14 Video Views·Jan 1, 2026
De Librije is a 3 Michelin star restaurant in Zwolle (Netherlands). Charismatic duo Jonnie Boer and his wife Thérèse— serving modern Dutch food in a former prison.
Ranked as № 46 in The World's 50 Best Restaurants 2019, De Librije offers creative modern cuisine.
The exciting menu at this influential Dutch restaurant is tailored to suit individual diners' specific tastes. Guests select four dishes from four sections comprising three seasonal ingredient combinations, before further plates are added to create a bespoke five-, six- or seven-course menu for each diner.
Located in an 18th-century former prison, the main dining area is in the courtyard, covered by an impressive glass and steel roof.
Jonnie and Thérèse: «We all eat and drink every day, but what we really enjoy is making that everyday routine a special experience, and to share our love of fine foods and beautiful wines with you. We were both born and bred in the region around Zwolle. We spent our childhood catching pike perch, picking water mint, searching for mushrooms, sneaking the punt into the decoy. In that kind of environment, how could you not fall in love with all those fabulous regional products?»
Website — www.librije.com
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It's a Tatar feel with herring.
The greetings from my birth village.
And the man in the photo, that's my granddaddy.
And my granddaddy was a freshwater fisher.
And in this time we don't have freshwater fishers anymore.
And now we pay a sort of tribute to the freshwater fisher.
And we pay a sort of tribute to the freshwater fisher from that time.
With a nice piece of the head of the pike perch.
On the head of the crab, a piece of the blue swim crab.
And that's a crab that came in the Netherlands 100 years ago with ships from America.
And the eggs, Lekkeradiel.
A dish with only ingredients from the Netherlands.
This is the Dutch flat oyster.
The goat cheese is from the southern part, from Brabant.
And the juice of pickles of Amsterdam.
So here we have the tail made of goose liver with North Sea crab.
And the juice of cabbage and lemongrass.
Then a salad with also a dressing of the crab and also goose liver.
We prepare it ceviche.
It's a cold preparation with acids.
And we do it in a Japanese fermented tea.
It's called kombucha.
The juices of asparagus, bean and louse.
And please cut it in the middle and eat every flavor together.
This is for you monkfish with pandan and a curry of fresh.
And the nice thing is to eat it like curry.
So the monkfish and the curry together.
This dish was on our menu in 1993.
We brought it back now with the same flavors, same ingredients.
But more refined now.
And a really nice stable preparation.
This is pike perch.
A local fish from this area.
And we cook it in the pan in the flavors of bacon and celery.
This is a local bacon.
This is apple syrup.
And we made it a little bit less sweet with soya.
Crispy potato.
Fresh chopped chive.
The bacon on top.
We finish it with a classic butter sauce with Riesling.
I'm going to make a dish with potato, seaweed and caviar for you guys.
Underneath I've started with a puree, a mousseline of potato.
It's actually a very creamy buttery puree.
And on top of that we have a little bit of opperdoos potatoes.
It's a Dutch potato that we get in like this.
They're specially selected for us.
And we've marinated them in a dressing from Bernardette.
It's a brown butter.
And then we have a little bit of seaweed marinated in dashi.
It's a type of Japanese stock.
And then we have a stock made from various different seaweeds here.
We poach our egg yolks in here at a very low temperature.
Then we have some chips that we've made from seaweed.
Finely chopped samphire.
Imperial heritage caviar.
And it's a caviar that is farmed in North Italy.
In the same source of water as a San Pellegrino.
We have a little bit of dried seaweed.
The sweet bread we prepare it in the celery.
In the juices of celery with a little bit of truffle and butter.
A dried apple, ginger, red cabbage and a stew made of the front legs of the deer.
This is passion fruit, garam masala and blue cheese.
Best way to eat from under to up.
All flavors together.
Three flavors.
With a sea buckthorn.
Second one is saps with chocolate.
Third one is goat yogurt with berries.
Blood orange, coconut and peanut.
Enjoy.
It's time for sweets.
At Liebrei we don't eat the club.
So in the middle we have hidden eggnog and spices.
