The story
On the sixth floor of the Depot of Museum Boijmans Van Beuningen, high above Rotterdam, Restaurant Renilde offers a dining experience that changes with the day. There is no fixed menu. Instead, chef Jim de Jong and his team cook with whatever the season brings, using local produce and sustainable meat, fish, and poultry. Vegetables take centre stage, and the result is a menu that surprises every time.
Each day, a new menu is composed from the freshest ingredients delivered by local suppliers. The kitchen works with a strong emphasis on vegetables, while meat, fish, and poultry are sourced sustainably. The menu is a surprise – guests trust the team to create a meal that reflects the moment. For dinner, Renilde is open Thursday through Saturday from 17:00 to 23:00. Lunch is served Tuesday to Sunday, with varying hours.
The restaurant sits inside the striking Depot building, and the dining room offers a spectacular panorama of Rotterdam. You can visit Renilde for lunch or dinner without a museum ticket – simply take the lift directly to the sixth floor. The experience pairs art and food naturally: the team draws daily inspiration from the museum’s collection of more than 155,000 artworks, which surrounds them upstairs.
Renilde is named after Renilde Hammacher-van den Brande, the museum’s curator of modern art from 1962 to 1978. She built one of the Netherlands’ most important collections of modern art, acquiring works by Rothko, Dalí, Magritte, and Man Ray, and organizing the legendary Dalí exhibition of 1970, opened by the surrealist master himself. The restaurant honours her eye for quality and her instinct for the unexpected.
In 2026, Renilde was awarded a Michelin Recommended distinction, a testament to the team’s commitment to seasonal, ingredient-driven cooking and meticulous attention to detail. It is a place where the food, the setting, and the story come together without pretence – just honest, beautiful cooking rooted in the moment.
Recognition
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Following the seasons alongside restaurant Renilde yields pleasant culinary moments. Chef Jim de Jong enjoys working well with regional and seasonal vegetables, and knows how to transform them into well-rounded dishes that are playful, engaging, and i...
Het Depot van Museum Boijmans Van Beuningen biedt op de zesde verdieping onderdak aan het bijzondere, door glas omgeven restaurant Renilde. De talentvolle en al met veel prijzen geëerde chef Jim de Jong kookt hier innovatief, verrassend en modern. Hij gebruikt zoveel mogelijk regionale en seizoensproducten en zijn gerechten hebben een geweldige balans waarin hij subtiel met zuren speelt. Er is hier geen à-la-cartekaart maar wel een 'carte blanche-menu' in vijf of zes gangen te bestellen. De wijnkaart omvat louter wijnen uit Europa, waarvan de meeste biologisch of natuurwijnen. De lange glanzend houten tafels in de royale eetzaal die op gepaste afstand van elkaar staan, zijn voorzien van verse bloemen en houdertjes met bestek. Het aperitief gaat vergezeld van een mondvermaakje van gele radicchio, duindoornbes en blauwe kaas. Een mooiere start kan bijna niet. Het zeer smaakrijke brood daarna, komt van bakker Hoppe. Vooraf carpaccio van rode biet waaronder zachte geitenkaas, biet en karwijzaadjes. Licht, fris en zachtzuur. De overwegend jonge bediening is talrijk, informeel gekleed en goed op de hoogte van de ingrediënten van het dagelijks wisselende menu. Zij serveren de Zweedse langoustines met krokante boerenkool en stevige mousse van langoustines met een passend glas vermentino uit de Rhône. Hierna volgt de grote gnocchi met ontzuurde zuurkool, gekonfijte cevenne-ui en hartige saus van Comté met truffel. Fenomenaal. De service verloopt in een vlot tempo en geruisloos. Ons hoofdgerecht is minder spectaculair, maar de ballotine van kip is sappig, goed van smaak en wordt vergezeld door gevulde morieljes, schorseneren, een pittige mousse van mosterd en crèmesaus. De natuurwijn Saltamarti 2022 Els Vinyerons-tempranillo uit de Penedès valt wat tegen. Met name de hoge zuren van de wijn botsten met het gerecht. De parfait van pastinaak met duindoorncrème en melkmeringue vormt een mooie niet te zoete afsluiting.
Dining at Restaurant Renilde, situated in the rooftop garden on the sixth floor of the Depot Boijmans Van Beuningen, remains a truly memorable experience. The panoramic view of Rotterdam through the glass façade on three sides is breathtaking, and many visitors take the elevator out for a stroll to soak in the cityscape. The atmosphere inside Renilde is cosmopolitan. Spacious and lofty with a mirrored ceiling, the dining room features long wooden tables that comfortably accommodate several guests while maintaining appropriate distancing. Cutlery rests in custom wooden holders, crisp starched linen napkins are provided, and fresh flowers complete the setting. Chef Jim de Jong allows nature to dictate what appears on the plate, offering multi-course tasting menus filled with surprises. His dishes are characterized by soft, refreshing acidity. Baker Hopper from Rotterdam North supplies the delightful sourdough bread, which is served complimentary and continuously refilled. We sample a modest portion of monkfish accompanied by a gently tangy sauce of fermented paprika and saffron, rutabagas, anchovies, and finished with a shiso leaf. An absolute umami explosion. Paired with it is a pleasant 2022 Spigaou Viognier. The wild duck arrives with sautéed carrots, a shaved fennel salad, tender zucchini, spring onions, and green vegetables such as peas and green beans, all resting in a richly reduced poultry jus. It is bursting with flavor. The dish boasts an excellent balance of textures and a harmonious blend of sweet, sour, salty, and bitter notes. The highlight of the evening is undoubtedly the dessert. This strained goat yogurt, paired with berries and a dill and sorrel granité, is not only visually stunning but also tastes incredible, effectively cleansing the palate after the meal. Pure class!
New to this guide last year and undoubtedly retained its place this year. Renilde is located on the sixth floor of the striking Depot Boijmans Van Beuningen. The rooftop terrace offers a stunning view over Rotterdam. The dining area bathes in a sea of light thanks to glass walls on three sides, while the ceiling is adorned with mirrors. We take our seats at long tables that can be folded upward, an ingenious setup. Chef Jim de Jong is the culinary mastermind, and his creations are distinguished and full of flavor. He determines the daily menu, meaning we dine 'carte blanche'. Soon arrives a paper-thin cracker with horseradish cream, beetroot, and radicchio leaves, accompanying our aperitif: a fresh and lively cava made from the Airén grape, Pampaneo Ancestral 2020. As a starter, hand-cut sea bass tartare featuring various briny elements such as sea beans and racodium, along with finely chopped capers, pickled cucumber, sour cream, and cucumber vinaigrette. A refined blend of soft-sour flavors, served generously and beautifully. Host and sommelier Wendy Persoon pairs it with a well-matched Italian Trebbiano Bianco from Sassopra, Lazio, which, like the other wines, is organic. A vegetarian course follows: grilled green asparagus and broccoli stems in sesame milk with nettle cream, finished with a sprinkle of dried nettle. On the white plate, the green hues emerge like a painting. Next, we savor a beautifully grilled entrecôte from a dual-purpose cow with white asparagus, the same sauce, and topped with an assortment of green herbs. The Spanish Viña Padre from Vinos al Margen elevates this little masterpiece to yet another level. Sheep’s yogurt ice cream on a white chocolate crumble with rhubarb jelly, white chocolate powder, and lavender pearls provides the finale to a truly breathtakingly beautiful and flavorful dinner. The Top 100 is in sight.
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