The Rijksmuseum continues its march toward total renovation with this new restaurant in the equally “new” (again) Philips wing of the museum, which opened at the beginning of the month. Like the museum cafe, the menu of Dutch and nearby slow food is surprisingly well priced (given the Michelin-starred head chef) -- and delicious. Think Dutch prawn bapao with tarragon creme and tomato chutney, or the “Rijkstafel” -- a play on the Dutch-Indonesian rijsttafel (“rice table”) with a bunch of small dishes. You’ll even find Dutch creations on the wine list (yes, Dutch wine is a real thing!) made both at home in Limburg, and abroad in Salentein's Argentine vineyards.