After finishing high school, chef Rik Jansma starts working in a cafeteria. He enjoys it so much that he decides to enroll in hospitality school. During an internship, he learns a lot about cooking at Brasserie De Graafschap in the Doetinchem region. Here, chef Gerrit Brokken teaches him it's all about technique and taste. In his first position after graduating, Rik takes a job at star-restaurant De Stenen Tafel in Borculo. Under the guidance of chef Prinsen he gets a sense for refinement. Next, Rik joins star-restaurant De Lindenhof in Giethoorn, where chef Kruithof teaches him the importance of the balance between an appetizer in relation to the main course. After this, Rik moves on to the modern cuisine of award-winning restaurant De Nederlanden in Vreeland. In the kitchen of chef Jan de Wit, he learns amazing techniques and becomes even more adept at paying attention to detail. Restaurant owner Wim Zwaart hires chef Rik Jansma to be chef de partie for restaurant Olivio, now named Basiliek. In 2006, Rik is offered to take over the business and doesn’t have to think twice about his answer. Within just one year after opening restaurant Basiliek, Rik is awarded a star by Michelin. Gault Millau names Rik the Talented Chef of the Year in 2008, and in 2009 he is the highest climber in Lekker.
Restaurant Basiliek is situated in a former Gothic chapel in the city of Harderwijk. This unique dining spot has rustic brick walls, beautiful stained-glass windows, and a traditional character while offering modern comforts. Here, gourmets can enjoy multi-award-winning chef Rik Jansma’s contemporary Dutch cuisine and creativity, while being enchanted by a beautiful glass-fronted wine cabinet containing over 600 bottles. Sommelier Tabitha Jansma will help you find the perfect wine for each dish to perfectly complete your culinary experience.
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