Restaurant Basiliek, nestled in a former monastery in the heart of Harderwijk’s historic city centre, captivates visitors from the moment they step into this exquisite and authentic building. Every element designed to ensure guest satisfaction is seamlessly integrated, from warm hospitality in a well-appointed interior to a cozy, relaxed ambiance with informal yet highly attentive service. Chef Yornie van Dijk showcases an intriguing culinary style with a Nordic influence, emphasizing regional and seasonal ingredients.

Location

The restaurant is located in Harderwijk, a picturesque city and municipality in Gelderland, Netherlands, on the edge of the Veluwe. This region is renowned as the Netherlands’ most significant heathland area and is a popular holiday destination. Basiliek is situated in the scenic Vischmarkt culinary square, housed in the centuries-old former Agnietenkapel.

While the restaurant has been transformed to reflect a Scandinavian aesthetic, elements of its chapel origins remain. The interior features a blend of wooden and modern tables, contemporary artwork, raw walls, and luxurious materials. Romanesque windows with beautiful stained glass, monumental dark doors, and ancient vaults immediately create a distinctive, relaxed atmosphere. Guests can also enjoy the lively energy from the open kitchen.

The chef & Team

Chef Yornie Van Dijk, the charismatic owner and chef, was born and raised in Harderwijk, making it a joy to open his restaurant in his hometown in 2022. Initially lacking a passion for cooking, his colleagues encouraged him to pursue culinary training at the prestigious Cas Spijkers Academy in Boxmeer after a side job in a kitchen.

He subsequently gained experience at various establishments, including Parc Broekhuizen in Leersum, ‘t Nonnetje, and Ratatouille in Harderwijk, and spent the last 3.5 years as the head chef at Basiliek under Rik Jansma. Shortly after taking over, he earned the New Chef on the Block award from Gault&Millau & Foodreporter in 2023 and received a Michelin star.

Vision & Gastronomy

Chef Yornie van Dijk focuses on the basics, ensuring each product on the plate receives meticulous attention. His Nordic-inspired dishes surprise with their simplicity. Van Dijk’s cuisine emphasizes fresh, regional ingredients, resulting in light and easily digestible dishes. He works with a young, passionate team, striving for innovation, perfection, and dedication. Creative dishes are served on custom-made Jelle Bellefroid ceramics.

One standout dessert showcases the chef’s innovation and boldness: Perle Imperial caviar paired with toasted white chocolate, hazelnut, Dutch vanilla ice cream, hazelnut crumble, Jivara chocolate, and a tuile of roasted butter. It’s a perfect balance of sweet and salty but mostly utterly delicious.

Sample Menu:

• Chickpea and white bean tofu, cream and crunch of fried onions, young spruce bud powder and gel
• Trout, clover sorrel, lemon verbena sorbet, hemp seed crumble, vinaigrette of radish juice and lemon verbena oil
• Iced pastille of fermented cucumber juice, pickled cucumber and radish, cucumber juice, oil of green sorrel, and hemp seed crunch
• Tartelette of green herbs, trout belly salad, citrus gel, and rammenas
• Bread: Sourdough with raw milk butter and hemp seed powder, croissant square, butter with lovage, dill, and parsley

• Hamachi: Dry-aged hamachi, pickled and sprinkled with roasted kombu powder, broth of turnip greens, unripe strawberry, fresh and pickled juniper preparations
• Hamachi Belly: BBQ hamachi, kombu cream, sprigs and herbs from the garden

• Tomato: Tomato preparations, sea buckthorn berry gel, tomato stock vinaigrette, pickled cherry blossom and sorbet, caper leaf oil, and powder

• Turbot: Turbot fillet, sea lettuce, kohlrabi textures, sea lettuce powder, butter sauce

• Side dish: Sea lettuce cream, kohlrabi salad, lightly smoked turbot roe cream, kohlrabi leaves oil, kohlrabi vinaigrette

• Cuttlefish: BBQ cuttlefish salad, fried sugar lettuce, loft bacon, bone marrow oil, allium
• Side dish: Cuttlefish ink tartelette, cuttlefish salad, chamomile gel, and flowers

• Deer: Pea and chlorophyll cream, pickled wild garlic flower, peas, lemon zest cream, and white asparagus

• Dessert amuse: Physalis, rhubarb root, quince, and buckwheat
  

  

• Caviar dessert: Perle Imperial caviar, toasted white chocolate, hazelnut, Dutch vanilla ice cream, Jivara chocolate, and roasted butter tuile

• Dessert: Angelica gel, oatmeal, eastern Indian cherry, chocolate crumble, eastern Indian cherry powder, garden sprigs, toasted oatmeal ice cream

• Sweet treats

Why go?

Local chef Yornie van Dijk has turned Basiliek 2.0 into a must-visit for food enthusiasts. The interior blends personalized drawings, raw walls, and luxurious materials. The open kitchen allows guests to witness the creation of impressive dishes. Chef Van Dijk masterfully balances acidity and spice, combining Nordic cuisine with French classics to deliver an intense, flavorful, and innovative dining experience.