“Regional and seasonal, always with an innovative twist,” says chef Stephan Nijst to describe Roots’ cuisine. The restaurant in the Hilton Hotel opened last summer, after the old concept had a complete transformation. “Previously, the restaurant was an all-in-dining concept. Before reopening, we asked ourselves what the Netherlands had to offer us. That turned out to be a lot.” Nijst earned his cooking stripes in France, where he learned to cook with pretty much any part of an animal and personally handpicked the rocket and asparagus out of the kitchen garden. “Something we also do at Roots – using exclusively fresh ingredients from local producers,” Nijst says.
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