Bolenius
Amsterdam, Netherlands
⭐1 Star
The Experience
From Michelin Guide
Luc Kusters is an ambassador of Dutch cuisine who lays the focus squarely on vegetables and local produce. On a daily basis, he harvests delicious produce from his kitchen garden, located close to the restaurant in the Zuidas business district! Bolenius's elegant minimalist style and urban vibe reflect the purity of the cuisine. The ethos behind this sustainable vision is regularly explained when the kitchen team serve their dishes themselves.The head chef's ingenuity comes to the fore in the stunning presentation and flavour combinations of his dishes. His cuisine is light but brimming with intensity. He prefers to express himself with vegetables and herbs – beetroot grown in clay soil with morels is a signature dish for good reason – but he also works with meat and fish, eg Dutch Kamper lamb or pike-perch from the North Sea. Whether you opt for his plant-based set menu or the Dutch Menu (à la carte also available), the versatility and nuances he draws out of treasures from Dutch soil is uncommonly captivating: aromatic cauliflower, green peppers and textures of buckwheat with a clear broth that brings everything together and adds depth. The way chef Kusters turns 'simplicity' into memorable cuisine is truly remarkable.
Unique Things
From Visitor Experiences
Here are three unique/unconventional aspects of the Michelin-starred restaurant Bolenius in Amsterdam:
1. Flagship of Dutch Cuisine with a Strong Focus on Vegetables and Sustainability
Bolenius is recognized as a flagship restaurant of the Dutch Cuisine movement, celebrating Dutch produce in all its diversity, with a particular emphasis on freshly harvested vegetables and plant-based options. It has received both a Michelin Star and a Green Michelin Star for its sustainable culinary practices, making it a pioneer in environmentally conscious fine dining.
2. Creative and Sophisticated Cooking with a Balance of Simplicity and Complexity
The cuisine at Bolenius is noted for its evolution into a more accomplished and sophisticated style, combining creativity, care, and skill. The dishes strike a balance between simplicity and complexity, with an individual style that distinguishes it within the Dutch culinary landscape. This includes interesting ingredient choices and attention to detail in both food and service.
3. Use of Produce from Its Own Kitchen Garden in Amsterdam's Zuidas District
Bolenius sources much of its produce from its own kitchen garden located in Amsterdam's Zuidas business district. This unique approach allows the chef to create intense flavors rooted in Dutch traditions while maintaining freshness and sustainability, which is relatively uncommon for Michelin-starred restaurants in urban settings.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Bolenius in Amsterdam are:
Clay-baked beetroot: This is Bolenius' signature dish and ingredient, celebrated for its mellow, sweet flavor and absence of the typical earthy "dirt" taste. The beetroot is baked in clay and dismantled tableside, served with a rich morel mushroom jus, rehydrated morel mushrooms, sourdough croutons, and shredded beet leaf. This preparation highlights the essence of beetroot in a refined way and is considered the restaurant's highlight.
Morel mushrooms: Used in the signature beetroot dish, morel mushrooms add a meaty texture and depth of flavor through a rich, refined jus that complements the beetroot perfectly.
Dutch chicken ("Blauwhoender"): Featured in a notable course, this local chicken is paired with homemade chicken sausages spiced with VOC (Dutch East India Company) spices, mushroom bouillon, and thin semolina pancakes, showcasing Bolenius' dedication to Dutch heritage and spices.
VOC spices: These spices add warmth and complexity to the chicken sausage dish, reflecting the historical Dutch spice trade and adding a unique flavor profile to the meal.
Freshly harvested local vegetables: Bolenius emphasizes Dutch cuisine with a strong focus on vegetables and local produce, often serving plant-based menus that highlight diverse vegetable flavors prepared with creativity and care.
These ingredients collectively underscore Bolenius' philosophy of modern Dutch cooking with an emphasis on sustainability, local sourcing, and innovative vegetable preparations. The clay-baked beetroot remains the standout signature ingredient and dish.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Pure Plant Menu: €125 (5 courses)
- Dutch Cuisine Menu: €125 (5 courses)
A La Carte
- De Moestuin van de Zuidas (signature dish): €125
Lunch Menu
- Lunch menu: €59