Het Kerkje

Situated on the dike along the IJsselmeer, chef Luc van der Vegt and his partner Monique Bos ensure a refined cuisine and pleasant service at Het Kerkje in Andijk. As a starter, we enjoy Irish oysters seasoned with dashi and other ingredients...

This charming church from 1776 has been lovingly and carefully renovated into a warm and cozy venue featuring a semi-open kitchen. Patron-chef Luc van der Vegt and hostess and sommelier Monique Bos go to great lengths to ensure their guests have an optimal experience. Accompanying a glass of Jaume Serra cava (which, incidentally, is not poured at the table), refined amuse-bouches arrive, including a lime and passion fruit 'egg' and a nori chip with fig leaf cream. We are presented with a five-course menu, though we later see on the website that other options are available. However, no physical menu is shown. The chef's menu is primarily French with modern influences. The crispy cannelloni made of puff pastry is filled with smoked salmon, miso cream accompanied by horseradish sauce, seaweed, and dill oil. A splendid start. This is followed by grilled king bolete with maitake in a creamy yellow curry with drops of huacatay oil, topped with kumquat and a peanut crumble. Heavenly. The farm duck for the main course is tenderly roasted and accompanied by beetroot, parsnip purée, onion cream, chanterelles, and fresh blackberries. In the glass, a lightly chilled, softly spiced Calmel & Joseph Pinot Noir. We finish with a well-stocked cheese board featuring a soft French white-mould cheese, Comté (a hard French mountain cheese), Italian Taleggio, and a French blue cave cheese, served with various compotes, jam, walnuts, and toasted raisin bread. One point of attention concerns the waiting times between courses, as they are too long. And a bit more explanation of the dishes would be appreciated. The kitchen team certainly deserves it!

Upon entering Het Kerkje in Andijk, you are greeted by an interior that defies expectations for a church dating back to 1667. The space strikes a balance between grandeur and intimacy. Unfortunately, an empty cabinet next to the kitchen disrupts this harmony. The kitchen specializes in international cuisine featuring local seasonal produce. There is no physical menu, but hostess and sommelier Monique Bos adds a personal touch by walking us through the options. On the table sit golden-yellow potato crackers presented in the shape of Het Kerkje, accompanied by a cumin yogurt dip—a flavorful opener. Although the cava is poured behind the bar, three vibrant amuse-bouches make up for it: a lime leaf foam with coconut and peanuts, a watermelon cube with pistachios, and a goat cheese lollipop with a beetroot glaze. Absolute indulgences. Delicious homemade sourdough and buttermilk-nut bread are served with cultured butter, olive oil, and coarse sea salt, offered twice throughout the meal. This does not appear on our bill. For the first course, there are cannelloni made of crisp pastry filled with mackerel, fennel, and kohlrabi; they boast a delightful crunch and are well-seasoned. This is paired with a refined Verdejo Valdelagunde 2023. The middle course, a sweet potato cream with Andijk cauliflower, chanterelles, and fig leaf oil, is a true symphony of flavors. Next comes perfectly cooked chicken with pumpkin, pea cream, parsnip, and a chamomile jus. The flavor could be a bit more pronounced. On the cheese plate, four tiny morsels of cheese are served alongside various homemade chutneys and crunchy breakfast cookies. Delicious! Chef and owner Luc van der Vegt can be seen working diligently in the church’s semi-open kitchen, occasionally offering a friendly nod to his guests. We gladly nod back.

Over the years, owner-chef Luc van der Vegt and hostess and sommelier Monique Bos have built up a little culinary palace in a former Reformed church dating back to 1667. Its location just behind the dike on the IJsselmeer is unique. The interior is quite chic yet relaxed. The sanctity of the church has given way to an informal atmosphere. Luc prepares French cuisine with Mediterranean influences, served as a tasting menu of four to six courses. It is highly recommended to order the six-course menu, as the portions are small, sometimes even too small. Upon asking, we learn that the menu is not intended to be viewed as a traditional starter, middle, and main course sequence, but rather as a curated collection of exquisite dishes. That said, we can only conclude that every single dish is delicious, from the tuna tartare and smoked wild carrot at the start to the delightful dessert of blood orange mousse and lavender ice cream. Special mention goes to the sea bass dish, served with risotto, a mussel, fennel, and a bouillabaisse jus. The Spanish Chardonnay from Nius elevates the entire experience to a new level. The service, led by hostess Monique, works tirelessly, is warm and welcoming, and keeps a cool head even on this busy evening. We wrap up with coffee and gladly enjoy the petit fours: a mini-madeleine, a macaron, and a delicious chocolate truffle with a light tonka bean filling. It was the perfect finishing touch.

Owner-chef Luc van der Vegt and hostess and sommelier Monique Bos, both originally from Enkhuizen, have created a wonderful establishment in their charming former Reformed church dating back to 1667. Premium dining is on offer here, and you can see, taste, and experience it firsthand. The interior is chic yet unpretentious, featuring generously sized tables meticulously set, comfortable fabric-upholstered tub chairs, and large vases holding artistic bouquets. Where the organ once stood, there is now space for private dining. The tall church windows create a truly special atmosphere, and despite the tiled floors and high ceilings, the acoustics are excellent. Luc prepares French-classical cuisine with Mediterranean influences, and guests can choose from a multi-course menu. We sample seared tuna with green apple, kimchi, and wasabi ice cream, followed by juicy farm-raised chicken with miso, plum gel, Dutch asparagus, celery root mousse, and an exceptionally fine poultry jus. Simply outstanding. Sommelier Rachel Houwerzijl pairs it beautifully with a Nius Syrah 2017 from Chile, served at the ideal temperature. The cheese board features exclusively cow’s milk cheeses, accompanied by apricot coulis and traditional dried fruit bread. For drinks, there’s Floc de Gascogne, a regional aperitif made up of one-third Armagnac and two-thirds fresh grape juice. Delicious! And that perfectly reflects the excellent value for money. A lovely spot right by the dike on the IJsselmeer.

