Cornelis Bar & Kitchen
Cornelis Bar & Kitchen – Dynamic Dining in the Heart of Rotterdam

Key charistaristics:
Max. capacity sit down:
105
Number of (semi)private areas:
1
Type of cuisine:
Modern, International
Location:
Rotterdam
Area:
City center
Cornelis Bar & Kitchen is a vibrant restaurant and bar located at Stadhuisplein 3 in central Rotterdam, seamlessly blending refined dining with a lively social atmosphere. Known for its high-quality cuisine featuring premium grilled meats from the Robata flame grill, sushi selections and refined fish dishes, the restaurant caters to a broad range of tastes with an emphasis on fresh ingredients and bold flavours.
The menu at Cornelis reflects an internationally influenced kitchen with elements of classic European grill techniques as well as sushi and contemporary culinary styles, accompanied by a curated selection of wines and creative cocktails. This combination of robust dishes and stylish presentation positions Cornelis as a high-quality dining destination that appeals to both local and international guests.
For seated dinners, Cornelis can accommodate a large number of guests, with flexible space to host up to 500 people for events, group dinners and corporate functions on its ground and upper levels. This makes the venue well suited for everything from convivial group dining to substantial events in a central urban location.
Cornelis also offers private dining options. A dedicated private dining room adjacent to the open kitchen on the first floor can host up to 12 seated guests, creating an intimate setting ideal for exclusive dinners, meetings or celebrations with direct views of the kitchen in action.
With its central Rotterdam location, versatile space and quality culinary offering, Cornelis Bar & Kitchen stands out as a compelling choice for seated dinners, group events and private dining experiences that combine exceptional food with a lively atmosphere.
Opening hours:
Open daily froom 12:00 - 0:00
Guests choose one of the following dishes prior to event
Starter
Tuna Tartare
Cream of avocado, togarashi, mango ponzu gel, coriander-mint oil and mustard seed
or
Chef’s Carpaccio
Beef carpaccio with truffle mayonnaise, capers, pine nuts, Parmesan cheese, shallot, chives and arugula
or
Burrata (vegetarian)
Eggplant, salsa romesco and fresh mint
Main Course
Flank Steak
Grilled flank steak
or
Wild Sea Bass
Tom Kha Kai, coconut rice, lime leaf oil, pak choi and mussels
or
Crunchy Cauliflower (vegetarian)
Fried cauliflower with yogurt, mashed Roseval potatoes and chimichurri
Dessert
New York Style Cheesecake
Forest fruit jam and strawberry-mint sorbet
or
Kiss from Cornelis
White chocolate, vanilla, strawberry marmalade, raspberry sorbet and sea buckthorn gel
Example menu:

























