News and Special Offers
Posted by admin on April 8, 2017
TAKE AWAY MENU AVAILABLE
We are offering our award winning menu now for
TAKE AWAY every day from 5pm till 10pm
Please check our New Take-Away
Menu on our website
Posted by admin on February 23, 2017
NEW SUMMER OPENING TIMES:
BASILICO ITALIAN RESTAURANT
NEW OPENING HOURS
SUNDAY FROM 12NOON-9PM
NEW BISTRO LUNCH MENU
SERVED MONDAY TO SATURDAY
from 12noon till 4.30pm
Posted by admin on December 2, 2016
And what a great evening it turned out to be. Our first official food and wine pairing went off with a bang on Tuesday 18 October. Paolo, our head chef chose a seasonal menu which was designed to capture all the earthy harvest flavours that the golden autumn season provided.
Chestnuts, Porcini and Girolle Mushrooms all featured and each key ingredient of the diverse Menu was enhanced by the Cantine Lavorata wines which we chose to accompany the five courses,
Ingredients Flown In From Italy
Sandro Sabatini, father of our head chef Paolo played a significant role in the sourcing the ingredients. He forged for them himself in the countryside and boarded his flight with Black Truffles and Mushrooms fresh and ready to be served at our special evening.
Our mission at Basilico is only to serve the best quality ingredients and stay true to our authentic Italian origins, so this fitted the bill perfectly.
Spiced Chestnut Soup with Hazelnut Cream and Salsiccia Crumble
Wine Pairing: Cantine Lavorata Anfisa Bianco 2015
Hand Made Taglioni with Piedmontese Porcini Mushrooms in garlic, flat parsley and extra virgin olive oil sauce
Wine Pairing cantine Lavorata Cabernet Sauvignon 2015
Carnaroli Risotto with Burgundy Black Truffle shavings and 30 months aged Parmigiano Regianno cheese.
Wine Pairing : Cantine Lavorata Greco Nero IGT 2012
Main: Slow roasted Kilkenny Veal Rose shoulder
Piedmontese Girolle Mushrooms, Baby artichokes, Gratin Potato, Veal Jus
Wine Pairing; Cantine Lavorata Bivongi D.O.C Riserva 2013
Dessert: Orange “Semifreddo”
Wine Pairing. Cantine Lavorata Greco di Bianco D.O.C
More About Cantine Lavorata Wines
We import our wines directly from our friends at Cantine Lavorata Vineyard in Calabria, and it was to them we turned for the perfect recommendations for each of our courses.
And our guests were delighted! Anna de Marigny, our PR introduced each of the wines, giving the provenance and explaining how the locality of the vineyards enhances their flavours.
The grapes grow on the slopes gently sheltered by the winds but at the same time exposed to the salty air of the Meditteranean.
The result is intense and elegant aromas varying from the peach and gooseberry notes the Anfisa we chose to complement the first course to the full bodied, rich velvet cherry notes of the Bivongi which accompanied the veal.
A Hands-On Experience
Guests enjoyed the professionalism and passion with which our head chef Paolo introduced the delicious menu. After waiters had served each course, he described the essential ingredients and sources of each. The commentary enhanced the "foodie experience" and made each taste a truly memorable one.
Our evening was voted a great success both by Food critics and our regular guests, a mouthwatering Taste of Autumn which we will repeat.
Posted by admin on September 21, 2016
“To accrue the maximum number of Rosettes, a restaurant must truly possess a distinct creative flair that surpasses all their competitors; achieving standards that demand recognition nationally, and are well-established in their own right. Most integral to a Restaurant Inspector’s judgment is the taste and freshness of the food on offer, as well as accuracy of cookery. Indeed, it is not the plate of food that is being assessed, but the food on the plate. “
Basilico Restaurant in Oranmore is proud to announce that they are the winners of an AA Rosette for Fine Dining. Fabiano Mulas and Paolo Sabatini, the owners and co-founders of the restaurant are purists when it comes to sourcing and using the highest quality seasonal ingredients in their dishes.
Paolo Sabatini as Head Chef loves to experiment with flavour and the combination of local produce and Italian ingredients gives his menu a creative edge that is unrivalled locally.
“We had applied for the award” said Fabiano, “but we had no idea when the inspection would happen. It is essential to the integrity of the award that the AA representative doing the inspection is anonymous and compares the quality of what we offer to what is available locally.
