Inside Basilico: The Galway Restaurant Putting Their Community First

In partnership with Basilico Restaurant

If anyone understands that a business is only as good as its people, it’s Paolo Sabatini, Valerie Woodlock and Fabiano Mulas. Together they run Basilico, where authentic Italian food and warm hospitality have been at the heart of what they do for almost two decades. “For us, it’s not just a job. It’s like a family,” says Valerie.

Her husband Fabiano met Paolo when the latter was 23 years old and already head chef of the kitchen he worked in. Their friendship blossomed into Basilico, the only restaurant in Galway to have won the prestigious “Eccellenze Italiane” award. 

Originally from Viterbo, Paolo has been working in food since he was a teenager, and regularly travels home to Italy to stay on top of the latest trends. “I go back several times a year” he says.“The food scene is always evolving, so I bring back ideas, ingredients and inspiration.” That constant curiosity keeps Basilico’s menu fresh. While signature dishes remain, Paolo introduces new seasonal creations every few months.

“We make our own fresh pasta using a machine imported from Italy, prepare our pizza dough from scratch and proof it for up to 48 hours. Almost everything is cooked fresh to order.” A recent addition is their Parpadella Casa, made with homemade pasta, wild mushrooms, black truffle cream, and organic summer courgettes straight from Valerie and Fabiano’s farm. 

In recent years, Fabiano has concentrated on growing fresh veg for the restaurant, which Valerie says has been a huge support as costs in the industry increase. Fabiano is also an artist, combining his passion for food and art at Basilico, where his work lines the walls. It’s this collaborative, quality atmosphere that makes Basilico so popular. Paolo never stops refining his menu, taking into account ideas from his all-Italian kitchen team.

Paolo and Valerie are firm believers in valuing their visitors and making sure dining out is accessible for all. “I don’t think restaurants should exclude anybody because of  budget,” Valerie says. “There should always be an option for families to enjoy a meal together –that’s the Italian way, and it’s our way.”

Affordable daily deals, seasonal specials and their recent decision to pass VAT savings directly on to customers are all a testament to this ethos, and its success shows in the way people keep coming back. “Couples who came here when they were first dating, have celebrated their child’s milestones with us – all the way up to graduation,” Valerie shares. “We have a staff member who had their own christening here! It’s amazing.” 

“We make our own fresh pasta using a machine imported from Italy, prepare our pizza dough from scratch and proof it for up to 48 hours.”

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That people-first philosophy extends to their in-house team as well. Valerie believes in fostering a culture of care and support for each other, and notes that some employees have come back to work in Basilico after moving on to other venues. Others are with them for 18 years, like restaurant manager Cristian Mulas, or seven years, like floor manager Cathal Lynch. Valerie’s daughter Jessica is also a manager.

“The welfare of our staff is important. The Coach House and Oranmore mean a lot to us, and we value our community,” says Valerie. While Paolo leads the kitchen and its team together with head chef Cristina Gemini,  Valerie looks after the operational side of the business with Yvonne Heverin, head of finance. 

Together, the extended Basilico team have built something that feels woven into the fabric of Oranmore. From homegrown produce and authentic Italian meals to genuine warmth and a staff that feel like family, Basilico is the spot for both good food and good company.