4 - Recognised
i
The kitchen has confirmed strong practice across five areas of responsible cooking, earning a four-planet rating.
Local sourcing is anchored by a strict 50-kilometre radius, an own kitchen garden and city plot, and named suppliers including Dries van de Berg for IJsselmeer eel and a farmer in Uddel for heritage pork. Seasonal cooking follows naturally from the garden and foraging programme, with preservation techniques like canning and fermentation carrying peak-season produce through leaner months. Waste is addressed through nose-to-tail preparation and whole-ingredient use across both the food and botanical beverage programmes. Fish and seafood are sourced regionally with attention to welfare, including ikejime preparation and the use of sustainable bycatch.
The plant-forward commitment is substantial: a dedicated vegetable menu at full price, roughly 30 per cent of guests choosing the vegan option, and recognition from the We're Smart Green Guide as a Top 100 restaurant and Discovery of the Year in the Netherlands. Basiliek holds a We're Smart Top 100 listing, a 360 Eat Guide entry, and Dutch Cuisine membership.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Strict 50-kilometre sourcing radius anchored by own gardens, named local suppliers (Dries van de Berg for eel, a farmer in Uddel for pork), and wild foraging from surrounding forests.
Strict 50-kilometre sourcing radius confirmed by the 360 Eat Guide. Own kitchen garden and city plot supplement local farmer deliveries.
Named suppliers include Dries van de Berg for IJsselmeer eel from Harderwijk, a farmer from Uddel for rye-flour pork, Koppert Cress for vanilla, and osetra caviar from Laren in Gelderland. Wild foraging from forests and community gardens around Harderwijk adds sea buckthorn, tulip bulbs, pine cones, and magnolia.
Chef's stated philosophy is to use regional IJsselmeer fish rather than imported tuna.
Menu built on seasonal availability from the garden, foraging, and local suppliers, with preservation techniques extending peak-season ingredients through the year.
The menu is built around seasonal availability from the own garden, foraging, and local suppliers. Seasonal specials and individual dishes—white asparagus, wild garlic, peas, red currant—confirm menu changes with the seasons.
Preservation techniques including canning, pickling, and fermentation extend peak-season ingredients through leaner months. Foraging from surrounding forests is structurally seasonal.
Nose-to-tail cooking, preservation via canning and fermentation, and whole-ingredient use across food and beverage programmes.
Nose-to-tail cooking is confirmed by the 360 Eat Guide and editorial coverage. Whole-ingredient use runs across the food and beverage programmes.
Preservation techniques including canning, pickling, and fermentation for botanical beverages and seasonal produce extend ingredient life and reduce waste. Open-fire and konro grill cooking replaces conventional kitchen equipment.
Regional IJsselmeer fish and North Sea seafood with ikejime preparation and deliberate use of sustainable bycatch; named eel supplier; one meat entrée from a named Uddel farmer.
Regional IJsselmeer fish and North Sea seafood form the core animal protein supply. Specific sustainable fish practices include antibiotic-free brook trout, ikejime preparation (humane killing method), and deliberate use of sustainable bycatch.
Named fish supplier Dries van de Berg provides artisanal smoked eel from Harderwijk. Rye-flour pork is sourced from a named farmer in Uddel. Only one meat entrée appears on the current menu.
Partner restaurant on Samen Smaak Maken (Dutch Kidney Foundation); JRE member; Chef of the Year 2024; young team average age 20.5 years.
Listed as a partner restaurant on Samen Smaak Maken, a Dutch Kidney Foundation programme, indicating community health engagement. Chef Yornie van Dijk is a JRE member and Chef of the Year 2024.
The team has an average age of 20.5 years, which may indicate a training and development role for young culinary talent.
Dedicated plant-based tasting menu at full price; 30 per cent of guests choose vegan; Green Chefs Hat 2023; We're Smart Top 100 #68.
A dedicated Basiliek Groenten Menu (vegetable tasting, €135) is priced identically to the omnivore menu and runs in full parallel; a shorter Groenten Impressie Menu (€95) is also available. Approximately 30 per cent of guests choose the vegan option.
The restaurant won the inaugural Green Chefs Hat in 2023 for plant-based cooking excellence and is listed on the We're Smart Green Guide as Top 100 (#68, 2025) and Discovery of the Year in the Netherlands 2023.
Only one meat entrée appears on the current menu; a vegetable pate offers a plant-based charcuterie alternative. Listed on Vegatopia as a gastronomic vegetable restaurant.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Kitchen garden (moestuin) and separate city plot (volkstuin) confirmed by 360 Eat Guide and editorial coverage; supplements local farmer deliveries.
Named suppliers: Dries van de Berg (artisanal smoked eel, Harderwijk), farmer from Uddel (rye-flour pork), Koppert Cress (vanilla), osetra caviar from Laren (Gelderland), Van Beekum Specerijen (spice collaboration).
Open-fire and konro grill cooking; stocks, sauces, and botanical pairings prepared in house; preservation techniques (canning, pickling, fermentation) for seasonal extension; vegetable pate and nose-to-tail preparation.
Wine list prioritises biodynamic and organic producers with minimal intervention. Non-alcoholic botanical pairing programme made in house from foraged plants and fruits, preserved via canning and fermentation.
