A New Take on Dutch Cuisine
The depot’s exterior is literally brilliant, and the interior is spectacular. And there’s another special experience awaiting visitors, who will soon be taking the lift to the sixth floor. There, on the depot’s roof, there’s a panorama over the city—and a restaurant in the beautiful setting of a green oasis. Stefan Leatemia has been responsible for all catering at Boijmans Van Beuningen since 2017. He also developed the concept for this new restaurant.
What is a ‘concept’ when we talk about a restaurant?
The concept is the entirety of what you see, feel, taste and experience. The food and drink that’s served and the ambience in which that happens. The concept depends on what you want to offer the guests: do you want them to take their time and enjoy an extraordinary wine, or do you opt for serving a large number of guests quickly, using a fast food formula for example? The concept for the restaurant is inspired by the depot’s character and
the fact that we’re located in Rotterdam, the city of ‘just be normal’. So don’t expect
crystal glasses or crisp linen tablecloths, but an accessible restaurant for the people of Rotterdam.
What are your ambitions?
The hospitality industry in Rotterdam has grown substantially in recent years and we’re hoping to become an established name in the city. Like Hotel New York, for instance, which has been so for years. An iconic building, in a great location and with familiar menus. What’s special about our restaurant is that it remains open after the depot has closed. We’re not focusing exclusively on traditional art lovers. We’re also looking to attract Rotterdam residents and day-trippers who want to end their day in a remarkable spot.
Are there things in the depot that inspire the kitchen?
In the depot we keep our collection and ‘conserve’ for the future. And in the kitchen we conserve things too, by pickling, salting and drying. Particularly at this time, when sustainability is so desirable, we’re preserving products for longer and we even add flavour.
How Dutch is the restaurant?
The restaurant will serve Dutch cuisine and use local produce as much as possible. We cook with ingredients that are in season – a sustainable choice. Our drinks menu will
also have a regional character. We’ll serve genever (Dutch gin) from Schiedam and we’re looking for appropriate local beers. The wine list will be short, but will change
regularly depending on the season and/or the menu.
What’s the restaurant’s name and when do you open?
We’re keeping the name secret for the time being. What I can reveal, however, is that it refers to the history of our immediate environs – Museumpark. We’ll open at the same time as the depot, in September 2021. It’s good to know that there’s also an event space on the sixth floor. It’ll be available for hire, for weddings, business meetings and the like. We hope we’ll help make the depot a popular place for art lovers, for people who want to take in the wonderful view over the city, who want to enjoy good food and drink, and who have something to celebrate.
'And in the kitchen we conserve things too, by pickling, salting and drying.’
Stefan Leatemia, head of catering Boijmans Van Beuningen.
Bart de Beer of design consultants Concrete talks about the restaurant’s interior.
What’s the concept for the interior?
Our challenge was, ‘can you devise a flexible layout for the restaurant?’ The concept we came up with is based on ten permanent long tables, all wood, with a special characteristic – they can be folded up vertically. The folded-up table tops then act as wall sections that fit perfectly between the wooden floor and ceiling strips. This dynamic use of art and designer objects that are of practical use is the hallmark of Boijmans Van Beuningen. Take, for example, the cloakroom by designer Wieki Somers in the museum foyer. You could hoist your own coat up into it.
What’s the relationship with the depot?
Our goal was to create an interior that serves the multifunctional use of the space and any art that will be exhibited. The ten tables, when folded up, form five surrounds, one behind the other, that frame the view of the roof garden and the city as though it’s a real work of art.
What’s the most special feature of the interior?
Everyone sits together at the long tables. The idea is that you might get to know new people ‘while talking about the experience of the depot and art’. And the space can be transformed at the flick of a wrist to create a completely different atmosphere for a different function, such as an exhibition opening. Whatever the configuration, the restaurant remains welcoming, so guests always feel at home here.
Depot Journal
This article has been published before in Depot Journal #4 which is part of a series of six. If you would like to receive all the printed Depot journals by post, please send an email to info@boijmans.nl with your full name and address, reference ‘receive Depot Journals’.