Basiliek

On the Vischmarkt in Harderwijk, the culinary heart of this fishing village, we find restaurant Basiliek in the former chapel of the Agnietenhof. The old walls instantly set the atmosphere for the beautiful, modernist interior. Chef Yornie van Dijk...

High quality cooking

In the former Agnietenkapel, Chef Yornie van Dijk prepares a very balanced cuisine based on what Scandinavia holds dear: pure, fresh, and light, with a strong focus on sustainability and local sourcing. The kitchen incorporates foraged ingredients and produce from its own vegetable garden. The atmosphere is relaxed in a beautiful space modernly designed with a large open kitchen, a wall of wine cabinets, a chef's table, round marble and square wooden tables, and comfortable armchairs. The acoustics, complemented by soft background music, are pleasant. The menu features several Basiliek menus (also available as all-inclusive packages) and à la carte selections. The wine list is extensive, boasting numerous organic options, and notably, botanical juice pairings can also be ordered. Following a parade of flavorful amuse-bouches, such as crispy chicken skin with anchovy and kale, and a rye-flour tartelette with goat cheese, we move on to a crudité of green and white asparagus grilled on the barbecue. Accompanied by an egg yolk cream from Limburg chickens fed on marigolds, topped with a hollandaise sauce crafted from cassis-stalk butter. Paired with a biodynamic beverage made from cassis-stalk berries and cucumber, which hostess June van der Wind finishes tableside with drops of verbena. Next comes brook trout cooked at 38 degrees. The generous fillet is served with a chive-blossom and fermented kohlrabi dressing, alongside a salad of kohlrabi, spruce tips, and monk's beard. Sommelier and former NHGP winner Anne Marie Nijhoff pours a generous glass of the 2023 Italian organic Castello di Torre in Pietra to accompany it. The rose-roasted presa from rye-fed pigs, garnished with melon onion, chive blossoms, and sea lettuce, is accompanied by a robust yet velvety-smooth house jus. It is served with rhubarb and ice cream infused with Dutch saffron, along with a dressing of olive oil, sorrel, and basil. The lightly sweet 2021 Domaine Laougué by Sylvain Dabadie from Viella, France, provides a fitting conclusion. Such excellence deserves to be rewarded. Rises to 47.

In the former Agnieten Chapel, the classic arched windows have been preserved, the stained glass has been modernized, and the interior is furnished in a fresh Scandinavian style. There is no menu card tonight; upon reservation, we indicated our preference: the Basiliek menu, always exciting, but after the amuse-bouches, we were already convinced. Cucumber, tomatillo, verbena ice cream, kombucha, and barbecued green beans. What fresh, delightful flavors. In the first course, 'The Bread Course', bread takes center stage. Crispy sourdough made from a three-year-old starter, affectionately named Desiree, delicious with miso butter and a puree of Dutch chickpeas. Accompanied by a light, square croissant with floral and lemon honey, legume tempeh wrapped in thin slices of radish, garden herbs, and crispy shoots. Bold, unique, and flavorful. In the glass: a combination of water mint & lemon kombucha from the botanical beverage selection. Every week, the staff draws lots to see who gets to invent a new botanical pairing. This one turned out great! The Nordic cuisine of chef and owner Yornie van Dijk is highly refined, with the evening's highlight being a sublime trout, accompanied by a velvety buttermilk beurre blanc, fig leaf oil, chives, crispy sea asparagus, and the delicate flavor of Grevelingen oysters. This masterpiece is accompanied by a 'puftaloon' (scone) filled with a fresh trout salad, garden orache, and salty sea asparagus – a true flavor explosion. The Burgundy Aligoté from Domaine Du Chétif Quart, recommended by maître d'hôtel and sommelier Anne Marie Nijhoff, is delicious. Yornie prefers to source his ingredients locally. He makes an exception for his tableware: it comes from Belgium and is minimalist and serene, ensuring all attention goes to the dishes. For the main course, a lamb trio featuring perfectly roasted saddle of lamb, served with a turnip top and juniper berry sauce. A skewer of lamb, bone marrow, and spruce tip is presented on a moss-covered plate subtly featuring the graphic logo of Basiliek. Served alongside mustard greens with cockles and lamb fat. Delicious! Here, nature is honored with a refined, innovative cuisine where pure flavor takes center stage. Rising to number 49 this year.

