Image by Thomas Ruhl
06 Restaurant De Librije, Netherlands
It’s hard to imagine the future of Dutch cuisine can be found inside a 15th-century Dominican abbey that also served as a prison. Yet, it is in this unexpected spot that you’ll Restaurant De Librije –redefining modern Dutch cuisine since its first Michelin star in 1993, before claiming three coveted stars in 2004 (which it holds on to this very day). Inventive cooking and imaginative dishes are served up to please palates as Chef Jonnie Boer focuses on high-quality ingredients from the region. The culinary theatrics begin with a fantastic beef tartare and oyster canapé assembled directly on the back of your hand, while another dish of dry aged beef is seared on hot rocks at the table. Herring – a traditionally Dutch ingredient – finds a flavourful modern adaptation with a perfectly cooked monkfish prepared with a Middle Eastern spice mix. The magic of these ingredients coming together can be witnessed at the Chef’s Table that offers a peek into the kitchen and Librije’s black brigade. librije.com
