Nice

Located in the heart of Rotterdam Centrum, Nice sits on the corner of Hoogstraat and Goudsewagenstraat. Opened in 2023, the shop presents itself as a modern “stamkroeg“ — a local haunt with a strong community focus. The interior is bright and minimalist, featuring large windows and a street terrace perfect for some relaxed people-watching.

Nice was founded by hospitality professionals Jeremaine Semil and Benjaro Hitipeuw. Their philosophy is simple: great coffee and straightforward, carefully prepared food that brings people together. The setup is compact and inviting, catering to both regulars and spontaneous passersby.

The menu is intentionally accessible, offering pastries and sandwiches complemented by a concise lunch selection. This lunch menu was developed in collaboration with Rotterdam chef Daud Tomasila, ensuring the focus remains on quality, speed, and daily convenience.

The foundation of the coffee program is A Matter of Concrete, frequently used for espresso. Alongside this, guest roasters rotate through the grinders, including Bonanza from Berlin. These rotating roasters add a sense of dynamism to the filter and milk-based drinks.

Nice serves espresso, cappuccino, and batch brew, alongside seasonal filter options. The filter selection rotates based on the roasters’ recommendations, keeping the offering fresh and relevant. Oat milk is the standard plant-based choice, aligning with the preferences of the city center crowd.

The team utilizes a La Marzocco espresso setup and a small, well-executed filter program. Rather than an endless list of exotic pour-overs, they offer a streamlined and consistent selection for daily enjoyment. This ensures the quality remains recognizable for the regulars.

• Espresso by A Matter of Concrete, focusing on stability and flavor balance.
• Rotation of guest roasters for filter, including Bonanza from Berlin.
• Batch brew as a practical choice for speed and consistency.
• Oat milk as the standard plant-based alternative for milk drinks.

Nice is designed as a meeting place, a neighborhood hub where regulars drop in daily. The atmosphere is light and social, making locals, shoppers, and passersby feel instantly at home. The layout encourages interaction without any unnecessary fuss.

The team organizes small community moments, including cuppings at the bar and pop-up collaborations. These small-scale events provide an accessible introduction to specialty coffee. According to local guides, the shop is also laptop-friendly, which attracts the office crowd during the day.

The chosen primary roaster, A Matter of Concrete, communicates clear sustainability practices. At the Van Nelle Fabriek, they utilize an energy-efficient Loring, renewable electricity, and a focus on reducing, reusing, and recycling. By making this choice, Nice aligns itself with explicit improvements at the source.

Plant-based options are clearly listed on the menu, with oat milk as a standard choice. Additionally, the specialty beans are sourced from local and regional roasters, which limits the number of transport layers. In this way, the shop supports the regional ecosystem surrounding quality coffee.

There is no clear information online regarding specific in-store measures, such as discounts for reusable cups or composting. Furthermore, explicit partnerships with local pastry suppliers are not prominently mentioned. Consequently, the operational details at the store level remain largely out of sight.

Since its opening, Nice has appeared in various culinary and lifestyle publications. Titles such as Culy, Coffeehunt, Koffietje, and The Coffeevine highlighted the welcoming interior and the synergy between A Matter of Concrete and Bonanza. The shop frequently reappears in lists of local hotspots.

Customer reviews paint a positive picture with high averages and many recommendations. Alongside the coffee, the chicken sandos and sweet pastries stand out. There are no mentions of national barista titles or formal industry awards for the establishment itself.

The combination of neighborhood-focused positioning and a sleek, rotating coffee program is convincing. A compact menu with strong core products keeps speed and reliability high. At the same time, a targeted rotation of guest roasters provides variety without adding unnecessary complexity.

The emphasis on plant-based choices and regional sourcing aligns with current preferences. Transparent sustainability practices at the primary roaster lend credibility to this profile. Finally, small-scale cuppings and pop-ups offer easy entry points for sharing knowledge with the community.