Our Story

First located on 97 Amoy Street, One-Michelin-starred Basque Kitchen by Aitor is Singapore’s first Basque-centric restaurant that celebrates the country’s indigenous culture and produce.

Established in October 2018, the restaurant is a collaboration between Unlisted Collection and Head Chef Aitor Jeronimo Orive – formerly of the Michelin-starred kitchens of The Fat Duck and Mugaritz. This dining destination marries the latter’s passion for his Basque Country roots, and a culinary curiosity that has taken him across the globe from Europe to Australia and now Asia.

Within a year of its opening, Basque Kitchen by Aitor was awarded its first Michelin Star in the 2019 edition of Michelin Guide Singapore.

The restaurant is now relocated to The Fullerton Waterboat House.


The Four Cardinal Cornerstones of Basque Cooking

Translating to “four heads” in the Basque language, the Lauburu or Basque cross is an omnipresent symbol with varying degrees of interpretations in Basque culture. In cooking, Chef Aitor subscribes to the belief that the cross represents the four natural elements of water, fire, earth and air. Adopted as a symbolic guide in his kitchen, he seeks to achieve balance between the elements through precise cooking techniques and ingredient pairings, for a perfectly executed, harmonious dish each time.