As Basilico approaches its 10th anniversary the team are in a celebratory mood. They are looking to the past and what they have achieved over the 10 years, and to the future, on what they want to do to keep the restaurant performing at its best every day.
In the early days, when the restaurant had some 70 dishes on the menu, it was obvious that the team were passionate and ambitious to deliver choice and taste and nuance when it comes to authentic Italian food.
In 2017 Basilico became the only Italian restaurant in the west of Ireland with an AA Rosette award, and one of only a handful of restaurants in Galway to have received this accolade. The restaurant has retained its Rosette for 2018, and the team are justifiably proud of this achievement.
Basilico now has the best of both worlds with the new bistro menu offering all the Basilico classics, and the pizza and pasta choices which are always popular. Of course with an eye always on quality Paolo uses his favorite Del Checco Pasta which in Italian circles is a mark of quality. The stone baked pizza is so popular that the restaurant now has a dedicated team for the pizza section where the dough is allowed rise for 24 to 36 hours. This makes the pizza easily digestible and so tasty.
The Basilico team are never content to allow the menus to run for more than 12 weeks without changing to seasonal dishes. With that in mind they have a winter menu in the restaurant which has many seasonal delights. The chefs have been looking particularly at the northern regions of Italy for inspiration and have created some truly delicious dishes.
With one eye on the 10th anniversary celebrations this month, the team have redecorated the fine dining room and, working with local artists, the restaurant now boasts a permanent art exhibition in both dining areas. This really adds to the dining experience where the food and the art transport us to another time and place.
Basilico has more big news for 2018 — restaurant manager Fabiano Mulas and his wife Valerie have realised their long held dream of owning a farm. They have acquired Derrykeel Home Farm and already have polytunnels up and ready for planting. They plan to grow a wide variety of vegetables and fruit to bring even more seasonal delights to the menu.
The team at Basilico thank their patrons in Oranmore and Galway, visitors, and business customers for their support over the past decade.
