Bolenius is a gastronomic restaurant managed by Chef Patron Luc Kusters and Restaurant Manager Xavier Giesen. It was opened four years ago and is located on the Amsterdam South Axis, an upcoming business district about 15 minutes from the centre of Amsterdam. In addition to the flourishing industry there is quite some residential development, and luxury hotels and chain stores ensure a rapid development of the area. In the midst of this urban development Luc and Xavier created an oasis of calm, where gastronomy and a sustainable approach guarantee an unforgettable culinary experience.

The restaurant is located on the ground floor of an office building. Joe Jacobs and Ruben Sannen designed the modern interiors. They provided a sleek stylised decor that feels like a mix between Scandinavia and Ibiza, with chairs and tables exclusively designed for the Bolenius restaurant. The concrete structure was left partially intact and is complemented by sleek wooden tables, white and grey colours, and large white canvases. From the dining room guests have a view of the open kitchen and the large walk-in wine cabinet. Behind this wine cabinet one can also find the private dining room. The state-of-the-art lighting system can be adapted per table and the light is adjusted throughout the menu depending on the different dishes. This exclusive and unique interior approach creates a refreshing and contemporary ambience.

Sustainability is very important for the Bolenius team. In the restaurant they try to reduce paper where possible (e.g. the whole menu and the payment system have been automated to reduce paper waste) and the restaurant building is energy efficient. Additionally, Bolenius works with energy efficient kitchen appliances, energy efficient lighting and the purchases are done as sustainably as possible. Unique for an urban restaurant like this is the vegetable and herb garden, just a few steps away from the restaurant. With this urban farm Chef Patron Luc Kusters brings ‘eating local’ into practice in his restaurant, but also stimulates the residents to think actively about (maintaining and cultivating) green areas in the city. Host and restaurant manager Xavier Giesen is responsible for the service and together with his team he serves the guests in a calm but cheerful manner.

Chef Patron Luc Kusters is in charge of the kitchen and created a cooking style that he describes as ‘New-Amsterdam cuisine’. It is minimalistic yet complex, with an emphasis on local products. Fresh vegetables often form the basis for his creations, but other local produce such as hare, traditional beef sausage, or Amsterdam onions complete the dishes. While the basic ideas for his preparations are often traditional, its implementations are usually not. A good example is the ‘Limburgse vlaai dessert’: a deconstructed version of the tradition Limburg pie, where Luc uses the same ingredients as the original pie to create a light and tasteful dessert. Another delicious example of this approach is the sole preparation with brown butter, parsley and lemon. A beautiful classic that gets a modern edge through the use of the fresh notes. Chef Patron Luc Kusters surely knows his classics but also succeeds in creating contemporary, light and tasteful dishes. Langoustine with celery, red onion and cumin, or the pike with pancake, bacon, onion and kale are just a few examples. The main product always remains recognisable and is completed with great local ingredients, resulting in light and delicious dishes.

This restaurant offers a unique culinary approach and delicious Dutch cuisine, a high concern for sustainability, a remarkable interior and a great team. This is surely one of the best restaurants in Amsterdam and a must-stop when visiting the Dutch capital.

Written by Sven & Adriaan