The Visionaries Behind 212: Richard van Oostenbrugge & Thomas Groot
 
The culinary paths of Richard van Oostenbrugge (born 1975) and Thomas Groot (born 1985) first crossed in 2008 at the celebrated restaurant Envy, and again later at Bord’Eau. It was at Bord’Eau that the duo began to make serious waves: earning their first Michelin star in 2013, a second in 2014, and seeing Richard named Gault&Millau’s Chef of the Year.
 
But in 2018, they took a bold step. Leaving behind their award-winning kitchen, the two chefs embraced their ultimate ambition: to open a restaurant completely on their own terms. In the heart of Amsterdam, they launched Restaurant 212, the Netherlands’ first no-table fine dining bar. Within a year, they earned their first Michelin star—and by 2021, their second.
Just steps away from 212, Richard and Thomas have since expanded their creative universe with two new ventures: the acclaimed De Juwelier* and the recently opened La Mer.
 
High-End Dining at the Bar
“At 212, the kitchen is the heart of the room,” the chefs explain. “A bar wraps around the cooking space, meaning everything we do is completely transparent. We serve each dish ourselves, and our sommeliers pair wines for every moment. There’s a wonderful dynamic between guests and the kitchen team—you're not just watching, you're part of the experience.”
“Ask us anything. Peek behind the scenes. At 212, you get a lively, interactive evening with incredible food—no unnecessary fuss.”
 
Classic Techniques with a Bold Twist
“Our style is rustic yet exciting. We work with only the finest ingredients, giving them a mix of classic foundations and unexpected accents. Each season determines our direction, and we prioritize local ingredients wherever possible.”
Seafood plays a starring role. “Our current favorite? A gelatinous smoked turbot bouillon, topped with caviar, and served alongside Gillardeau oyster ice cream with a hint of hazelnut oil. The way the ice melts in your mouth, met by the pop of caviar and that touch of nutty richness—it’s absolutely amazing.”
 
The Very Best, Every Time
While the à la carte menu features a refined selection of signature dishes, Richard and Thomas are always reworking and reimagining them. Their seven-course tasting menu is where classic meets modern: “We surprise our guests with the very best—in both product and presentation. It’s where our creativity thrives, and your dining experience becomes a flavorful discovery each and every time.”