The story
Restobar Vista sits at Holland Amerikakade 104 in Rotterdam, serving modern French plates and bites from a ground-floor room in the De Rotterdam building. Gault&Millau gave it 13 points in 2026, and the restaurant's French-leaning kitchen is built around sharing dishes and a long bar.
Chef Kimmo Geus leads the kitchen brigade, and the long dining bar faces the open kitchen, so guests can follow the cooking from their seats. The menu covers à la carte dishes meant for sharing or eating alone, a selection of bites, and a three-course business lunch. Diners who only want a glass of wine and one small plate are welcome at the bar.
A reviewer for Lekker500 described raw-marinated sea bass tiradito with tiger's milk, shaved fennel, verbena cream, pomelo zest and soy pearls as light yet deep in flavour. Langoustines are scored and grilled on the plancha, with potato mousseline in the heads and dashi foam over the top. Other dishes on the reviewed menu include a goose liver terrine with caramelised hazelnuts and fig compote, and a mille-feuille filled with caramelised pineapple and coconut ice cream.
The dining room looks out over the Nieuwe Maas, the Erasmus Bridge and the Rotterdam skyline. Blue-grey walls, soft pink semi-circular banquettes and natural wood tables with linen napkins give the room a relaxed but polished tone. Sommelier Pieter van Hoof leads the wine list, which offers a wide choice of wines by the glass.
Recognition
Ambience
Details
History
Walking along the water, we enter the 'De Rotterdam' building and are greeted at the entrance of Restobar Vista by hostess Nikki Bijtenhoorn. Our coats are taken, and our table offers a beautiful view of the iconic Erasmus Bridge. Sommelier Jörgen Beens pours us a glass of fine Philippe Gonet Blanc de Blancs champagne and hands us the bite menu. Before the main menu begins, we enjoy various small bites, with special mention for the crispy-baked brioche bread, served with smoked eel, crème fraîche, and chives. A delightful start. The first course is a goose liver terrine with caramelized hazelnuts and a fig compote. The crispy baked Dutch sugar bread served alongside completes the dish. On Beens's recommendation, we order a bottle of 200 Monges from Vinicola Real 2011, which is available at a very reasonable price on the generously sized wine list. The main course is a classic: a vol-au-vent in a crisp puff pastry shell, featuring crispy-baked sweetbread that is perfectly seasoned. It is served with a deliciously creamy and frothy celery root sauce. As we enjoy the sunset, dessert arrives: a freshly baked mille-feuille. The fillings of caramelized pineapple and pastry cream with coconut make a wonderful combination. The crackling puff pastry and the quenelle of velvet-soft coconut ice cream are truly divine. We conclude our dinner with a glass of amaretto from Distillerie Berta and raise a toast to a lovely evening.
Rotterdam now boasts a new restobar. And what a one. Hostess Ingrid and SVH Master Chef Henrie van der Heijden, also owners of restaurant Vista in Willemstad, took over HMB in Rotterdam in March 2024. The spacious and bright venue on the Kop van Zuid, boasting a stunning view over the Nieuwe Maas, received a complete makeover. Elegant blue-grey tones adorn the walls and comfortable chairs, while soft pink semi-circular banquets invite you to sink into them; both color nuances are subtly echoed in the tableware. The natural wood tables are set with linen napkins. The result is stylish yet edgy, but above all highly welcoming for a leisurely afternoon or evening meal, whether for business or private occasions, or just popping in for a good glass paired with a single dish. Both the menu and wine list cater perfectly to this, offering plenty of choice from à la carte dishes meant for sharing or enjoying solo, a selection of bites, and a three-course (business) lunch menu. From the long dining bar with playful white pendant lights, you can closely follow the cooking action in the open kitchen. True to Hennie and Ingrid’s philosophy, chef Kimmo Geus, originally from Vista Willemstad, leads the kitchen brigade, while daughter Nikki Bijtenhoorn takes charge of service as hostess, alongside head sommelier Pieter van Hoof. A youthful and passionate team that radiates genuine enjoyment in their work. We taste a delightful dish of raw-marinated sea bass slices (tiradito) with tiger’s milk, shaved fennel, dollops of verbena cream, pomelo zest, and soy pearls. Deep, rich flavors, beautifully balanced acidity, and at the same time feather-light. A true feast for the taste buds. The same goes for the generous portion of langoustines, lightly scored and grilled on the plancha, their heads stuffed with potato mousseline, drizzled with herb butter and dashi foam. Paired with it, a glass of lush 2023 Viognier from Louis Chèze. Every city should really have its own restobar Vista. Welcome to Lekker!
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