It was only the next day, when he had stayed overnight at The Coach House Hotel that we received the good news.”
He called a meeting in the morning and announced that he had awarded the Hotel three stars and Basilico Restaurant had won a Rosette. This places Basilico on a level with only three other establishments in the county.
The Provenance of The Cuisine
Amongst our suppliers we have Brady’s Butchery in Athenry, Seafood is sourced from Gannet Fishmongers, Glynn’s and Curley’s supply fresh vegetables and all are known locally for the high quality of their produce.
The AA inspector commented on the superb quality of the dishes on offer and ordered a three course-meal, which he declared outstanding. Both Fabiano and Paolo grew up immersed in the Italian Food Culture, with Fabiano hailing from a family farm in Sardinia and Paolo from Viterbo near Rome.
Authentic Italian Ingredients
Basilico imports Olive Oil especially from Calabria, Italicatessen delivers cheeses and smoked meats and all dishes sing with the flavours of Italy.
“ All our dishes are prepared here in our kitchen with love by our expert team. Our pizza dough is made on the premises using imported Caputo flour and we take pleasure in each aspect of the preparation process” says Paolo.
Posted by admin on May 18, 2016
Basilico Oranmore is the only Italian restaurant in Galway to win the prestigious “Eccellenze Italiane” award. This company protects all businesses that proclaim Italian authenticity so you know you will be experiencing original Italian cuisine.
Fabiano Mulas and Paolo Sabatini are this authentic Italian restaurant's driving force. It’s simple to see where the core values behind this Oranmore Italian restaurant originate. Fabiano and Paolo both believe in using the best quality ingredients to give their dishes the authenticate flavour that speaks so eloquently of the Mediterranean.
Fabiano Mulas GM and Director
Fabiano grew up on the beautiful island of Sardinia where it was simply a way of life to grow your vegetables and be as self-sufficient as possible. The culture continues there even to this day
“ My parents, Silvana, and Giuseppe, still believe that the best dishes are made using produce that comes from their land. They knew which ingredients went into the dishes. My mother was never comfortable with buying pre-made and processed products as she wasn’t sure what had gone into them “ says Fabiano. He has embraced this as his personal philosophy. The Basilico team source fresh local produce wherever possible.
Fabiano regularly goes back to Sardinia to help his parents sow and harvest the crops, and he remains close to his roots.
“The aromatic fragrance of my mother’s home-made tomato sauce never leaves me “he adds. “ she never took short cuts, she never compromised, the taste was all-important always.”
Paolo Sabatini Head Chef and Director
The Head Chef, Paolo Sabatini hails from Rome where his parents still own a vineyard and distill their olive oil. “ My father is now retired,” says Paolo “but my grandparents were small farmers and my
dad, Sandro, applied all he learned from them about cultivating grapes, olives, and harvesting crops to his own smallholding. He bottles wine and olive oil for a small circle of people including us and still has a considerable acreage under vegetables. Olive and grape cultivation is now a full-time occupation for him. My mother, Mirella cooks beautiful dishes with the rich ingredients, which are readily available. “
Paolo grew up with those incredible flavours and is keen to share them his Irish customers.
The Food Sourced Locally
Both Fabiano and Paolo have made significant efforts to source the best local products. Brady’s butchery in Athenry supplies their meat; Seafood comes from Gannet Fishmongers in Galway and their list of high quality suppliers is recognised as some of the best in the business.
They include wonderful Italian products from both Paolo and Fabiono's parents and amongst others:-
- Max from Italycatessen in Dublin who provides Italian cured meats
- Achill Mountain Lamb
- Castlemine Farm Roscommon
- Green Earth Organics
Fabiano and Paolo handpick the wines served at Basilico, and as you would expect, they are mostly Italian. Vineyards in Calabria produce distinctive, and high-quality wines and the pair has chosen fifteen that complement the dishes to perfection. They have a wine cellar, which reflects offerings from the world’s top wine producing areas but they to keep the emphasis primarily Italian. The wine list is updated each season and regular trips home to Italy create opportunities to add to their growing wine menu.
Posted by admin on February 3, 2015
BASILICO It is the only Italian Restaurant in County Galway
to receive this prestigious award by "Eccellenze Italiane"
This company protect all Businesses "Made in Italy"
around the World, so when you see this plaque outside
our door in Basilico Restaurant, you can be sure that you will
enjoy a Real Italian Food Experience.
