Food, wine, and everything fine… THAT’S what great nights are made of. They’re also made of fabulous cocktails, sexy spaces, some stiff jazz and an even stiffer drink.

So when I walked into Basko soon after it’s launch in Dubai last January, I literally stepped into a fantasy of color, texture, and artistic sophistication. Down the delicious rabbit hole I went. It was a journey that led me to conclude that great food with a wine and cocktail list to match were alive and well in this unapologetically beautiful setting. It didn’t take me long to fall in love… 

A passion project brought to life by Anthony Zaatar, Basko is inspired by Zaatar’s travels throughout the Mediterranean, Lebanon and the Basque region that lies between France and Spain. The menu – developed by legendary Lebanese chef Youssef Akiki – adds touches of Italy, France, Spain, and Lebanon to classic modern dishes and focuses on quality ingredients at accessible pricing. The result is food that’s comforting yet refined with Basko’s diverse culinary influence shining through every bite.  

The Design

Designed by renowned architect Lazaro Rossa Violan, Basko embodies contemporary and retro chic while keeping a relaxed and unpretentious vibe. From the sexy spiral staircase in the center of the restaurant (think mirrors, lots of mirrors) to luxurious interiors splashed with deep shades of red, blue, orange, and green – no detail’s been spared in creating one of the most coveted spots on Dubai’s restaurant scene. There’s a sprawling outdoor terrace that’s complete with a bar and a view of the Burj Khalifa. It’s the perfect vantage point to savor a sun-drenched afternoon or a moonlit night under the stars.

When I was invited to experience Basko’s culinary magic, executive chef Moustapha Hamed let me in on the secrets behind a few signature dishes. The weather was so good that we prepped our first dish on the terrace. Not a bad way to start our cooking session.

The Food

We started with Basko’s Sea Bass Ceviche. With every component thoughtfully orchestrated into a meticulous mise-en-place, it took less than five minutes to make,  From the charred avocado to the electric purple baby onion – sweet, sour, and pickled to perfection- every ingredient told a little story.

I could go on about how the cold, creamy basil ice cream melted quietly into a luxurious pool of saucy deliciousness on the freshly cubed sea bass as I swirled my fork into the dish, gathering all the ingredients into a series of decadent, voracious bites. But I think I’ll stop there. This is food porn at its best that you have to try for yourself. Trust me.

After finishing our ceviche, we went straight from the terrace into the kitchen. It’s always surprising how such tiny spaces can produce such amazing food! 

Chef Moustapha explained the components of another Basko Signature. Huevos rotos is a traditional Spanish dish that literally translates to broken eggs. Tiny matchstick potatoes – “allumette” corrects chef – were fried to a golden crisp. We added beef cecina with a little kiss of smoked paprika. Chef gently placed a soft poached egg into a small copper pot and poured in a thick, creamy harissa sauce. The smell was divine. When we arrived at the table, we bathed our allumettes with the saucy harissa egg, combining all the ingredients until they melded into a silky stack of rustic comfort. With such a unique combination of flavors and textures, I honestly didn’t know what to expect. I was left wanting more…

The Dessert

The dessert menu – conceptualized by renowned French pastry chef Cedric Grolet – was equally as impressive as our savory starters. After having tried Basko’s Lemon Meringue tart and Choco-hazelnut on a previous visit – both must-tries for fellow dessert lovers – chef brought out the Rose Cookie. The dessert was a luscious concoction of warm cookie dough and rose ice cream. Soft, gooey, and deliciously comforting, just like a good dessert should be.

The Bar

When I wrapped up my visit with a trip to the bar, bartender Marianela prepared two cocktails. A vibrant Basko Sour Green was made using Vodka, Dissarono, lemon and green apple juice. Our second cocktail, Rob Cacao is a delectable potion of whisky, brandy, chocolate liquor and red vermouth. Both were delicious. The first was summery, light and fresh. The second was more robust and echoed the flavors of cool winter’s night.

As I savored the last few sips of our cocktails, Marianela tried to convince me to end the night at Suave, Basko’s seductive speakeasy bar. Hidden upstairs away from the world, Suave brings the night to life with its vinyl record albums and plush red velvet interiors that pay tribute to a 1960’s New York City heyday reminiscent of Studio 54, Unfortunately, I had to decline Marianela’s invitation, secretly knowing that I would need an excuse to come back for part two of this article…

I left the restaurant with a full belly and a fuller heart. It’s comforting to know that even the most sophisticated places can still make you feel at home. And in a bustling city like Dubai where bling is king, that is a priceless place to be.

Shot on Location at Basko located in the ME Hotel Dubai

Photography by Tara Atkinson Photography

Makeup by Tanya Gajria

Hair by Soak Salon

Special thanks to Anthony Zaatar, Florencia Beschtedt, Belinda Scaddan, Moustapha Hamed, Marianela Ibarra and the team at Basko