De Librije
Zwolle, Netherlands
⭐3 Stars
The Experience
From Michelin Guide
De Librije is a culinary institution that has held three MICHELIN stars since 2004. Chef Jonnie and hostess Thérèse Boer are an inspiring power couple who are driving Dutch gastronomy forward. Sustainable regional produce, a focus on vegetables, inventive techniques, the use of fermentation for freshness and acidity. These terms are commonplace today, and that is partly thanks to chef Boer. He incorporates them into his very personal take on cuisine, which abounds with expressive flavours and memorable dishes. Pike-perch from the IJsselmeer, for example, is cooked until perfectly succulent, glazed with apple syrup that is not overly sweet, and topped with zolderspek (cured attic bacon) that has been smoked in-house. A few well-thought-out vegetable garnishes and a beurre blanc made with Riesling round off this ode to the Dutch terroir. Diners tuck into their food in the extraordinary setting: the glass-covered courtyard of a former prison. Every detail hits the right note. From the tour of the kitchen with Jonnie to the private dining experience that completely immerses guests in the world of De Librije. Exemplary service from an attentive but discreet front-of-house team led by Thérèse, a consummate professional who knows how to perfectly complement the flavours on your plate with her wine pairings. In a word: sublime!
Unique Things
From Visitor Experiences
- Unique Location: De Librije is housed in a former women's prison, known as the Spinhuis, which adds a quirky charm to the dining experience.
- Innovative Use of Fermentation: The restaurant focuses on using fermentation techniques to enhance freshness and acidity in their dishes.
- Historic Setting with Modern Elegance: The dining area features a glass roof and a courtyard setting, blending historical architecture with modern elegance.
Ingredient Stars
From Visitor Experiences
- Brown Crab: Featured in a signature dish with chicken liver and veal heart, showcasing the restaurant's focus on Dutch terroir.
- Pikeperch: Used in a long-standing signature dish with apple syrup, soy sauce, bacon, Riesling sauce, celery, and crispy potato, highlighting local flavors.
- Langoustine: Often paired with unique ingredients like vanilla kombucha and pickled vegetables, demonstrating the chef's skill in combining flavors.