Right? With us (Jord, Roy and Birk), the fire was lit last winter to bring our long-held dream to reality. Restaurant Rotonde is a progressive restaurant. We prepare local vegetables - from the land and from the sea - grains, legumes, fruits, mushrooms and much more, on wood fire. For us, fire represents "gezelligheid", excitement, and most of all, it imparts insane flavor. We respect the value of ingredients by preparing them as pure as possible. That doesn't make it less adventurous; through special combinations, vegetables you may never have heard of and a glass of thought-provoking natural wine, we hope to wow you. We look forward to seeing you at Restaurant Rotonde!
When a fire starts to burn
SPINACH
9
onion, mustard
KOHLRABI
12
walnut, capuchin, mint
SNAPBEAN
11
ramson, potato
TURNIP
11
garlic, nasturtium
POTATO
10
radish, yoghurt, Japanese wireweed
LEEK
11
xo sauce, bell pepper
MUSHROOM
13
onion, egg yolk
CELERIAC
12
wakame, black currant wood
cheese plate
11
dutch cheeses
APPLE
11
buckwheat, caramel
CHOUX PASTRY
12
pumpkin fudge, rhubarb
BLEUBERRY
11
yoghurt, verbena
Fizz
Macerato – Cantina Furlani
35
Pinot gris – Trentino (2020)
Le Cor – Giordano Lombardo
30
Cortese – Piemonte
Mossò bianco – Conestabile della Staffa
35
Grechetto, Malvasia – Umbrië (2020)
Petillant weiss – schmitt
39
sylvaner, riesling – Rheinhessen
Cambremer – michele giard
26
apple cider – Normandië
Omg, that’s crab! – cidercider
26
Apple- and pear cider – Rotterdam
White
Blanc (bib) – Isle st Pierre
26
Sauvignon blanc, chardonnay, muscat, gewürztraminer – Côtes du Rhône
La Bregeonette – Stéphane Orieux
31
Muscadet – Loire (2018)
Purpur – Weingut Mann
36
Riesling – Rheinhessen (2019)
Ottavio Rube – Valli Unite
29
Cortese, favorita – Piemonte (2020)
El Clar – Finca Parerà
31
Xarello, chardonnay, gewürztraminer, parellada, grenache blanc – Penedès (2020)
Lunatic – Garo’vin
39
Chenin blanc – Loire (2020)
Cuvée Tradition – Gérard Villet
41
Chardonnay, savagnin – Jura (2015)
Muscadet Sèvre et Maine – Domaine de la Bregeonnette
31
Melon de Bourgogne – Loire (2018)
Tutti i giorni (liter) – Antonio Camillo
33
Trebbiano, malvasia, ansonica – Tuscany (2018)
La Rumbera – Oriol Artigas
37
Pansa blanca – Catalonia (2019)
Arcese – Bera
37
Roero arneis, sauvignon, favorita, cortese – Piedmont (2020)
Skins
Calx – Weingut Mann
35
Grauburgunder – Rheinhessen (2019)
Cuvée Orange – Gérard Villet
45
Chardonnay, savagnin – Jura (2014)
Dinavolino – Denavolo
42
Malvasia, ortrugo, marsanne – Emilia-Romagna (2019)
Ondine – Clos Massotte
39
Grenache blanc, grenache gris, muscat d’alexandrie – Languedoc (2017)
Red
Rouge (bib) – Isle st Pierre
26
Merlot, cabernet franc, arinarnoa
Il Rosso – Paterna
31
Sangiovese, canaiolo, ciliegiolo – Toscane (2017)
Du beur dans les pinards (Magnum) – Karim Vionnet
51
Gamay – Beaujolais (2017)
Silk Blue – Hughes Beguet-Vignerons
44
Trousseau, poulsard, savagnin – Jura (2020)
Lulu Berlue – Garo’vin
36
Grolleau, cabernet sauvignon – Loire (2020)
Cépage Chardonnay – Gerard Villet
42
Chardonnay – Jura (2018)
Le Pérou – Domaine des frères
39
Cabernet-franc – Loire (2020)
Sweet
Aurora – Weingut Hareter
30
Blaufränkisch – Burgenland
Team
Jord Coree
Jord has created his own style through his years of experience in the kitchen. Creating as little waste as possible, with local ingredients and exciting combinations are central to this. He worked at Heron Petit Restaurant and did an internship at star restaurant INUA in Tokyo. After this he cooked at natural wine restaurant Yard in Paris. Last year, he attended a training course from the MAD Academy, founded by Noma chef René Redzepi, on sustainability in restaurants.
