Restaurant Tres

Restaurant Tres An intimate 16-seat dining experience celebrating the best Dutch ingredients, guided by the seasons. Located in the heart of Rotterdam.

Oliebol filled with Arctic char ’nduja, glazed with Tomasu and finished with zolderspek.📸 by PIETER D’HOOP — culinary ph...
06/09/2026

Oliebol filled with Arctic char ’nduja, glazed with Tomasu and finished with zolderspek.

📸 by PIETER D’HOOP — culinary photographer —

Sea bass served with condiments we preserve throughout the year, finished with a sauce of corn, yuzu, and yellow chillie...
03/09/2026

Sea bass served with condiments we preserve throughout the year, finished with a sauce of corn, yuzu, and yellow chillies.

📸 by PIETER D’HOOP — culinary photographer —

Few of the dishes of our current menu. 📸 by PIETER D’HOOP — culinary photographer —
30/08/2026

Few of the dishes of our current menu.

📸 by PIETER D’HOOP — culinary photographer —

Shokupan glazed with a honey and cep glaze, finished with kelp salt.📸 by PIETER D’HOOP — culinary photographer —
28/08/2026

Shokupan glazed with a honey and cep glaze, finished with kelp salt.

📸 by PIETER D’HOOP — culinary photographer —

Hamachi cheek glazed with zolderspek jus and finished with wasabi relish.📸 by
21/08/2026

Hamachi cheek glazed with zolderspek jus and finished with wasabi relish.

📸 by

TRES IS MORE — BANGKOK × ROTTERDAMOn September 3rd, we welcome chef Deepanker Khosla of Haōma in Bangkok to Tres.For one...
15/08/2026

TRES IS MORE — BANGKOK × ROTTERDAM

On September 3rd, we welcome chef Deepanker Khosla of Haōma in Bangkok to Tres.

For one night, Deepanker and Michael come together in the kitchen to create a collaborative menu shaped by two very different places, philosophies and ways of cooking.

Just one evening built together, especially for this collaboration.

September 3rd, 2026
Tres, Rotterdam
Limited seats available.

Reservations are now open through our website.

A wafer made from fish skin, filled with vanilla and chocolate ice cream, and finished with a hazelnut and pinecone cook...
09/08/2026

A wafer made from fish skin, filled with vanilla and chocolate ice cream, and finished with a hazelnut and pinecone cookie.

Since cacao beans don’t grow here in the Netherlands, we created our own version of chocolate using blackened koji.

The vanilla ice cream is made without any cream or milk. Instead, we use squid by-products as part of our effort to use as much of the fish as possible and reduce waste.

It might sound unusual but this one is a banger. There’s absolutely no fishy flavour. In fact, when you taste it, it’ll probably remind you of something you loved as a kid.

📸 by PIETER D’HOOP — culinary photographer —

Razorclam with gazpacho and elderflower. 📸 by
03/08/2026

Razorclam with gazpacho and elderflower.

📸 by

Razorclam with gazpacho and elderflower. 📸 by
02/08/2026

Razorclam with gazpacho and elderflower.

📸 by

Adres

Vijf Werelddelen 75
Rotterdam
3071PS

Openingstijden

Maandag 18:30 - 00:00
Dinsdag 18:30 - 00:00
Vrijdag 18:30 - 00:00
Zaterdag 12:00 - 16:00
18:30 - 00:00
Zondag 12:00 - 16:00
18:30 - 00:00

Telefoon

+31618027316

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