$58No. 01Osso Buco alla Milanese
Saffron risotto, gremolata, 12-hour veal jus.
Chef's selection
Est. 1998 — Michelin Guide 2026
CraftingExceptionalCulinary Experiences
Fire, seasonality, and quiet theatre. Basilico pairs old-world Italian soul with modern precision — each plate composed under candlelight, each evening scored like cinema.
27
Years of craft
7
Course tasting
4.9
Guest rating
Chef's Special
Truffle Wagyu Ribeye
Live from the pass
Signature plates
Featured Dishes
Four plates that define the house — slow fire, rare ingredients, and plating finished tableside.
$58No. 01
$32No. 02Burrata e Prosciutto
Creamy Puglian burrata, 24-month prosciutto, basil oil.
Chef's selection
$46No. 03Tagliatelle al Tartufo
Hand-cut pasta, black Périgord truffle, parmigiano crema.
Chef's selection
$52No. 04Branzino al Forno
Mediterranean sea bass, charred lemon, wild herbs.
Chef's selection
Our story
The vision of Chef Alexander Thorne
Trained in Modena and sharpened in New York, Chef Thorne built Basilico around a single belief — luxury is restraint. A handful of perfect ingredients, fire handled with patience, and a room that lets the food speak first.
Every evening begins at the market and ends at the wood oven. Pasta is rolled by hand at 4pm. The wagyu rests over embers. The dining room glows low and golden, because great meals — like great films — deserve beautiful light.
18
Local farms
320
Wine labels
12
Seats at chef's counter
Alexander Thorne
Founder & Executive Chef
“Cook with fire, serve with grace.”
Kitchen philosophy
★ Michelin 2026
Special tasting menu
Seven courses, one story
A slow three-act progression from garden to ember to dolce — with optional wine pairings from our 320-label cellar.
$145 per guest · $95 pairing
Act I — Beginnings
- 01Burrata & ProsciuttoBasil oil, aged balsamic
- 02Wagyu CarpaccioRocket, truffle aioli
Act II — Fire
- 03Tagliatelle al TartufoBlack truffle, parmigiano crema
- 04Branzino al FornoCharred lemon, wild herbs
- 05Truffle Wagyu RibeyeBone-marrow jus, embered onion
Act III — Dolce
- 06Tiramisù ClassicoEspresso, mascarpone cloud
- 07Torta al Cioccolato70% dark, sea salt, olive oil
Book the tasting →Vegetarian & pescatarian scores available on request.
Immersive experience
An evening at Basilico feels like cinema
Low light, warm wood, the quiet crackle of the hearth. Three rooms, one continuous mood — from first pour to final dolce.
The Dining Room
Candlelit walnut, low golden light, 42 seats. Quiet enough to hear the fire.
Private Dining
A velvet-walled salon for 14 — chef's counter, dedicated sommelier.
The Wine Cellar
320 labels, Barolo to Burgundy, resting at 13°C beneath the kitchen.
Critics & guests
Word of mouth
“
Basilico doesn't serve dinner — it stages it. The wagyu course alone justifies the pilgrimage.
Isabelle Marchand
Le Goût Critic
Reservations
Your table is waiting
Evenings seat from 17:30 to 22:00, Tuesday to Sunday. For parties over seven or the private salon, we'll confirm personally within a few hours.
- HoursTue – Sun · 17:30 – 23:00
- Address14 Kala Ghoda, Fort, Mumbai 400001
- Concierge+91 22 4890 1234 · namaste@basilico.in
Visual story
Moments in amber light
Ember, linen, glass and gold — fragments from the dining room, the pass, and the cellar below.
