{"id":93596,"date":"2026-09-17T14:01:06","date_gmt":"2026-09-17T12:01:06","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=93596"},"modified":"2026-09-17T14:01:06","modified_gmt":"2026-09-17T12:01:06","slug":"restaurant-lute-kruid-02-opened-in-amstelveen","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/restaurant-lute-kruid-02-opened-in-amstelveen\/","title":{"rendered":"Restaurant LUTE Kruid ’02 opened in Amstelveen"},"content":{"rendered":"

On the spot where Peter and Marieke Lute opened their first restaurant almost 25 years ago, LUTE Kruid ’02 recently opened. The former Kruidfabriek at Oude Molen 5 in Amstelveen has been completely renovated and deliberately scaled back from 140 to 40 covers. In doing so, they are recreating the freedom to do what they have stood always for: cooking from their own vision and giving every guest the personal attention they see as the greatest luxury of our time.<\/p>\n

<\/p>\n

From LUTE in 2002 to De Kruidfabriek, F\u00eateVis to LUTE Kruid ’02<\/strong><\/h3>\n

After LUTE opened in 2002, the restaurant grew into an established name within Dutch gastronomy. De Kruidfabriek and F\u00eateVis later followed at the same location. With LUTE Kruid ’02, Peter and his team return to the name it all began with, but with a new vision. Where he cooked for large numbers of guests for years, he is now deliberately opting for a smaller-scale restaurant in which quality, attention and development take centre stage. Peter: “Marieke and I have always believed that bigger isn’t always better. With LUTE Kruid ’02 we’re deliberately choosing to grow in substance, not in size. By working on a smaller scale, we once again have the space to seek depth, further develop my signature style, and let guests taste what I stand for as a chef today.”<\/p>\n

Growing in substance<\/strong><\/h3>\n

At LUTE Kruid ’02<\/a>, guests can choose between a four- or six-course menu, supplemented by a selection of dishes also available \u00e0 la carte. According to Peter, his cooking comes into its own best in a carefully constructed menu, in which every dish is part of the whole. That vision translates into a culinary experience in which flavour and experience go hand in hand. Alongside refined dishes, there is room for surprises throughout the evening and preparations at the table. LUTE Kruid ’02 is not a classic hushed fine-dining restaurant, but a lively place where gastronomy and a relaxed atmosphere come together. This is reflected in dishes such as Irish M\u00f3r oyster, smoked over pine needles with leek and kombucha sauce, scallop with Jerusalem artichoke, hazelnut and a yuzu sauce, and a tasting of six preparations of Barbary duck with boemboe jus. The menu opens with three amuse-bouches and includes a palate cleanser halfway through.<\/p>\n

“My guest is someone who walks in curious and walks back out with a smile on their face. That’s my main motivation,” says Peter Lute<\/a>.<\/p>\n

\"Peter

Peter Lute in LUTE Kruid ’02 – credits Jules Reijnders studio<\/p><\/div>\n

Attention as the new luxury | ‘Homely 6.0’<\/strong><\/h3>\n

According to Peter, the way people go out to eat is changing. For him, luxury doesn’t lie in more or more expensive, but rather in attention. With forty covers, there is room to truly see every guest and to create a restaurant where people feel comfortable from the very first moment.<\/p>\n

That idea is also reflected in the interior, which was entirely designed and realised by Peter and the LUTE team. Having previously collaborated with top designers such as Winy Maas, Marcel Wanders, Eline Strijkers and Maarten Baas, Peter has for the first time brought his own ideas together in a single restaurant. Although only a third of the original space is now used as a restaurant, LUTE Kruid ’02 feels spacious and layered thanks to the open kitchen, the sunken seating area for a nightcap, and the visible wine cellar. Peter describes the atmosphere as “homely 6.0”: warm, comfortable and refined. A place where you can just as easily sit down for a business lunch as for a long evening of dining with friends. “If I hadn’t become a chef, I would have loved to be an architect. This restaurant is a personification of myself and a tribute to everything that has shaped LUTE over the years.”<\/p>\n

The next generation of LUTE helps build LUTE Kruid ’02<\/strong><\/h3>\n

The addition ’02’ refers to 2002, the year LUTE was founded. At the same time, the name represents the next phase of the restaurant. Peter and Marieke are building the future of LUTE together with a young team, including daughters Isabelle and Sara. LUTE Kruid ’02 is thus both a return to its origins and an investment in the next generation of Lutes and chefs.<\/p>\n

\"Isabelle

Isabelle and Sara Lute in LUTE Kruid ’02 – credits Jules Reijnders studio<\/p><\/div>\n

LUTE Kruid ’02 is part of the LUTE family of restaurants, alongside LUTE Twentysix<\/a> and LUTE NRDSTPLDR<\/a> (expected in 2027).<\/p>\n

We previously wrote about the opening of what is now LUTE Twentysix<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

On the spot where Peter and Marieke Lute opened their first restaurant almost 25 years ago, LUTE Kruid ’02 recently opened. The former Kruidfabriek at read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[116,112,111,110,113,124,89,80,109,120,121],"tags":[],"class_list":["post-93596","post","type-post","status-publish","format-standard","hentry","category-co-creation","category-design-main-2","category-drinking","category-eating","category-hospitality","category-p-en","category-restaurant-sector","category-sector-2","category-trends-2","category-product-2","category-place"],"acf":[],"yoast_head":"\nRestaurant LUTE Kruid '02 opened in Amstelveen | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Where Peter and Marieke Lute opened their first restaurant almost 25 years ago, their new restaurant LUTE Kruid '02 recently opened.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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