The Millèn

Sitting on the first floor of the Marriott Hotel in the Millennium Tower. Thanks to the large glass panels all around, you have a view of Central Station. The tranquility is striking, particularly pleasant. Bustle abounds, however, in the open ...

High quality cooking

Located on the first floor of the Rotterdam Marriott Hotel in the Millennium Tower, offering an unparalleled view of the city. Here, owner-chef Wim Severein prepares a worldly cuisine inspired by his international travels, utilizing as many local seasonal products as possible. Enthusiastic hostess and sommelier Sanne Poppen, finalist of the National Hennessy Hospitality Award, 2025 edition, welcomes us most warmly and proves herself throughout the dinner as an expert in the origin and quality of the served wines. The wine list features an extensive selection of European and overseas wines, with a wide range available by the glass. The menu offers both à la carte options and set menus. Among the amuse-bouches is wild Argentine shrimp on cucumber and melon, spicily seasoned with South American ajo amarillo, a welcome bite to die for. Simmental beef tartare with smoked eel is served on a light potato mousseline with horseradish, watercress, sea banana, Indian cress blossoms, and marigold. Many of the ingredients come from their own garden. Sanne pairs it with a glass of Australian Pinot Gris 2021 from the Yarra & King Valley in Healesville, Victoria. The wine has a distinct mineral character, is clear, fresh, and features notes of pear, melon, and citrus fruit. A perfect companion. Canadian lobster on puffed black rice with rhubarb gel, diced rhubarb, elderflower, and wood sorrel serves as a fresh and juicy intermezzo. Lightly seared cod with coeur de boeuf, pleated and dried cherry tomatoes, marinated tomato, and antipasti is deliciously finished with lavender oil and basil leaves. In the glass, an Italian Aldegheri Le Rune Custoza 2023, a blend of no fewer than seven grape varieties from Sant'Ambrogio di Valpolicella in Italy. Truly a delight.

De immens grote ramen van The Millèn bieden een fantastische uitzicht over de stad Rotterdam en de blik op Centraal Station is net een schilderij. Dit restaurant is gevestigd in de iconische Milleniumtoren op de eerste verdieping van het Mariott Hotel. Patron-cuisinier Wim Severein kookt hier een maandelijks wisselend menu met ingrediënten van het seizoen. Onze lunch start met een delicate en zachte blanc de blancs van Roger Manceaux en de bijbehorende amuse van tartelette van oude kaas, met spongecake van shiitake, kikkererwtenmousse, knolselderij en miso is een prima binnenkomer. Gastheer Rick de Bruijn, die inmiddels na 6 jaar trouwe dienst The Millèn heeft verlaten, schenkt ons een Kunstler-chardonnay, een frisse op kalksteen gerijpte wijn uit Rheingau die het menu zal begeleiden. Een gouden greep. Vooraf kalfstartaar met diverse bereidingen van venkel. Een gerecht om te zoenen, maar voor lunch een zeer ruim bemeten portie. We laten een deel staan. Het hoofdgerecht is schelvis met een zeer smakelijk en knapperig korstje. Onze gastheer grapt: 'dit noemen we onze luxe visstick' en daar heeft het inderdaad wel iets van weg, maar dan wel een zeer geslaagde en luxe editie van dit oer-Hollandse gerecht. We sluiten de lunch af met diverse bereidingen van aardbei. Eén van de begeleidende ijssoorten kan ons niet bekoren en blijkt na navraag gemaakt te zijn van rooibosthee. Een zeer gedurfde keuze, maar het slaat de plank een beetje mis. Het blijkt een piepklein smetje op een verder fantastisch verblijf. Het team van The Millèn is inmiddels versterkt door een nieuwe sommelier, Sanne Poppen. Zij pakt het stokje over van Nienke Klomp, die de functie van maître op haar heeft genomen.

