Restaurant Basiliek is a first-time Wine Spectator Restaurant Award winner in the Netherlands city of Harderwijk, about 40 miles east of Amsterdam. The intimate restaurant of just 30 seats serves a rotating selection of seasonal dishes with wine pairings for each and every offering. Chef-owner Rik Jansma debuted the eatery in 2006, and his wife, Tabitha Jansma-Oppermans, joined the team shortly after. Both previously had stints at numerous fine-dining destinations.
Jansma even worked in the restaurant that previously occupied the Basiliek space, which is how he came to own it. At 25 years old, he was working there as a sous chef when his boss offered to sell him the restaurant. After calling on family and friends for support and selling his home, Jansma was able to purchase the space and relaunch it with a fresh concept. He’s since offered seasonally rotating cuisine through multiple tasting menus, à-la-carte options and a designated menu of vegetarian dishes.
Jansma-Oppermans runs the wine program at Basiliek, where she’s cultivated a cellar of 2,220 bottles supporting a 650-selection wine list. Her primary focus is providing wines that fit her chef-husband’s inventive dishes, which include creations like crab salad with black-garlic cream and candied lemon, goose liver pâté with rhubarb and cherry, and baked sweetbread with miso gel, pickled horseradish, black-sesame vinaigrette and mushroom.
The wine list is as dynamic as the food menu, with a hefty selection of white wines from Burgundy, Germany and Austria, South Africa balanced by reds from Bordeaux, Spain and Italy. Each dish, including the vegetarian options, is accompanied by a specific wine-pairing suggestion that guests can order by the full or half-glass, with some premium pours served via Coravin.