C.E.O. baas van het vlees

The website of C.E.O., the boss of meat where, as the name suggests, meat dishes take center stage, promises absolute quality without bells and whistles. We consider this spacious, industrially styled restaurant by SVH Master Chef Mario Ridder (who also owns Restaurant Lalou in Delft) the place to be on Katendrecht for excellent dining. Many guests pop in after work or a day out in the city to sample the top-quality offerings from the kitchen. The meat is cooked on a broiler, an American-style grill that reaches temperatures of around 1,300 degrees Celsius. This causes the meat to seal almost instantly, resulting in an exceptionally juicy cut with a crisp, crackling crust. The menu features starters and main courses alongside large cuts of meat to share. Think along the lines of a one-kilo côte de bœuf or a substantial tomahawk steak. Sides include house-made fries, red cabbage with mashed potatoes, as well as goose liver curls and caviar. We order a plate of thinly sliced Pata Negra, available in two portions, served with tomatoes and crostini. The meat melts in your mouth. Next comes perfectly roasted beef tenderloin, which we pair with a classic stroganoff sauce from the selection. And we have no regrets. Pure indulgence. To finish, a crispy vanilla wafer with cherries and Swiss cream. We're ready to come back!

Industrial, warm and cosmopolitan, suitable for both business and private occasions, on one condition: you must like meat (although there are other options). Top-quality beef is perfectly prepared here, beautifully crusted...

Located in the vibrant Katendrecht neighborhood of Rotterdam, the restaurant C.E.O. baas van het vlees by SVH Master Chef Mario Ridder offers a culinary experience centered around meat dishes. The interior blends modern and industrial design, illuminated by natural light streaming through large windows and featuring an open kitchen that gives guests a glimpse into the preparation of each dish. The menu highlights the house specialty: robust meat dishes that pay homage to French and American cuisine. While the starters, such as the C.E.O. Plateau, excel in flavor and quality, the USA Entrecote main course falls slightly short due to a lack of pronounced taste. What does impress, however, is the 2020 Valpolicella Ripasso Superiore Monti Garbi served with the appetizer—a wine rich in ripe red fruit that pairs beautifully with the smaller meat dishes. The wine list, featuring selections from both the New and Old Worlds, boasts many well-chosen references that complement the culinary style exceptionally well. For dessert, we choose crème brûlée and tiramisu, which taste like the very best classics. The service is prompt and friendly, supported by the staff's commendable wine knowledge. C.E.O. baas van het vlees delivers a worthwhile dining experience in a relaxed, somewhat chic atmosphere. It is ideal for an evening out with friends or family who enjoy a meat-heavy meal. Be sure to ask for wine recommendations to complete the experience.

More than ten years ago, SVH Master Chef Mario Ridder launched his meat restaurant C.E.O., the boss of meat, and it has certainly paid off handsomely. Top-quality beef is what's all about here, and guests from home and abroad know exactly how to find their way to it. The industrial-looking establishment, with white butcher tiles lining the walls, linen-draped tables, and simple Thonet chairs, sits on the lively Sumatraweg, where there's a huge selection of trendy dining spots. The neighborhood is vibrant and cheerful. The meat at C.E.O. is cooked on an American grill heated to as much as 1,300 degrees. The result is meat that is quickly seared shut, locking in all the juices while giving the exterior a deliciously crisp crust. There’s a relaxed atmosphere, and every table is taken. During our aperitif, we tuck into a plate of thinly sliced Pata Negra, freshly carved. Simply divine. Tuna tataki kicks things off, served with a sauce of seaweed, cucumber, and small pineapple cubes. This is followed by a medium-roasted, lightly seasoned steak, alongside a tournedos Rossini topped with lightly sautéed foie gras and truffle. There’s a choice of accompanying sauces, and we opt for Périgueux jus with truffle. We simply lick our fingers clean. Served alongside are nice, generous fries that can be ordered separately with homemade mayonnaise. We pair it with a lightly chilled, soft, fresh red Le Patapouf Malbec from Atelier Dubongout, sourced from the Languedoc. To finish, an authentic classic crème brûlée, featuring an unmistakably paper-thin sugar crust that shatters satisfyingly under the tap of the rounded back of the spoon. You’d gladly wish such a (delicious) meat temple upon any self-respecting neighborhood.

Situated on the corner of one of Rotterdam's nicest squares is the industrially styled C.E.O. baas van het vlees. SVH Master Chef Mario Ridder is the owner, though he isn't always on-site as he also oversees Joelia, another restaurant in the city. His team, however, handles service impeccably. Here, top-quality meat rules the roost. It is grilled without any fuss, but with meticulous care on an American Broiler grill that reaches temperatures of up to 1,300 degrees Celsius, resulting in exceptionally tender meat with a deliciously crisp crust. Paired with a glass of Gales Crémant de Luxembourg, we enjoy a plate of Pata Negra ham while perusing the menu. While there are occasional fish and vegetarian options, we're at the city's premier meat restaurant, so we opt for steak tartare as a starter. The beef is beautifully seasoned and served alongside a rich, airy hollandaise sauce, quail eggs, and tiny, crispy potato crisps. A delightful start. Next comes the house steak, approximately 225 grams per portion, served sliced into juicy medallions with chimichurri, accompanied by well-made fries with homemade mayonnaise and a tomato salad featuring sweet-and-sour red onion and pumpkin seeds. We pair it with a lovely, full-bodied 2017 Baron de Ley Reserva Rioja. True quality speaks for itself, and C.E.O. is a perfect example of this. A restaurant you will always want to return to.

