Restaurant Ivory

Ivory, run by owner-chef Tijs Huijbers, located in the center of Nijmegen, offers a refined culinary experience in a trendy setting. The kitchen team prepares dishes with French influences and seasonal ingredients for a flavorful journey from amuse-bouche to dessert. We are welcomed by hostess Nadine den Hartog and escorted to our table. The atmosphere is pleasantly bustling and cheerfully lively, yet the acoustics handle it perfectly. The menu requires a bit of deciphering at first. Options include a multi-course seasonal menu, a deluxe menu featuring a luxury addition with each course (think caviar, sweetbreads, and more), a five-course chef’s menu, and Ivory classics. These can optionally be paired with matching wines, available by the half or full glass. The standout dish is the king crab and lobster ravioli served with a creamy saffron sauce and a poached lobster claw. The roasted corn-fed chicken with fried sweetbreads, accompanied by a fine selection of vegetables, is also well worth the trip. The dishes are technically flawless and, in nearly every case, beautifully presented, showcasing a wonderful balance of flavor and texture. While Ivory boasts an impressive wine list, the paired wines do not always hit the mark. We would have appreciated more expert guidance on why specific wines were chosen for each dish. That said, the service is attentive and the pacing between courses is excellent. The bill doesn’t come cheap, but it is certainly worth it for a lovely evening out.

Ivory, the restaurant of chef-owner Tijs Huijbers, is located in the heart of Nijmegen in a former shop. The interior is unpretentious, featuring a lovely bar and a slightly trendy beach-hut vibe. Here, cooking follows the seasons, and guests can choose from several menus, including a deluxe menu where each dish comes with a luxurious addition. We start with a trio of amuse-bouches, among which the cauliflower mousse with roasted red cauliflower and aged cheese foam really impresses. We begin our meal with medium-grilled tuna served with a sweet-and-sour chioggia beetroot preparation, horseradish cream, vadouvan, and a grilled langoustine that unfortunately still contains a small piece of intestine. The refreshing Sauvignon Blanc from Domaine Malet is a pleasant accompaniment. For the main course, we receive grilled Iberico pork with grilled zucchini, chanterelles, Cévennes onion, celery root jus, and as the deluxe addition, a perfectly crispy-fried piece of veal escalope. Paired with it is a tannic Castelao Shiraz from Portugal that complements it beautifully. The dessert features this year’s highly trendy and frequently used peach; it is beautifully presented and simply delicious, especially when combined with the tartness of raspberries. All of this was served during our visit by just two staff members, and a compliment is very much in order, as the evening ran flawlessly. The price-to-quality ratio is also excellent. A truly welcoming spot.

Patron de cuisine Tijs Huijbers timmert aardig aan de weg. Behalve zijn restaurant runt hij inmiddels een bistro en een frietboutique. Wij schuiven aan in het fine dine-restaurant dat een relaxte sfeer heeft met een bar en afscheiding in het midden en moderne kunst aan de muren. Tijs kookt, behalve een seizoens- en luxe menu ook een tiengangen-chefsmenu dat inclusief amuses vooraf en friandises bij koffie of thee inhoudt. De wijnkaart biedt overwegend labels uit oude wereldlanden en verrassend veel open wijnen en wijnen per glas. Het zit vol met gasten waarvan een aantal, zo blijkt, een ander menu krijgt voorgeschoteld. Dat heeft te maken met Social Deals. Wij starten met mooi gepekelde zalm op al dente bereide bulgur plus vinaigrette van vermout en dragon, mierikswortelcrème en cannelloni van pastinaak. Opgediend in een wat onhandig kommetje zonder lepel. Dat eet lastig. Daarbij een goed matchende Zuid-Afrikaanse sauvignon blanc uit 2021 van The Fishwives. Als hoofdgerecht brengt de chef gebakken sukade, die een stevige structuur heeft, met gebakken zwezerik begeleid door een klassieke kalfsjus. De gekaramelliseerde Cevennen-ui als garnituur is te donker, waardoor wat bitter. Een Vigneti del Salento Susumaniello Zolla met tonen van rood fruit, jam en specerijen, sluit hierbij naadloos aan. Koffie en thee kunnen met en zonder friandises besteld worden. Sympathiek om dat eventjes aan te geven. Een vertrouwd adres.

Restaurant Tijs Huijbers has been running its welcoming and stylishly decorated restaurant with an open kitchen in the city center of Nijmegen for over ten years now. The menu offers a vast selection, with seasonal menus, deluxe menus, and all-inclusive multi-course options available to order. The knowledgeable and attentive service, led by hostess Melissa de Zeeuw, also provides suitable wine recommendations. Various breads with cultured butter are brought to the table, and refills are provided without hesitation. Chef Klaas Norel serves a slowly prepared shellfish salad with mandarin coulis and a vadouvan-spiced krupuk. Paired with an Italian Verdicchio dei Castelli di Jesi. We continue with a lukewarm vegetable dish featuring fennel, green apple, and Jerusalem artichoke, drizzled with a sorrel vinaigrette. A surprising and light dish where the fresh anise note of the fennel, the earthiness of the Jerusalem artichoke, and the tartness of the apple blend beautifully. The pièce de résistance is a perfectly BBQ-grilled entrecote served with hollandaise sauce, crisp-tender boiled asparagus, Jerusalem artichoke cream, hazelnut crunch, and a grilled eggplant dip. Excellent! And the same goes for the dessert. Creamy verbena ice cream with caramel cremeux and white chocolate, plus a passion fruit coulis. We could easily have had another serving. A wonderful spot we will gladly return to often.

