Huson

On a summer Friday afternoon, we settle at Huson, located in Rotterdam’s maritime quarter. The terrace offers ample space and comfort in a busy environment. Inside, the decor is modern, featuring leather swivel chairs and warm brown tones that create a contemporary, relaxed atmosphere. Huson’s kitchen carries a classic modern signature. Options include à la carte dining, a three-course menu of signature dishes, or shared dining. We choose the lunch menu. The starter, Tuna & Crab, is a playful composition of tuna with soft-shell crab tempura, avocado, wasabi, and sesame, accompanied by tomato sorbet and a house-made kletskop. The crab is sublime—crispy and full of flavor—while the fresh cucumber provides balance. The tuna lacks a bit of bite, and the sweet kletskop feels slightly off-key. Fortunately, the Albariño from Santiago Ruiz, with notes of apple, pear, and citrus, rescues the dish. Next follows the main course: lamb prepared two ways. The rosemary-grilled fillet is tender and refined, while the lamb neck is deeply savory and buttery soft. The basil and garlic cream complement it well, though the accompaniment of polenta with zucchini and anchovies falls somewhat short. The Nero d’Avola ‘Nenè’ 2022 from Sicily pairs nicely and is fruity and approachable. For dessert, there is yogurt with raspberry and lemon cake, along with a cheese board featuring Reblochon and Twentse Bunkerkaas. The crisp 2024 Gewürztraminer from Stern complements both choices wonderfully. Coffee served with golden-brown madeleines makes for a perfect finish. Mark van Wijngen’s team is professional and friendly. Huson is an excellent venue where you can enjoy refined flavors and relaxed craftsmanship.

Huson is a pleasant establishment located in a modern building on the edge of the Scheepvaartkwartier in Rotterdam. It has a relaxed atmosphere, just on the formal side, which suits the business clientele who come for lunch...

Beautiful and flavorful dishes served without pretension. You will find them at Huson, the 'no-nonsense' restaurant in Rotterdam. In the modern, atmospherically decorated establishment in the lively Shipping Quarter, there is a constant stream of guests, both business and private. Yet the atmosphere remains relaxed and informal. Owner-chef Mark van Wijngen serves a tried-and-tested menu featuring 'signature dishes' and makes no distinction between starters and mains. In terms of portion size, they are essentially all medium-sized plates. Not in the mood to choose? Then there is a five-course tasting menu featuring dishes from the à la carte list. What does stand out, however, is that every dish on the menu is based on fish or meat. The eel fillet starter is lightly smoked and rests on a creamy risotto with a pleasant bite, surrounded by a lemon dressing with dill oil. Robust flavors that complement each other well. The tower of raw tuna, filled with surprisingly crispy fried crab, avocado, and cucumber, gains extra depth from tomato sorbet, wasabi mayonnaise, and a sesame caramel crisp. We pair it with a fruity Vermentino from the Languedoc region. The oxtail main is tender and slow-braised, with its flavor deepened by foie gras that gradually melts into the ragout as you eat. Delicious, but also rich. Served alongside fantastic crispy, thick hand-cut fries and romaine lettuce with a fresh, tangy classic dressing. The dessert is a feast for the eyes and palate: a ring of soft, creamy cheesecake mousse with elderflower-marinated strawberries, topped with a butter cake crisp, dollops of rhubarb purée, white chocolate, and verbena ice cream. Everything you could wish for in a dessert: wonderfully refreshing, light, creamy, and crunchy. With coffee, we enjoy unbeatable madeleines and friandises, particularly the milk chocolate truffle with liquorice and salmiac: what a feast of sweet and salty! We leave with a sense of satisfaction, not before purchasing a bottle of their homemade organic limoncello!

For over twenty years, Huson has been serving a classical-modern cuisine in the charming Shipping Quarter in the heart of Rotterdam. Owner-chef Mark van Wijngen took over the restaurant a few years ago from Frank Huson and has continued its high-quality cuisine with undiminished enthusiasm. Both regulars and passersby clearly appreciate this, as the place is consistently packed. The luxurious ambiance, highlighted by remarkably comfortable cognac-colored leather chairs, exudes a down-to-earth feel, and the atmosphere is casual and relaxed. The menu features 'signature dishes'—small, refined creations by Mark—as well as 'mains' built around beautiful classics like dry-aged beef or freshly caught fish. A multi-course menu is also available. We sample hand-cut steak tartare with pumpkin and harissa alongside salmon with mustard seeds, parsnip, and pesto oil. Both are excellent. We pair them with a barrel-aged Stellenrust (2020) from South Africa. The main course features perfectly cooked beef fillet with eggplant, teriyaki, citrus, and ginger, alongside gently pan-fried sea bass with mussels and fennel. The beef fillet is just a touch too rare, all the more so since we specifically requested it medium-rare. The cheese board offers a diverse selection, including mild Danish blue Kornblume, a soft German goat cheese, aged Dutch farm cheese, and a spoonful of Époisses that fills the entire dining room with its pungent aroma. But delicious!

