Yes. For this restaurant, you must plan a special journey in order to visit it. A restaurant that has made its mark on the island’s gastronomy for 25 years, offering gourmet experiences that only the most discerning will appreciate.
The dreamlike, almost royal setting, which is difficult for me to describe, will enchant you as soon as you set foot on the winding stone staircase, descending slowly into the white, romantic area. A dining room characterized by simplicity, with light streaming in through the windows and candlelight.
Its small courtyard, a secluded paradise for a select few, with towering cypress trees, stars in the sky, and the sound of water from the illuminated fountain, all of them together creating a mystical atmosphere rarely found elsewhere.
Its people are hospitable, but above all, professionals to the last movement, will also take you on a journey in their own way, talking to you about the creative Asian and Mediterranean dishes of the award-winning chef David Goodridge.
The homemade breads, spreads, and amuse-bouche, immediately prepared us for the high-level gastronomic journey ahead, while the restaurant’s sommelier, with the first perfectly matched combination of food and wine, emphasized the restaurant’s focus on the wine aspect.
Wild Sicilian red prawns with yuzu and ginger, Kagoshima A5 beef tataki with caviar and teriyaki sauce, and the exceptionally rare Bluefin “O Toro” tuna with soy-based glaze and wasabi were the first appetizers we savored with closed eyes.
The Japanese Hamachi with exquisite sudachi lime ponzu was excellent in texture and quality, while the sushi choices, especially the Basiliko Master Roll with four different seafood ingredients or the Wagyu with yuzu teriyaki and marinated foie gras, were equally outstanding.
The atmosphere is truly dreamlike, and the service is akin to what you receive at Michelin-starred restaurants abroad. We enjoyed the signature confit foie gras with samphire pickle and the astonishing Charwanmuchi, a custard cream with notes of dashi, topped with perfectly cooked red prawns, royal scallops, and caviar.
The handmade vegan gyoza with black truffle fillets is a dish that certainly steals the show. The same happened with the red snapper souvlaki with kimchi and ginger pickle and the exceptionally rare Kagoshima A5 Japanese beef, which was lightly smoked.
The desserts will surely make you want take a lot of photos of the two futuristic creations, featuring citrus fruits and exotic coconut, both of which received high scores for their balance and texture complexity.
As we leave, we extend our congratulations to Chef David and his diverse kitchen team, as well as to the service team, which once again proved that Basiliko restaurant has one of the best staff teams on the entire island.
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