“If it’s not on the menu we’ll make it for you,” says Virgilio Del Mare, founder of St. Thomas Premier Italian restaurant. “Your delight is our delight.”
At Virgilio’s we will pamper your palettes with an array of homemade pastas (Grandma’s recipes) complimented with numerous sauces. Desserts range from a classic Tiramisu to our own “Taste of Paradise” Mango and Banana’s Flambe. Also the talk of the island is Virgilio’s Cappuccino with the aroma of Italian Liquers.
Soft Italian music compliments a chic decor that features stained glass windows and crystal chandeliers. The Restaurant is “Impressive and Special,” an ideal place to fall in love again, even if you’ve been married thirty years.
Our staff will indulge you with attentive, courteous, and efficient service that will make the “Virgilio’s Experience” memorable.
Our warmest and sincerest welcome to you, our guest of honor – Virgilio
Virgilio Del Mare, the restaurant’s namesake, is a Colombian native with an Italian Grandma. Armed with all her favorite recipes, he first opened his Italian restaurant in California. He relocated it St. Thomas in 1988, and Virgilio’s has since become legendary as one of the island’s iconic eateries, long frequented by many island VIPs over the years. With its picturesque old-world dining room, stone arches, crystal chandeliers, stained glass, classic art reproductions and original artwork by Rosalyn Smith- Taylor, island elegance is the term that immediately comes to mind. A recent renovation earlier this year polished things up and made it more spacious. As elegant as it seems, don’t feel like you have to dress up. As manager Matthew Richardson puts it, “If you have class, you don’t need fancy clothes!”
One of the notable things about Virgilio’s is the longevity of the staff, and that dedication and pride shows through in both the service and the food itself. Most have been with Virgilio’s for ten or more years and have worked themselves up in rank. Matthew himself started as a dishwasher.
Chef Ernesto Garrigos first signed on with Virgilio in his early teens in California at the entry level, learning the hard way, and eventually became the executive chef. He learned his craft from chefs from Sicily and Palermo, and presents an authentic Italian menu that would rival any in Italy.
Most of Chef Garrigos’ dishes are Sicilian, though all regions of Italy are represented, each with its own distinct style. “Italian is not just pasta,” he said. “It’s also fish, chicken, lamb, veal and seafood, and we are flexible to accommodate our guests. Sometimes people come in and create their own menu!”