Mezzaluna is chef Armando’s pet where he whips up authentic flavours
If authentic Italian cuisine isA�what you are looking for, Mezzaluna at Movenpick could be a wise choice. Beautifully set with walls adorned by Italian paintings from the ownersa�� collection, the fine dining restauranta��s key elements include a live kitchen and its ever-chatty chef, Armando de Fillipo.
Apart from the many things he is popular for, Armandoa��s breads are most sought after. And we understand why when we try the olive oil soaked focaccia bread topped with olives and served with slow cooked beetroot and pumpkin. Its chewy yet crispy texture and the salted crust are perfect. Incidentally, Fillipo uses the same dough for his breads and pizzas a�� makes it simple that way, he says.
The linguine al nero di seppia (flavoured spaghetti) made with squid ink, slow cooked clams in olive oil, and wine, is quite a winner, as is the classic spaghetti made with fresh tomato sauce.One of the new things on the menu are the 12 different sauces one can choose from to customise onea��s pasta.
The John Dory Al Prosciutto, where the Australian fish is flavored with a creamy spinach and balsamic dressing, and then topped with Italian dry cured ham, is simple, yet so full of flavour.
To call it a night, the chocolate ravioli stuffed with ricotta and choco chips in mascarpone sauce is perfect, but what really seals the deal is the chefa��s signature dessert a�� tiramisu which has a double layer of whipped creame, traditional mascarpone cheese mousse with Savoiardi biscuits and espresso coffee.
Rs 3,000 (approx for two). At Mezzaluna.Details:49652856
a�� Nandini Kumar