Bolenius was voted the Netherlands' Best Vegetable Restaurant of 2015. Chef Luc Kusters puts the eat-local idea into practice with its own 100m2 large vegetable and herb garden around the corner from the restaurant, which also includes residents of the Zuidas gardening. Luc Kusters is also director of Dutch Cuisine, a foundation of chefs who wants to bring a sustainable view on Dutch food culture. An important goal is the ratio vegetables (80%) and fish / meat (20%). Bolenius is also the first Green Key restaurant in the Netherlands, an independent quality mark that assesses sustainable restaurants. His Bolenius Vegetables Menu is an ode to the vegetable garden and to local products.