CraftingExceptionalCulinary Experiences
Where heritage Italian mastery meets progressive avant-garde gastronomy. Immerse in hyper-seasonal tasting journeys orchestrated by Chef Alexander Thorne.
Truffle Wagyu Ribeye
A5 Miyazaki, bone marrow glaze, shaved Périgord black truffles.
Elevating Italian Heritage into an Avante-Garde Art Form
At Basilico, gastronomy is not merely culinary preparation—it is a poetic dialogue between micro-terroirs, centuries of Italian ancestral craft, and contemporary scientific precision.
Executive Chef Alexander Thorne spent two decades honing techniques in Modena, Kyoto, and San Sebastián. Returning to his roots, he curates an intimate dining theatre where each plate awakens memory, emotion, and sublime taste balance.
100% Biodynamic
Direct partnerships with artisan Piedmontese growers.
Binchotan Alchemy
Japanese white charcoal searing over aromatic vine woods.
Dry-Aging Vault
Himalayan rock salt humidity-controlled reserve aging.
Signature Culinary Creations
A testament to artisanal precision, sourcing hyper-rare seasonal ingredients across Italian micro-climates.
Risotto al Tartufo Nero
Acquerello aged carnaroli rice, 24-month Parmigiano-Reggiano foam, shaved Norcia black winter truffle.
Spigola del Mediterraneo
Wild Mediterranean sea bass, saffron fume reduction, caramelized baby fennel, imperial oscietra caviar.
Filetto Wagyu Miyazaki A5
Charcoal-seared Miyazaki tenderloin, roasted morel mushrooms, smoked bone marrow emulsion, sunchoke silk.
Cupola di Cioccolato Valrhona
70% Guanaja dark chocolate dome, 24k gold leaf, Piedmont hazelnut crunch, bourbon smoked gelato.
The 7-Course Degustation Journey
An unhurried three-hour multisensory experience exploring the evolution of contemporary Italian culinary philosophy.
Act I — Prelude & Marine Depths
Awakening the palate with salinity, citrus, and crisp minerality.
Ostrica Gillardeau & Granita al Gin
Gillardeau oyster No.2, Amalfi gin granita, finger lime, sea foam.
Gambero Rosso di Mazara con Mandorla
Raw red king prawn, fermented green strawberry, Sicilian almond milk emulsion.
Act II — Terroir & Forest Floor
Deep savory expressions of aged grains, wild fungi, and heritage meats.
Tortello al Tuorlo Liquido & Tartufo
Single continuous yolk-filled raviolo, brown butter foam, white Alba truffle.
Rombo Chiodato ai Funghi Morchelle
Pan-roasted line-caught turbot, glazed spring morels, vin jaune reduction.
Piccione di Bresse in Due Servizi
Breast roasted on the crown with cocoa nibs; leg confit in savory tartlet.
Act III — Grand Finale & Alchemy
Refreshing aromatic contrasts transitioning into profound dark cocoa notes.
Pre-Dessert: Rabarbaro & Fior di Latte
Poached mountain rhubarb, sheep milk curd gelato, candied tarragon.
Cioccolato Chuao, Tartufo & Fava Tonka
Criollo single-plantation cocoa, black truffle ganache, smoked salt.
Immersive Spatial Atmosphere
Every curve, shadow, and texture has been mathematically tuned to harmonize gastronomy with timeless visual serenity.
The Grand Dining Room
Designed with curved acoustic timber panels, custom Venetian chandeliers, and generous negative space between tables to preserve total conversational privacy.
“Alexander Thorne has achieved what few chefs in the world ever dare: stripped away unnecessary theatrical ornament to reveal the pure, transcendent soul of Italian terroir.”
Elena Rossi
Chief Inspector, The Michelin Guide 2026
Moments of Culinary Reverence
A glimpse into our kitchen's daily devotion to symmetry, texture, and gastronomic geometry.
Precision Searing & Plating
40-Yolk Artisanal Pasta
Rare Botanical Spirits
Norcia Black Truffle Harvest
Valrhona Cocoa Geometry
Secure Your Culinary Journey
Reservations are released 30 days in advance. For parties exceeding 8 guests or private salon buyouts, please contact our Sommelier Concierge.