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BASTA

@bastaboulder

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“enough”
Michelin Bib Gourmand
Everyday 5-9
@idest_hq

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Join us on Friday, October 30th as we welcome guest winemaker Lan Kristančič of @moviawines , with curated selections from Rocco McKeel of @thewolfstailor

Nestled in Slovenia’s rolling Brda hills, Movia is a ninth-generation family estate with winemaking roots dating back to 1820. Today, Lan Kristančič carries that legacy forward through indigenous grapes, minimal intervention, gentle maceration, and extended aging, producing wines that express their vineyard and vintage with remarkable freshness, complexity, and longevity.

Reserve your table with us on October 30th and we will take care of the rest. See you then! taken in BASTA by @bastaboulder

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6 days ago

‘Of The House’ at BASTA shifts with the seasons. Currently, this dish features eggplant and tomato from Toohey & Sons Organic Farm in Longmont, Colorado, served with piada made with @drystoragemill grain. taken in Boulder, Colorado by @bastaboulder

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23 days ago

Sixteen years of One Oven. Four years of Michelin Bib Gourmand.

We’re grateful to our team, our farmers, growers, millers, neighbors, and everyone who has pulled up a chair. Thank you for this recognition. And thank you, Boulder, for giving us a place to keep doing this.

Congratulations to our Colorado neighbors. We’re grateful to be part of a community that keeps showing up for one another. taken in Boulder, Colorado by @bastaboulder

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a month ago

Our Summer Pizza is here!

Palisade peaches meet sweet corn from @disantifarms , tossed in a peach and fresno pepper gastrique. Finished with buffalo mozzarella and thin slices of biellese speck.

We are open every day from 5pm - 9pm. See you tonight! by @bastaboulder

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2 months ago

Join us on Sunday, August 23 for Plant a Seed for Change to enjoy curated bites from some of Boulder County’s most talented chefs—including Chef Alex De Bernardis (@chef_a_db)of @bastaboulder . Grab your tickets through the link in our bio.

Since opening in 2010, BASTA has built its menu around what’s in season, cooking over a wood-fired oven, and letting exceptional ingredients speak for themselves. That’s one of the many reasons we’re proud to recognize BASTA as one of our Snails of Approval—a community of restaurants, farms, and food producers leading the way in building a food system that’s good, clean, and fair.

Originally from New Jersey, Chef Alex studied at the Niagara Culinary Institute before making his way west in 2014. Along the way, he helped open Rosetta Hall and Acreage, led the kitchen at Mateo, cooked at Ash’Kara, and now brings his creativity and curiosity to BASTA. He’s passionate about introducing diners to new ingredients and finding fresh ways to surprise people through food.

When we asked Alex what community means to him, he shared: “One of the first things chefs learn is mise en place—everything having its rightful place. When I moved to Colorado, I realized the place I was looking for wasn’t waiting for me. It was something I had to help create. The chefs, farmers, and friends I’ve met along the way became my community—my mise en place.”

His favorite dish? Succotash. As Alex puts it, “Nothing more perfectly embodies ‘what grows together, goes together.’”

At Plant a Seed for Change, you’ll have the chance to meet Alex, hear the story behind his bite, and experience firsthand why BASTA has become such a beloved part of Boulder’s food community.

We can’t wait to share a bite with you.

📍 Sunflower Farm | Longmont
🗓️ Sunday, August 23
⏰ 11 AM - 3 PM
🎟️ Tickets available at the link in our bio taken in BASTA by @bastaboulder

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2 months ago

Reminiscing on our Single Sheet Lasagna.

#ChaseSapphirePartner Chase Sapphire Reserve cardmembers now have access to primetime tables at BASTA thanks to the @ChaseSapphire Reserve Exclusive Tables collection on @OpenTable

Reserve your table through link in bio. taken in Boulder, Colorado by @bastaboulder

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3 months ago

“Say Less”
Devoción Toro Espresso, Tapatio Reposado Tequila, Burnt Honey, Paranubes Coffee Liqueur

Since opening our doors in 2010, we’ve pulled every espresso shot on an E61 grouphead machine, a design that’s remained largely unchanged since 1961. Its steady temperature and gentle pre-infusion help produce a balanced, expressive espresso ☕️ taken in Boulder, Colorado by @bastaboulder

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3 months ago

Right now we’re serving Kusshi oysters with a rainbow chard mignonette - bright, briny, and balanced for summer evenings.

Pair them with a glass of Txomin Etxaniz Txakoli, a crisp Basque white wine with great salinity to match! taken in Boulder, Colorado by @bastaboulder

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3 months ago

Moments from our @heykiddo_oy rooftop takeover.

Early in June, we packed up the flavors of BASTA and headed to Hey Kiddo for 4-nights of wood-fired classics and good company.

A huge thank you to the Hey Kiddo team and to everyone who spent the evening with us! by @bastaboulder

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3 months ago

It starts with the grain.

Long before @dry_storage became a bakery and mill, it was just BASTA’s dry storage - where we first started milling grain in-house to better understand the ingredients we were cooking with. That’s where the name came from, and it’s where a much bigger idea began.

Today, @drystoragemill works directly with farmers growing regeneratively farmed and heritage grains, milling each harvest fresh.

For us, sourcing is about investing in relationships, supporting regional agriculture, and building a food system that’s stronger from the ground up. taken in Boulder, Colorado by @bastaboulder

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3 months ago

Rocky Shores N/A

AMASS Riverine, Undone French Aperitif, Tonic, Garden Anise Hyssop

Our N/A beverages embrace simplicity without sacrificing depth - an inclusive beverage experience for every guest. taken in Boulder, Colorado, USA by @bastaboulder

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3 months ago

One oven.
“enough”

Utilizing a mix of red and white oak, our wood-fired oven is the epicenter of our menu. Each day, we begin building the fire hours before service - allowing the oven to gradually come to temperature. taken in Boulder, Colorado, USA by @bastaboulder

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4 months ago