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This spacious light-filled restaurant in subdued shades of grey spells elegance the moment you enter. The cheery and sophisticated vibe it exudes is hard to miss. The live kitchen with chefs plating dishes is a sight to behold. The well-crafted menu represents the famed French and Italian Riviera coastal cuisine with its own modern twist. It offers a fair amount of options for vegetarians too. One can expect to taste the best from South of France to North West Italy. The chefs make use of local and seasonal produce lending a unique rustic flavour to the food. Enoteca, Rivea’s wine tasting room, offers guests a taste of exquisite table wines. The light salads bursting with fresh ingredients are delightful, and one can pick one’s choice of lettuce and the dressing. Charred Scallop with its distinctive flavours and a medley of textures is effortlessly delicious. Ravioli fans must try the creamy Burrata Ravioli, while lovers of seafood can dig into the classic Seafood Risotto. Whether it is the Pork Loin or the Duck Breast, each dish boasts of high-quality ingredients and aesthetic presentation. Mascarpone Chocolate is a dessert not-to-be-missed. The service is expectedly alert yet allows you to dine in a relaxed manner.
Located in Taj Santacruz, I found this to be the restaurant with the best food in the hotel. The food tasted excellent, the portions were the right size and the presentation was nice. The food is served promptly even when the restaurant is busy and the bill was reasonable. You leave the restaurant knowing this is a place you will return to.
After one week with Indian food it was nice with Italian food. We had an excellent menu and some good wines. Staff was friendly and alert. Everyone enjoyed the dinner.
Some of the best Italian food I’ve tasted, The only thing better than the food is the service. We had a spaghetti and quinoa on our first visit which was reasonably priced and our waiter Yusof gave us a fantastic honey drink. He was so obliging, that we had to return again for another meal. And will probably return again.
The Taj Santa Cruz at the domestic airport has some good fine dining restaurants.This one is excellent.Wehad the wild mushrooms rissoto and the lamb rack which were outstanding.The thin pizza veg was excellent.As it was my wife's birthday they served us a complimentary chocolate mousse cake which was worth it weight in gold.Only the service wasn't up to mark as the waiters had to be summoned every time.
Fine dining is primarily focused on the use of high quality ingredients and the chefs’ creativity in compiling a sumptuous menu with elements of trending technics. I am certain many restaurants deliver that, but Rivea trumps them all because it delivers all of that with wonderful ambiance and legendary “Taj” service. A sense of luxury engulfs you enter “Rivea”. The décor is chic, modernistic with a hint of bling, all set amidst generously spaced seating arrangements. The grand chandeliers, artistic play of lights, part reflective, part stark white ceilings and contrasting earthy tapestry create a very powerful impact. Add the open kitchen with its wood fired oven and you know you are in the right place. As a foodie I’d generally skip the complementary bread basket, but here, I’d suggest you try the grissini, focaccia and (can’t recollect the name) the light, fluffy, crusty brown mini slices with olive tapenade and sundried tomato sauce. We started with the Wild Mushroom Soup. (Porcino mushrooms deep fried, truffle oil and lecithin aided parmesan foam) OMG! What a deeply satisfying, rustic soup with an element of molecular gastronomy. A heavenly medley, of truffle oil, fried porcini mushrooms and parmesan foam. Rustic, wholesome, delightful deep earthy flavor with musky aroma, good weight, and velvety texture with bursts of intense parmesan flavor. For the Appetizer we ordered the Glazed Asparagus. (Poached eggs, pan seared mushrooms, “well done” char grilled asparagus without the hollandaise and parmigiano) Perfectly poached eggs, it was a joy to see the yolk spread over the mushrooms and asparagus. The mixed mushrooms were fleshy and succulent. The well done charred asparagus albeit on the slender side were fresh, tasty and smoky. It was a culmination of simple ingredients, flavors and textures without any overpowering overtures. Moving on to the Pizzas, there was no way I wouldn’t order a Quattro Formaggi. Asked for the chef and requested him to customize a bit. Part Blue cheese (preferably Gorgonzola if not either a Roquefort or Stilton), part smoked aged Cheddar, part Mozzarella and part Goat cheese). Never mind the calories; I’d still do it again and again. Oh the texture and the flavor, it is to die for. The second Pizza was Rivea, (grilled eggplants, olives, mushrooms, smoked cheese and basil). Timid and very uninteresting after the Quattro Fomaggi or maybe I am just biased. The chef suggested the Pasta, “Orecchiette” informing us that it was the house specialty. (Sun dried tomatoes, chanterelle (wild funnel shaped mushrooms) in spiced cream) The Orecchiette (small ear shaped pasta) paired extremely well with the chanterelle in spiced cream sauce. Unfortunately the pasta was a bit over cooked but the spiced cream sauce was so sumptuous that it covered for the chef’s blunder. It was akin to having anorexic gnocchi in a mind blowing sauce. Finally the deserts: Mascarpone and chocolate (Martini mascarpone with Valronha chocolate) and De-constructed Tiramisu (Expresso jelly with savolardi biscuit, pate de fruit, granite & chocolate brush). Superlative presentation, great flavors and decent portions. Personally I preferred the De-constructed Tiramisu, complex compilation, loads of different flavors and textures on a single plate. Absolutely divine food!