With the arrival of BO by Bougainville expands Eric Toren continues to expand its culinary universe within the iconic Hotel TwentySeven. Where the Michelin-starred restaurant Bougainville is known for extensive fine dining, BO deliberately chooses a different approach. More intimate, looser and above all faster, without compromising on quality.
The restaurant has only 25 seats, making it feel exclusive, yet accessible at the same time. The compact à-la-carte menu offers guests complete freedom: from a single dish to a short, sophisticated evening of multiple courses. This flexibility fits seamlessly with a broader trend in the city, where pace and experience go hand in hand. As is also visible in concepts where dining increasingly spills over into an evening out.
The cuisine unmistakably bears the signature of Bougainville. The same team works with identical top products and refined techniques, but translates them into lighter, more accessible dishes. Think sashimi of beef loin with aged farmer's cheese and balsamic, langoustine with red curry or cod with asparagus and salted lemon beurre blanc. Even iconic elements such as the famous popcorn caviar make their appearance-recognizable, but in a new context.
“BO by Bougainville proves that top gastronomy is no longer about time, but about timing.”
On the wine front, the bar remains high. Under the direction of maître-sommelier Ronald Opten much of the selection is available by the glass, while guests can also choose from Bougainville's extensive cellar. At the same time, cocktails play a prominent role, befitting the hotel's dynamism.
On weekends, BO subtly transforms into an evening destination, with a DJ and an atmosphere that invites you to move on to the bar after dinner. It reflects a city that is constantly evolving-where gastronomy and nightlife are increasingly merging.