Chefs and Cellars, Dining at Restaurant Fred.
A Symphony of Flavour and Elegance at Restaurant Fred. An afternoon of culinary precision, international flair, and one of Rotterdam’s finest wine pairings.
As part of our podcast series Chefs & Cellars, we had the privilege of recording our season finale at Restaurant Fred in Rotterdam. After an inspiring conversation with sommeliers Axel Rosier and Daniël Gravesteijn about their vision, the restaurant’s evolution, and the dynamic between kitchen and cellar, we were invited to stay for lunch. This article captures the experience that followed—a multi-course tasting that mirrored the philosophy we had just explored on the mic. From playful amuse-bouches to elegant seafood dishes and a masterfully curated wine pairing, what unfolded was a true showcase of culinary storytelling.
Restaurant Fred, Home of Fred
In the ever-evolving culinary landscape of the Netherlands, few places maintain the refined balance between bold creativity and classical finesse quite like Restaurant Fred in Rotterdam. With two Michelin stars to its name, Chef Fred Mustert and his team continue to deliver a gastronomic journey that stimulates all senses. Supporting him in this performance are Axel Rosier and Daniël Gravesteijn, the duo behind the restaurant’s exceptional wine program—whose pairing selections on this occasion elevated the meal into the realm of the unforgettable.
The Sommelier’s Philosophy: Precision with Personality
At Restaurant Fred, wine is more than a pairing—it’s a dialogue. Both Axel Rosier and Daniël Gravesteijn bring a worldly, thoughtful, and at times daring approach to their selections, with a clear focus on enhancing the narrative of each dish. Their choices reflect a deep understanding of terroir and producer philosophy, often featuring winemakers who push boundaries in both Old and New World regions.
What stands out is their commitment to balance. Each wine is selected not just for contrast or complement, but for its ability to evolve with the dish on the palate. From the freshness of Tasmanian bubbles to the layered complexity of South Africa’s Palladius, their selections tell a global story—one rooted in finesse, structure, and discovery.
Background: A New Era for Restaurant Fred
Restaurant Fred’s move to its new city center location marked a bold new chapter. Nestled between Rotterdam’s iconic bridges, the spacious new venue reflects a desire to offer more than just fine dining. As Axel Rosier shared, the move was about creating a place where every detail—from the space between tables to the lighting and glassware—contributes to an immersive and luxurious experience.
The new restaurant features striking additions like a visible, climate-controlled wine cellar, a cheese boutique, and multiple trolleys offering guests access to a range of sparkling wines, digestifs, and cheeses. This openness adds to the overall ambiance and elevates interaction between guests and staff. As Daniël Gravesteijn described it: “It’s not about pushing products, but about showing what we do and inviting curiosity.”
Despite the changes in location and scale, the heart of the restaurant remains unchanged. The style of service is still personal and professional, the cooking still defined by finesse and a light touch, and the team as passionate as ever. With over 1,100 wines on the list, the restaurant caters to an international clientele with a diverse range of tastes. Burgundy remains a core focus, alongside Italy, Spain, Hungary, and an exceptional selection from South Africa—a region close to Daniël’s heart.
A Tasting After the Tapes: Lunch Begins
After recording the final episode of our Chefs & Cellars season on location at Restaurant Fred, we had the pleasure of sitting down for a full lunch experience curated by the team. With the podcast mics packed away and the afternoon sun filling the dining room, we transitioned from conversation to cuisine—an invitation to taste what had just been talked about. The following courses and pairings unfolded as a natural extension of the sommelier duo’s philosophy, and of Chef Fred Mustert’s precise, expressive cooking.
Champagne & Snacks: A Playful Opening Act
We began with not one, but two sparkling wines—a delightful contrast that set the tone for the afternoon. The Cuvée Jansz from Tasmania, a Chardonnay-Pinot Noir cuvée produced by the Roederer family, opened with freshness and verve. Alongside it, a rarer expression: Singularity Pinot Blanc from Marie Demets, a winemaker from the Côte des Bar in Champagne, offered a broader, more floral tone.
