De Librije is a culinary institution that has held three MICHELIN Stars since 2004. Today, artisanal local ingredients, a vegetable-forward approach, inventive techniques and the use of fermentation to create bright acidity have become commonplace, and that is thanks in part to the late Jonnie Boer. He was the most influential Dutch chef of his generation, whose life was cut tragically short. His distinctive style of cooking lives on, revered by the fantastic team at De Librije. This is bold cuisine that leaves a long-lasting impression. 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 this extraordinary setting: the glass-covered courtyard of a former prison. Every detail is pitch perfect. From the tour of the kitchen 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 which wine pairings will perfectly complement the flavours on your plate. In a word: sublime!