De Librije (Zwolle, Netherlands) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s De Librije Restaurant Review Video

Alexander takes viewers to De Librije, the Netherlands’ only 3-Michelin star restaurant located in Zwolle, housed within a former women’s prison. With over 20 years of Michelin-star excellence, De Librije offers a unique dining experience blending history, modern elegance, and world-class cuisine. Alexander highlights the stunning transformation of the space, now a boutique hotel with a beautifully designed dining area filled with natural light. The restaurant’s focus on sustainability and ethical sourcing is embodied by Chef Jonnie Boer, who, along with his wife Thérèse, has led the restaurant to culinary prominence.

Ambiance and Service:

• The dining room is situated in a former prison courtyard with glass ceilings, large plants, and a natural, outdoor feel.
• Alexander and his wife were impressed by the champagne service and the staff’s professionalism.
• He found the restaurant’s balance of luxury and comfort striking.

Dishes Reviewed:

1. First Bites:

   • Spring bean with horseradish and mustard.
   • Regional asparagus with verbena.
   • Edible rose with beetroot and lovage.
   • Alexander found the spring bean delicious, but the other two dishes were not to his taste.

2. Tribute to Suppliers:

   • Shitake mushrooms with smoked celeriac.
   • Veal head dish with crunchy textures.
   • Mature cheese fondue.
   • The mushroom dish stood out for its umami flavor; the veal brought back childhood memories, while the cheese was less memorable.

3. Bread Service:

   • Bread made with fermented grains and seeds, served with goat butter and grape juice.

4. Pancake Man:

   • Tableside pancake service made with buckwheat flour, served with crème fraîche, caviar, and mint.

5. Shrimp with Foie Gras:

   • Served with homemade brioche and kaffir lime for freshness and texture.

6. Langoustine Ceviche:

   • Prepared with kombucha, apricot, kohlrabi, and herbs from around the Netherlands.

7. Marigold Egg:

   • Chicken egg flavored with marigold flowers, sliced open to reveal Kaviari caviar, described as delicate and beautifully presented.

8. Skate Cheek:

   • Served with asparagus, seaweed, and buttermilk-based sauce, which added spicy, sweet, and buttery notes.

9. Pike Perch:

   • Glazed in apple syrup and soy sauce, served with bacon, crispy potato, and chives in beurre blanc sauce, a tribute to Chef Jonnie’s fisherman grandfather.

10. Veal Sweetbread:

    • Accompanied by Dutch shrimp, lemongrass, and peanut sauce. A classic dish worth the extra cost.

11. Duck with Red Cabbage:

    • Served with madras curry and jus made of red cabbage and orange, delivering a rich, fragrant dish with hints of Asian influence.

12. Époisses and Rabbit Kidney:

    • Paired with chorizo and potato, a strong-flavored cheese known for its creamy texture.

13. Desserts:

    • Ice cream made from dark chocolate, passion fruit, and mango, topped with foam made from rum and shrimp heads.
    • Final dessert trio featuring elderflower blossom with green strawberries, spruce tips with rhubarb, and blueberries with cherry leaf and raw almond.

 

Alexander highlighted the restaurant’s impressive space and atmosphere, the creativity of the menu, and the thoughtful balance of flavors. Though the total bill was over €3200, the experience was one of a kind.

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