At Roots, we believe that dining is an experience that should appeal to all your senses. Not only the palate, but also your sight, your hearing and of course your sense of smell. We take pride in the high-quality ingredients that The Netherlands has to offer and source almost all our produce from local and regional producers. These ingredients are at their best when enjoyed in the season, and therefore we are committed to a high-quality seasonal menu.
This philosophy is best explained by introducing the signature dish of our chef, Stephan Nijst. Dry-aged rib-eye, wrapped in banana leaves, and hay and covered in clay to be baked in the oven. We serve you this dish at the table, and when our service team breaks the clay the aromas will take you back to the fields on which the Dutch cow was once grazing. Our sommelier can recommend a glass of wine to complement the taste of the rib-eye or any other dish, but you can choose your own favorite wine from our extensive wine list with wines from the classic wine countries.