Our philosophy – quality and honesty
At Lucius, we take a down-to-earth approach to quality fish. As Amsterdam’s oldest fish restaurant, we’ve built a reputation based on freshness, honesty, and flavor. Chef Rienk stands for loyalty, quality, and a realistic approach to sustainability. We carefully balance what our guests want with what the sea can responsibly provide.
Sustainability – an honest story
At Lucius, we take the seasons and the fish calendar into consideration as much as possible. We work with suppliers who respect MSC and other sustainability certifications. Chef Rienk has a burning passion for fish stock conservation.
But what exactly is sustainability? We’re pragmatic about it. A fish may be sustainably farmed, but if it’s flown in by airplane, there’s little environmental benefit. That’s why we look at the complete picture: from catching methods to transportation. Some fish on our menu even arrives by bicycle!
From regional school to Amsterdam tradition
Chef Rienk began his culinary journey at the age of 13 at culinary school. After working at various Amsterdam restaurants, he eventually found his way to Lucius, where he has returned after many years.
Meat or fish?
“There’s so much more possible with fish than with meat,” says Rienk. “The variation in taste, texture, and preparation methods is endless.”
Lucius has a rich history as a fish wholesaler and restaurant and has been working with wholesaler ATL for more than 50 years. As Amsterdam’s oldest fish restaurant, we invite you to come and enjoy our high-quality fish dishes, prepared with love for the sea and respect for tradition.
