat’s milk and cheese producers, local beef, a local forager, and a villager who calls with vegetables and flowers from his garden, while going further afield when needed. Diners now come from Amsterdam, The Hague, and Rotterdam, and from January the plan is to stop simple lunch dishes and offer a shorter version of the dinner Innovation Menu, with longer‑term ideas like high‑level accommodation and perhaps turning the old dance hall into a cookery school or kitchen studio." - The MICHELIN Guide Nordic Editorial Team
"The intensity of flavors is also what characterizes the inventiveness deployed by Jim and Mike Cornelissen at Rijnzicht in Doornenburg." - The MICHELIN Guide
"The intensity of flavors is also what characterizes the inventiveness deployed by Jim and Mike Cornelissen at Rijnzicht in Doornenburg." - The MICHELIN Guide
"In 2016, brothers Mike and Jim Cornelissen were the fourth generation to take over their family business, the lauded Restaurant Rijnzicht." - The MICHELIN Guide Nordic Editorial Team
