This Utrecht restaurant used to be literally full of money
What if we told you that on the edge of Utrecht's city center, there is a place where you can sit in the sun on the terrace all day long? In a stately national monument. And that you can enjoy delicious food there too? Meet Gastrobar Florijn.
It is not hard to guess where Florijn gets its name from. Between 1911 and 2020, all Dutch coins were minted in the Royal Mint, the building that also houses the beautiful Gastrobar. Memories of that era have been well preserved in the tastefully renovated building and in the interior of Florijn. For instance, we have signs in front of us featuring the image of a guilder. And the wine is stored in what used to be the mint vaults.
The interior of Florijn is beautiful. The space is long and wide, with an open kitchen at the far end. Light colors, combined with dark wood, Delft Blue, and a stately, copper-colored bar, predominate. The restaurant is flanked by a large terrace with an unobstructed view of the Leidse Rijn. The best part: the sun shines directly on it all day long. From afternoon until late evening. And all this just a three-minute bike ride from Utrecht Central Station. What a luxury.
What is on the menu at Gastrobar Florijn?
We start the evening with a glass of Domein Holset Prins, a dry sparkling wine from South Limburg with aromas of ripe white fruit and a slightly spicy edge. For the amuse-bouche, we opt for oeuf mayonnaise, which at Florijn is served with a slightly spicy twist. We hadn't encountered that combination before, but it works surprisingly well. The tone is set immediately, and our appetite is whetted. As far as we are concerned: on to the chef's menu, which consists of four surprise courses.
The starter consists of mackerel, garnished with crème fraîche, radish, and chamomile. 'Fresh', 'accessible', and—it might sound strange, but 'summery'—are the words that come to mind. We find the fish combined with the edible flowers to be a successful combination. Also a successful combination: the intermediate course with smoked carrot and egg yolk cream. In particular, the addition of the strawberry gochujang (Korean chili paste) once again creates a pleasant clash of freshness and mild spiciness.
The main course is one to love.
Then the main course, a deliciously tender rosé brisket seasoned with a classic red wine sauce. As far as we are concerned, the meat is perfectly prepared and, moreover, the quantity is just right. It is served with polenta and fried sugar snaps, and we are pleased with that. For these—and this should not be taken in a negative sense—understated ingredients rightly keep the spotlight on the brisket. A choice we applaud.
The dessert surprises us. Sea buckthorn berry ice cream combined with pickled sea buckthorn berries, coconut, and a cream cheese cream is actually much less sweet than you would expect from a dessert. Our inner sweet tooth needs a moment to adjust. And yet, it works. The berry has a refreshing tartness that pairs well with the cream served over the ice cream. A lovely conclusion to a fine dinner, coinciding perfectly with the sunset on the terrace.