Sustainability: the pure ingredients of the restaurant come from their own vegetable and herb garden around the corner.
The penny dropped when Luc Kusters, Chef/Patron of Bolenius caught sight of a full acre of unused land that lay between the office towers. That small piece of land is more than space, it is an opportunity to unite space and taste!
Central to the restaurant's ethos is to work only with the best products. The eponymous royal hare, Lievre a la Royale, is an ancient wild recipe that was revived by the cuisine of Bolenius.
Bolenius further tries to limit CO2 emissions as much as possible. The building at the Zuidas is energy efficient and all purchases are made as sustainably as possible. Even with the equipment due consideration was made to sustainable materials. Senso are proud to be included in this mission.
Floor: Senso Hospitality CR in Fusion Concrete
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