The two-star restaurant introduced new interior and new culinary concept
Amsterdam, Friday 23 September 2016 – Ciel Bleu Restaurant at the Hotel Okura Amsterdam has undergone a complete metamorphosis. The restaurant, which boasts two Michelin stars, has been completely redesigned. Architect Bert Verwey, who once again was responsible for the strong, balanced design with global appeal, has outdone himself, with a concept based on notions of spaciousness and harmony between interior and exterior.
The use of understated colours, indirect lighting and subtle window decorations draws the attention of guests more than ever before to the cosmopolitan character of Amsterdam. An ice-blue ceiling sky with an impressive Murano cloud is the most eye-catching component of the interior design. The lounge part of Ciel Bleu, hidden behind birch trees, has been extended and plays a more prominent role in both the interior and in the gastronomic journey guests travel during the evening. Crescent-shaped seating ensures an intimate dining experience and makes the most of the spectacular views of Amsterdam. The salon attached to the restaurant, which was previously available for private dining, is now a regular part of the restaurant. Adding that space to the restaurant has increased the number of window seats.
Together with the revamp of the interior, Ciel Bleu has also given its culinary concept a makeover. Onno Kokmeijer and Arjan Speelman have let themselves be guided more than ever by the requirements of our (international) guests. They have eliminated a lot of optional elements and now take the guests by the hand to provide the very best culinary experience. Kokmeijer: “We noticed that guests were being given way too many options, from the type of olive oil to where they would like to enjoy their aperitif. We have reduced those options. We know what the best choices are, so we can guide our guests through what we believe is the very best possible gastronomic experience.” This change is expressed in a set menu with smaller courses than before. “We want our signature to be recognisable in three mouthfuls. Larger portions get boring, so what we are doing instead is constantly looking for dishes that pique curiosity visually and give the guest an appetite for more.” The restaurant service has also undergone a number of changes. Maitre Pasquinel Kolk and his team complete the feeling of hospitality with their gracious yet relaxed style of service. The courses follow one another at slightly faster pace, which means the restaurant can serve more courses in a shorter space of time. And Ciel Bleu is devoting more attention to non-alcoholic combinations with food.
About Ciel Bleu Restaurant
Ciel Bleu Restaurant, located on the 23rd floor of the Hotel Okura Amsterdam, has had two Michelin stars since 2007 and is part of the Alliance Gastronomique. The restaurant boasts three SVH Masters: Master Host Pasquinel Kolk, Master Sommelier Noël Vanwittenbergh and Master Chef Onno Kokmeijer. The restaurant has a separate lounge area with a fireplace. The 'Chef's Table' next to the kitchen is available for exclusive bookings for up to 10 guests. 'Starlight' offers private dining options for groups of 10 to 24 people.
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