In 2022, Harderwijk native Yornie van Dijk took over the Basiliek restaurant on the culinary square of the Vischmarkt, and it has certainly paid off for him. Young and ambitious as he is, he already boasts an impressive CV; after his training at the Cas Spijkers Academy, he gained experience at renowned establishments including De Librije, Parc Broekhuizen, and ’t Nonnetje. Together with a young team, he champions Nordic cuisine, where fresh flavors take center stage. The monumental building, with its old brick walls and former life as a chapel, has been furnished in a modern style. There is no set menu here; instead, guests can choose how many courses they would like. The wine list is concise, featuring labels across a wide range of price points. Hostess and sommelier Loeka Pietrowitsch serves a Grevet champagne as an aperitif, a blanc de blancs with a delicate, soft mousse. The amuse-bouche features a surprising fennel mousse paired with sweet woodruff ice cream and pickled Brussels sprouts. Each component is intensely flavorful, yet the dish remains elegantly restrained as a whole. We begin with a sea bass ceviche accompanied by radishes and a mildly tangy seaweed sauce. Beside it sits a seaweed crumb topped with a fermented crisp made from the sea bass skin. Subtle, beautifully plated, and a delight for the taste buds. The pièce de résistance is Flemish cuckoo chicken (free-range farm chicken). The glazed ballotine is prepared classically, the meat is melt-in-your-mouth tender, and the poultry jus completes the dish. It is served alongside a crispy element featuring chicken liver and braised beef. Kudos to the young pastry chef Esmée Meijer, who handled all the desserts. The small cake with orange jelly leaves a pleasant, lingering impression. Basiliek is standing strong, and Yornie is a chef to keep an eye on. Rating rises to 53.

Chef and a true Harderwijk native, Yornie van Dijk has taken over the Basiliek restaurant from Rik and Tabitha Jansma and aims to further develop his culinary ambitions at this charming location on the historic Vischmarkt. With prior experience at renowned kitchens such as Parc Broekhuizen, 't Nonnetje, and De Librije, he is undoubtedly a chef to watch. The former monastery has been modernized and furnished according to his personal vision, while the open kitchen remains intact. Guests can choose from several menus, including a complete vegetable menu. The wine list features a selection of house wines by the glass, both established and emerging labels, alongside natural wines. Accompanying a Pere Ventura Gran Reserva 2018 cava are tasty amuse-bouches, notably the goat yogurt ice cream with jewelweed oil and a rye crisp that leaves a pleasantly lingering impression. The starter consists of pan-fried sweetbread with pumpkin, juniper, and a slightly tangy sea buckthorn sauce, presented stunningly on the plate. Next come Anjou pigeon fillets with green onion, spruce, lemon thyme, and poudre du voyage (a spicy blend of sesame, sumac, thyme, cinnamon, and other spices), served with a concentrated jus. The pigeon leg is placed on a separate small dish, just like the assortment of crisp-tender vegetables. When coffee is served, guests are offered pastries, a thoughtful gesture. The price-to-quality ratio is excellent, and Van Dijk proves himself a worthy successor. Bravo! He scores 66 this year.

Chef-owner Rik Jansma and his partner, hostess and sommelier Tabitha, run their fine establishment housed in a former monastery at De Vischmarkt in Harderwijk. The interior of this grand building is chic, modern, and contemporary, featuring linen-covered tables and trendy lounge music playing softly in the background. We have a clear view of the open kitchen, where the team works with focused precision, and we are impressed by the massive wall of climate-controlled wine cabinets. In a relaxed atmosphere, we savor a vegetarian tomato dish accompanied by fresh burrata, cucumber, and basil foam. It is fresh and herbaceous, offering a pleasant umami depth. This is followed by another vegetarian course: ravioli stuffed with aged goat cheese, hazelnut croquant, zucchini balls, and a smoked butter sauce. The dish boasts a beautiful balance of flavors, particularly when paired with the Argentine Chardonnay from Catena Winery. This is dining at its absolute finest. Add to that excellent service and the personal attention from the hostess, who visits every table to warmly inquire about our arrival and overall experience. From start to finish, it is a delightful gastronomic journey. Please note that Restaurant Basiliek requires a modest deposit when booking online.

Chef-owner Rik and hostess-sommelier Tabitha Jansma have been running their Basiliek since 2006. Situated on the edge of the Vischmarkt and housed in a former Agnieten Convent, it is a wonderful venue defined by beautiful stained-glass windows and an atmospheric interior featuring spotless dinnerware on tables carefully dressed in linen. The dining room accommodates around 50 guests. A portion of the restaurant, referred to as 'above' despite being only a few steps higher than the main floor, can also be rented for private gatherings around a long table. In a warm, convivial atmosphere, the finest dishes are served, including many vegetarian options often centered around Dutch ingredients. The wine list is impressive, and Tabitha provides passionate, expert guidance on choosing a bottle of wine or tasting menu to suit your preferences. If you enjoy cheese desserts, you are in excellent company here: the cheese selection is extensive, featuring regional and international varieties that stand out from the ordinary. Many cheeses are sourced directly from small-scale regional producers and often continue to ripen at the Basiliek itself. Pure gastronomy is held in the highest regard here.

