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Hotel TwentySeven, Amsterdam's exclusive all-suite boutique hotel for over eight years, is ushering in a new chapter with BO by Bougainville. This intimate restaurant, boasting iconic views of Dam Square, adds a culinary destination to the city: a natural link between Bougainville*'s fine dining cuisine and the vibrant energy of Bar TwentySeven.
BO arose from the desire to keep the signature of the with one Michelin star award-winning restaurant Bougainville to translate into a casual and accessible form of dining, fitting the rhythm of the city. “Flexibility is paramount: guests can enjoy an extensive meal or keep their visit as short as they feel comfortable with,” explains Eric Toren, owner of Hotel TwentySeven. “With BO, we offer that freedom, without compromising on quality.”
With only 25 place settings is compact in scale, but undiminished in quality. Boutique dining In the purest sense of the word: warm and personal, without the stiffness that luxury can sometimes bring. For some, BO will be a first introduction to Bougainville's cuisine; for others, the chance to experience it in a more relaxed setting. Because whether you're an Amsterdammer spontaneously dropping in for an evening out, or a hotel guest wanting a sophisticated yet relaxed meal after arriving – BO adapts to you, not the other way around. “Luxury shouldn't be distant. We want guests to be able to fully relax here,” emphasises Toren. “You can come any day of the week for a full dinner with matching wines, but just as easily for a few bites and a Negroni.”
Executive chef Tim Golsteijn suggested an à la carte menu for BO with the culinary precision of Bougainville, but with a completely new form and content. “We work from the same kitchen and with the same attention to sauces, products EN engineering, ”but the format is much freer," says Golsteijn. No fixed tasting menu, but a carte blanche that allows guests to design their own dinner: sharing dishes, choosing one or two courses, or exploring the entire menu at their own pace.
The menu includes, among other things Peruvian sea bass tiradito, Vietnamese calf's cheek and langoustine with Thai red curry. There are also chips with Belper Knolle cheese and Jamaican pepper mayo, and dry-aged Simmentaler ribeye with Choron sauce. The desserts show the same layers and playfulness, such as BO's sundae of Brown butter ice cream, kumquat and miso caramel. Bougainville's signature dessert, Popcorn & Caviar, also featured on the menu.
The bites menu features exceptional snacks that are perfect as appetisers, an extra course at the table, or alongside a glass of wine or a cocktail. From Irish Mór oysters with mezcal and lime shavings, to Spanish wagyu cecina with romesco on brioche, and prawn and sesame toast with crispy chilli mayo. “And the Andalusian olives with goat cheese ”and green tomato chutney are a big favourite,“ the chef said. ”During our test dinners, we noticed that many people hadn't tasted that flavour combination before."
Master sommelier Ronald Opten curated a carefully selected wine list with affordable prices, some of which are also served by the glass. And for those seeking something more exclusive, you can, of course, always ask for Bougainville's extensive wine collection. In addition, the cocktails from Bar TwentySeven, developed by award-winning bartender Joan Sanz, also find their way to BO. At the weekend, the connection between bar and restaurant becomes even more palpable: the doors are opened, the music plays through and a DJ creates an extra buzz.
The interior was designed by Wim van de Oudeweetering, the Interior designer from Hotel TwentySeven. The space seamlessly complements the atmosphere of the rest of the property: enticingly elegant, rich in detail, and distinctly urban. Dark and brass tones, a wooden Versailles floor, ochre velvet chairs, and mirrored accents lend warmth and character to the space, while amber lighting provides a soft glow. And then there are the large windows as a focal point, offering a rare view of Dam Square. This is how BO feels intimate in safe keeping, but undeniably linked to the city surrounding it.
