De Librije
Jonnie and Thérèse Boer have influenced modern Dutch cuisine over a 20-year career, combining local foods with cutting-edge techniques and idiosyncratic ideas. Their acclaimed restaurant is set in a former prison dating from 1739, now an upscale hotel in the center of Zwolle. The main dining area is in the courtyard, covered by an impressive glass and steel roof. The menu is tailored to suit individual tastes. Guests pick four dishes from color-coded sections before more plates are added to create a five-, six- or seven-course menu designed for each person. The innovative menu of modern Dutch cuisine includes a beef tartare and oyster canapé assembled on the back of your hand, and a diminutive masterpiece of foie gras, brown crab and red cabbage. Dry-aged dairy beef seared on hot rocks at the table is served with smoked eel and braised lemon.
