When you step into Bolenius on Nachtwachtlaan, you immediately notice how nature blends with comfort. Large windows, water views, a spacious garden right next to the restaurant - it's like dining outside, even inside.
Chef Luc Kusters is one of the driving forces behind the "New Dutch Cuisine" movement - cooking close to home, seasonal, with respect for the earth. Here you see that reflected in every plate. Vegetables from our own garden and greenhouse, fish from sustainable sources, meat but in moderation; everything with attention to taste and sustainability.
The dishes are refined without pretension. For example: vegetables that were previously fringe animals are given a starring role, with subtle sauces, textures and combination with herbs from the home garden. Signature dish: Beetroot grown in clay soil with morels - simple in design, rich in sensation. And a dessert like Ode to the Herb, where flavors of the garden take center stage.
Whatever Bolenius does well: balance between culinary and accessible. You can go there for lunch or dinner; there is outdoor space by the park, terrace by the water, quiet atmosphere. It is not a stiff restaurant, but one where you really want to linger - with friends, for a special evening, or even if you feel like something special between weekdays.
"Bolenius Rembrandt Park is food that breathes; pure, green and with story."
Service is caring, knows what they are serving, can explain origin of products, why something tastes clean or pure. Not excessive, but attentive. It makes you feel seen.
For those already familiar with Bolenius on the Zuidas, this Rembrandt Park location feels more free, greener, less corporate - more storytelling, more breathing. For people who want to taste sustainability, but also style, this is one of the places where you really find the dish in the moment.