Savarin

A pleasant restaurant for both business guests and private visitors. Ideally located near major roads leading to Delft, Rotterdam, The Hague, and Amsterdam, with ample parking, overnight accommodation options, and last but not least: a kitchen where everything is spot on. Owner Patrick van Zuiden of Restaurant, Hotel & Spa Savarin has everything running flawlessly. The menu offers very reasonably priced three-, four-, or five-course menus alongside an à la carte list featuring seasonal dishes. This favorable pricing also extends to the generously curated wine list, compiled by hostess and sommelier Eline van Zuiden, Patrick’s daughter. She speaks about the wines with great relish, sharing plenty of interesting details. The amuse-bouches are appetizing, and especially the eggplant mousse—presented on a spoon, topped with spicy tomato jelly, and served on a bed of zucchini couscous—is captivating. To start, two large scallops, cooked to perfection, resting on a tartare of Westland tomatoes, accompanied by roasted peppers and sourdough crispbread, drizzled tableside with a creamy lobster bisque. A beautiful balance of salty and subtly sweet notes. The pièce de résistance is perfectly grilled turbot with meunière sauce, crispy hazelnuts, and a generous amount of summer truffle. Simply perfect. In the glass, a flirtatious Maximus, the 2022 vintage from Domaine Buitenverwachting. A white wine from Constantia, South Africa. The dessert features 'Savarintulband' soaked in orange liqueur, served with elderflower and vanilla ice cream and sliced orange segments, forming a classically elegant finale. What a delightful establishment.

Savarin reinforces its reputation as a culinary destination in the Queen of Spa Towns. The elegance of the interior and service extends to the plate, where premium ingredients receive all the attention. Juicy lobster salad with perfect cuiss...

The atmosphere in the restaurant of Hotel & Spa Savarin, helmed by proprietor Patrick van Zuiden, is wonderfully relaxed. Centrally located in Rijswijk with excellent links to neighboring cities and the coast, the dining room features tables set with spotless white linen, abundant fresh flowers, and we are promptly welcomed by our hostess and sommelier Eline van Zuiden—yes, the owner’s daughter—who presents us with a sparkling aperitif, a Vilarnau cava, accompanied by a true flavor bomb. The amuse-bouche of cocoa butter with black olive, filled with a strawberry and wasabi emulsion, offers umami at its finest. We begin with two starters to share: hamachi with ripe and unripe strawberry, a quenelle of tomato sorbet, and dollops of lava cream, nestled in a vinaigrette of lava and unripe strawberry juice. Alongside, slices of tuna are artfully arranged next to velvety hand-cut veal tartare, finished with yellow tomato and amarillo pepper ice, and a passionfruit-papaya dressing. These deliver delightful pairings of soft sweetness balanced by a spicy salty kick, served generously. Crispy pan-fried veal escalope follows, resting on a chunk of spicy poached pineapple that complements it beautifully, topped with Japanese mushrooms that also form the base of the robust sauce. At the table, Swiss Belper Knolle is grated over the dish, “to add a touch of salt and sweetness,” we’re told. Eline pairs this with a generous pour of a lush 2022 Saint-Péray from Domaine Durand’s Cru des Côtes du Rhône. Refined and brimming with mild fruit notes, a whisper of toasted oak, and a lingering finish. Savarin is undoubtedly a keeper. A charming venue with outstanding value for money.