Posted by admin on February 1, 2014
We are proud to announce that Basilico restaurant and House Bistro will be offering from now
Gluten Free Pizza (9" Size ONLY) !!!
We’d like as many people as possible to enjoy the best pizza this side of Ireland, so we’re delighted to offer a number of our pizzas without gluten. While we can’t guarantee a 100% flour-free environment, no pizza ordered Gluten Free in our menu uses any ingredient containing gluten, but can’t be guaranteed to be free from gluten traces.
We always try to make sure to have enough gluten free pizza dough available, but at times demand might exceed our estimates so please contact Basilico restaurant to reserve your gluten free pizza.
Booking is not required but is strongly recommended to avoid disappointment.
Please note, all Gluten Free Pizza are ONLY 9" IN SIZE
1) What controls do you have in place to avoid cross-contamination?
- All our pizzaioli (pizza chefs) are trained to avoid cross contamination and to handle gluten free ingredients
- We only use Gluten Free pizza dough for our gluten free pizza. All gluten free dough is produced and stored separately from regular dough
- We only use gluten free toppings stored and labelled separately for our gluten free pizza
- We bake all our gluten free pizza in trays and never in the same time as other regular pizza
2) Do your gluten free pizza cost more?
No, our gluten free pizza have the same price as the regular dough pizza.
3) Do I need to book?
Booking is not required but is welcome to avoid disappointment. We always try to make sure to have enough gluten free pizza dough available, but at times demand might exceed our estimates, so if you can contact us to reserve your pizza.
4) Base Ingredients
Water, maize starch, rice flour, lupine protein, dextrose, apple fibre, thickener: methyl hydroxypropyl cellulose, extra virgin olive oil, yeast, salt.
to Ask more information about our Gluten Free Pizza Base email to:
CHEF PAOLO SABATINI
You should always advise your server of any special dietary requirements, including intolerances and allergies. Where possible, our trained staff will advise you on alternative dishes. However, while we do our best to reduce the risk of cross-contamination in our restaurants, we CANNOT guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. Guests with severe allergies are advised to assess their own level of risk and consume dishes at their own risk.
The allergen and ingredient information provided on our website and in our restaurants should NOT be considered as any form of guarantee but as a best faith effort to provide you with information on our dishes. You should use this information to help you assess your own level of risk, based on your personal circumstances, before eating any of our dishes.
The allergen information we provide is specifically related to the dishes we make at Jamie’s Italian, and in response to enquiries into special dietary requirements and our ingredients.
OTHER DIETARY REQUIREMENTS
The dishes outlined as "vegetarian options" are suitable for ovo-Lacto vegetarians, and on request can be served without Parmesan and other ingredients that are stated as being not suitable for vegetarians.
Prices and provenance may vary, so check your local restaurant's menu for exact details .
Posted by admin on May 2, 2013
Posted by admin on May 2, 2013
This popular Italian restaurant is part of an off-street complex in the centre of Oranmore, which includes The Coach House Hotel and a bar/bistro where a shorter version of the Basilico menu is served, offering stone baked pizza, burgers and pasta from the restaurant kitchen all day.
Owners Paolo Sabatini and Fabiano Mulas - head chef and restaurant manager respectively - work hard to create points of difference in their recently refurbished restaurant, which is given a sense of occasion by the décor and, particularly, original art works by Fabiano which add atmosphere and make a great talking point.
Families are made especially welcome and Basilico has earned a particular reputation for their pizza which, along with authentic Italian bread, is made every day by in-house baker and pizza chef Marco Tomassi. Speciality Italian ingredients are used in the baking of course, and an impressive supplier list includes a number of Italian companies.
The main menu is extensive, listing sections on appetisers, antipasti, salads, crab claws and prawns, pizza and pasta dishes in addition to meats (lamb, beef and chicken) with side orders extra; here well sourced seasonal Irish ingredients are used, and suppliers include many trusted names such as Castlemine Farm, Roscommon; The Friendly Farmer, Athenry; Gannet Fishmonger, Galway; and Gubbeen Smokehouse, West Cork.
The mainly Italian wine list goes well with the food and is well-priced, and a 2/3 course ‘Mid-Week Special’ offers good value.
This is a popular, comfortable restaurant and their support of local food producers is commendable.