In Den Rustwat

In Den Rustwat is publicly referred to as IDRW – Restaurant In Den Rustwat. The business is therefore not described as a standalone coffee bar, but as a restaurant with its own coffee and tea program. The establishment is located at Honingerdijk 96 in Rotterdam, in Kralingen. This places the location in the Kralingen-Crooswijk district.

The history of the inn dates back to 1597. In 1959, the building was moved to its current location, next to Trompenburg Tuinen & Arboretum. On May 18, 1960, the reopened establishment was officially opened by Mayor Van Walsum. This historical layer forms part of the restaurant’s identity, although the available information does not mention a separate founding as a coffee bar.

Marcel van Zomeren is documented as the chef-owner. He joined In Den Rustwat in 1988 and took over the business in 1997. No names of the original inn’s founders were recorded in the researched information. Nor is a separate opening date for an independent coffee concept documented.

The coffee program is described on the restaurant’s coffee and tea page. It states that In Den Rustwat serves two types of coffee: espresso and slow coffee. The slow coffee is described as filter coffee brewed at the table. Other specific coffee drinks, such as cappuccino or flat white, are not publicly recorded in the available information.

The coffee is brewed using single-origin beans. This means every coffee comes from a single region of origin and a single coffee estate. The selection rotates seasonally. Consequently, the descriptions emphasize origin, harvest, and seasonal variation, rather than relying on a fixed house blend.

The partnership with Single Estate Coffee is part of the documented coffee lineage. Patrick Groenewold of Single Estate Coffee is cited as the supplier and the person responsible for sourcing the coffee for the restaurant. Available information also notes that he knows the coffee farmers personally. In 2019, Foodaholics also reported that In Den Rustwat served coffee from Single Estate Coffee Roasters and offered slow coffee.

Alongside coffee, the restaurant also features a tea selection. The tea is sourced from tea sommelier Kiona Malinka of Crusio. In Den Rustwat serves six types of tea, which rotate by season. Thus, the tea program follows the same principle as the coffee: a curated selection with a focus on origin and seasonality.

Beyond coffee and tea, the restaurant also identifies its suppliers. According to available information, ingredients are selected from organic and local growers, specifically mentioning Voedselbos de Biesbosch and Landzicht Biologisch. These names provide insight into how the restaurant positions its sourcing publicly.

In Den Rustwat features the Oranjerie, a space dedicated to private dining and groups. The space is highlighted for business meetings, family occasions, birthdays, and lunches or dinners surrounding a wedding. The capacity extends up to 45 guests. Additionally, Restaurant IDRW is listed as an official wedding venue.

There is also documentation of previous activities outside the permanent location. In 2015, Marcel Zomeren and Justin van den Berg were involved with Your Personal Chefs. This initiative focused on on-site cooking using a wood-fired vintage field kitchen. No public documentation was found regarding coffee-related workshops, tastings, or exhibitions.

In Den Rustwat appears in several restaurant guides and hospitality publications. Gault&Millau lists the restaurant at Honingerdijk 96 and names Marcel van Zomeren as chef-owner. Ferry Tiggeloven is mentioned there as sommelier and Xander Mesch as maître. Entree Magazine mentioned In Den Rustwat in a Rotterdam restaurant overview as being included in the Michelin Guide and holding 15 points with Gault&Millau.

The Michelin Guide has a listing for In Den Rustwat in Rotterdam. Foodaholics reported in January 2019 that the restaurant held a Michelin Bib Gourmand at the time. Entree Magazine wrote in August 2022 that Marcel van Zomeren had returned the Bib Gourmand. Lekker includes In Den Rustwat in its restaurant lists and shows mentions for multiple years, including 2019 through 2026. De Buik van Rotterdam also mentions the restaurant in Kralingen and names Marcel van Zomeren as chef.

For readers focusing on specialty coffee, In Den Rustwat is primarily relevant as a restaurant with a defined coffee program. The available data does not suggest a standalone coffee bar, but rather a conscious choice for single-origin coffee, seasonal rotations, and tableside preparation. This profile fits into a broader trend where restaurants serve coffee not just as a closing course, but as a product with a specific origin and brewing method.