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. This is a welcoming place with a youthful energy and an open kitchen that immediately 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 puristic cooking style onto which he puts his own spin. Vegetables and herbs sourced as locally as possible play a defining role. You don't have to teach this chef how to add depth to a beurre blanc with lemon thyme to elevate turbot. But he really showcases his refined touch with a tartlet layered with brunoise of green asparagus and courgette, topped with a julienne of celery, asparagus and a fantastic leek broth infused with hemp seeds, accompanied by al dente courgette, a green asparagus cream and potato croutons. Rest assured: Basiliek is as much a top destination for foodies as it ever was!