Chef Ravi Saxena uses his Tuscan training to create playful, sensuous dishes in Delhi's most rarefied Italian restaurant. The three-course regional menu changes periodically, but you might find such fancies as a "flan" of spinach, black olives, and risotto with fresh basil-and-tomato sauce; tagliatelle with a fresh herb sauce of minced duck and Parmesan cheese; sliced grilled tenderloin with grilled polenta and marsala sauce; or grilled milk-fed baby lamb chop with grilled
balsamic vegetables. The small wood-paneled rooms are inviting, and in winter you can dine on a terra-cotta patio in the fabulous garden. Service is excellent.
Feb 13, 2005
Good Italian food. I tried the antipasto and pasta menu for lunch and it was good. The selection of cheeses was great, and they are imported. The bread is excellent. Not bad if you miss your Italian food here in Delhi.