Bolenius (Amsterdam, NL)
Bolenius is a gastronomic restaurant managed by Chef Patron Luc Kusters and Restaurant Manager Xavier Giesen. It is located at the Amsterdam South Axis, an upcoming business district about 15 minutes from the centre of Amsterdam.
The restaurant is located on the ground floor of an office building and the modern interior was designed by Joe Jacobs & Ruben Sannen. They provided a sleek stylized decor that feels like a mix between Scandinavia and Ibiza, with chairs and tables exclusively designed for Bolenius restaurant. The concrete structure was left partially intact and is complemented by sleek wooden tables, white and grey colours, and large white canvases.
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. Bolenius also works with energy efficient kitchen appliances, energy efficient lighting and the purchases are done as sustainable 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 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 recognizable and is completed with great local ingredients, resulting in light & delicious dishes.
The chef describes his cooking 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.
The menu “Alliance” is served in 5 courses for only 69€. A great deal for the quality – and quantity – of what you get. There’s also a 2 course lunch available for 34.50€.
Coffee and sweets
The “Belgian Taste Buds” Experience
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. We think that restaurant Bolenius received far too little attention from the culinary guides the past few years. Unjustified, as 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.
Belgian Taste Buds:
– Food Buds 8/10
– Wine Pairing Buds 7.5/10
– Price/Quality Buds 8.5/10
– Service Buds 8/10
– Experience Buds 8/10
George Gershwinlaan 20
1082 MT Amsterdam
Phone: +31 20 40 444 11
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