Introducing Bastia: a leisurely cafe by day and coastal Mediterranean restaurant by night at Hotel Anna & Bel in Philadelphia’s Fishtown neighborhood. A partnership between chef and restaurateur Tyler Akin of Form-Function Hospitality and Foyer Project, Bastia draws culinary inspiration from the sun-drenched shores of the Mediterranean, anchored by the coastal cuisines of Corsica and Sardinia.
Bastia celebrates the cuisines of the Mediterranean, pulling inspiration from the shores of Corsica and Sardinia. Chef-Partner Tyler Akin (he/him) forges his point of view from his ongoing tenure as Chef-Partner at the renowned French brasserie Le Cavalier at the historic HOTEL DU PONT, his previous ownership of Res Ipsa in Philadelphia and his time cooking at DC’s beloved Greek-Mediterranean restaurant Komi. Akin’s deep immersion in French, Italian, and Mediterranean cuisines is underscored by his extensive travels throughout these regions, including a recent trip in January throughout Corsica and Sardinia. During his travels, he immersed himself in the vibrant atmosphere of the islands, strolling through the fish and bottarga vendors at the San Benedetto Market and delving into the art of sheep’s milk cheese-making.
“Our talented team is eager to explore some less-familiar corners of the Mediterranean and chart a course that feels fresh,” shared Akin in a statement. “With food and drinks alike, we want to take our guests off the beaten path just a bit and dive into the bright, nuanced flavors of these rugged and beautiful islands.”
Akin draws on these experiences to develop seasonally driven menus for Bastia, which balance a Mediterranean point of view with a local lens, celebrating the abundance of the Mid-Atlantic region.
Signature dinner items include:
- Skate Cheeks with corn and bonito beurre blanc
- Sea Urchin Butter Tartine with stuffed squash blossom
- Grass Fed Entrecôte with borlotti beans and sweet pepper salad
- Grilled Lobster Algherese with legumes
- Porceddu with pane carasau and new potato
Bastia’s brunch menus include these standouts:
- Green Shakshuka with herbs, tomatillo, wilted greens, and eggs
- Nicoise Sandwich with tuna, tapenade, ratatouille, arugula, and harissa
- Breakfast Sandwich with ricotta frittata, mint salsa verde, wilted greens
Brunch is available a la carte or guests can enjoy the “Agriturismo” offering– a family-style, chef’s selection of seasonal and off-menu dishes.
To complement Bastia’s food, Akin has teamed up with Beverage Director Benjamin Kirk (they/them) to develop a drinks menu brimming with breezy and playful riffs on classic aperitivos and cocktails. Ben brings a dynamic lens to the bar, having spent time working at acclaimed establishments Cure, Morcilla, and Bar Marco in Pittsburgh, before their recent role as Beverage Manager at Wm. Mulherin’s Sons in Philadelphia. Ben’s background and creativity shine through in their Bastia creations anchored by a backbar spotlighting small-batch spirits and natural wine labels from the coastal Mediterranean regions like Sardinia and the Greek Isles.
Bastia’s bar program is sustainably focused, leveraging byproducts from the kitchen to minimize waste and implementing superjuices to yield eight times as much juice per single fruit. The use of traditional Corsican and Sardinian ingredients like citrus and chestnuts round out the beverage list’s connection to the Mediterranean.
Signature cocktails include:
- Melissa’s Bounty – “Hugo spritz: the love child of France & Italy”
- Ingredients: Aelred Melon, elderflower, Salers, cucumber, prosecco, Perrier, mint, lime
- Isle of Beauty – “by way of Corsica with Pennsylvania chestnuts”
- Ingredients: Calvados, Old Overholt, Bloom Farm chestnuts, amari, golden raisin, orange
- Not So Caffe Normale – “the requisite espresso martini”
- Ingredients: Cognac, off-dry marsala, cascara and mandarin marmalade, espresso, vanilla
- Saint Nick’s Staycation – “walks into Bari…”
- Ingredients: Mezcal, Caravella Orangecello, Italicus, citron, Vecchio Magazzino Bitter
Bastia also offers housemade Italian Sodas and a Coffee Granita for non-alcoholic options, alongside a fulsome coffee program powered by Rival Bros.
Bastia was designed by Sigita Stravinskaite (she/her), Galli Arbel (she/her), and Dor Berkovitz (he/him) of Foyer Project with design and architecture house, B March, and Form-Function Hospitality. The team set out to create a space that serves as a welcoming retreat, transitioning effortlessly from a serene morning coffee spot to a lively, evening gathering place. The restaurant has a vaulted ceiling with subtle lighting and exposed beams, drawing the eyes towards a central focal point – an impressive large fireplace that serves as the heart of the space. Muted and matte colors contribute to a lived-in feel, while plaster-finished walls and ceilings add depth and character. The bar area features unique green marble bar tops with soft curves, embodying a vintage-inspired aesthetic that complements the overall design language. A standout feature of the interior is the custom-aged brass and wood shelving adorning the impressive wall behind the bar, as well as a unique freestanding furniture piece that acts as a divider between the bar and the dining area. Embracing Mediterranean influences, the design expertly incorporates warm materials and subtly acknowledges the building’s original features, including restored ceiling beams, columns, and windows.
Bastia is currently accepting reservations ahead of its August 15 opening via OpenTable. From Wednesday – Sunday, Bastia will open its bar at 4PM and serve dinner from 5-10PM. On Saturday and Sunday, brunch will be served from 9AM-2PM. Weekday breakfast and lunch will be available in the weeks to follow.
Bastia is located at 1401 E. Susquehanna Avenue Philadelphia, PA 19125.
