The story
L'église serves modern French cooking at Bethlehems Kerkplein 42 in Zwolle, and the Michelin Guide listed it as Recommended in 2026.
Niek van Leeuwen trained in classical French technique and gained experience at The Jane in Antwerp and Envy in Amsterdam. His plates are precise and built from a few elements. Subtle South American and Japanese influences appear alongside the French base. The kitchen is open, so the cooking is in view from the table.
The menu follows the seasons. You can choose a four- or five-course menu, or order à la carte. Groups of six or more get the set menu only. Lekker500, which placed the restaurant in its 2026 Top 500, singled out Geay oysters with tsuyu, cucumber and wasabi. It also praised slowly cooked cod with a seared scallop and a vadouvan and coconut beurre blanc. A tournedos with summer truffle follows, and the house jus with port is poured at the table.
Kira van Leeuwen is the sommelier and hostess. Her list, La Bible du Vin, centers on the Old World and adds a selection from Chile and Argentina, a nod to her roots. A wine pairing is available with the set menus. Linen-dressed tables sit in front of a large wine cabinet, and there is a terrace for an oyster and a glass of cava before dinner.
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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