Vegetarian options
Vegan-friendly
The delicious details
Bolenius brings Dutch produce to the centre of the plate, with a kitchen garden and greenhouse at the edge of Rembrandtpark supplying much of what reaches the table. The restaurant is built around the idea that vegetables, herbs and seasonal ingredients deserve the leading role, while fish and meat play a supporting part. Glass walls open onto the park, blurring the line between garden and dining room.
Chef Luc Kusters, a founding figure of the Dutch Cuisine movement, has shaped a menu where roughly 80 per cent of each plate is plant based. Weekly rotations follow the micro seasons, and dishes are built around what the garden and local producers can offer at that moment. A botanical cocktail bar draws on the same herbs growing outside the window.
A word from…
The people behind the plates
We are here to revolutionise Dutch Cuisine and celebrate the movement. As chef and owner, I am one of the founders of this new gastronomy: a way of cooking that brings how we eat and how we consume to a different level, in harmony with the land and in balance with nature.
At Bolenius Rembrandtpark, that philosophy is not abstract. Our kitchen garden in the park supplies the table directly, and the menu follows what is local, seasonal, and honest. Alongside the Dutch Cuisine menu, we serve a fully PurePlant menu of equal standing, because plants belong at the centre of the plate, not at its edge.
Our goal is simple: to serve honest, impressive and healthy food, cooked with love and respect for every ingredient, at the highest gastronomical level.
Luc Kusters, Chef and owner