For over thirty years, owner Patrick van Zuiden has been running Restaurant, Hotel & Spa Savarin on the outskirts of Rijswijk, now alongside co-owner Stephanie Nunes Querido. Chef Michiel Buker has made way for Carlos Blankers, who takes on the task of maintaining the kitchen's consistent standards. Set in a former farmhouse, the tables are dressed in white linen and velvet-upholstered chairs invite guests to linger. The evening begins with two delicious amuse-bouches: a rice cracker topped with a broccoli, apple, and ginger cream, and a tartelette filled with goat yogurt mousse, pea, dashi, and basil oil. Eline van Zuiden, Patrick’s daughter, has joined the team and serves us a refreshing glass of Cava from the Spanish winery Vilarnau. A delightful beginning to a parade of flavor-packed dishes. Charred prawns and langoustines are served with a surprising bacon pollack cream, green apple compote, olive pearls, and snap pea jus. Next comes the scallop, prepared in two ways: seared on a plancha and as a mousse, served atop sea vegetables, topped with crispy kataifi and a Jerusalem artichoke cream sauce. Paired with it is an Italian white Taburno featuring earthy and citrus notes that complement the dish perfectly. We continue with butter-soft braised beef brisket accompanied by pumpkin, grilled vegetables, and mushrooms resting on a bed of velvety potato mousseline, all enveloped in a rich truffle jus. The Portuguese red from Relvas, with its ripe dark fruit and oak notes, is a perfect pairing. Accompanying a good strong coffee are delicate treats such as a Savarin cake soaked in orange liqueur with jam. Another one just like it, please!

Two chefs are defining the new culinary style of Restaurant Savarin, part of the namesake five-star hotel in Rijswijk. Owner Patrick van Zuiden recruited Michiel Buker as head chef, and it proves to be a masterstroke: what arrives at the table is flavorful and modern, showcasing true craftsmanship. This all unfolds in a contemporary-decorated former farmhouse featuring acoustic ceiling panels and mobile chairs at tables dressed in white linens. Our chef’s menu begins with Dutch yellowtail, the pale pink farmed fish you’ll also encounter as sashimi, hamachi, or kingfish. Prepared as a ceviche with grapefruit, radish, and passion fruit. Tender yet with a satisfying bite, bright and balanced between sweet, sour, and salty. It’s paired with an affordable and delicious Gentry Chardonnay from the Pays d’Oc, unoaked and poured by sommelier Eline van Zuiden. Next comes veal cheek prepared like a tarte tatin. The meat is incredibly tender with a crispy crust, enriched with the savory notes of Pata Negra ham and Parmesan. For the main course, there’s a dry-aged ribeye. A robust, juicy roast, perfectly medium-rare inside, served with artichoke, roasted garlic, salsify, and potato rounds that might be a touch generously labeled as pommes Anna (but equally delicious nonetheless). In the glass shimmers a dark-red Argentine Cabernet Sauvignon from Norton. A lovely pairing. To finish, Savarin’s famous cheese boxes featuring five well-aged wedges. They’re really getting it right here. A wonderful spot.

We are in the lounge of the five-star hotel complex Savarin and are directed to a building to its left, housing the fine dining restaurant. Owner Patrick van Zuiden has outfitted the rectangular dining room with a warm, inviting interior, and we take our seats comfortably on plush upholstered sofas and chairs at tables meticulously dressed in linen. The place is packed on the weekday evening of our visit, filled mostly with hotel guests of all ages, fostering a cozy and relaxed atmosphere. This vibe is partly due to the impeccably run team led by Patrick’s son, restaurant manager Sébastian, and his daughter Eline, who supports the kitchen brigade part-time. Chefs Robert van Ede and John van Veldhuizen craft classic French cuisine with international influences. Paired with a glass of sparkling Dom Potier Cava Brut, we are promptly served an amuse-bouche consisting of a crispy tomato cone filled with a velvety gazpacho mousse. A promising start. The super-fresh scallop slices with yuzu and vadouvan foam, finished with hazelnut and crumbled dashi sponge cake, also delight us. From the extensive wine list, we choose a Spanish Terras Gauda Rías Baixas, a blend of Albariño and Loureiro that is mildly dry with a ripe, full-bodied structure. After a creamy bisque brimming with lobster and prawns, we are served perfectly cooked duck breast accompanied by zucchini, grilled eggplant, black carrot, and a robust jus. All of this for a reasonable bill. A lovely spot in Rijswijk.

