Uncomplicated enjoyment in a historic setting

Gain to The Hague's culinary landscape

This month, restaurant Suus opened its doors in the new luxury lifestyle hotel De Plesman in The Hague. Housed in the monumental former KLM headquarters, guests can enjoy honest and contemporary dishes here. Together with Chef Paul Dingjan, General Manager Willem van Emden talks about the restaurant. "F&B is incredibly important; actually, I prefer a beautiful restaurant with rooms to complement it. Suus is the heart of the hotel and will hopefully become the catalyst of our success."

The restaurant's name was chosen quite deliberately. Suus is a tribute to Suus Plesman, wife of KLM founder Albert Plesman. According to Van Emden, she was a special woman: "Suus had a connecting role and often managed to bring people together over a meal. That thought also forms the basis for our restaurant." Although Suus is part of the hotel, the restaurant has its own identity. Thanks to a separate entrance and the addition of Deli Suusje, which will soon open in an adjacent space, the restaurant is approachable and attractive to local residents and business guests.

Studio Nicemakers' interior design complements the historic architecture of the building. With tall windows, a glass atrium and a unique split-level design, the restaurant offers a distinctive and open atmosphere. The mezzanine, suitable for groups of up to 70 people, is an integral part of the restaurant without disturbing the restaurant feel. The terrace can also accommodate 100 guests. Van Emden stresses, "It is special that this space, once a canteen for KLM employees, is now once again a place where people gather for food and drinks."

The menu: simple, but thoughtful

Chef Paul Dingjan has been involved in creating the culinary concept since December. For him, the location, atmosphere and creative possibilities were decisive. Dingjan focuses on seasonal dishes with influences from French cuisine. "We want to create dishes that are uncomplicated but of high quality. Think of a good steak tartare or a nicely roasted chicken." Van Emden adds: "We don't offer fine dining, but good food. With a plate of pasta to oysters we are accessible to everyone."

As a chef, Chef Dingjan is keen to excel with the patisserie. Notable are desserts that four people can share together, such as a pear tarte tatin and a selection of puffs - fittingly called the 'suusjes'. "If base is honest and good then it will definitely be appreciated, then hopefully we will stand out on our own," he says.

Based on the theme of honest and good food, the team at Restaurant Suus chooses wine from small wineries, honey and herbs from their own gardens and local suppliers. Deli Suusje sells fresh bread and delicacies. In addition, the lounge has its own menu of more compact dishes in the form of bites. 

Balancing hospitality and business

Although restaurant Suus is closely linked to hotel De Plesman, Van Emden says it is important for the restaurant to appeal to a wide audience. "A good restaurant has its own identity. We want our guests to feel that this restaurant was actually always there and that they are really part of it themselves, an instant classic, grand brasserie. Where everyone is equal." 

The combination of restaurant, mezzanine and deli makes the concept versatile. It provides a place not only for hotel guests, but also for local residents and business visitors. Technology, such as efficient reservation systems, plays a supporting role, but personal attention is central. "It's all about the guest's experience: atmosphere, music, good food and attentive staff."

Outlook

The restaurant has only just opened, but there are definitely future plans. For now, however, the team is focusing on creating a solid foundation first. Dingjan and Van Emden hope Suus will add something lasting to The Hague's culinary landscape. "We want to create a place that people remember because of the atmosphere, the food and the story. Whether it's a local resident coming for a cup of coffee or a group of guests coming for dinner, we want to leave a positive memory."