San Gimignano

San Gimignano Review

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 wood-paneled rooms are small and inviting, accented by ceramics and large sepia photos of the town of San Gimignano. In winter you can dine in the fabulous garden, complete with terra-cotta tile floor. Service is excellent.