The dining room of Restaurant Savarin, which shares its name with the prestigious five-star hotel and is located three kilometers from the charming town of Rijswijk, has undergone a complete makeover. The square room has lost its farmhouse appearance and has been transformed into a space brimming with contemporary design: brand-new chic furniture, green velvet-upholstered chairs on casters, round and square tables with and without white tablecloths, a small bar, acoustic ceiling panels, red wall banquettes, a secluded dining niche, and modern wall decorations. Owner Patrick van Zuiden can take pride in a truly contemporary establishment. Executive chef Robert van Ede holds the culinary reins and excels in both modern and classical cuisine. From his kitchen come traditional dishes, such as a creamy bisque or a tender chateaubriand, alongside novelties like belly bacon with eel, celery, and dashi, or a beetroot-based dessert with yogurt sorbet and raspberry. Patrick says: “We use seasonal ingredients with plenty of patriotic pride, meaning: as much as possible from our own country and preferably from our own region. With the Westland and the North Sea as our backyard, this is almost inevitable.” Beyond the restaurant, Savarin also offers facilities for meetings and events. Additionally, there is an extensive spa, and for a good glass and a French classic, you can also visit the casual setting of the bar-bistro. A solid, well-established destination.

Things are going well at Savarin. Beyond the prestigious five-star hotel on the premises, owner Patrick van Zuilen directs his attention to the eponymous restaurant, which last year was home to the bar-brasserie l’Entree (meant for passersby and hotel guests). The 'dining room' itself has now been refreshed: the square space has permanently shed its farmhouse aesthetic and transformed into a showcase of contemporary design. It features brand-new furniture (swivel chairs upholstered in green velvet), a smaller bar, acoustic ceiling panels, red wall benches, a secluded dining alcove, round tables dressed in white linen alongside square bare tables, and modern wall decor. Chef Tom de Winter, who commands both modern and classical cuisine, and the next Van Zuilen generation, son Sebastian, are the rising talents guaranteeing the business’s future. After an amuse-bouche of beef sausage, sourdough, and piccalilli, they serve us crispy soft-shell crab with iceberg lettuce and avocado tartare dressed with red pepper. A soy and yuzu dressing adds extra depth. On the other plate, excellently pan-fried brisket with octopus, romanesco, crispy sauerkraut, and quinoa salad with mustard vinaigrette. We pair it with a delightful South African Chardonnay (Boschendal, 2016). Monkfish follows, firmly seared, served with sides that feature, among other things, a classic, comforting hachee. Alongside fried langoustine with chicken, sweet-and-sour fennel, and smoked butter. Delicious! To finish, chocolate and strawberries with basil gel. A lovely spot.

The owner, Patrick van Zuiden, is firmly in control. The new head chef is Tom de Winter, a twenty-something who has mastered both modern and classical cuisine. Meanwhile, the complex has seen further renovations: at the entrance, a new bar-brasserie called l’Entree has opened, where passersby, as well as guests of the affiliated five-star hotel, can relax. We skip the tempting three-course menu and order à la carte. Maître Duncan Hallensleben first serves savoy cabbage cannelloni with cauliflower and a red beet jus, alongside excellently pan-seared foie gras with caramelized apples, spinach, and a calvados jus. Delicious dishes, crafted with flavor and love. Sommelier Jonathan van Dijk pairs them with the fresh, floral 'Cinquante', a blend of Chardonnay and Viognier from the Southern Rhône region (Louis Chèze, 2017). The main courses are equally delightful: grilled turbot with cauliflower, savoy cabbage, Jerusalem artichoke, and a tableside-poured jus of smoked celery. On the other plate, a classic canard à l’orange: roasted and sliced duck breast with beet and orange marmalade, carrot spaghetti, pommes Anna, and an orange and tarragon jus. Excellent! A warm chocolate tart with a molten center and tropical fruit concludes the meal. Savarin is back in Lekker.