Casa Vigil is transforming its culinary landscape under the leadership of Executive Chef Mikel Goikolea and Sous Chef Rafael Godoy, who bring a fresh approach to the restaurant’s menu that fuses Basque, Argentine, and Mediterranean influences. Formerly of Leku and Itamae, respectively, the talented duo emphasizes quality and innovation through a rotating selection of globally sourced dishes and collaborations with local farmers for organic produce.
Their culinary philosophy encourages diners to engage in a communal dining experience, offering family-style servings that promote sampling and create a warm, homelike atmosphere.
Notable new dishes include Wagyu Carpaccio with Foie Gras and Parmigiano Reggiano, Grilled Scallops with Glazed Pork Belly, Fideua with Veal Cheeks, and Rack of Lamb with Carrot Milhojas. Guests can still enjoy the restaurant’s five-course tasting menu with wine pairings, as well as a personalized omakase-style option where Chef Goikolea crafts dishes based on individual preferences.
Casa Vigil, which has received accolades for its Michelin-starred Mendoza location, boasts an impressive list of rare wines curated by owner Alejandro Vigil, recently honored with Wine Spectator’s 2024 Award of Excellence.
Chef Goikolea hails from Otxandio, Spain, and his culinary journey includes training at Michelin-starred establishments, including Restaurante Las Rejas and Azurmendi. In the U.S., he opened the Michelin Guide-recommended Leku Restaurant in Miami.
Sous Chef Godoy, a Venezuelan-born chef, is known for his award-winning creations and has made a mark in Miami’s vibrant culinary scene with his diverse influences, including Basque, Peruvian, and Nikkei cuisines.
Photo credit: Ruth Kim, courtesy of Casa Vigil Miami