Since spring 2018, QO Amsterdam has demonstrated that luxury and sustainability go together. Since its opening, the hotel has received several awards for design and sustainability, such as the AHEAD award, FRAME sustainability award and the Hotel Property award from Hotelforum. The constant commitment to sustainability also earned the hotel a LEED Platinum certificate – the highest possible LEED award.
The energy of QO
Every aspect of QO aims to minimize the impact on the planet and at the same time contribute to an inspiring environment and positive energy. QO calls this energy its element of energy and it can be felt throughout the entire building- which was designed by Mulderblauw & Paul de Ruiter Architects. The latter also designed the innovative “living” facade. The hundreds of individually moving panels react to the weather and the presence of the guests in their room. This keeps the heat in during the winter and the rooms cool in the summer – without air conditioning. In addition to saving energy, the panels also constantly change the appearance of the hotel. But the “living” building hides many more sustainable choices. It stores used water from showers, baths and sinks to filter and reuse it for flushing the toilets. The large windows provide 80% of the hotel with natural daylight and the high-tech greenhouse on the roof provides the restaurants and bar of fresh herbs and vegetables.
Sleeping, measuring, eating and drinking consciously
The hotel has 288 rooms and suites that were given a modern design with natural materials by Conran and Partners, a spacious bathroom with freestanding bath or walk-in shower and large, floor-to-ceiling windows that give a breathtaking view of the city.
QO is not only about conscious sleep, but also about conscious eating and drinking. On the ground floor, in the Persijn restaurant, travellers and locals come together in the morning and in the evening for breakfast, lunch and dinner. Juniper & Kin, on the 21st floor chooses local. Both the creative cocktails in the bar and the fine dining dishes of The Kitchen Garden consist of ingredients from local suppliers and from our own rooftop greenhouse. The modern designs of the meeting rooms, Persijn, Juniper & Kin and the other public spaces come from the drawing board of Amsterdam design agency TANK.
Local ingredients transformed into surprising and responsible dishes.
Salty oysters from Zeeland, fully sweet tomatoes from Westland and fresh cheeses made with Dutch cow or sheep milk. This Dutch Eatery translates local products into surprising and innovative dishes with a glossy leading role for vegetables. Good for us and good for the planet. The most beautiful ingredients grow in the Dutch varied landscape – from Zeeland mussels to sweet summer fruit. After all, Dutch cuisine is much more than just bitterballen and stroopwafels.
Persijn Dutch Eatery
As ambassador of the Dutch Cuisine, chef Alexander Brouwer offers a fresh perspective on our food culture. Where people used to benefit mainly from heavy food, we now prefer to eat light and healthy. Our needs change and with it our kitchen. We want to know where our food comes from, make sustainable choices and contribute to the day of tomorrow. That is why the Persijn team cooks according to the pillars of the Dutch Cuisine – a movement started by Luc Kusters (ao Bolenius, among others) to honor all the beautiful things home-grown. As a consulting chef at Persijn, Luc Kusters monitors these values. In this way, Kusters and Brouwer create an accessible menu with local and seasonal ingredients prepared with contemporary techniques.