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Chef and restaurateur John Colón brings the flavors of the Basque region to Southwest Florida at El Basque – Vin & Pintxo Restaurante. Located in the Prado Mall in Bonita Springs, our restaurant offers a warm European dining experience inspired by the culinary traditions of Spain, France, and the Basque country. Join us for lunch or dinner and discover an array of traditional pintxos, Basque specialties, fresh seafood, and seasonal dishes prepared with care. El Basque blends old-world flavors with a welcoming atmosphere perfect for gathering with friends, family, and colleagues.
Address and Contact Information
Address: 25245 Chamber of Commerce Dr, Bonita Springs, FL 34135
Phone: (239) 301-4973
Website: https://elbasque.com/
Menu Photos
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EL BASQUE
About Us. At EL BASQUE, we bring the rich culinary heritage of Spain’s Basque region to Bonita Springs. Our own Chef / Owner John Colón crafts every …
El Basque restaurant in Bonita serves great spanish food – Facebook
El Basque 25245 Chamber of Commerce Dr, Bonita Springs, FL 34135-7887 / http://elbasque.com/ · No photo description available. Nia Airgood and …
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Book now at El Basque in Bonita Springs, FL. Explore menu, see photos and read 421 reviews: “Simply FANTASTIC! Everything on the menu is …
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Reviews
Ernesto D Enriquez
What a gem. I would describe it as a boutique restaurant because of its intimate atmosphere. Feels like you’re in a private dining room. Chef John produces flavorful Basque dishes sending you to a Spanish culinary experience.
Servers are personable & friendly.
We had Kroketas, Scallops appetizers & Rossejat Noir. All were fantastic. 3rd time there didn’t disappoint!
… moreServers are personable & friendly.
We had Kroketas, Scallops appetizers & Rossejat Noir. All were fantastic. 3rd time there didn’t disappoint!
Rose Saldana
Such an amazing place. The food was delicious and unique. It’s my 1st time having Basque style food. There was a few of us and we sampled some Pintxo, Entrees and dessert. All really yummy. The wine suggestions for our table was spot on. The servers know their wines and the food so well, it enhanced the dining experience. If you like art walls, this is your spot. Just beautifully done and everywhere you look. The whole place was well designed to create a warm, unique, and inviting atmosphere. The chef even comes out to check on you and he’s such a genuine charming man. I can’t wait to go back.
… morebill hanson
I rarely write reviews about a restaurant, but our experience at El Basque was so bad so unbelievable it was almost comical. My husband and I frequented El Basque for several years, but somehow lost touch so when we received the invitation to attend a wine tasting, we both jumped at the chance to go there again. We signed on for a $100 per person wine tasting. That was all the invite said. We assumed tip and tax not included. No mention of adding 3% for credit card usage
We hadn’t anticipated the traffic going up from Naples on Livingston and almost made a
U-turn to go home, but my husband thought we should push on. We made it on time, listened to the winemaker discuss the wines being served while the first course was being brought out. It was a Spanish version of gazpacho. I’m not a big fan but I was willing to give it a try. It was all right. It had a poached egg in it with a wad of serrano ham which really didn’t add anything, but it was edible. It was all downhill after that.
The second course was a crabcake. The chef came out and explained that it was reminiscent of time spent in Maryland and the crab cakes he had there. This cake was a globby mess with a really unappetizing yellowish sauce to go with it. It tasted more like chicken of the sea tuna then a crab cake.
The third course was some kind of lamb shank. The first bite was a glob full of fat. I had to very discreetly spit it onto my plate. I was afraid to eat anymore
The fourth course was a “filet mignon” with some inedible brussel sprouts. My husband’s piece was total overcooked and surrounded by a soggy piece of puff pastry; a riff on beef wellington I guess. Mine was rare but it was hard to cut and very tough. Certainly not filet mignon; more like very bad London broil. I called over the waiter to ask if it really was filet mignon and this brought out the chef who told us it was tough to cook for so many people. About 30 people (it is a very small restaurant) He’s the chef for God’s sake.
All in all, the wines were fair; nothing spectacular but the service was very good; the only good point about the whole experience. But the icing on the cake came when we got the bill. We were being charged the 3% service charge if we used our credit card. As I said, the invitation never made mention of this. I went up to the hostess and told her that if we have known we would have gone to the bank and got some money. Also, I think they legally need to tell you. She sneeringly said she would be sure to inform us the next time. When I said there will be no next time, she just say ‘fine’. I took it as ‘I don’t need your business’ Wow, a chef that can’t cook and a hostess that needs lessons in customer service. Good luck with that. If my husband had only made that U-turn we would have saved ourselves from a truly awful experience but I also felt sad because it was such a quaint little place.
… moreWe hadn’t anticipated the traffic going up from Naples on Livingston and almost made a
U-turn to go home, but my husband thought we should push on. We made it on time, listened to the winemaker discuss the wines being served while the first course was being brought out. It was a Spanish version of gazpacho. I’m not a big fan but I was willing to give it a try. It was all right. It had a poached egg in it with a wad of serrano ham which really didn’t add anything, but it was edible. It was all downhill after that.
