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. Turbot dish: 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.
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12 Comments
amazing video, love this channel
Nice dish
Horrible translation
Bland, cold turbot with no character because nothing has been done to it except slowly warming it up. Dry-age it, sear it hard, grill it, smoke it—do something with it! This perfectly reflects today’s uninspired cuisine. And that pointless second plate? Just give me one full plate where I can experience all the flavors at once instead of shuttling back and forth between dishes.
Went there this summer, Yornie's child was just born, so he wasn't there. Had a really bland, basic experience. Wouldn't recommend. I hope it was because he wasn't there, otherwise I'd stay away, we experienced no wow factor.
The sous chef looks like a blonde version of Toni Sopransos son
Looks like I would leave hungry
Great dish beautifully made!
It's great to see every part of the fish being used! A beautiful example of sustainability and respect for the product. Compliments to the kitchen team for their craftsmanship!
Gorgeous dish! Ate here a few months ago had a sublime experience amazing food and great team!
Beautiful, great craftsmanship!
turbot jonguh!