Located in the heart of charming Carmel-by-the-Sea, Basil offers the freshest local seafood, the finest organic produce, fun and contemporary cocktails as well as the best selection of California wines.
Basil is open: Mon - Thu 11:30 AM - 9:30 PM | Fri - Sat 11:30 AM - 10:30 PM | Sun 11:30 AM - 9:00 PM. Call Basil at 1.831.626.8226
Our wine list offers 50 interesting choices to complement your meal, local’s winery are a must, Santa Lucia Highland, Organics and not only, Napa and Sonoma are presents with names recognition to please our guest. Wine The Wine List at Basil Seasonal Dining is comprised of over 50 selections. Wine by the glass program change as the Seasonal menu change as well. Our mission is to offer our guests increased breadth of selections while still offering wines of a value-oriented nature and the best quality for all the palates.
Basil Seasonal Dining wine list shines with many classic American reds while also featuring wines of similar characteristic from around the United States. Our American list is abounding with verticals of this country’s hard to find labels. In addition, we also maintain a small selection of half bottles and some large format bottles ranging from magnum to 6l.
Our mission is to be ahead of the trend and offer the broadest and most diverse selection available supporting mainly the local’s winery.
Integral to the success of our wine program is the education of our person staff. We hold monthly seminars and tastings, with monthly sessions for our staff that cover a broader range of topics.
Peters is an award-winning international Chef whose far-reaching
experience includes everything from a mastery of cuisine to corporate
Soerke Peters’born and raised in Germany always had an interest in
cooking. He decided to become a chef at the age of five. He remembers
cooking with his grandmother as a young boy, and followed this path
his entire life to become a chef.
his three year apprentice ship in Wilhelmshaven/ Germany he moved to
Munich and worked at world class hotels and restaurant including a
one and three Michelin Star rated restaurant.
1991 Chef Peters moved to New York City and immediately started
working for Mr. Pino Loungo’s Toscorp,
, an emerging company that, which included Coco Pazzo and Le Madre
just to name a few.
Peters’ timing could not have been better, and he fell in love with
Italian cuisine. He learned the simplicity of Italian food and worked
his way up from Line-Cook to Corporate Chef overseeing 16 restaurants
2001 he decided to open his first restaurant called Meritage in
Manhattan. An all American concept using only local ingredients
including wine and liquor.Unfortunately due to the 9/11 event he
decided to close before he opened. It was too risky since there was
no business he says.
October of 2001 Chef Peters decided to move to Los Angeles, the new
“Hot Spot” for great and creative restaurant concepts. While
mastering Northern-Italian cuisine at Ca’del
in Los Angeles Chef Peters opened Froma on Melrose in West Hollywood.
He was also the Executive Chef at the Sunset Restaurant in Malibu
before taking the opportunity to move to Carmel by the Sea and taking
over Basil Seasonal Dining with his long friend and business partner
Peters’ passion for Farm to Table food and being sustainably
responsible made Basil the first Certified Green Restaurant in the
Heller Estate Winery
Robert Sinskey Vineyards
Savor The Local
Monterey Fish Company
Earth Bound Farm
Chamber of Commerce
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