Owner-chef Mark van Wijngen came here ten years ago as a sous-chef, and three years later took over the restaurant from Frank Huson. He is thriving in this pleasant establishment in the Shipping Quarter. Housed in two adjoining rooms, it features luxury leather armchairs, spacious table settings, an open kitchen, a dining bar, a prominent wine cabinet wall, and a small front terrace. The cuisine is modern-classic French, the wine list is concise yet beautifully curated, and the prices are fair. We begin with a sea bass amuse accompanied by orange, kumquat, and soy, setting the tone immediately: exquisite flavors. Head sommelier Maik van Zuuren pours a floral 2021 Côtes du Rhône Carmignan from Vognier, crafted from Roussanne and Clairette grapes, which proves to be a superb companion. The starter of tuna and crab, served with avocado, tomato sorbet, and wasabi, is beautifully plated and intensely flavorful. Alongside a deconstructed vitello tonnato comes tender tuna topped with an anchovy, alongside soft veal succade and tuna sauce. Expertly prepared and particularly delicious. Next up is crispy pan-fried pollock with celery root strips, lavash bread, and vadouvan spice. Simply delicious! A round of applause for the chef for cooking such straightforward fish so brilliantly. On the other plate sits an equally tasty composition of warm-smoked salmon, potato, chives, and butter sauce. To finish, cheeses and another glass of that wonderful Rhône wine. Bravo!

This restaurant, located in Rotterdam's old maritime district, comprises two distinct spaces with different atmospheres. One side offers a view of the open kitchen, while the other area features more spacious tables with luxurious leather chairs and a dining bar. The large temperature-controlled wine cabinet is the focal point. Chef-owner Mark van Wijngen prepares traditional cuisine with a contemporary touch and international influences. The menu offers small signature dishes and several set menus. The paella with fresh langoustine tails, chorizo, saffron, and langoustine jus is deliciously flavorful and evokes sun-drenched holidays in Spain. The cod main course is accompanied by leeks that are cut a bit too coarsely, and the sauce could use more seasoning. The pavlova with hazelnut ice cream and fresh passion fruit, along with the extensive cheese board, make wonderful endings. Some additional information about the offerings would be welcome, and it is a bit unusual that wines are not poured at the table. The bonbons served with coffee are homemade and can be ordered as an extra. Be sure to try the homemade limoncello; it has won multiple awards and is already available in many liquor stores.

Huson serves international cuisine with subtle Asian influences. This results in beautiful combinations of flavors and textures: contemporary dishes that are also beautifully presented. Owner-chef Mark van Wijngen took over Huson in 2015; situated in the old shipping quarter, the restaurant is frequently visited by both regulars and passersby. The atmosphere is relaxed and approachable in what otherwise appears to be a chic restaurant, which is partly due to the openness and hospitality of the team. It feels comfortable in the intimate ambiance, featuring natural stone walls, glossy lacquered wooden tables, plush leather armchairs, and modern lighting against dark ceilings. If you would like to enjoy a special digestif, order the house-made limoncello based on Mark's recipe: unfiltered, 100% organic, silky smooth, and completely free of additives. You can even take it home with you – literally, as this limoncello is available for purchase by the bottle at the restaurant. An excellent establishment.  Scheepstimmermanslaan 14, 3011 BS

Huson, run by owner-chef Mark van Wijngen, is located in the old Shipping Quarter in the center of Rotterdam. The welcome from hostess Carmen Bustos is warm, and we are allowed to choose our own table since it isn't very busy. The à la carte menu features “signature dishes” alongside set menus, specials (main courses), and desserts. The wine list offers particularly beautiful selections from both Old and New World countries. The chef begins with an amuse consisting of three preparations of cauliflower—boiled, fried, and puréed—served with a soft piccalilli mousse. Fresh and surprising. We opt for the signature dishes and sample coarsely chopped raw salmon dressed with mustard, dill, and cucumber. The latter, combined with a scoop of yogurt ice cream, delivers a lovely fresh flavor. The dim sum featuring steamed prawns, bamboo shoots, red pepper, ginger, and lime is also a high-quality classic. The tartness of the lime and the sweetness of the ginger leave a surprising taste behind. Paired with a glass of dry Spätburgunder from Rheinhessen. Then comes the highlight of the evening. A generous portion of turbot topped with a slice of smoked wild eel, surrounded by a velvety beurre blanc. The turbot is cooked to perfection, allowing you to taste its light salinity. The beurre blanc is exactly as it should be: light, creamy, and so good you'll want to lick your fingers. Just let Van Wijngen do his thing. The quality speaks for itself. A truly delightful spot.

In the vibrant Scheepvaartkwartier, owner-chef Mark van Wijngen prepares an international cuisine with Asian influences. We take a seat on the terrace and are glad we made a reservation, as the place is packed, as usual. The menu boasts a wide range of signature dishes, all freshly prepared daily and rotating with the seasons. Following an amuse-bouche of egg mayonnaise and cucumber, we enjoy creamy burrata with tomato and tomato vinaigrette. Perfect in its simplicity, and paired with the crusty bread and the lovely weather, it transports us to southern France. We order the house wine, a Florensac from the Languedoc region, which goes down very well. The vitello tonnato features beautifully pink veal, sliced generously and garnished with fresh tuna and capers. Highly recommended is the dry-aged entrecôte, beautifully marbled and bursting with flavor, served with fresh fries and homemade mayonnaise. It is accompanied by a robust Portuguese Paco do Conde wine, proving to be an excellent choice. The waitstaff exude calm and ensure that our every need is met. For dessert, we receive a generous bowl of delicious rhubarb topped with meringue, sweet strawberries, and homemade vanilla ice cream. It is a nice touch that you can choose from a selection of handmade pastries to accompany your coffee at the table. Huson firmly secures its place in the 'Lekker' guide, largely thanks to its excellent price-to-quality ratio.