Bougainville

High quality cooking

We enter the impressive premises of hotel TwentySeven and are escorted by elevator to restaurant Bougainville. The ambiance of the dining room is striking, extravagant, and slightly megalomaniacal, but it fits perfectly! Everything here is designed to deliver an overwhelming total experience, and we feel this throughout our entire visit. Executive Chef Tim Golsteijn and his brigade surprise us with delicious amuse-bouches, among which the cylinder of Perle Imperial caviar and tuna is delicate and exceptionally tasty. Next, the six-course menu begins with international dishes that captivate and keep us on the edge of our seats. Yellowtail kingfish is presented as tartare on the plate, accompanied by nashi pear and water chestnut, surrounded by a pandan and kaffir lime vinaigrette, and finished with kingfish sashimi. Elegant, pure, and perfectly balanced. The accompanying Riesling from Bernhard Eiffel, with notes of peach and pineapple, brings sunshine to the table. For the pièce, we receive a perfectly medium-rare roasted piece of fallow deer with a bacon and sauerkraut roulade, truffle, and a rich sauce made with Freemason liqueur. Paired with a sublime Pomerol from Château Rouget in the glass. This combination is simplicity at its finest and leaves you humbled. From the amuse-bouches to the friandises, everything is absolutely flawless, and the flavors of the dishes and wines align almost perfectly. The black brigade, just as on previous visits, demonstrates incredible knowledge and expertise without ever losing sight of what matters most: the guest. And this is certainly well placed in the hands of the skilled maître and SVH Wine Master Ronald Opten, along with his genuine Limburg hospitality. Chapeau! Score rises to 38.

Chef Tim Golsteijn combines classic French techniques with international influences. He is innovative in his flavor combinations. His background as a pastry chef gives him a sharp eye for detail and presentation. His dishes look ...

Located in the stately Gebouw Industria of the Industrieele Groote Club in the heart of Amsterdam, Restaurant Bougainville exudes elegance and luxury. Chandeliers, velvet upholstery, and golden accents, along with subtle references to its rich past such as vintage lampshades with fringe, spark the imagination and provide the perfect backdrop for the culinary experience offered by Chef Tim Golsteijn and his team. Bougainville serves a modern European cuisine brimming with creativity, finesse, and pastry-inspired influences. The dishes are balanced and surprising, featuring pronounced flavors and beautiful presentation. After a few delicious amuse-bouches, our six-course menu begins with a Portuguese Carabinero shrimp, served with its own jus, Wagyu cecina, and piquillo pepper. The Illusion Blanc de Noir 2022 from Weingut Meyer-Näkel, with its characteristic Pinot Noir intensity, subtle fruitiness, and minerality, offers a wonderful counterpart to the earthy and salty flavors of the dish. We also savor perfectly cooked sweetbreads, paired with caramelized pineapple, a coconut and scallion vinaigrette, and a beautifully crafted crown adorned with a Jamaican rub. The Roter Traminer Reserve 2023 from Domäne Wachau serves as an excellent companion, its exotic aromas of pear and apricot perfectly balancing the sweet and tropical notes of the dish. Special recognition goes to the service, which under the guidance of host and sommelier Ronald Opten, distinguishes itself through more than just passion, expertise, and knowledge; they master the art of forging genuine connections, making every interaction feel personal and sincere. You conclude the evening in style at the cocktail bar of the luxurious Hotel TwentySeven, of which Restaurant Bougainville is also a part. A true night out and a feast for all the senses! Rises significantly to place 39.

