This article first appeared in the November/December 2025 edition of Style of Wight magazine. Words by Ginnie Taylor. Photography by Christian Warren.
Authentic flavours from Northern Spanish can now be found on the island’s Southern coast. We visit The Basque Kitchen in Ventnor to experience expertly crafted cuisine in a relaxed, cosy atmosphere.
Perched on the corner in Ventnor town centre, The Basque Kitchen is bringing the lively flavours of northern Spain to the table. Sunshine slants through the windows at lunch time service, while in the evenings, candlelight dances against the olive-green walls. It’s a convivial and inviting space – elegant but unostentatious, where you’re invited to sit down and take your time over your meal, Spanish style.
The family run restaurant was established in Cowes in 2012 and the team have recently moved to a new location in sunny Ventnor, taking over the space formerly occupied by Drunken Lobster. Happily, they’ve kept some favourite innovative cocktails on the menu. Owner and Head Chef Maikel Rodriguez hails from Bermeo in Basque Country and he’s made it his mission to create delicious, authentic food, combining locally sourced and Spanish produce with flair. The Basque region has gained international recognition for its unique, creative cuisine, particularly its seasonal dishes, fresh seafood and succulent, well-raised meats. With this in mind, we’re anticipating a satisfying feast.
We’re shown to a roomy table and settle in. The team are friendly and welcoming, explaining each dish to us in detail as we peruse the menu. We start with the speciality olives, which signal immediately that we’re in for a treat; robust, complex and pleasantly tangy, these are not your average olives. With every bite we’re transported to The Bay of Biscay. Our appetizer is followed by Pan con Boletus y Cecina – toasted garlic sourdough topped with wild mushrooms and Cecina – a Spanish delicacy made from beef hind legs, air-dried, salted and smoked. Our starter is finished with a generous drizzle of egg yolk and finely chopped fresh chives. The combination of the smoky meat with earthy mushrooms, garlic notes and bright yolk is delicious. We opt for glasses of Vina Sastre Crianza to wash it all down. Smooth and aromatic with floral notes, this aged Spanish Rioja feels an apt pairing.
With our appetites suitably geared up, we eagerly await the mains, and we’re not disappointed. We’re served hake fillet and throat, delicately cooked with a creamy green sauce with peas, and paired with buttery potato. The aroma is incredible and the taste is just as good – light and fresh vegetables complement the smoky, slightly salty seafood. Next up is the Iberico Presca, chargrilled on a bed of smoked potato mash with thinly sliced Confit Piquillo peppers. This is a prime cut from the shoulder of the free-range, acorn-fed Iberico pig of Spain and the quality is exceptional. It’s tender and moreish with a rich, nutty flavour. Each bite is savoured with a smear of smoky, creamy mash and bright, sweet peppers.
For sides, we’re served goat’s cheese with root vegetables, topped with cauliflower. It’s a hearty, seasonal dish, elevated by foam and beautifully presented. The lightly charred sweet beetroot pairs wonderfully with the salty cheese, with crunchy seeds adding texture. We’ve also selected creamy spinach and chargrilled leeks, which arrive baked in a terracotta dish and presented temptingly browned. Flavoursome and inviting, this dish is equally indulgent and wholesome – just right for a cosy winter afternoon. Unable to resist the tempting menu, we’ve also opted to share the lightly battered cod throats. Slightly spicy, golden and crispy, these are topped with sweet black garlic aioli. With a flavour likened to molasses, this caramelised garnish pairs wonderfully with the mild, umami fish and soon the plate has been cleared.
To finish, we treat ourselves to a dessert cocktail. Encouraged by the illustration on the cocktails board and the teams’ recommendation, we opt for Barraquitos, which involve meticulous layering of condensed milk, Liquor 43, brandy, double espresso and a topping of milk froth. We watch, spellbound, as the barman performs the intricate display, pouring the spirits and espresso over a spoon with careful precision, to achieve the desired results. Our drinks are served with cinnamon stick garnishes that double as stirrers, and the result is a strong, punchy combination of flavours, sure to wake us up after a satisfying meal.
We’re bid adios by our friendly waiter as we step into the street, the sun low in the sky. As we meander down to the beach, we’re already contemplating what we’ll order on our next visit.