Restaurant Ivory, owned by Tijs Huijbers, has a new head chef, Klaas Norel, and a new restaurant manager, Melissa de Zeeuw. They breathe a fresh sense of hospitality and professionalism into this beautiful restaurant. It was fully booked on the evening of our visit. We understand why. The interior is tastefully designed with white and olive green tones, featuring tables dressed in white linen. The kitchen presents innovative dishes based on seasonal produce, and the establishment radiates passion and warmth. Alongside a selection of set menus, à la carte dishes are available in three portion sizes: small, medium, or large. The amuse-bouche, a horseradish marshmallow with Sichuan pepper, immediately sets the tone. For the starter, the cod ceviche with green apple, lavash, and kohlrabi delivers a purely refreshing bite. The Riesling from Moldova, Asconi Winery 2019 'A new taste from the old world', pairs perfectly with it. Following the main course of juicy red mullet with sweet potato, miso, and pak choi, we indulge in a delightful dessert. The wild peach with dill ice cream, white chocolate, a paper-thin crispy tuile, and crumble is simply outstanding. Private dining is also available.

Owner Tijs Huijbers has established a cozy, contemporary restaurant within walking distance of the Waalkade and, conveniently, several large parking garages. Under the guidance of head chef Klaas Norel, dishes are served that are rich in flavor and perfectly balanced. Here, classic French cuisine is presented with a modern nod to Eastern and Italian influences. The kitchen primarily works with sustainable, seasonal ingredients. Vegetables, for example, are sourced from Hortus Groenten in Winssen, while the coffee, bottled water, and tea come from Earth. Seasonal and deluxe menus are available, both of which can also be ordered as all-inclusive packages. Tijs Huijbers, who enjoys spending his free time tending to his own vegetable garden, says: “During the coronavirus crisis, we launched takeout and delivery services through our subsidiary, Bistro Bar Ivory. Meanwhile, we’ve been busy developing new dishes and menus. It was incredibly hectic, and many regular customers tried to support us this way. It felt wonderful and gave us tremendous encouragement. Fortunately, our entire team remained intact, and we’re now truly seeing our guests back again.” The wine list, featuring mostly Old World wines and also available by the glass, is small but diverse, given that most guests opt for a wine pairing arrangement with a surprise menu. The atmosphere is relaxed, and the service, led by hostess Melissa de Zeeuw, earns praise for being laid-back, warm, precise, and professional. Empty bread baskets, for instance, are quickly refilled, and you won’t see an extra charge for them on the bill. Glasses of wine are also poured generously. We appreciate that. On pleasant days, dining is available on the terrace.

Executive chef Martijn Roelofs and his team are firing on all cylinders at Thijs Huijbers’ cozy yet modernly appointed restaurant. We are soon presented with a trio of amuse-bouches, including rendang with coconut and curry cream. The freshly baked, crisp bread disappears from the basket almost immediately, only to be promptly and complimentary refilled. The menu offers plenty of variety, with options ranging from à la carte dishes (available in small, regular, or large portions) to seasonal menus, ‘deluxe’ menus, and all-inclusive packages. The wine list is elegantly compact, featuring mostly Old World selections available by the glass. For the starter, there is marbled duck liver paired with smoked beef, avocado cream, and black garlic cream. Excellent. The same goes for the wine pairing: a delightful Blaufränkisch from Burgenland by Zantho, though it could have been served slightly cooler. What stands out is how seasoned and relaxed the two-person staff, led by Jolijn Groenewegen, keeps everything running smoothly. For the main course, tender grilled 21-day dry-aged veal shank is served with skin-on new potatoes, carrot cream, baby corn, samphire, and mustard cabbage. To finish, a refreshing Grenache of orange features a madeleine with orange and raisins, caramelized white chocolate, orange blossom and lime leaf ice cream, all drizzled with a caramelized pineapple syrup. A true feast, both literally and figuratively. Paired with it, the Cascina Fonda Moscato d’Asti is a classic and excellent choice.

Ivory is situated in a corner building featuring expansive windows, a wooden floor, tables adorned with runners, a Mediterranean atmosphere, and French-Dutch cuisine. Tijs Huijbers' restaurant is a highly sought-after spot, as it was completely full on the weekday evening of our visit. From our table, we have a view into the kitchen where head chef Martijn Roelofs is at the helm. At Ivory, they have opted for fixed-price seasonal menus ranging from three to six courses. There is also a deluxe menu of four to eight courses: a 'stroll through the finest dishes of the season'. All dishes are crafted using sustainable and ethically sourced ingredients. We start with a flavorful amuse of apple, radish, and green asparagus, accompanied by a leek and djeroek poeroet espresso. For the starter, grilled tuna and braised veal shank served with tomato, herbs, and lobster sauce. It’s a delicious flavor combination with a charming presentation, and the glass of Hungarian Pinot Grigio is a hit. Next comes pike perch pan-seared skin-side down, accompanied by textured elements of carrot, peas, and potato. Simple in execution yet perfectly cooked. Sometimes, less is indeed more. The Romanian Chardonnay, recommended by sommelier Stijn Boer, proves to be another excellent pairing. For dessert, we have a tarte tatin with fig, honey, and lavender ice cream. It offers a lovely balance of fresh and sweet flavors. The portions are well-sized, the bill is reasonable, and hostess Femke Smink is a true talent. Welcome to Lekker!