Discover Benelux | Summer Special | Amsterdam Oost Highlights
Enjoy Dutch food at its best TEXT: XANDRA BOERSMA | PHOTOS: TODAYSBREW
A focus on healthy food, locally produced vegetables as the main ingredient of each dish, surprising recipes and pure sauces without heavy cream. This is the innovative cuisine of Dutch eatery Persijn. “It might surprise you what the typical Dutch kitchen has to offer,” general manager Inge van Weert says. “Dutch cuisine is not just ‘stamppot’, as most people – the Dutch included – think.” So called “dubbeldoel” cows that are used for milk, as well as meat, grilled vegetables from local farmers, and herbs originating from the roof of the building, make for quite the varied menu. You will find Persijn on the ground level of brand-new sustainable luxury hotel QO Amsterdam. But that does not mean it is only available for hotel guests. “Quite the contrary! We purposely put the front desk of the hotel on the first floor so the entrance to the restaurant is more welcoming for locals.”
Whereas in many hotels you will find a buffet, at Persijn everything is a là carte. Van Weert explains: “Buffets often provide lots of waste, because you have to make sure there’s plenty of everything. Which is a shame and does not fit our sustainable attitude.” Whether for breakfast, lunch, dinner or just a snack; Persijn will have an inspiring and healthy dish for you. And make sure to visit the bar on the 21st floor, where you can see the Greenhouse that produces the herbs on your plate.
Sustainable cocktails with a view over Amsterdam TEXT: XANDRA BOERSMA | PHOTOS: TODAYSBREW
Kitchen Garden and Bar. It sounds exotic and it is. Especially considering it hosts a garden filled with herbs and edible flowers. Located on the 21st floor, Juniper & Kin boasts an amazing panoramic view of the city as well. Picture this: you are sipping a delicious cocktail decorated with flowers, enjoying the view of the Amsterdam canals with great company. And you are being environmentally-friendly. How? Because every ingredient in the drink is biologically and mostly locally produced, and the building is built out of recycled concrete with sustainable qualities. Juniper & Kin is part of a project called QO Amsterdam. A sustainable, luxurious hotel that is one of a kind. At the bar, sustainability can be found in the smallest of things. “Here, we have biodegradable straws for example,” general manager Inge van Weert explains. “And we use ingredients from the Netherlands. As many as possible.”
Even more locally, most ingredients actually come from the Greenhouse – literally the venue’s own greenhouse. Herbs and edible flowers grown here provide beautiful decoration as well as flavour. “The plan is to add an aquarium here in the near future, with fish to provide nutrients for the plants, that in their turn purify the water. After completing their life, the fish will be used for dishes in the restaurant. A true circular aquaponics system!” Web: www.juniperandkin.nl
Issue 56 | August 2018 | 49
Promoting Belgium, The Netherlands and Luxembourg.