Maître and wine director Lendl Mijnhijmer, who has been with Bougainville since its inception in 2017, stepped down in January 2023 and was succeeded by another leading figure in the wine world, SVH Wine Master Ronald Opten. As an experienced host and sommelier, he joins the culinary team led by Executive Chef Tim Golsteijn. This cosmopolitan restaurant is situated on the fourth floor of the luxurious TwentySeven suite hotel and is accessible via an elevator. The view overlooking the Dam and the Royal Palace is breathtaking. In the richly appointed dining room, we are quickly treated to small welcome bites such as marinated watermelon with verbena, lemon, and elderflower, alongside tuna tartare served on red beetroot with passion fruit cream and caviar. These flavor-packed bites offer a first glimpse of the chef’s signature style. We opt for the tasting menu, available in either five or six courses, which can also be made entirely vegetarian upon request. The wild sea bass arrives presented in two distinct preparations. Served as a ceviche garnished with ribbons of paper-thin snow peas and dollops of jalapeño, mint, and lime cream. Beside it lies a bite-sized portion fried and wrapped in rice paper, finished with the same creams. Beautifully presented on stunning matte white crockery and exquisitely balanced in flavor. This is followed by Oosterschelde shrimp resting on a parsley root and macadamia cream, accompanied by barbecued butter, water chestnuts, and a robust, frothy bisque flavored with harissa and garnished with codium. Ronald pairs this dish with a 2021 Bogle Vineyards Chardonnay from California. It presents a straw-yellow hue with aromas of tropical fruit, subtle roasted notes, and a rich, buttery profile. An excellent pairing. Ronald has carried forward Lendl’s approach of having guests taste the wine first before providing an explanation, fostering a delightful interaction between guest and host. Following a delightful lamb roulade stuffed with savory stuffing and hummus, served with plum sauce, lamb neck and chanterelle stew, we finish with a dessert that isn’t overly sweet: white chocolate mousse, strawberry coulis, cherry blossom ice cream, and olive oil, all elegantly presented at the table with finely crushed frozen strawberries. What a feast. Bougainville is in peak form and thus rises to 52.

A cosmopolitan entrance in the stately building of the Industriële Groote Club. Restaurant Bougainville, part of Hotel Twenty Seven, is located on the fourth floor and is accessible via a classic elevator. The view of the Dam is impressive, as is the interior design, featuring comfortable semi-circular banquette seating along the windows, golden and ochre hues in the upholstery and wall decor, and a beautifully inlaid wooden herringbone floor. Executive Chef Tim Golsteijn, together with Head Chef Dorus Floris, offers guests a choice between an à la carte dinner and a tasting menu. Wine Director Lendl Mijnhijmer pairs them with suitable wines. His approach is to have guests taste the wine first before explaining it. Following a parade of simple amuse-bouches, we sample kingfish tartare, finished with crème fraîche and caviar, accompanied by a tableside pour of jasmine tea and kaffir lime broth. The complex flavors are not fully complemented by the initially suggested wine, prompting us to be offered a replacement. The Zárate Albariño Rías Baixas Val do Salnes just manages to match the flavors. The rack of slow-cooked chicken thighs is served with a tomato sauce and garam masala. The dish is perfected with a side of basmati rice, crispy nuts, and coriander foam. The 2018 Domaine Naturaliste Sauvage by Bruce Dukes from Western Australia pairs seamlessly. Dutch lamb takes center stage and is beautifully presented with creams of sweet corn, coriander, and eggplant. We finish with a waffle featuring maple syrup jelly, vanilla ice cream, passion fruit mousse, and slightly over-salted crispy chicken skin. At the price point here, top quality is expected, yet there are a few minor missteps here and there. As a result, Bougainville drops a few spots in this guide’s Top-100.

Already at the entrance of the stately building of the Industrieele Groote Club, it is clear that this will be a special evening. Riding the classic elevator, we arrive on the fourth floor, where Bougainville shares the space with Bar TwentySeven. The ambiance is cosmopolitan, with ample privacy afforded by the spacious layout. We feel more like we’re in New York than in Amsterdam. Chef Tim Golsteijn and his kitchen brigade delight with original international dishes. To start, three special amuse-bouches, followed by a superb corvina with Oosterschelde smoked eel. The langoustine with seaweed, buttermilk vinaigrette, and shaved salted egg yolk is equally excellent. The wine pairings at Bougainville are served “blind”. After tasting them, the passionate and highly knowledgeable sommelier Lendl Mijnhijmer explains his selections. In our view, it’s a highly successful method for appreciating every nuance of the wine. With the delicious cod served with kohlrabi and potato airbags, we enjoy a surprising Portuguese Camaleão Alvarinho from 2017; mineral-driven and dry, showcasing a beautiful range of pear and peach. Every dish is beautifully presented. This includes the vegetarian celery root with stuffed quail eggs, as well as bitterballen filled with Reypenaer cheese. The vegan main course is slightly less successful: the leek rolls are too intensely flavored, which causes the other ingredients – broad bean cream, broad bean pod, and polenta – to take a back seat. The service is seamlessly coordinated and highly attentive without ever being intrusive. To conclude, an extensive coffee and tea service paired with homemade friandises. A visit to Bougainville guarantees a thoroughly curated program and a true feast for all the senses.

