The story
In the heart of Zwolle, at L'église, chef Niek van Leeuwen and sommelier Kira van Leeuwen have created a restaurant where refined French technique meets warm South American hospitality. The restaurant’s Michelin recommendation recognizes this precise, balanced cooking — a kitchen, Michelin notes, that “needs only a few elements to bring a plate to life.”
Niek’s classical French training, honed at celebrated kitchens like The Jane in Antwerp and Envy in Amsterdam, forms the foundation of his cooking. He works with respect for the product and a focus on clarity and flavour. Kira, whose South American roots inform her approach, brings a personal warmth to the dining room and a deep knowledge of wine cultivated at Amsterdam’s Rijsel.
The menu changes with the seasons. Guests can choose a four- or five-course tasting menu, where the kitchen sets the pace, or dine à la carte with dishes that reflect what the moment offers. The modern cuisine is grounded in French classics, with subtle South American accents that add freshness and character.
Kira’s wine list, named La Bible du Vin, is a carefully curated selection focused on the Old World, complemented by an exclusive choice of wines from Chile and Argentina — a personal tribute to her heritage. A wine pairing is available, or guests are welcome to select a bottle from the list to be opened and served at the perfect moment.
L'église aims to feel like a place where everything is in harmony: refined yet approachable. The young, dedicated team shares a commitment to thoughtful, unhurried service. In the kitchen, cooks build each dish with focus and pride; in the dining room, the hosts provide attentive care that is professional without being distant. Here, French precision and South American soul meet, carried by a team that works with pleasure and conviction every day.
Recognition
Ambience
Details
History
On the historic church square in the vibrant heart of Zwolle, we find Restaurant L’église. Inside, a warm, inviting atmosphere prevails: an open kitchen, comfortable chairs, and tables dressed in linen are framed by an impressive wine cabinet. The acoustics are well-balanced and accessibility is excellent, making the intimate setting appealing to both couples and small groups. Head chef Niek van Leeuwen’s kitchen, drawing on his experience at Envy and The Jane, offers classic French cuisine with Japanese and South American influences. The concise menu features four- and five-course options alongside several à la carte dishes, including vegetarian selections. Notable is the presentation of Geay oysters on ice with tsuyu, cucumber, and wasabi. We begin on the terrace with these oysters and a glass of Bolet Cava Brut 2021. At the table, an amuse-bouche of gazpacho arrives in an elegant glass tube. For the starter, slowly cooked cod rests on a layer of carrot puree, topped with spinach and a perfectly seared scallop, accompanied by beurre blanc infused with vadouvan and coconut. The accompanying Diamandes de Uco 2022, an Argentinian Viognier, accentuates the refined balance of this dish. This is followed by a tournedos of beef tenderloin on creamy mousseline with caramelized endive, green asparagus, blue grapes, and summer truffle. Hostess Kira pours the house jus with port tableside, which, paired with an Embruix de Vall Llach 2021 from Priorat, deepens the flavors of the meat and sauce. To finish, we choose a cheese selection ranging from Swiss Fette Berta to Dutch Oudwijker Lazuli, neatly presented with port syrup and fig bread. Alongside the cappuccino come exquisite bonbons from Bonbon Atelier A3. Service is overseen by Kira Wallé. Her natural charm, extensive knowledge, and thoughtful explanations of the dishes and wines bring the evening to a perfect close. Combined with the chef’s own warm presence, the result is an experience that feels like a warm bath: expertly crafted, welcoming, and unforgettable. Welcome to Lekker!
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