The story
Bolenius Rembrandtpark, at Nachtwachtlaan 20B in Amsterdam, holds one Michelin star (2026) for its modern Dutch cuisine built around vegetables. The restaurant moved here from the Zuidas, and the kitchen now works alongside the garden it serves from.
Chef-owner Luc Kusters helped found the Dutch Cuisine movement, which asks cooks to source locally, eat less meat and fish but choose it better, and return to older Dutch dishes. Most vegetables and herbs are grown in a garden and greenhouse next to the restaurant. The menu follows the season and changes with what the garden and market provide.
The signature "vegetable garden of Rembrandtpark" brings around twenty vegetables, each prepared separately and finished with creams and gels. The bread service is memorable, with plant-based brioche, sourdough for toast and caramelised goat butter, and the chef often presents it himself. Turbot is grilled over an open fire and served with mushroom emulsion, garden herb purée and cardamom foam. Lekker500 placed the restaurant at number 34 for 2026.
Large windows look out over the park and the water, so the room feels open to the outside. Inside, wood, green accents and large plants echo the kitchen garden beyond the glass. The restaurant can seat up to 40 guests, and the cocktail list is built around seasonal botanicals from the garden.
Recognition
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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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