The second course was a crabcake. The chef came out and explained that it was reminiscent of time spent in Maryland and the crab cakes he had there. This cake was a globby mess with a really unappetizing yellowish sauce to go with it. It tasted more like chicken of the sea tuna then a crab cake.
The third course was some kind of lamb shank. The first bite was a glob full of fat. I had to very discreetly spit it onto my plate. I was afraid to eat anymore
The fourth course was a “filet mignon” with some inedible brussel sprouts. My husband’s piece was total overcooked and surrounded by a soggy piece of puff pastry; a riff on beef wellington I guess. Mine was rare but it was hard to cut and very tough. Certainly not filet mignon; more like very bad London broil. I called over the waiter to ask if it really was filet mignon and this brought out the chef who told us it was tough to cook for so many people. About 30 people (it is a very small restaurant) He’s the chef for God’s sake.
All in all, the wines were fair; nothing spectacular but the service was very good; the only good point about the whole experience. But the icing on the cake came when we got the bill. We were being charged the 3% service charge if we used our credit card. As I said, the invitation never made mention of this. I went up to the hostess and told her that if we have known we would have gone to the bank and got some money. Also, I think they legally need to tell you. She sneeringly said she would be sure to inform us the next time. When I said there will be no next time, she just say ‘fine’. I took it as ‘I don’t need your business’ Wow, a chef that can’t cook and a hostess that needs lessons in customer service. Good luck with that. If my husband had only made that U-turn we would have saved ourselves from a truly awful experience but I also felt sad because it was such a quaint little place.
MARICARMEN FERNANDEZ
To celebrate our wedding anniversary, my husband made a reservation at El Basque. Since the minute we walked in, we were pleasantly impressed with the understated but sophisticated almost European atmosphere. John Colon (chef/owner) and his staff went above and beyond to make our anniversary a real special occasion. The food was excellent, from the soups to our main courses of delicious Txuleton and Branzino. The wine selection was well curated, and desert was fantastic. We highly recommend El Basque
… moreMaria Moreno
This place in Bonita Springs it’s amazing! The food delicious and the service very nice. The personal and the chef were very nice
… moreJosefina Brea
This restaurant has it all. If you like Spanish and/or European food, I will recommend you visit El Basque. For our first experience on the restaurant we only ate appetizers. Bacalao croquetas, escargots, pate (out of this world), cheese sampler, gazpacho, and a burnt cheesecake for dessert . For our second visit, we decide to order ahead of time an order a Cochinillo it takes a couple of hours to cook it but the results are yummy. Soft, with a very good flavor, not dry, it was wonderful. I will recommend “el basque” all the way. It is a small restaurant with a great atmosphere. You will enjoy it. Take a moment to talk to the chef John Colon he was amazing.
… moreDiana Murphy
Absolutely one of the best dining experiences. Make a reservation and try this spot out. A beautiful European feel to the restaurant and the food is absolutely mouth melting delicious.
… moreSteve Wellmann
Great local place. Small intimate environment. Food is amazing, many unique Basque dishes. Things you won’t find elsewhere. Nice combination of Pintox (Tapas) and full plates. Try the homemade Sangria. Highly recommend to it
… moregina tomlinson
When I walked in, I immediately had to take a video because of how beautifully and uniquely decorated it was. I’m a sucker for charcuterie, so this place hit a home run in my heart! Pictured here is the chef’s charcuterie, which was the perfect option for us. Mercia was such an attentive server. When I needed my glass refilled, he was there right away!!!
… moreMic Fox
What an unexpected gem. Tucked into a quiet strip center, El Basque transports you far from Florida—somewhere between an old-world Basque tavern and a buzzy New York neighborhood spot. The vibe is right: warm, understated, and somehow both cozy and elevated.
We shared a beautiful bottle of Tempranillo and made our way through a selection of dishes that felt both classic and soulful. The olives and gazpacho were the perfect start—bright, briny, and refreshing. Escargot was rich and indulgent, scallops and shrimp were perfectly cooked, and the flank steak and short ribs were deeply flavorful and comforting. Everything was beautifully presented without any pretense.
The chef clearly brings New York pedigree, but with a grounded sense of tradition that shines through the menu. Prices are incredibly fair for the quality—this place delivers on value without sacrificing experience.
It’s the kind of spot you almost want to keep to yourself… but I already can’t wait to go back.
… moreWe shared a beautiful bottle of Tempranillo and made our way through a selection of dishes that felt both classic and soulful. The olives and gazpacho were the perfect start—bright, briny, and refreshing. Escargot was rich and indulgent, scallops and shrimp were perfectly cooked, and the flank steak and short ribs were deeply flavorful and comforting. Everything was beautifully presented without any pretense.
The chef clearly brings New York pedigree, but with a grounded sense of tradition that shines through the menu. Prices are incredibly fair for the quality—this place delivers on value without sacrificing experience.
It’s the kind of spot you almost want to keep to yourself… but I already can’t wait to go back.