Gesitueerd in de 149 meter hoge Milleniumtoren tegenover Rotterdam Centraal en Delftse Poort. Bij binnenkomst vallen direct de enorme ramen op die uitzicht geven op het drukke Centraal Station. Patron-cuisinier Wim Severein kookt hier elke maand een nieuw menu met nadruk op licht, fris en puur. Sleutelwoorden zijn herkenbare seizoensgerechten met wereldse smaken. De wijnkaart is zeer uitgebreid met variatie in toegankelijke en exclusieve wijnen, wijnen uit de oude en nieuwe wereld en non-alcoholische varianten. We kunnen er kort over zijn, we vallen van de ene prettige verbazing in de andere. Van amuse tot dessert, alles is van topniveau. Wat opvalt en gelijk een van de sterke punten van restaurant The Millèn is, is het gebruik van verschillende kooktechnieken van één ingrediënt (bijvoorbeeld venkel en kers) in hetzelfde gerecht. Zo wordt een voorgerecht uitgeserveerd van tartaar gegarneerd eierdooier en venkel op wel vier verschillende manieren bereid. Gegrild, gekookt, gebakken en rauw. Dit leidt tot een intrigerende smaakexplosie waarbij de venkel ieder hapje weer anders smaakt. Het beperkte gebruik van ingrediënten zie je in het hele menu terug, maar doet niet af aan de kwaliteit van het eten, integendeel. Hoofdgerecht is gegrilde malse en romige rogvleugel met bloedworst, die een stevige smaakbeleving geeft, gekookte meiknol, bosui, krokante aardappelgratin en shiitakes. Wederom een gerecht dat uitstekend in balans is. Maître en sommelier Bas van Beveren krijgt een grote pluim op zijn hoed met de wijnkeuze. De verfijnde Yalumba The Y Series Viognier 2022 afkomstig uit Zuid-Australië is subliem gekozen. The Millèn biedt een verrassende culinaire ervaring, waarbij de gerechten, wijnen en vooral de service elkaar complementeren en waar consistentie centraal staat. Chapeau.

Chef-owner Wim Severein prepares a new multi-course menu each month using seasonal ingredients. The key concepts are fresh, light, and pure, featuring familiar dishes with international flavors. The Millèn is located on the first floor of the Marriott hotel (accessible by elevator) and offers a beautiful view of the city. The dining room boasts a sleek interior and a relaxed atmosphere. You will find many (business) hotel guests here alongside local diners who highly appreciate Severein’s cuisine. During the aperitif, a parade of appealing amuse-bouches is presented, such as a crispy corn fritter with salsify cream and apple jelly. Cured bavette steak tartare is dressed with fragrant Jamaican allspice and accompanied by an oyster and seaweed dressing. To complement these pronounced flavors, sommelier Bas van Beveren selects the Sermann Spätburgunder 2020 from the Ahr region, which proves to be an excellent pairing. We continue with a crispy and juicy grilled wild prawn served with peas and double-peeled broad beans, along with an aromatic shrimp jus. Rosé-roasted Kamper lamb cutlets with eggplant are poured tableside with a rich lamb jus. The separately served lamb stew is paired with bulgur and citrus, ensuring the dish remains delightfully light. The elegant Ronan 2015, a 100% Merlot from Château Clinet, follows seamlessly. The service is attentive and thoroughly knowledgeable about every dish served. A wonderful venue for both business and private dinners. Overnight accommodation is also available.

Located on the first floor of the Rotterdam Marriott Hotel, directly opposite Central Station. The view is expansive, and the soothing modern interior, dominated by shades of gray with green accents, makes you forget you’re in a bustling city center. This venue attracts many business guests for lunch, while local foodies and hotel patrons come for dinner. Executive chef Wim Severein presents a new multi-course menu each month, with seasonal produce, lightness, and freshness as its guiding principles. Sommelier Bas van Beveren gladly recommends a matching wine from his impressive collection of over three hundred labels. The 2019 Château Moulin Caresse Sauvignon pairs beautifully with the starter: sea bream ceviche served with grilled avocado and a cream of avocado and corn. We then move on to juicy roasted Iberico pork, glazed with caramelized onion compote that imparts a rich flavor to the meat, accompanied by various beetroot preparations including mousse, gel, and crisps, along with salty fingers and potato cubes. Delicious! As is the cherry dessert featuring white chocolate curls and – quite surprisingly – an almond-scented foam made from meadowsweet. The value for money is excellent. You enjoy a beautifully presented and generous meal in a wonderful atmosphere.

