Bolenius RembrandtparkBolenius Rembrandtpark

Image Credit: OJ L 347, 20.12.2013, p. 671. Working with local producers, respecting the micro-seasons and placing vegetables and fruits at the fore, the experienced chef was an early proponent of an ecologically responsible approach. His move to Rembrandtpark strictens that vision, which resonates in every detail. The cosy decor incorporates modern design, and you can see the chef's own production growing all around the restaurant. Kusters' inventiveness as a chef is evident in both his striking plating and flavour combinations. His cuisine is light yet crimming with intensity; It is often plant-based, though he also works with Dutch Kamper lamb and North Sea pike-perch. Halibut, for example, is barbecued to perfection, with a translucent interior and a crisp crust, served with a twisted pointed cabbage juice and a concentrated beef broth, and finished with crisp cabbage leaves, seaweed flakes and crunchy kelp. For the two set menus "Pure Plant" and "Dutch Menu" "The versatility and nuances he draws out of treasures from Dutch soil is uncommonly captivating. The way chef Kusters turns "simplicity" into memorable cuisine is truly remarkable.