Tim by Harries serves sophisticated food at the kitchen table

The renowned Harries Wine & Deli is now Tim by Harries. On Hoogstraat, chef Tim Groeneweg and catering entrepreneur Harrie Baas now have an intimate establishment where craftsmanship, personal contact and special ingredients play the main role. Service and wine experience are in the hands of experienced hostess and sommelier Josiane Musabimana.

Tim by Harries deliberately opts for a small-scale approach and the kitchen is literally the centre of attention. Guests can take a seat at the kitchen bar, where Tim openly prepares his dishes. The rest of the establishment is arranged so that each table feels like a chef's table. "We want people to feel part of what is happening. No fuss, but pure experience," says Tim, who, as chef, is also in charge of the restaurant's daily operations.

Tim likes to work with less popular parts, provided they offer quality. One example is his terrine of fish heads. In which the delicate fish meat from the head is combined with garnishes from the season. "For me, it's about taste, about getting everything out of an ingredient. Sin to use only the 'beautiful piece' when the rest is at least as special."

Rotterdam's top hostess

The wine list and hostessing are in the hands of Josiane Musabimana, who previously worked at such renowned establishments as Restaurant Aji and Restaurant Héroine. Her knowledge, sophistication and warm hospitality make every guest feel instantly welcome. With Josiane as a regular on the floor, the restaurant gets a recognisable face that fits Tim and Harrie's philosophy: professional, personal and involved.