Taste
Hunting for the Stars
After years at the highest level, Mario Ridder has opted for something smaller, yet grander than ever. No dozens of covers per evening, but an intimate space where craftsmanship and personality converge. He recently opened Azurite in the Huis van Delft: a restaurant that feels like a finale, but also a new beginning. Here, it's not about status, but about inspiration. Not about spectacle, but about taste. And that taste is truly impressive.
Text: Bart-Jan Brouwer
With Azurite, located in the Huis van Delft, master chef Mario Ridder is adding a new chapter to his impressive career. While he previously made waves with two Michelin stars at De Zwethheul and later earned a star with Joelia, he now opts for an intimate, radically personal concept. Just 24 covers, a large open kitchen, and a focus that revolves around one thing: flavor. "I want to give it my all one last time and cook at the highest level," says Ridder. "I'm going to fight my way back to the level I left De Zwethheul at in 2015: two Michelin stars and among the top ten in the Netherlands." The restaurant exudes understated luxury. The interior, designed in collaboration with Studio Job, is minimalist and elegant, inspired by Delftware. It's not an opulent setting, but a canvas on which Mario Ridder's culinary story truly comes to life. "Not to impress with pomp and circumstance, but to truly touch guests."
“Not to impress with pomp and circumstance, but to truly touch guests.”
While the focus is on à la carte, there are also two tasting menus: a creative six-course menu and a four-course caviar menu. Mario's signature is evident in every dish: razor-sharp cooking, deeply layered sauces, and classic flavors reimagined. Like Likkepot 2.0, a composition of North Sea crab, caviar, and avocado. At Azurite, Ridder returns to the essence: pure refinement without excess. His favorite products—caviar, langoustine, and crab—shine in dishes that blend French technique with Dutch terroir. Think blue lobster with beurre noisette and hazelnut, or kingfish with grapefruit and coriander. Visible from the open kitchen, Mario himself is behind the stove every evening. But Azurite is more than just food: the wine loft holds an impressive 12.000 bottles, one of the most impressive collections in the Netherlands. The menu exudes international allure with a focus on Burgundy – "I'm a Burgundian" – featuring both vertical and horizontal selections from the major houses. Sommelier Ailan Rosier opens a number of special bottles daily, but pairings are deliberately absent: guests are free to navigate this wine universe themselves. Those wishing to linger afterward will find a sophisticated collection of digestifs in the intimate whisky bar. With Azurite, Mario Ridder proves that ultimate refinement lies not in grandeur, but in intimacy, craftsmanship, and the quiet power of pure flavor.
