THE FUTURE OF DUTCH CUISINE IS HERE: BOLENIUS AMSTERDAM IN REMBRANDTPARK
words NATALIE GAL
Yes, trends come and go all across the culinary scene — just like in fashion, they appear, disappear, and then return every few months. But there’s an overarching theme emerging in more and more establishments worldwide. Interestingly, once again similar to fashion, sustainability is gaining serious momentum.
images photographed by FOTOGRAFIE VEERLE, courtesy of THE ART OF LIVING
In Amsterdam, Bolenius is a perfect example of this shift being put into practice and appreciated. Chef and owner Luc Kusters is one of the six founding members behind the concept of Dutch Cuisine. And let’s not forget he was the first chef in the Netherlands to earn a Michelin Green Star, so it’s fair to say he’s a global leading figure among those who dare to ask the hard questions about the future in a climate where many are hesitant to even think about them.
Bolenius relocated to Rembrandtpark recently, just a couple of months ago on August 21st of this year. We visited the restaurant to see the new design for ourselves and were completely taken aback. The walls are practically replaced with windows, making you feel as if you’re having a picnic in the park, surrounded by nature and bathed in incredible sunlight. The space feels clean, modern, elevated, and perfectly aligned with what Chef Kusters represents.
all photography by ALEK BRUESSING
The lunch menu changes weekly, focusing on micro-seasons and what the moment naturally provides, always sticking to what is freshest right now. The bites are a highlight: small plates that are surprisingly complex and challenge each of our palates as we try to decode what’s featured on the delicate dishes in front of us. To mention just a few of the creations Bolenius might serve: Dutch yellowtail with rosehip, mushroom and apple, or duck with plum sauce, spices and pepper. For dessert, the brown bean ice cream with pumpkin vinaigrette and ginger is the perfect for fall.
Of course, you can always order à la carte and follow your cravings. The entire service is designed around the comfort of each guest, making everyone fall in love with sustainable dining just as Chef Kusters once did. Ultimately, the hope is that we take this inspiration home with us, getting used to a new way of living where we pay more attention to what we invite onto our plates and into our routines. It’s time to step into a new era!
