Restaurant Parkheuvel
QUALITY, STYLE, PERSONALITY, CREATIVITY AND TASTE
Restaurant Parkheuvel is a two Michelin star restaurant, situated at The Park in the heart of Rotterdam, close by the Euromast and right next to the river Maas.
Back in 1988, the modern, round building was designed by the architect Mr. Klunder. The inside of the restaurant has a warm atmosphere, outside the terrace will bring you spectacular views overlooking the river and the on-going boats. The style of our interior is what they call ‘cosy art-deco’. Quality and comfort is the style my wife and hostess Anja van Loo created.
Once seated, just relax and enjoy the view and everything thats being served.
“Parkheuvel is all about emotions, it is passion, it is running and flying, it is welcoming the guests from the beginning until the end, Parkheuvel means living up to high standards every single day, but it brings us endless joy”. Anja van Loo
Kitchen of restaurant Parkheuvel
Quality is most important in my kitchen. Real food, what you see is what you get. In my opinion, taste is knowledge, it is emotion, it is feeling and at last, taste is all about memories.
As a chef, you have to be in your kitchen, you really have to dive into your dishes. Every flavor that you create, every single ingredient that you use has to come back at its best . The final target is to create something which you can not exceed.
Now that my son Juliën is back in the Netherlands. After having lived in Sydney for a year, he now is my right hand and as a Kitchen Chef. Juliën stands for a young generation of successful chefs who are completely committed to their work. He wants to constantly develop his skills. With an eye for the latest trends in gastronomy, he brings together classic and modern components.
We are fortunate that our guests want to taste the season again nowadays. I meet a lot of people that want to know the story behind the ingredients.
There is only one rule in the kitchen of Parkheuvel which is; only the best is good enough. Through the years I have gained good relationships with our suppliers to maintain the best quality. They know exactly what I want and what I need. They also know, that we need the best ingredients. The suppliers we have chosen share the same philosophy, for them it is the same: taste and quality.
Give it time to grow, because with time comes flavor and with the right flavors we can extend the quality.
Erik van Loo
Erik was born in Zuid-Limburg (most Southern part of The Netherlands), where he grew up as a butcher’s son in the village of Mechelen. After gaining experience at home and abroad, Erik started his own restaurant in Wijk bij Duurstede, “De Duursteder”, where he cooked his first Michelin star.
With a wonderful career, he has been Patron Cuisinier for 13 years and since 2006 owner of Restaurant Parkheuvel, awarded two Michelin stars.
In addition to the books “Smaak is Herinnering (taste is memory)”, “Straatvoer (streefood)” and “Soepen (soups)”, Erik has great success with his book “Sauzen (sauces)”. In the Netherlands he is now also known as the “Master of Sauce”. He has a wide range of Signature Dishes to his name over the years too.
Food Fotografie
– Robbert So Kiem Hwat, M.A.
www.sokiemhwat.com
Instagram @sokiemhwat
– Corina van Manen
www.foodlovestories.nl
Instagram @foodlovestories
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