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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