The story
Restobar Harvey serves French and International dishes at Herenstraat 83-85 in Oud-Rijswijk, in The Hague area, and Gault&Millau awarded it 12 points in 2026. The four young owners run the room from morning coffee through to a refined dinner.
Chef Morris Grimbergen cooks with fresh, inventive flavours, and the menu runs from small plates for sharing to larger mains and desserts. A Lekker500 review singled out a ceviche of firm fish strips with leche de tigre, orange hangover sauce, pomegranate seeds and crispy quinoa. The coarsely chopped steak tartare comes with kimchi mayonnaise and a soy-caramelised egg yolk. Rosé-roasted lamb cutlets, served with ras el hanout sauce, are a recent addition.
The interior uses wood, brown tones and dark green, with a central bar that invites guests to sit down with a glass. The space holds around 50 guests. The wine cellar sits beneath the restaurant, and many of its bottles are also available by the glass, so you can try something new without committing to a full bottle.
Recognition
Ambience
Details
History
Four young owners (Eline van Zuiden, Bas van Zuiden, Sam Grimbergen and Morris Grimbergen) shake up the sleepy Rijswijk with a fresh gastronomic concept. Chef Morris Grimbergen brings familiar flavors with a clever twist that...
A brother and sister plus two friends, along with a shared passion for the hospitality industry. This cocktail of enthusiasm and dedication, experience and craftsmanship has resulted in the young hospitality entrepreneurs hosts Sébastian and Eline van Zuiden (whose parents run Restaurant Savarin) and sommelier Sam and chef Morris Grimbergen (both former interns at Savarin) joining forces in early 2025 to open their Restobar Harvey in Oud Rijswijk. Following a thorough renovation of the picturesque building, where Restaurant Elea once launched its career, guests can enjoy coffee and pastries, a tasty lunch, drinks and bites at the bar, or a refined dinner throughout the day. Beneath the restaurant lies the wine cellar, featuring gems from both old and new wine regions across all price ranges, with many quality wines available by the glass. What immediately stands out is the relaxed atmosphere and cheerful approach of the quartet. After a glass of softly sparkling Sébastien Daviaux blanc de blancs, we indulge from the snack menu with a plate of freshly sliced Cecina de León and a bowl of deliciously meaty olives. The ceviche of harder fish strips is particularly exciting, featuring leche de tigre, hangover sauce with orange segments, pomegranate seeds, crispy quinoa, and green herb oil. Also beautifully presented is the coarsely chopped steak tartare with kimchi mayonnaise and a soy-caramelized egg yolk. We pair it with a golden, fruity South African Rijk’s Chenin Blanc ‘Private Cellar Barrel’. Just added to the menu—which offers several small starters that you can share or not, the same goes for mains and desserts—are the rosé-roasted lamb cutlets in a spice and pistachio crumble, served with a ras el hanout sauce and an artichoke heart stuffed with ratatouille. And all of this is brought to the table with great enthusiasm. We say: a resounding success! Welcome to Lekker.
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