Remco van Erp and Pepijn Schmeink, the chefs and owners of Restaurant Dertien, love playing with fire. A central spot in their restaurant is reserved for a wood-fired oven and grill, controlled with the twist of a bright-red turning wheel to intensify the flavour. Take note: this isn’t yet another BBQ restaurant. Here exciting meals are prepared right before your eyes using fresh, fermented, raw and roasted ingredients, such as shellfish cooked in the wood-fired oven served with beetroot with a twist. Van Erp and Schmeink use locally sourced, seasonal ingredients. Restaurant Dertien is a delicatessen as well, with a treasure trove of delicious treats downstairs in the cellar, including plum chutney, seaberry jam, pickled walnuts, apple butter, kimchi, homemade delicacies and so-called trash spices (seasonings made from dried leftovers from meal preparations, such as asparagus seasoning or apple pip powder). It is a foodie’s paradise.
Schiedamse Vest 30
Monday, Wednesday to Friday 4pm-midnight
Saturday and Sunday 1pm-midnight