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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!