The Bishop

Located in the center of Leiden, in a historic building spread across two floors. The interior is warm and robust, featuring wooden beams and trusses along with metal-decorated pillars. Owner Mello de Witte maintains full oversight and radiates a relaxed calm that makes guests feel immediately at ease. The same applies to hostess and sommelier Lisa de Tombe. In the open kitchen, chef Jim Dijsterhuis is focused at work. He prepares classic cuisine with an Asian twist, which is hardly surprising given his mother’s Eastern roots. Guests can dine either from a set menu or à la carte. An appetizer list is available, and the fried gambas are truly finger-licking good. The starter features mackerel with yellow carrot, beetroot, and goat yogurt. It is a colorful and refreshing dish, beautifully complemented by the Weinviertel, Schloss Maissau Grüner Veltliner from Austria. The cod with Asian marinade, kombucha, and fermented Chinese sauerkraut is so tender that it falls apart beautifully into soft flakes. We finish with redcurrant sorbet served with vanilla jelly and fudge. This is paired with a characterful straw-yellow dessert wine from Château Crabitan-Bellevue-Sainte-Croix-de-Mont. Quite a mouthful, but that’s exactly how the wine tastes as well. One point to note is that the wines do not always arrive alongside the dishes on time. The price-to-quality ratio here is excellent. A solid establishment.

Located in the heart of the city center, housed in a charming historic building over a hundred years old. Set against a beautiful backdrop of columns and wooden beams, young chef Jim Dijksterhuis prepares classic dishes with a modern twist in the open kitchen on the ground floor. We are escorted to the first floor via a staircase. Owner Mello de Witte and hostess Lisa de Tombe ensure smooth, harmonious service so that guests lack nothing. The atmosphere is relaxed and cozy. From the menu, which presents both à la carte options and set menus, we choose fried gambas and a trio of fresh oysters as starters. The sea bass marinated in sambal for the first course is a nod to the chef's Indonesian origins. The fish lacks a bit of salt, but this is well compensated by the accompaniments of radish, pickled cucumber, cauliflower florets, and crispy noodles. Lisa pairs it with a wonderful wine, KH Jöhler Lößmännle from Baden. The main course features deliciously tender slices of lamb loin, incredibly soft and cooked rosé, with green and white asparagus, blistered bell pepper, crispy potato, and house jus. Masterful. My dining companion then enjoys a refreshing passion fruit mousse, with sorbet, chocolate crumble, and meringue. The cheese board is of excellent quality and is served alongside Kletzenbrot and fig compote. In the glass, a surprising fortified wine, Ahr 7, made from Spätburgunder grapes sourced from seven different winegrowers. A lovely establishment.

Spread across two floors in a beautiful old building in the heart of Leiden. Located near the Hooglandse Church, hence the fitting name. Downstairs features an open kitchen with counter seating, while upstairs, accessible via a staircase, is a large dining room. The heavy cast-iron support pillars and old stone walls, combined with rustic wooden tables, give the space a robust character. The atmosphere is chic yet relaxed. Jim Dijksterhuis is the head chef and describes his cuisine as classic with a modern twist. Host Mello de Witte offers a white port and tonic as an aperitif, which turns out to be a surprisingly delicious combination. The à la carte selection is very limited, which almost naturally leads you to order the multi-course chef's menu, also available in a vegetarian version. From the appetizer list, we choose several dishes to share, with the prawns with chili oil standing head and shoulders above the rest. Fresh cod fillets are served with a caper and tomato salsa. Grilled little gem lettuce arrives stuffed with three types of melon, a touch of mint and basil, grated Swiss mountain cheese (cow's milk), and beurre blanc. A somewhat unusual combination, but the flavor is excellent. The chef loves sweet pairings, as shown by the duck breast pan-seared skin-side down, served with wild peach and peach gel, crispy baked rösti, and endive braised in beetroot sauce. Extremely tender. The vegetarian option features wild rice, dried broad beans, pea tendrils, chimichurri, and radishes. Deliciously sweet and sour, and very juicy. According to our vegetarian table companion, this was the highlight of the menu. To finish, a lemon curd tartlet paired with blueberry sorbet and hazelnut praline. A worthy finale.

A robustly styled, spacious building over a century old in the historic center of Leiden. Downstairs features a long open kitchen and eating counter, while the first floor, accessible via a staircase, offers a generous dining area. Adorned with old beams, roughly plastered walls where little statues of Mary hang under glass cloches, and intimate seating nooks. Many affluent couples and small groups of guests sit down to sample an international cuisine with meticulous attention to detail. Co-owner and host Melllo de Witte has his establishment running smoothly. The young service team, who introduce themselves by name to each guest, are skilled, attentive, and never miss a beat. The menu offers a modest selection of à la carte dishes alongside multi-course tasting menus, and the wine list includes an insert featuring special wine discoveries. From there, we select an aromatic Spanish Eivi Albariño from 2020, which is remarkably affordable. We enjoy lukewarm confit red mul served on fennel and green asparagus with a strawberry vinaigrette, finished with a crunch of dried olives and sourdough, plus decorative cornflowers. A visual delight and a true feast for the taste buds. This is followed by a vegetarian salad of al dente beans dressed with a foamy and spicy vadouvan hollandaise sauce. Simply delightful. For the main course, we have tender slices of braised beef, accompanied by button mushrooms and porcini, mousseline, sweet raisins drizzled with bordelaise sauce, and a crispy crumb made from meat trimmings. We nearly lick our plates clean. Paired with a spicy red Bolé from Borsao 2017. A lovely spot!

