New Mediterranean Concept Basin Opens in Central, Hong Kong

A heartwarming fusion of French, Spanish and Italian culinary tradition, Mediterranean restaurant Basin opens its doors on Cochrane Street in Central, Hong Kong mid-August.

“A Mediterranean Love Story,” Basin, is the latest upscale eatery to join Central, Hong Kong’s foodie paradise. The brainchild of F&B industry veteran Erik Kirakozov and Spanish-born chef Antoni Bernabeu will be opening its doors mid-August bringing French, Spanish and Italian-inspired culinary delights in a colourful dinner service.

Bringing the warm hospitality, friendly service, and pleasant atmosphere that define the countries that make up the Mediterranean Basin to Hong Kong, this refreshing new concept and relaxed ambiance is a welcome addition to the city’s dining culture.

Basin Hong Kong_New Mediterranean Concept Basin Opens in Central, Hong Kong

Georgia-born Erik started his restaurant career fourteen years ago in Chef Bernabeu’s hometown of Valencia, Spain, before moving to Hong Kong in 2018 and managing a range of Pirata Group‘s restaurants. Chef Bernabeu’s wide-ranging experience includes stints with Michelin-starred restaurants across Europe, Asia and the Middle East.

“With our family values that are characteristic of the Mediterranean region, we will treat our guests with gratitude and provide the warm and friendly service expected of a family-style restaurant. We will create a comfortable environment that will make our guests want to return again and again,” shared Erik Kirakozov, the Co-Founder of Basin.

Basin’s menu features Mediterranean delights such as Chef Bernabeu’s personal favourites, the zucchini flower with goat cheese, walnuts, truffles and acacia honey, the smoked sardines with a traditional ajoblanco sauce, and the Mediterranean burnt orange pavlova. Basin’s soft opening set menu offered delectable culinary creations such as Akami Crudo with chive oil, dried tomato, capers and plum vinegar and the Black Angus tagliata with red mojo, Ancienne mustard and veal jus.

Crowd favourite desserts included the roasted peach with honey mascarpone and pistachio, and a chocolate mousse with praline, hazelnut and sea salt.

“The Mediterranean diet varies by country so it has a range of definitions but, in general, it is high in fruits, vegetables, beans, nuts, grains, fish and unsaturated fats. Most people are not aware of how much better their favourite items taste when they are prepared with the freshest ingredients and made with love,” commented Chef Bernabeu.

The restaurant incorporates live cooking elements from its spacious open kitchen and Josper charcoal oven, infusing unique flavours in dishes such as the Rubia Gallega prime rib, to the tableside deboning of fresh market fish. Basin’s Caesar salad is also prepared for guests to watch, adding a personal touch that will transport guests to the finest European dining halls.

“A piece of the Mediterranean in the concrete jungle,” Basin’s interior features clean and minimalist interior design by House of Butler and a comprehensive art and culture collection from local artist Robert Lam.