Located on the edge of the beautiful Vischmarkt in Harderwijk, this restaurant by chef-owner Rik Jansma and hostess/wife Tabitha Jansma is housed in a former Agnieten convent. A fantastic establishment on a historic and gastronomic spot featuring brick walls, inviting tables, an impressive wine list, and an open kitchen. The menu features numerous vegetarian dishes and vegetarian surprise menus. Furthermore, Jansma prefers to work with Dutch produce. We start with goose liver accompanied by hand-picked king crab meat and celery meringue, garnished with apple preparations and a beautiful arrangement of wood sorrel. Served separately is a brioche roll pan-fried in butter. Beautiful presentation, a harmonious combination of different flavors that are expertly prepared. Tabitha Jansma pairs it with a Pfalz Riesling (Wolf, 2018) that struggles somewhat against this flavor explosion, though its acidity complements the apple preparations well. The experienced service team then brings perfectly cooked veal sweetbreads with veal jus and a caramelized onion sauce. Paired with a lightly chilled Stellenbosch Pinotage (Bellow’s Rock, 2017). A lovely accompaniment. For the main course comes a loin of Hierdens lamb with its own jus and various seasonal vegetables. Like all the dishes, this is a beautiful and refined calling card for the kitchen. The red Celler LaFou from Catalonia is an excellent pairing. Finally, a true raspberry spectacle: various flavors and variations of the fruit, served alongside a highly complementary Austrian Spätlese (Merlot from Tschida, Burgenland). When we are also presented with a board of eight friandises alongside our tea, the evening is complete. Basiliek firmly ranks at number 59 in the Lekker Top-100.

Located on the picturesque Vischmarkt in the centuries-old heart of this former Zuiderzee city is this beautiful restaurant run by owner-chef Rik Jansma. It was once part of a monastery, although the interior design has now been somewhat influenced by Japan. A low partition wall and a change in floor level divide the intimate dining room into two sections. We are seated close to the kitchen, where it can get quite noisy at times and private conversations carry over. Hostess and wife Tabitha Jansma appears at our table with glasses of sparkling wine. Beautiful amuse-bouches quickly arrive, such as a cheese bitterballie, celeriac with celeriac mousse, a cherry tomato with North Sea shrimp, and some pak choi with bacon bits. A set of cutlery would have come in handy. Vegetarians and vegetable lovers will find plenty to their liking here, as Jansma finds his creative challenge in fresh and green ingredients. The foie gras ball is excellent, and the raw Belgian endive with grapefruit, blue cheese, and puffed oats makes a strong impression through its interplay of flavors. Tasty main courses include beef cheek with celery root, shiitake, fondant potato, asparagus, and preserved lemon, as well as vegetarian ravioli with mushrooms, macadamia, celeriac, and braised spinach. The portions could have been slightly more generous, while the cheese course featuring twelve varieties should perhaps have been a bit smaller. Tabitha Jansma provides expert advice when navigating the well-curated wine list. Our only criticism of the skilled team and the outstanding head chef is that everything occasionally comes across as somewhat mechanical. As if the evening is being rushed through; that certainly cannot be the intention. Basiliek drops two places to number 59.

The welcoming approach of proprietress Tabitha Jansma is refreshingly professional. The bright space of this former monastery on the picturesque town square is atmospheric and elegantly appointed, with impeccably set tables. Husband and chef-patron Rik Jansma is proud of his recently renovated kitchen and personally comes to the table to explain the menu. The barrage of amuse-bouches paired with a glass of Catalan macabeo/chardonnay (Ramon Roqueta, 2016) puts us in high spirits. We are not disappointed. To start, super-fresh sea bass tartare with a cream featuring blood orange, black fermented garlic, and parsnip, accompanied by an excellent South African sauvignon blanc (Aaldering, Stellenbosch). We continue with cod, soybean, eel, and white onion in a smoked eel broth. The fish remains beautifully translucent, a delightful combination that is well-balanced and refined through its simplicity. My dining companion savors the quail with pointed cabbage, shiitake, potato crisp, and jus made from the carcass. Sublime cooking and a jus worth licking your fingers over. The wine pairing is equally pleasing: an Austrian Zweigelt from Burgenland (Anton Bauer). For the main course, Black Angus sukade is prepared like a steak: tender slices bursting with flavor. The accompaniments include asparagus, celeriac, quince, macadamia nuts, and smoked jus. Simply delicious! A glass of Portuguese Vinha do Putto (Bairrada, 2015) complements it perfectly. This is followed by well-aged cheeses served on slate. They are excellently selected, though at this level, we would prefer a cheese trolley so we can curate our own selection. Pounded banana with coffee, farmhouse milk ice cream, kumquat, and salted caramel make up the delightful dessert. Overall, Basiliek is performing very well; if anything, we only miss a touch more vibrancy in the dishes. It climbs one place to number 57.