Restaurant: Bacari
Location: 9601 Brighton Way, Beverly Hills, CA.
Date: September 6, 2025
Cuisine: Mediterranean
Chef: Robert Kronfli
Rating: Decent, but slightly confusing
Bacari, nestled in the heart of Beverly Hills at 9601 Brighton Way, is a culinary gem that offers an exquisite Mediterranean dining experience. The restaurant’s concept is inspired by the traditional Venetian wine bars, known as “bacari,” and it beautifully marries this inspiration with a modern, Californian twist. The menu is a delightful array of small plates, or “cicchetti,” designed to be shared, encouraging a convivial and sociable dining experience. From the succulent lamb sliders to the mouth-watering roasted cauliflower, each dish is a testament to the rich and diverse flavors of the Mediterranean.
The atmosphere at Bacari is both chic and inviting, with a rustic charm that transports you straight to a cozy wine bar in Venice. The interior is adorned with reclaimed wood and warm, ambient lighting, creating a relaxed and intimate setting. The outdoor patio, draped with twinkling fairy lights, offers a magical dining experience under the stars. What sets Bacari apart is its commitment to creating a unique dining experience that goes beyond just food. The restaurant boasts an impressive wine list, featuring a curated selection of wines from around the world, and a knowledgeable staff that is always ready to guide you through your culinary journey. Whether you’re looking for a romantic dinner or a casual catch-up with friends, Bacari offers an unforgettable dining experience that is sure to delight your senses.
Chef Robert Kronfli is the executive chef and co-owner of Bacari, a Mediterranean-inspired restaurant located in Beverly Hills, California. A graduate of the University of Southern California, Kronfli initially pursued a career in music before discovering his passion for the culinary arts. He honed his skills at the Culinary Institute of America in New York and further developed his culinary expertise while working at various renowned restaurants in Los Angeles.
Chef Kronfli’s philosophy in the kitchen revolves around the use of fresh, locally sourced ingredients to create dishes that are both flavorful and visually appealing. He believes in the power of food to bring people together and aims to create a dining experience that encourages conversation and connection. His innovative approach to Mediterranean cuisine has earned him recognition in the culinary world. Under his leadership, Bacari has been awarded the OpenTable Diners’ Choice Award and has been featured in numerous publications, including the Los Angeles Times and Eater LA.
Burrata Caprese. Burrata Di Stefano, fresh basil, heirloom cherry tomatoes, basil-walnut pesto, Maldon salt, baguette. Nice and salty. Lush, creamy burrata meets sweet tomatoes and herbaceous pesto, with a toasty baguette crunch for balance.
Crudo. Barramundi, herbed cucumber relish, za’atar, sumac, lemon, Frantoio olive oil, sesame, Maldon salt. Silky and clean, the barramundi is lifted by bright lemon and sumac, with peppery Frantoio oil and a gentle crunch from sesame and Maldon.
Stuffed mushroom. Five-cheese blend, toasted pecans, basil-walnut pesto, Parmesan, parsley. More pesto. Creamy, savory filling meets a nutty crunch, with bright, herbaceous pesto and a salty Parmesan finish.
Scallop medallions. Summer corn, cherry tomato, beurre fondue, scallion. Silky, lightly caramelized scallops meet sweet corn and juicy tomato, with a buttery gloss and a fresh scallion lift.
Sea bass. Pan-seared, charred shishito, corn, shallot, tomato, tarragon aioli, pomegranate molasses, grilled lemon. Crisp-skinned and flaky, with smoky heat from the peppers, sweetness from the corn, and bright, tangy lift from the lemon and molasses; the tarragon aioli brings a cool, herbal finish.
Lamb rack, Australian, mirepoix, preserved lemon & pistachio bulgur, herb salad, oregano-shallot relish. Juicy, herb-lifted lamb with a caramelized crust meets bright citrus and nutty bulgur, while the relish adds a savory snap over a crisp, fresh salad.
Overall, I was just slightly confused about the regionality of the menu. It describes itself as Venetian Tapas, but having had those in Venice, I’m not sure I saw it. It felt more like Levantine fusion or something.
