New on Quandoo: Basque Kitchen by Aitor

Quisine’s New on Quandoo series means you’ll always be the first to know when exciting new restaurants join forces with Quandoo. We help you keep your finger on the pulse of all the cool new eateries in your city – that way you can impress your friends with some insider info…

Next up, Basque Kitchen by Aitor, Singapore’s latest fine dining hotspot that showcases classic and contemporary Basque cuisine.

Ladies and Gentlemen, chef Aitor Jeronimo Orive:

Having worked in some of the finest restaurants in the world, including Spain’s Mugaritz and The Fat Duck in England, it was as head chef of Singapore’s famous, Michelin-starred restaurant Iggy’s, that chef Aitor really came into his own. But even as the head of such a prestigious establishment, there is still nothing better than being able to put your own name on the door, and with the help of Unlisted Collection chef Aitor was able to turn that dream into a reality. Drawing on his Spanish and Australian background, as well as his family ties to Basque country, chef Aitor has taken classic recipes passed down to him and put his own unique spin on them to create a dishes that are truly special. In his own words:

“I’m excited to introduce a slice of my heritage to Singapore. Though I was born in Madrid, Basque cuisine is no stranger to me as my family is from the Basque country. The dishes served here at the restaurant are not traditional Basque but an interpretation that will showcase a more refined and modern version of your typical Basque dishes…”

New takes on old classics

While the dishes are all traditional, chef Aitor’s personality still shines through. For example, there is the Marmitako, which is a hearty Basque stew made with potatoes and tuna. Inspired by his travels through Japan, chef Aitor’s take on oxtail ‘Bomba’ rice, is a delicious dish made with Spanish bomba rice instead of traditional sushi rice, then braised with Angus oxtail and onion until it’s a creamy umami risotto, before it’s topped with confit quail egg yolk. This is definitely a must-try!

Not everything requires tweaking though, and the classic Txuleta is served in a traditional Basque style. This is made up of prime Angus ribs that are grilled over charcoal until crispy on the outside while remaining rare and juicy on the inside.

side, you’ll find that Basque Kitchen has reinvented the strawberry. The dessert Strawberries features strawberries with a raw strawberry syrup, served with milk and vanilla ice cream. Simple, delicate, delicious.


Thanks to Amir Solay, Basque Kitchen’s wide selection of drinks includes over 100 Spanish wines, ranging from Peter Sisseck and Vega Sicilia, through to smaller boutique wines from unique regions such as Ronda in Spain. You will also find Spanish gin, pacharáns and the highly sought-after Basque cider.

Setting the scene

Decorated in the Basque colours, the interior of Basque Kitchen features white wood with green, red and white accents, creating an atmosphere that walks the line between class and comfort. You can sit at the bar for a drink, the kitchen counter to watch the chefs in action, or move upstairs for an intimate and private dining experience. The choice is entirely yours.

You can choose to dine a la carte or set menus for lunch during the week or for dinner they’re open Monday to Saturday and you can delight in the truly refined degustation menus. Basque Kitchen by Aitor is not to be missed!

Book your table here today!