Recommended by my friend and colleague Richard, Ron Gastrobar is definitely a restaurant in contrast to what you imagine is a typical starred restaurant: his chef Ron Blaauw was for years one of the most popular chefs in Holland with its eponymous restaurant awarded 2 Michelin Stars. Then, on 27 March 2013, Ron Blaauw announced that he would close his famous restaurant on 30 March and open RON Gastrobar on the same location on 4 April of the same year. The new restaurant had a totally different idea behind, and its mission is well described in the restaurant web site: to became a Michelin Star restaurant, accessible for everyone. Enjoyment is priority number one. A glass of wine at the bar, a business lunch or a culinary dinner!
And in fact this is what it is: smart but informal atmosphere, prices for (almost) everyone (e.g. All dishes at 15 Euros…excluded supplement and special dishes), absolutely Michelin Star food quality.
Awarded 1 Michelin Star since its opening, Ron Gastrobar has also other close “siblings”: Ron Gastobar Indonesia, Ron Gastrobar Oriental and Ron Gastrobar Paris.
The menu comes in an original newspaper format …you can read both restaurant news as well as choose your dishes
Our dinner consisted of:
ROASTED CHICKEN WINGS WITH BLUE CHEESE DIP
SQUID CEVICHE WITH PASSION FRUIT, TOMATO AND RED ONION
WAGYU HAMBURGER MET BLAAUWE KAAS EN BRIOCHE (Wagyu hamburger with blue cheese and a brioche)…original, delicious…pretty small though
ROSÉ GEBRADEN RUNDERSUKADE MET CHORIZOGRATIN EN JALAPEÑOS (Blade steak with chorizo gratin and jalapeños)
SURPRISE EI ‘RON GASTROBAR’ (Surprise egg Ron Gastrobar)
This was really a nice surprise and given that we are in Easter time, was well positioned: white chocolate egg in a honey made nest with vanilla ice cream. Not bad at all
In conclusion overall, it was a good and “diverse” Michelin Star experience …service fast and friendly, good food, reasonable price.
I have been always skeptical about food recommendations of Dutch friends…but this time I admit the hint was really good, dear Richard :-).