Basiliek
Harderwijk, Netherlands
⭐1 Star
The Experience
From Michelin Guide
Born and bred in Harderwijk, Yornie van Dijk has taken over the restaurant of his former boss Rik Jansma and made it his own. The interior combines specially commissioned drawings, exposed brick walls and high-end materials. In short: a cosy place where the open kitchen draws the eye. Chef Van Dijk makes the nuances of contemporary cuisine his own, with a sure touch when it comes to balancing acidity and seasonings. It is clear that he is a proponent of Nordic Cuisine, a purist cooking style to which he gives his own spin.Details such as unripe and green strawberries in dry-aged hamachi lend his dishes that extra dimension. Sourced as locally as possible, vegetables and herbs play a key role. And whether it is a delicate beurre blanc to accompany skrei, or red gurnard served with a lemon zest cream and a sea buckthorn berry jus with a robust jus made with the bones, the chef has a unique way of dealing with intense flavours. Rest assured: Basiliek is as much a top destination for foodies as it ever was!
Unique Things
From Visitor Experiences
- Unique Location: Basiliek is housed in a former monastery, specifically the Agnietenkapel, blending historical elements like Romanesque windows and ancient vaults with modern decor.
- Innovative Desserts: The restaurant features a standout dessert combining Perle Imperial caviar with toasted white chocolate, hazelnut, Dutch vanilla ice cream, and other ingredients, showcasing a bold and innovative culinary approach.
- Nordic Influence: Chef Yornie van Dijk incorporates a Nordic influence into his dishes, emphasizing regional and seasonal ingredients, which is uncommon in traditional Dutch cuisine.
Ingredient Stars
From Visitor Experiences
Green asparagus
Used in a signature tartlet as a brunoise (finely diced) layer, paired with courgette, and also as a julienne topping; the asparagus cream adds depth and freshness, emphasizing local sourcing and vegetable-forward Nordic-inspired cuisine.
Courgette (zucchini)
Featured both as a brunoise in the tartlet base and as al dente slices alongside the dish; highlights the chef’s focus on seasonal, local produce and precise vegetable preparation.
Celery
Julienned and used as a topping for the tartlet, contributing a crisp, aromatic element that balances the dish’s textures and flavors.
Leek
Infused into a broth with hemp seeds, served with the tartlet; the leek broth adds a subtle, savory complexity and showcases the chef’s skill in building layered, herbaceous flavors.
Hemp seeds
Used to infuse the leek broth accompanying the tartlet, providing a nutty, earthy note that complements the fresh vegetables and reflects the restaurant’s creative, modern approach to ingredients.