Get free deal with every meal
Confirm booking in 30 second
No charges on booking cancellation
I love Bene for the fact that it has a lovely ambience. Placed on the rooftop, you have one section that looks out onto the city and Persian Terrace, the other restaurant, all natural light coming in. And on the inside, you are surrounded by warm tones of brick and wood – the wood fire oven that you can see from just about anywhere in the restaurant is a delight. Chef Roberto works on a three-month menu and each time there is a showcase of a different region of Italy. Currently, you get to see a cross-section of the country on your plate. Begin your meal with the classic 'Bruschetta' – the Pomodoro, with cherry tomatoes, garlic and EVOO, or the 'Al Salmone', with cream cheese, smoked salmon, salmon caviar and avocado. Moving to the salads, the 'La Fruttarola' makes the best of seasonal fruits – it is a rocket salad, with romaine lettuce, fresh seasonal fruits (I had segments of orange and green apples), along with walnuts, peanuts and pistachio. Try the 'La Siciliana' too, with Roman Lettuce, interestingly some red chard leaves, orange, fennel leaves, spring onions and pistachio. For the soup, you may not think too much of tomato soup, but the 'Pomodoro e Stracciata' is something you want to try. The Stracciatella cheese is the surprise element here and what a surprise it is. The 'Tortelli Alla Amatriciana', with crispy pancetta, is a must for pork lovers. The 'Risotto' with pancetta is something that you should definitely think of getting to the table. Do order the 'Salmon Croccante' – a Norwegian Salmon, with a crisply done skin, the asparagus veloute and the saffron cream come together so beautifully. The 'Torta Caprese' is a great dessert to end on.
Extremely nice ambience and loved the food. Service was nice and everything was taken care of. The appetizers were the best of them all. Recommend this place.
I had a wonderful time at the cubbon pavilion and we have enjoyed very well. I really loved all the deserts and I specially enjoyed khao suey soup. Special thanks to Papa rao. He attended us very well and fullfilled our time well.
My fiancee and I went to Bene a few weeks ago and had a wonderful experience. Since neither one of us was particularly hungry we ordered a few small dishes. The service was impeccable! I tried a couple of wines (tasting portions) before settling in with my eventual choice and the staff couldn't have been more gracious in assisting me with my final selection. I REALLY wanted to try the risotto special, since, in my humble opinion, Risotto and Pasta preparations are a key litmus test for a chef, but ran out of appetite. Upon my inquiry regarding the sourcing of Pancetta, the chef came to speak with us and alas, the Pancetta is imported!! Will definitely go back to try a few more dishes. In the meantime, I will continue to prep my Carbonara with bacon while the quest of the holy grail of real Pancetta continues!
I am super impressed with the service at this restaurant. The staff is always on their toes to make the guest experience special. Kudos to the team
Chef Roberto Apa was personally overseeing our meal. A minestrone soup, Pasta Caprese, New Zealand Lamb Shanks in Polenta base, A chicken pizza from wood oven, and a Tira Misu to die for, for four covers. Had ordered a Fratelli Chardonnay, to go with.