Birk Heijkants
Birk started his horeca career around the corner: at Memory Lane on Hoogstraat. After that he was host at Heron Petit Restaurant in Utrecht. As a journalist he also writes about food and drinks. He has worked for culinary magazine Bouillon, journalistic website OneWorld and de Volkskrant. After learning that there could be more than 60 additives (unlisted on the label) in wine, he wanted to serve nothing more than wines without junk.
Roy Lammers
Roy is probably the most enthusiastic host you've ever had at your table. Before Restaurant Rotonde, he was mostly a bartender. After the Utrecht notorious Tivoli Oudegracht closed its doors for good, Roy became a morning bartender at another notoriety: The Village Coffee & Music. Besides being a specialty-coffee fanatic, he is also the handyman of the restaurant; he designed and built the bar, kitchen and wine rack. The music is not to be missed either. Many of the records are from Roy's collection.
We aren't claiming anything, but we justify everything
We take responsibility for
Sustainable, local, green, we all know the terms and they are used all the time. We asked ourselves: what do they actually mean? We want to move towards a world where there is enough food for everyone, without damaging animals, people or the planet itself. That's quite a challenge, in our view. Hence our name, Restaurant Rotonde. The roads represent complex (food) issues, and at the center we try to streamline them by hopefully being able to answer some of those issues.
In doing so, we throw all the previously mentioned terms into the blender. We keep them in mind in all the choices we make. We take responsibility. For example, for the origin of ingredients, the waste that we create and the wood fire that we stoke. We take that responsibility towards ourselves but also towards you, our guests. We communicate, to those who are open to it, as transparently as possible.
In doing so, we throw all the previously mentioned terms into the blender. We keep them in mind in all the choices we make. We take responsibility. For example, for the origin of ingredients, the waste that we create and the wood fire that we stoke. We take that responsibility towards ourselves but also towards you, our guests. We communicate, to those who are open to it, as transparently as possible.
Transparency at the table but also online. We write stories about what we encounter or new discoveries and we also like to share our recipes. We are open to input from guests and colleagues from other restaurants. We also like to keep you informed through our newsletter. You can sign up for it below.
We hope to establish a progressive cuisine
That's not to say we're going to explain to you what can and can't be done, because we don't always know that ourselves. We hope to get answers to questions such as: Is it better to use milk from the farmer around the corner, for which a live animal is used? Or coconut milk from a large multinational, whose origin is difficult to trace? And how do we ensure that there is enough food for everyone, also in the future? By asking these questions, and sometimes hopefully answering them, we hope to establish a progressive cuisine. But while we do this, we want you to have a great evening.
Book a table
We are open from Tuesday until Saturday, from 16:00 till late. Would you like to come with more than 4 people? Please call us. We have limited space at the kitchen bar, please indicate if that is your preference. There are always plenty of vegetarian and vegan dishes on the menu. Don't forget to indicate any other dietary requirements in the reservation.
We are open from Tuesday until Saturday, from 16:00 till late.
| Monday | Closed |
| Tuesday | 16:00 - late |
| Wednesday | 16:00 - late |
| Thursday | 16:00 - late |
| Friday | 16:00 - late |
| Saturday | 16:00 - late |
| Sunday | Closed |
Restaurant Rotonde
Goudsesingel 230
3011KE Rotterdam
Goudsesingel 230
3011KE Rotterdam