A visit to the chic yet relaxed Bougainville is highly recommended just for the enthusiasm with which host and sommelier Lendl Mijnhijmer greets you. But to stop there would undersell the culinary excellence delivered by the kitchen, led by executive chef Tim Golsteijn and his right-hand man, head chef Dorus Floris. This young, playful, and highly driven trio operates at a gastronomic level that ensures guests receive nothing less than perfection. Bougainville is part of the most expensive hotel ever built in the Netherlands: Hotel Twenty Seven, situated right on Dam Square in Amsterdam. The dining room is elegantly appointed and spacious, featuring round tables meticulously set, semi-circular banquettes designed for comfort, and panoramic views of the city center. It offers an intimate setting for two, while larger parties can also enjoy complete privacy. Golsteijn and his team primarily serve European cuisine with an international flair, drawing rich inspiration from travels both domestically and internationally. Mijnhijmer pairs the food with fantastic wines, providing explanations only after guests have tasted them to guarantee the ultimate flavor experience. An absolute pleasure, especially considering the remarkably reasonable bill, which initially makes you wonder if there’s been a mistake. Indeed.

Opulent luxury greets you as you step into Restaurant Bougainville, part of the most expensive hotel ever built in the Netherlands: Hotel Twenty Seven. We are led to round tables carefully set with linen and take our seats on semi-circular leather banquettes. Soon, a sparkling Marguet Grand Cru Shaman 14 champagne is poured, followed by a parade of sophisticated amuse-bouches. “Greeting from Amsterdam” sets the tone right away: on a paper-thin Breton biscuit sits a sphere of Amsterdam cheese mousse, enveloped in mustard jelly and topped with a dollop of gherkin mousse. Deceptively simple, brilliantly flavored. It is a first introduction to the consistently high-quality dishes that leave the kitchen of Tim Golsteijn and his team. The North Sea crab salad, with iceberg lettuce mousse, fresh avocado with pink grapefruit, avocado ice, and a vinaigrette based on sushi vinegar, apple, and dill mint, shines with harmonious flavors. Just like the gently cooked and briefly torched lukewarm Korean sweet and sour pork, and the octopus with curry and kimchi foam. Golsteijn has just returned from a trip through Thailand and has been inspired by this light, flavorful cuisine. Monkfish served atop roasted peanuts is accompanied by authentic Thai red curry sauce and Thai basil oil. Finished with a salad inspired by the Thai som tam, featuring fennel, green papaya, and sugar snap peas dressed in a lightly tangy vinaigrette of fish sauce and lime juice. Visually stunning in presentation, and we nearly fall off our chairs—it's that delicious. We are instantly transported to a Thai ambiance. Our gracious host and wine director, Lendl Mijnhijmer, pairs it with an elegant Lehensteiner Grüner Veltliner, with notes of tropical fruit, fine herbs, and spices. The service is skilled, warm, and welcoming. And the bill? It is uncharacteristically low for Amsterdam at this level.

Amsterdam has gained another culinary pearl: restaurant Bougainville, part of Hotel TwentySeven, the most expensive hotel ever built in the Netherlands. Those construction costs are apparently passed on to hotel guests rather than restaurant visitors, because our meal of brilliant quality costs half as much as those of expensive peer hotel restaurants in the capital. Truly everything that leaves chef Tim Golsteijn’s kitchen is top-tier: gado gado in a seaweed pastry ring with coconut ice cream; ceviche-style prepared mackerel with leche de tigre, bacon pollack, kaffir lime and green apple; Label Rouge chicken breast with za'atar herb crumble in an Albufeira sauce. The service is also excellent: seamlessly coordinated, attentive, relaxed, and socially adept. Wine director Lendl Mijnhijmer, winner of the Dutch Sommelier Championship and the Trophée Henriot (allowing him to hold the title 'Best Sommelier of the Netherlands' for two years), along with his assistants, provide excellent wine recommendations and matching explanations, notably only after you have sampled the wine to identify your own preferences. So does Bougainville fully measure up? Let's put it this way: you have to love the interior. Owner Eric Toren describes his hotel as homely, luxurious, global and sexy. As for the restaurant ambiance, we lean more toward overwhelming, lavish and baroque. In addition, the beautiful wide wine cabinet, stunning bouquets and a life-sized photograph of David Bowie serve as eye-catchers. Nevertheless, kudos for such high quality on the plate and in the glass. Right on the threshold of the Lekker Top-100.