To accompany the bubbles, two playful yet technically brilliant snacks. First, a delicate gift of foie gras, coated in a crust of honey and nuts, marrying decadence with crunch. Then, the restaurant’s now-iconic croissant, filled with a cream of “Oude Rotterdammer” cheese and topped with shavings of Belper Knolle, a Swiss cheese matured in black pepper that adds both sharpness and bite. A nod to the local and the bold.
The First Movements: Complexity in Layers
The first plated dish arrived in the form of a crispy curry cylinder, vibrant with a curry vinaigrette and filled with Balfegó tuna, often referred to as the Wagyu of the Mediterranean. Sourced between Catalonia and the Balearic Islands, its melt-in-your-mouth texture contrasted beautifully with the crunch of the shell.
Next was a rich steak tartare of Wagyu beef, layered with candied horseradish and a quail egg. This dish was paired with one of the most memorable wines of the afternoon: the Albino PNO from L.A.S. Vino—an unconventional rosé from Margaret River, Australia. The project’s full name—Luck, Art & Science—is apt. This wine defies expectations with its aromatic intensity and delicate, persistent finish.
The Signature: Hamachi, Caviar & a Nod to Rotterdam
The prestige dish of the afternoon: hamachi, generously topped with Oscietra caviar and garnished with the restaurant’s cheeky signature: a handmade olive with a mascarpone-yuzu center, wrapped in white chocolate. The balance between salinity, umami, and a whisper of sweetness made this dish a true centerpiece.
It was paired with a Vieilles Vignes Chablis from Gautheron, offering minerality and a citrus backbone that cut perfectly through the richness of the hamachi and caviar.
Sole, Morels & a Show of Craft
A roulade of sole followed, luxuriously topped with morels stuffed with morel cream, finished with a crisp layer of potato and Parmesan. Underneath, more potato and a drizzle of smoked butter added earthy, comforting notes. With this dish came the Éclat de Calcaire by Pierre Girardin—a young Burgundy talent whose wines are already earning cult status. The pairing emphasized the interplay between umami, smoke, and subtle oak.
Main Course: Sea Bass with Elegance and Earth
The main course featured perfectly cooked sea bass, topped with smoked eel from Eveleens, alongside pumpkin, bergamot-infused beurre blanc, and a touch of citrus-laced depth. The wine here was nothing short of a revelation: Palladius from the Sadie Family Wines in South Africa. This Swartland blend showed why it’s one of South Africa’s top wines: deep, mineral, expressive—an ideal match to the layered dish.
Dessert: Chocolate, Hazelnut & Italian Sweetness
Dessert came in two parts: first, a dome of milk chocolate with a dark chocolate shell, hazelnut topping, and delicate frangelico jellies. Beside it, a small bowl of mascarpone cream, hazelnut crunch, and hazelnut ice cream—a textural triumph.
To finish, a nod to Italy: Ornus dell’Ornellaia, a luscious late-harvest wine made from Petit Manseng. With notes of honey, toasted nuts, and brioche, it provided a harmonious finale—decadent yet restrained.
In Conclusion
Lunch at Restaurant Fred was not just a meal—it was a meticulously choreographed performance. The sommelier’s thoughtful and globally curated wine pairing added depth and storytelling to every course, while the kitchen’s attention to detail and respect for flavour made this an experience that resonated long after the final sip.
For those seeking a taste of Rotterdam at its absolute best, Restaurant Fred remains a benchmark. A true celebration of culinary artistry and wine culture.
Chefs & Cellars
Axel and Daniel are our guests on the season finale of our podcast, Chefs & Cellars, which will be released shortly. Tune in to hear more about their journey, passions and discover what makes Restaurant Fred a must visit on your next trip to Rotterdam.
Follow our podcast on your favorite podcast player, and get notified as soon as this episode goes live.
This article was written by Niels Aarts for Dutch Wine Apprentice. We would like to thank Axel Rosier, Daniel Gravesteijn, Chef Fred Mustert and their teams at Restaurant Fred for their time and hospitality.
Photo Credits: Restaurant Fred and Dutch Wine Apprentice