A wonderful restaurant, open for about eight years at the tip of Deliplein in Katendrecht, and an absolute place to be in the harbor district. Conceived by Mario Ridder of the Michelin-starred restaurant Joelia. The ambiance is industrial, featuring a deliberately raw interior wall, with tables dressed in white linen facing a long service bar and the open kitchen of the excellent head chef Marc Muzerie. The name refers to côte de boeuf (C), entrecôte (E), and ossenhaas (O), though there is no definitive consensus on this. The menu focuses almost exclusively on meat dishes cooked on the Broiler grill, ensuring everything is served crispy on the outside and tender on the inside, courtesy of the experienced host Hans Dokter. We sample the steak ribeye San Francisco with mushroom sauce, and tuna tataki with wakame, avocado, and sesame. We also have the grilled turbot with remoulade sauce, potato salad, and peas. Absolutely delicious! We start with thinly sliced Spanish ham with tomato spread on crostini, a delightful carpaccio with an herb dressing topped with a heavenly mix of capers and crispy bacon bits, and a crispy salmon pancake made with smoked salmon, red onion, wasabi, and sesame. Every dish is equally flavorful and generously portioned. Accompanied by a beautiful golden-yellow Rhône wine, Ciel Etoilé, crafted from Roussanne and Marsanne grapes. To finish, a brownie with white chocolate mousse and walnuts. A top-tier spot!

If you want a quality cut of meat on your plate, C.E.O., the boss of meat on Katendrecht, is the place to go. In this spacious, industrial-style restaurant run by SVH Master Chef Mario Ridder, the meat is cooked on a broiler. This American grill reaches a staggering 1300 degrees Celsius, giving the meat a crisp, crackling crust while keeping the inside tender and juicy. It is clearly a hit, as the place is nearly always packed. The atmosphere is relaxed, cozy and lively, attracting a diverse crowd ranging from young to old, friend couples, business professionals, and even passers-by looking for a quick steak. You can start with a board of freshly sliced charcuterie before moving on to a prime ribeye, beef tenderloin, tournedos, or veal cheek. Larger cuts are also available, such as the tomahawk steak (though you will want a well-stuffed wallet for that). Warm or cold sauces can be added to taste, and the wine list provides ample choice to pair with all the delicious offerings. Lovely!

Meat takes center stage at this popular restaurant on the trendy Deliplein, run by Mario Ridder and his partner Sharon Kars, who can be found there daily as hostess and sommelier. The kitchen is led by head chef Mark Muzerie. The atmospheric, contemporary restaurant is bustling. The menu offers a wide selection of different meats, including large cuts to share such as tomahawk and côte de boeuf. Foie gras and steak tartare are also available to order, along with carpaccio, beef tataki, vitello, and charcuterie. Various sauces are offered as accompaniments. Bread with spreads is charged separately. We feast on super-tender sashimi beef with Asian-inspired vegetables, wasabi, and soy. Together, we sample a generous portion of US entrecôte that is perfectly grilled on a broiler grill at 1300 degrees Celsius. It comes with homemade fries and mayonnaise, mesclun salad, and beetroot salad. We finish off with a classic crème brûlée, served either cold or warm upon request. Good! The service does let us down a little. We aren't refilled from our bottle of Italian Torre Alta Primitivo 2018 from Puglia, and the wine list shows a different vintage. Not a big deal, but it would have been nice to mention it. Nevertheless, a really good spot.

This carnivore’s paradise is located on Rotterdam’s ever-hipping Deliplein square. Since CEO Boss of Meat is popular, double-check your reservation when booking a table. The menu offers plenty of choice, available in both full and half portions. We start with veal shank in the cozy, bustling restaurant. The tender braised cut comes with a sophisticated earthy accompaniment of morels in ravioli, winter truffle, and goose liver shavings. We also had glasses of Couvent des Jacobins 2016, a white Burgundy by Louis Jadot, though they were served rather sparingly. Buttery-soft ribeye and beef tenderloin make up the main course. The ribeye, in a madeira sauce with mushrooms, picks up light smoky notes from its sear. The beef tenderloin is also beautifully grilled, cooked medium-rare, and served alongside an incredibly delicious onion-thyme chutney. Both dishes are accompanied by fresh Waldorf salad, homemade fries, and small pots of mayonnaise and béarnaise sauce, along with a nice glass of Cérvoles 2016, an excellent white blend of Chardonnay and Macabeo. The finale: a delightful crème brûlée. CEO Boss of Meat boasts a lovely atmosphere, but keep an eye on the price-to-quality ratio. Additionally, the hospitality of the waitstaff could use some attention.