The Church

Located in the center of Arnhem. A fine dining restaurant at a truly unique location: inside a monumental church. The original features such as stained-glass windows, the organ, and the chandeliers have been tastefully integrated into the modern interior featuring street art and an open kitchen with a chef’s table. The setting is both grand and intimate, although the lack of air conditioning on hot days is something to note. Owner and head chef Bart Leussink serves a refined experience menu, inspired by classical French cuisine, complemented by Japanese and Eastern influences. Think of pickled slices of hamachi with dashi made from roasted heads, shells of Dutch shrimp, lemon cream, and Chinese broccoli. Or poached lobster, glazed with a lobster glaze, served with vanilla tomatoes and foam made from lobster heads. Each dish is a work of art in itself, featuring pure ingredients and layered flavors. The portion sizes are well-balanced and easily digestible, even with the extensive menu. The wine list is clear and well-balanced, featuring wines from both the Old and New Worlds. Sommelier Bernadette van Nispen makes surprising selections with flair, involving guests in the process without being preachy. For instance, she recommends pairing the predominantly fish-based menu with a bottle of Norman Hardie 'John Bil Cuvée' from Canada—a blend of Chardonnay and Riesling—which proves to be a true feast in a glass. A non-alcoholic pairing option is also available. The service, led by owner and hostess Janiek van den Broeck, is young, enthusiastic, and genuinely welcoming. Although the pace of service slows down slightly later in the evening, the atmosphere remains relaxed. The Church radiates ambition and passion, with a team that performs at a high level and is still very much evolving. An impressive complete culinary experience. And one that leaves you wanting more.

Having made its debut in this guide last year, the restaurant earns yet more praise this year for its young, enthusiastic, and driven team, led by owner-chef Bart Leussink and his partner and maître, Janiek van den Broeck. In a relatively short time, they have successfully put this venue on the culinary map. The monumental church housing Restaurant The Church, which is part of a boutique hotel featuring a luxury cocktail bar and lounge, leaves a lasting impression. Materials such as steel and marble, striking graffiti on the walls, and hotel rooms that appear to float within the church’s domes all contribute to a truly unique atmosphere. At the rear of the restaurant lies a large marble kitchen island where guests are seated. Accommodating up to sixteen diners, it offers a choice of six to twelve courses, all prepared right in front of you. The amuse—a beet macaron served with a delicate beet tartare and horseradish jelly—scores immediate points. The balance is perfect, with both sweet and acidic notes beautifully represented. The standout dish of the menu is turbot with cauliflower cream, Indian cress, and mushroom oil. Every element is spot-on and achieves an exquisite balance of flavors. The sommelier presents carefully paired wines, each accompanied by an engaging story. She truly transports you to the vineyard and the region where the selected wine originates. She also shares fascinating insights into the winemaking process and the grape varieties used. For non-drinkers, Jörg Geiger’s German juices elevate the meal into a true culinary experience. The young team works together seamlessly, adding a touch of humor as they explain each course. Our verdict: keep up the excellent work!

Young and ambitious chef Bart Leussink and his partner and maître d'hôtel Janiek van den Broeck have realized their dream and have been running restaurant The Church since early 2023. Part of a boutique hotel and luxury lounge and cocktail bar housed in a former Lutheran church in Arnhem, the venue features an entrance – with a lemon-colored gridded oval bar and lounge seating – that shines like a beacon of light in the vast church space, making it a true eye-catcher. Floating hotel rooms above, imposing stained-glass windows, and large paintings in a street art style set the scene. The dining area is furnished with luxurious curved sofas and marble tables, offering views of the beautiful organ and a gigantic open kitchen with sixteen chefs' table seats, where you can closely follow the work of Bart and his young team. Bart's cooking style is pure, with fresh flavors taking center stage. French techniques have been given a modern twist and enriched with flavors from Japanese and Eastern cuisine. Alongside à la carte options, there is a multi-course menu featuring small dishes. Paired with a rosé brut from the South African winery Boschendal, we taste a crispy chickpea meringue filled with tzatziki – a delicious start. Thinly sliced Zeelandic, lightly pickled hamachi in chive oil with yuzu cream, various types of seaweed, and pickled radish follows as the first course. Beautifully precise and perfectly seasoned. Next comes smoked and pickled, layered strips of ribeye with hazelnut and PX jus, served alongside a brioche roll with beurre noisette. Once again, beautifully balanced, refined, and excellently executed. The red Tempranillo from the Spanish winery Artuke elevates the dish to an even higher level. The main event is slowly cooked short rib in its own jus, accompanied by potato crisps, brunoise of green vegetables, spicy black bean cream, and pickled radish. Bart's slogan 'heaven for your senses' is more than lived up to here. Save room for the coffee friandises, as they are downright divine. We wholeheartedly say: welcome to Lekker.