Putaine

It is a special setting: Putaine is situated on a floating pontoon overlooking the Rhine harbor. An energetic yet relaxed atmosphere prevails. A modern venue. The kitchen is modern with an eye for the seasons. Surprise menus of five to seven courses are available, as well as à la carte, even in half portions. The aperitif begins with a glass of Chardonnay Réserve Kühling 2023 from Rheinhessen, soft and oak-aged, accompanied by a crisp linseed cracker with smoked yogurt dip. An amuse-bouche is omitted since we did not opt for the tasting menu. Sourdough bread from Mr. Leffers arrives with miso butter that is distinctly salty and packed with umami. The first course, beetroot with cassis, is modest in flavor. We enjoy the langoustine tartare with yuzu cream and tonka bean vinaigrette more: fresh, lightly spicy, and clearly refined. Next come the main courses: a beautiful piece of halibut with mushrooms and a perfect seaweed beurre blanc, and venison loin with Cevenne onions, eggplant, and a robust cumin sauce. Side dishes are largely absent, making the plates look small. A Wagner-Stempel Pinot Noir 2022 is poured alongside them. The sweet finale consists of a fresh passion fruit mousse with honey brittle. In particular, the cassia soufflé with blood orange and cardamom ice cream is a culinary highlight. The petit fours are surprising, but sometimes seem a bit contrived. Eva Eekman is a young, informal, and friendly hostess who, incidentally, clearly prefers the tasting menus over à la carte. Service runs smoothly, though the farewell could have been warmer. Putaine is an intriguing spot with plenty of allure. The kitchen demonstrates craftsmanship, though portioning could use a bit more attention. A unique address.

Restaurant Putaine, founded by Eva Eekman and chef Michael Schook, is located on the world's largest sustainable office building and is also known as the 'floating restaurant'. The view through the tall windows across the Rotterdam skyline and the Nieuwe Maas is breathtaking. The fantastic terrace completes the picture. The interior is stylish and inviting, with an avant-garde touch. The combination of wood, steel, and glass creates a warm atmosphere. The welcome is informal and heartfelt, without pretension, and very typical of Rotterdam. The menu features fine dining, seasonal sets—including a fully vegetarian option—as well as à la carte choices presented as small plates. A particular highlight is the business lunch menu. The amuse—a coconut cream with the texture of goat cheese, featuring a crunch of caramelized cashews, a lightly tangy verbena sauce, and pistachio paste—is a surprising starter that awakens the palate. The following courses, however, stimulate the senses slightly less. The dishes are delicious but generally a bit too safe. We try a marbled pumpkin preparation with leche de tigre, finished with nashi pear and beurre noisette, where aji amarillo (a Peruvian chili pepper) provides a welcome kick. This is followed by a 62-degree egg with hazelnut and truffle, accompanied by a kohlrabi foam that tastes somewhat flat. There are no fixed wine pairings here, but you can order a matching wine with each dish. The Pieve Vecchia Bianco Veronese served with the turbot, fried mussels, magnolia, and Asian bisque—which is poured tableside—wins us over. The unique location makes a visit more than worthwhile, although there is still room for improvement regarding creativity and flavor.

The location is unique: fine dining restaurant Putaine is situated on the ground floor of the Floating Offices Rotterdam, the world's largest sustainable floating office building. The terrace offers fantastic views of Katendrecht, Kop van Zuid, and the Rijnhaven Bridge. The unconventional name is a nod to the bridge commonly known as the Hoerenloper (named after the former red-light district of Katendrecht). Hospitality entrepreneur Eva Eekman (also owner of Héroïne and De Matroos en het Meisje) is co-owner alongside chef Michael Schook. The decor of the very spacious dining room, which simultaneously exudes an intimate feel, is cosmopolitan, retro, chic, and approachable. The menu features à la carte dishes and set menus. The wine list includes quite a few natural wines. The place is nearly packed with fashionably dressed millennials coming to experience the venue, the international atmosphere, and not least, Schook's refined predominantly vegetarian cuisine. We start with a lightly cloudy, fresh-fruity Pet-Nat, a natural sparkling wine, and are served a luxurious amuse-bouche of cauliflower mousse topped with langoustine tartare, dollops of pine branch cream and ricotta, surrounded by a vinaigrette based on huacatay oil. A flavorful starter. Paired with a glass of Agathe Bursin L’As de B Alsace 2020, lively and full of character, comes a vegetarian dish. Ceviche made from kohlrabi ribbons and roasted white grapes with red chili oil and a kohlrabi-coriander dressing is light and refined, featuring sophisticated flavorings like spicy chili and coriander. What a superb dish this is. And the same goes for the triptych of beetroot—white, yellow, and red—cooked in beurre blanc. Topped with crispy sea lettuce sprinkled with furikake. Rich earthy flavors with a satisfying crunch. The handmade artisan sourdough bread from Mr. Leffers arrives with sourdough-miso butter made from beurre noisette. The entire bowl is finished. Softly pan-seared turbot with mussel tartare follows, accompanied by a foamy bisque. We wrap up with a double espresso and can only draw one conclusion: a worthy addition! Welcome to Lekker.