Located on the first floor of the chic Rotterdam Marriott Hotel in the iconic Millennium Tower is restaurant The Millèn, which, incidentally, is not part of the hotel. The interior design is modern, featuring numerous shades of gray and a touch of sea green. The Millèn was newly added to this guide last year and is featured again this year. Chef and owner Wim Severein impresses with his light and accessible cooking style, free of unnecessary frills. His love for beautiful and good food, along with his respect for nature, translates into the use of seasonal ingredients (including flowers, herbs, and vegetables from his own garden) whose pure flavors are fully utilized. “What you see is what you get.” Wim draws inspiration from his many travels through diverse world cuisines. Maître Rick de Bruijn and his team ensure that guests lack nothing. A compliment to their friendly and professional approach, which takes the time for a chat and a clear explanation of food and wine. We say: just keep it up!

Owner-chef Wim Severein has mastered his craft to perfection. He impresses with a light, pure cooking style devoid of unnecessary frills. Rotterdam-style, if you will. The Millèn is located on the first floor of the chic Rotterdam Marriott Hotel (though it is not part of it) in the Millennium Tower. They offer an à la carte menu, a monthly rotating menu, and a reasonably priced lunch menu. The extensive wine list features nearly 400 wines from around the world, leaving ample room to choose based on both price and taste. The cocktail snacks are vegan miniatures and delightful bites. A flaxseed and za'atar cracker with cashew and citrus, along with a lentil bombe seasoned with tandoori spices, successfully stimulate the senses. For the starter: a terrine of grilled duck liver, caramelized onion, tomato, strolghino di culatello (a dry sausage made from trimmings of culatello ham), and oyster leaf. The duck liver is flawlessly prepared, boasting the characteristic rich texture that melts in the mouth. Thanks to the addition of onion, tomato, and oyster leaf, this starter becomes a feast of sweet and sour-salty flavors with a spicy kick from the strolghino. The plating is fantastic. The straw-colored Brunelli Carianum Garganega Veneto elevates the festive mood. Fresh and fruity. The juicy squab arrives accompanied by a harmonious garnish of truffle, artichoke, almond, puntarelle (Italian vegetable), and Cantabrian anchovy. Perfectly balanced and a beautiful interplay of flavors and textures. Paired with a powerful Adenauer Spätburgunder (Pinot Noir) from Germany's Ahr region. We had the privilege of being served by maître Rick de Bruijn. Charming, genuinely interested when he stops by for a chat, accommodating – deviating from the menu is no problem at all – and attentive: perfectly suited to his profession. The Millèn makes its debut at number 97 in the Top 100.

Executive chef Wim Severein has not been idle since the closure of Restaurant Wereldmuseum in 2017. This summer, he opened Millèn alongside his wife and hostess, Ingrid Buikema, in the iconic Millennium Tower of the Marriott hotel, directly opposite Rotterdam Central Station. Located on the first floor, the restaurant features a modern menu and an elegantly chic interior. It offers panoramic views of the Groothandelsgebouw, the architecturally revitalized station district, and the surrounding buildings. Thick carpeting eliminates acoustic discomfort, while sun shades filter the sometimes dazzling western evening sky. As we study the menu bound in calfskin, sommelier Wendy Elsink pours a New Zealand Main Divide (Donaldson, 2016) oak-aged Chardonnay. A beautiful wine, buttery and fresh. Coarsely minced cured beef brisket, seasoned with watercress, radish, smoked eel, and a 63-degree egg yolk is served. On the other plate, Canadian lobster with prawn, green herbs, yogurt, grapefruit, and grilled cucumber. Light, fresh, and highly flavorful starters. The touch of a master is unmistakable. Maître Rick de Bruijn then serves Les Landes chicken with artichoke, garden pea, round onion, macadamia, and poultry jus, followed by monkfish with eggplant, squid, bell pepper, and bouillabaisse vinaigrette. Delicious dishes. To finish, creamy St. Robert cheese with almond, pistachio, and spelt crumble. We welcome Wim Severein back to Rotterdam and to Lekker. It is already standing right on the threshold of the Top 100.