The story
At Bolenius Rembrandtpark, chef/owner Luc Kusters is redefining what it means to eat well in the Netherlands. His cooking is built on a simple, radical premise: fresh, pure, and honest food, with green as the guiding principle. This is modern cuisine rooted in the Dutch landscape, where vegetables—many grown in the restaurant’s own garden and greenhouse bordering the Rembrandtpark—take centre stage.
Kusters is a founder of the New Dutch Cuisine movement, a philosophy that looks back a century to rediscover how the Dutch ate before mass production and waste became the norm. The result is a style of cooking that is both forward-thinking and deeply local. It’s a commitment that earned the restaurant the very first Michelin Green Star in the Netherlands in 2021, recognising Bolenius as a role model for sustainable gastronomy. That pioneering work is now paired with a Michelin star for high-quality cooking, a testament to the precision and creativity in the kitchen.
The dining room itself is a relaxed green escape. Big glass windows face the park and the water, creating an easy inside-outside atmosphere. Guests can see the kitchen garden from their tables, a direct connection between the earth and the plate. The menu changes with the seasons and the market, but always draws from that homegrown produce, supplemented by the highest-quality sustainable fish and local meat. A standout dish that embodies this approach is their take on the classic Leidse hutspot—a Michelin-starred version of the traditional stamppot, made with parsnip, white beans, carrots, and onion, deconstructed into a playful, elegant composition of sorbet, foam, pickles, and chips.
Whether you choose the Dutch Cuisine menu or the Pure Plant option, every meal at Bolenius is a deliberate, delicious step toward a smarter way of eating.
Recognition
Ambience
Details
History
High quality cooking
Bolenius has closed its Zuidas location and moved to Rembrandtpark. With the relocation, Bolenius breathes new life into modern Dutch cuisine. Chef-owner Luc Kusters and his team convincingly carry forward their trusted vision of Dutch Cuisine: vegetables taking center stage, with a focus on local and seasonal ingredients. The atmosphere is contemporary and calming. Large windows offer views of the park and water, while the botanical interior, featuring plenty of wood, green accents, and large plants, perfectly complements the sustainable culinary philosophy. The new location also offers space for a botanical cocktail bar and the ambition to grow even more vegetables and herbs 'close to home' in the future. One of the highlights is the iconic dish 'the vegetable garden of Rembrandtpark': no fewer than twenty varieties of vegetables, each prepared separately, enhanced with creams and gels. Technically masterful and surprisingly harmonious. The bread service also makes an impression. The chef personally presents it and enthusiastically discusses the plant-based brioche, the excellent sourdough for the toast, and the caramelized goat butter. The main course features turbot, grilled over an open fire, accompanied by a mushroom emulsion, garden herb puree, and cardamom foam. In the glass, a Mâcon-Péronne Vieilles Vignes from Domaine de La Tour Penet: a Chardonnay from old vines, with notes of ripe white fruit, hazelnut, and refreshing acidity. The wine pairs beautifully with the richness of the dish and subtly enhances the smoky notes of the fish. The service is personal and professional, with perfect pacing. At this new location, the overall concept truly comes into its own. A convincing new chapter for Bolenius. Enters the Top-100 anew at number 34.
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