Richard van Oostenbrugge & Thomas Groot 212

Classic with an exciting twist

“Our cooking style is rustic and exciting: we work with the very finest products, and give them a classic and thrilling twist. Seasonality is central to our choices, and we prefer to use local ingredients. We like to use fish and seafood. The favourite of the moment is our jellied bouillon of smoked turbot topped with a layer of caviar and a Gillardeau oyster ice cream with a little hazelnut oil. The ice melting in your mouth in combination with the pop of the caviar and the tinge of hazelnut is out of this world.”

The very best

“The à la carte menu consists mainly of signature dishes that we keep on developing and renewing. Our seven-course menu combines classic and modern, and we’ll surprise you with the very best products and presentation. We give free rein to our creativity and ensure you have a flavourful surprise every time.”

Fire

“We had a serious fire in March 2022, but we’re feeling positive. We’ve managed to breathe new life into the restaurant and aim for even higher standards, and we work with the very highest-quality materials, ingredients, and people. The restaurant is even more intimate, which creates a special synergy around the kitchen.”

Keep an eye on 212’s website and social media for the latest updates.

Classically trained chefs Richard van Oostenbrugge (b. 1975 ) and Thomas Groot (b. 1985 ) first crossed paths at Envy in 2008, and again at Bord’Eau. They won their first star in 2013 and their second in 2014, when Richard was named Gault&Millau chef of the year. In 2018 the two left their kitchen to open as patrons cuisiniers at their dream location, the Netherlands’ first no-table restaurant, 212. They won their first Michelin star within a year, and the second in 2021, when they opened the one-star De Juwelier, and La Mer, a stone’s throw from 212.