Driving through the old, narrow streets of picturesque Harderwijk, you reach Restaurant Basiliek. Basiliek is located in an ancient former Chapel of the Convent of Saint Agnes. The restaurant is tastefully decorated, with a warm and modern feel. The absolute showstopper is the wine library with stepladder, which was specially made for Basiliek. Chef Rik Jansma's cooking style ranges from classic to modern and from French to Dutch. On the wine list you’ll find more than 400 items from all over the world. Hostess Tabitha and chef Rik like to serve wines that they, themselves, like. Let yourself be surprised by the content of the champagne crate and start the evening with a festive bubble!
|Tuesday||-||18:00 - 21:00|
|Wednesday||-||18:00 - 21:00|
|Thursday||-||18:00 - 21:00|
|Friday||-||18:30 - 21:00|
|Saturday||-||18:30 - 21:00|
Rik Jansma is not a high-flyer on the LTS. After finishing high school, he starts working in a snack bar. He likes it so much that he decides to enrol in Hospitality School. He gets to do an internship at Brasserie De Graafschap in Doetinchem and is taught a solid basis by chef Gerrit Brokken: “It's all about technique and taste”. After graduation, Jansma starts working at De Stenen Tafel* in Borculo. Under the reign of Chef Prinsen he gets a sense for refinement. Jansma then joins the team of De Lindenhof** in Giethoorn. Chef Kruithof teaches him that even an appetizer can't be inferior to a main course. From the classic French cuisine at De Lindenhof, he moves on to the modern cuisine of De Nederlanden** in Vreeland. In Jan de Wit’s restaurant, he learns amazing techniques and, thus, obtains an even better eye for detail. Chef and owner Wim Zwaart of restaurant Olivio, now Basiliek, hires Jansma as chef de partie. In 2006, he gets the chance to take over the business. He doesn't hesitate for a moment. Within a year after opening, he is rewarded with a star by Michelin. In 2008, he is named Talented Chef of the Year by Gault Millau and in 2009 Basiliek is the highest climber in Lekker.
Sommelier: Tabitha Jansma
Classic French flavour combinations are the basis, translated into modern times. “I like to work Dutch ingredients as much as possible. Every season there is a different offer. I am looking for honestly made, high quality products, which can be found at small farmers and producers with their hearts in the right place. These are products which we can be proud of. Therefore, we like to be as close as possible to the origin of the produce we work with. Local and organic are the magic words. I know exactly where our products come from and have personal contact with my vendors. We like to do as much as possible ourselves. For example, we grow our own herbs and eatable flowers. I make it a sport to present the highest quality ingredients into little works of art on the plate.” That is dining at Basiliek.
Restaurant Basiliek has its own cooking studio. Anyone who would like to cook at Michelin Star level, can join Chef Rik on Sunday morning in his kitchen. Here, he shares the tricks of the trade and tells you all about his culinary philosophy. And of course, you’re going to work. In order to give everyone plenty of time and attention, a cooking class has a maximum of twelve participants. You can sign up individually or in groups. It starts at 10.00 am. You will prepare a four-course star lunch, which you can then taste and judge together with your partner and/or friends while enjoying a good glass of wine.
Sailing with Chef Rik, Champagne and picnic, masterclass 'how to smoke fresh eel' by Peter van de Berg. 9 Course all-inclusive dinner and overnight stay and trasfer to the hotel. (only on reservation via secretariat)€1.500 for 2 persons