
Bolenius
81-85
An ambassador for a green, sustainable gastronomy
Chef Luc Kusters remains an advocate for Dutch Cuisine. He embodies a nature-oriented, flavor-driven gastronomy, placing strong emphasis on showcasing local growers and producers. The dishes often have a clear flavor profile, with the vegetables taking center stage, though meat and fish are also served. Planning, anticipation, and — above all — knowledge help keep food waste low, which is a must at this level.
Sustainability highlights
- Seasonal restaurant with vegetables at the center
- About 80 percent organic ingredients
- Less and less meat, which is preferably wild game with the whole animal used
- European wine list, both natural and conventional wines
Information
Head Chef: Luc Kusters
George Gershwinlaan 30, 1082 MT Amsterdam, Netherlands
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