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.