What a lovely touch: the amuse-bouche is a crispy potato chip flavored with anise, shaped like the little church. Perfectly fitting, as this beautiful restaurant is housed in a former church dating back to 1667, situated along the dike of the IJsselmeer. The interior is chic, modern, and cozy. The tables are set with immaculate starched linen and lit by a flickering tea light. And rightly so, as it is rather dim inside. Large, vividly colored artificial flower arrangements stand near the entrance and in the center of the dining room. Owner-chef Luc van der Vegt is a true master of his craft. He prepares French-Mediterranean cuisine, making extensive use of fresh, local, and seasonal ingredients. There are no à la carte options here, only a multi-course menu, though dietary preferences can be communicated when booking. Alongside your aperitif, you can order an oyster straight from the oyster tank. Complimentary bread is served and continuously replenished. Chef Luc personally serves the vegetarian main course: barbecued roasted celeriac with an onion glaze, accompanied by a sauce made from reduced celery stock and beurre noisette. It is garnished with a pea and celeriac purée, lemon gel droplets, vibrant orange nasturtium flowers, and thin celeriac ribbons. A visually stunning dish that is also exquisitely flavored. Following the recommendation of our host and sommelier, Monique Bos, we pair it with an Australian The Stump Jump white blend—a beautifully layered, fruity wine with a subtle citrus note. Opting for the cheese board instead of dessert, sourced from Bourgondisch Lifestyle, incurs a small additional charge. One small suggestion: a bit more detail on the wine selections would be appreciated.

Located along the dike surrounding the IJsselmeer and housed in a charming, beautifully restored 1667 church. Owner-chef Luc van der Vegt and his partner, hostess and sommelier Monique Bos, have established a welcoming restaurant in Andijk, where classical French cuisine, blended with Mediterranean influences, is presented in a contemporary style. Van der Vegt says, “We cook with a classical foundation. Pure, intense flavors and bright acidity create a wonderful balance in our menus and dishes.” The tables in the dining room are generously spaced, dressed in white linen and adorned with small bouquets of fresh flowers. Luc enjoys incorporating forgotten vegetables and produce from local farmers. A variety of herbs and edible flowers from their own small kitchen garden are also used. This results in surprising combinations that share one common trait: packed with flavor, featuring harmonious ingredients and artistic plating. The wine list features labels from Europe and beyond, with a generous selection available by the glass. Monique also gladly serves half glasses. It’s truly a pleasure to dine here under the care of this passionate couple. And not just because of the exceptionally reasonable prices.

Featured as a new discovery in Lekker last year, and this year it has certainly been recommended again. In the beautifully restored 1667 chapel, we are warmly welcomed by hostess and sommelier Monique Bos and soon treated to a delicious glass of El Cayado Albariño from Rías Baixas. Owner-chef Luc van der Vegt personally presents the amuse-bouches: seaweed krupuk with piccalilly and sour beans, and beetroot meringue with IJsselmeer eel. Excellent! The restaurant is modern and atmospherically furnished with lacquered wooden tables dressed in snow-white tablecloths, paired with grey benches and comfortable purple chairs. The menu comprises ten small dishes from which you can select, beginning with four courses. The vitello tonnato variation features incredibly fresh grilled tuna with homemade filet américain, croutons, bacon mayonnaise, and gherkins. The plate is wiped clean. The vegetarian risotto with puffed black rice, crispy beetroot, and vacherin mont d'or foam is also thoroughly excellent. The accompanying Austrian Leth (Riesling-Veltliner) pairs wonderfully, aided by its subtle sweetness. Alongside the house wine, Monique keeps several other bottles open, and half-glasses can be poured upon request. The standout of the evening is traditionally braised beef brisket, served with gnocchi, puffed onion, pumpkin mousse, and a sticky lavas jus. We would happily see a whole jug of that poured over the meat. The brisket delivers an intense, robust flavor, and the La Bastide Saint Vincent from the Rhône region in our glass perfectly rounds out the meal. And the bill? It is remarkably reasonable for what is served. A wonderful address.

Restaurant ’t Kerkje in Andijk is housed in, as the name suggests, a restored church dating back to 1667. On summer days, you can enjoy sitting on the terrace overlooking the IJsselmeer dike, which is full of grazing sheep. The restaurant’s interior is atmospheric and intimate, featuring beautifully set linen tables and ample privacy. Chef-owner Luc van der Vegt’s culinary concept consists of ten small dishes from which you can choose, starting from four courses. Additionally, there is a surprise menu, and oysters and lobster are served from their own seafood tank. Next to the restaurant, salmon is cold-smoked in a smoking cabinet. They also make extensive use of locally sourced regional products. Naturally, we want to taste the house-smoked salmon and enjoy an excellent piece of fish accompanied by goat yogurt, lime, and cucumber. We also enjoy the tender marbled pulled pork and beef with a rich flavor, complemented by various textures of beetroot and a shallot. We continue with cod and eel under a crust of sourdough and a beurre blanc made from smoked eel. The flavor combination is absolutely perfect. Hostess and sommelier Monique Bos recommends suitable, sometimes organic, wines to accompany the dishes. Carefully considered wines. Everything is spot on. So is the bill, which is completely justified by the experience. As a parting gift, we receive homemade peppermint candies. Welcome to Delicious!