Bas Oonk

Bas Oonk started his chefing career with stints in an eclectic range of restaurants in and around his home city of The Hague in Zuid Holland.
After working a season in Spain, Bas returned to the Netherlands to work at acclaimed restaurants including the Trias brasserie in Delft, Max’s Dutch-Indonesian fusion restaurant in The Hague and Seinpost in Scheveningen which at the time was the most renowned seafood restaurant in the country.
Bas and his partner Loes opened their own restaurant – Basaal – 15 years ago on the historic Dunne Bierkade just south of the city centre of The Hague. Bas explains his culinary ethos as  “produce-based market cuisine” with provenance and seasonality at its heart.
The restaurant is highly regarded in the city, and awards and recognition have come from the likes of Eurotoques and Michelin, with the restaurant proudly holding its Bib Gourmand for four years.

www.restaurantbasaal.nl

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