A popular spot in the historic heart of Leiden. Right across from the imposing Hooglandse Church with its attached former tax houses, tucked away in an Anton Pieck-esque alleyway with crow-stepped gables and antique street lamps. In this setting, The Bishop fits right in. The two-story establishment, co-owned and hosted by Mello de Witte, is a picture inside, featuring cast-iron pillars and wrought-iron details, partition walls, small Virgin Mary statuettes, a bustling open kitchen, a bar, and impressive old wooden beams upstairs. Tonight we sink into one of the many horseshoe-shaped leather wall benches and savor eel fillet glazed with unagi sauce, served on thin Japanese noodles with miso, seaweed, and a shiso leaf. And succulent steak tartare, garnished with fresh pepesan, egg yolk, prawn crackers, and Amsterdam onion foam. Paired with glasses of fruity Riesling from the Pfalz region (Villa Wolf). Head chef Jasper van den Berg is clearly captivated by Eastern flavorings. For the main course, there's pork tenderloin. A tender cut, served alongside cauliflower rosettes and a spiced jus with masala spices. Delicious, as is the partridge on the other plate. A juicy fillet accompanied by broad beans, potatoes, and poultry jus. In the glass: a robust, ruby-red Spanish wine made from Monastrell grapes (La Zanja). A fine address!

A bold yet elegant neighborhood restaurant housed in a former spice warehouse and distillery. The historic building, over a century old, sits on a picturesque street featuring stepped gables, a carriage house, a castle, and a Gothic chapter church. Inside, you are immediately struck by the same nostalgia: Portuguese cement floor tiles, wrought-iron accents, wagonwood tables, exposed brick walls, and an original timber-beam structure. Charming details include small statues of the Virgin Mary displayed under glass cloches. Chef Jasper van den Berg can be watched at work in the open kitchen, where he prepares international dishes. It is honest, pure cuisine with a slightly raw, rustic edge. Classic cooking, but with a subtle twist. The result is mouthwatering plates featuring flawless doneness and a harmonious balance of sweet, sour, salty, and bitter notes. Owner Mello de Witte pours exquisite wines from distinctive producers, explaining their varieties and flavor profiles in a clear and engaging manner. The Bishop is a pleasant venue where you can enjoy delicious food and drinks in a truly unique atmosphere.

Formerly a spice warehouse and distillery, it is now a standout dining destination in a corner of Leiden that appears frozen in the Middle Ages: narrow lanes with stepped gables, a coach house, a genuine castle, and a Gothic chapter church. Yet the grandeur strikes you just as forcefully inside The Bishop: Portuguese cement floor tiles, ornate wrought-ironwork, tables made from wagon wood, exposed retaining walls, and a spectacular brickwork design. There are also several witty touches, such as tiny statues of the Virgin Mary displayed under glass cloches. Through the open kitchen, we watch head chef Jasper van den Berg prepare luscious steak tartare with pumpkin salve, salsify crisps, and mayweed chips. A light starter featuring exceptionally fresh beef tenderloin, meticulously plated and subtly flavored. Equally noteworthy is the slow-cooked pork belly, lacquered in a glaze of unagi sauce and maple syrup, served with kohlrabi cream, mustard seeds, and pickled radish. Delightfully sweet and savory at once. Our server, Mello, pairs it with a chilled yet lush Pfalz Pinot Noir from Villa Wolf, which we enjoy alongside the gently braised Iberico pork cheek. The delicate pork boasts a buttery-tender texture, accompanied by puffed yellow beet and a potato cake, then drizzled with smoked béarnaise sauce and finished with chorizo crumbs. Equally flavorful is the grilled ribeye served atop sweet potato and stir-fried Indian kale. Bathed in a jus made from rendang, the divine Indonesian braised meat. We conclude with chocolate mousse, olive ice cream, and freeze-dried corn. Simply excellent!

Located in a former jenever distillery, the restaurant features beautiful wooden tables and comfortable soft-leather benches and chairs. The centerpiece is the open kitchen, where head chef Jordy Bonhof prepares international cuisine with French and Eastern influences. Unfortunately, the fish dishes are unavailable tonight, limiting our choices to three meat dishes and one vegetarian option. We start with Bishop’s pork belly served with beetroot and mustard. The pork is lightly crisped on the outside and wonderfully tender within, glazed with maple syrup. This is followed by a light seafood broth featuring brown crab, briny vegetables, and Zeeland bacon. It is a true delight for the palate, and we would gladly have had another bowl. For the main course, we choose pheasant accompanied by confit sauerkraut, Brussels sprouts, and smoked sausage foam. This dish lacks refinement; the pheasant is flavorful but not fully cooked. On the other hand, the kamado-grilled Black Angus tri-tip, served with a baked potato, roasted vegetables, and a lovely mustard jus, is excellent. We pair it with a bottle of Laurent B Côtes du Rhône 2015 from Domaine Brusset. An elegant blend of Shiraz, Grenache, and Cinsault with subtle notes of red fruit. The 'bread & butter' dessert with poached pear and hangop brings the evening to a perfect close. As we leave, we receive a heartfelt handshake from hostess Claire Löning and manager Mello de Witte, who warmly invite us to return soon. We certainly will. Welcome to Lekker!