Basque Kitchen Txuleta

Basque Kitchen by Aitor – Hello Basque Country!

Date night before hubby flew off to Seattle for a week saw us dining at Basque Kitchen by Aitor last Saturday.

Familiar as we are with the cuisine of Spain, we were nevertheless pleasantly surprised with a couple of not-as-commonplace dishes found in the many Spanish, particularly tapas, restaurants in Singapore.

Basque Kitchen Facade

Taking over the space formerly occupied by Mod-Oz restaurant Blackwattle at Amoy Street, this relatively new venture by the Unlisted Collection group, opened in the last quarter of 2018.

Jeronimo Orive, whose family hails from Basque Country, helms the kitchen and his expression of the Basque cuisine is a refined, elevated one.

Having had an overly indulgent brunch earlier in the day, we were not hungry, so we chose the 3-course dinner menu ($85/pax) instead of the 5 ($98) or 8-course ($135) tasting menus.

The Food at Basque Kitchen by Aitor

Basque Kitchen Amuse Bouche
A little amuse bouche that bursts in your mouth with flavours of lemongrass and pandan, with an oyster lip surprise.
Basque Kitchen Bread
You bet we asked for seconds of the wonderful sourdough and whipped smoky butter!

And now, for the 3-course proper.

Basque Kitchen Buri Tartare
Basque Kitchen Sardines

I had the Buri (amberjack) tartare, while hubby had the Sardines. The tartare saw chunks of fresh fish with a touch of horseradish for a punch.

As for the Sardines, they came swimming in a cucumber gazpacho, a refreshing choice especially if you were going for the mains below. Both of which are very rich.

Now, if you’ve been reading about Basque Kitchen By Aitor online, you’ll notice that several reviewers had raved about the Oxtail Bomba.

Basque Kitchen Oxtail Bomba

Conclusion? It’s rave-worthy indeed! The bomba rice is braised for 72 hours with the oxtail and with the confit quail egg yolk mixed in, you end up with a luscious plate of deliciousness.

Basque Kitchen Txuleta

The other main was the Txuleta – a succulent cut of prime rib, grilled on charcoal resulting in the much-appreciated charred and crisp edges revealing a tender bite within.

For dessert, we shared the Cheese Platter comprising Idiazabal (made from sheep’s milk, native to Basque Country), Murcia Al Vino (goat’s cheese with rind washed in red wine) and Valdeon (an intense blue cheese).

Basque Kitchen Dessert

The other was the Chocolates and Cherries, a relatively light dessert of chocolate mousse and cherry coconut foam, just right with which to end the meal.

Basque Kitchen Mignardises
Some mignardises to refresh us at the end of the meal!

A Final Note about Basque Kitchen

If you’re into wines from Spain, or you’re looking for something other than your favourite Burgundy, Basque Kitchen is the place to go to. They stock an impressive selection of wines from the big name labels to lesser known boutique producers.

You’ll notice a rare sight of an Indian lady (I thought she was Singaporean but when I called to check, they told me she was Malaysian, ok somewhat sama sama I guess) as the sommelier and you’ll hear her expressive, friendly voice from across the room too. She’s charming, funny and certainly knows how to entertain her guests!

As we didn’t do the wine pairing, we didn’t get to enjoy her service but she, together with the other lovely staff, will make you feel very welcome at dinner.

Definitely will be going back to Basque Kitchen!

Basque Kitchen by Aitor

Address: 97 Amoy St, Singapore, 069917

Contact: +65 6224 2232 or email:


Opening Hours:

Mon-Fri: 12pm-2.30pm, 6.30pm-11pm

Sat: 6.30pm-11pm

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