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Stepping into Primavera, The Ritz-Carlton, Bahrain, my friend and I were immediately struck by the restaurant’s elegant ambience, a perfect blend of modern sophistication and warm, inviting charm. The recrafted menu, curated by the talented sous chef Mirsha Moreno under executive chef Joergen Sodemann’s mentorship, promised a culinary journey through the flavours of Italy, with a focus on local ingredients and innovative twists on classic dishes.
We were welcomed by the optional interactive drinks trolley where you can enjoy an assortment of muddled drinks, including delicious mocktail bellinis and premium tiramisu aperitivos. To start our adventure, we opted for a trio of appetisers; perfect for sharing. The Bahraini prawns marinated in lemon puree, with their delicate sweetness and zesty notes, were a refreshing delight. The homemade ricotta, drizzled with 25-year aged balsamic vinegar from Venturini Baldini and adorned with fresh tomato and basil, showcased quality ingredients and presented a simple yet exquisite flavour profile. The balsamic vinegar, a product of a centuries-old tradition, added depth and complexity to the dish. The Mediterranean salad included crisp vegetables, zucchini, and seared red pepper which provided a light and vibrant counterpoint to the richer appetisers; showcasing the season’s freshest produce.
Our pasta selections were equally impressive. The spaghetti alle vongole, with its perfectly al dente noodles, plump clams, and fragrant garlic and parsley sauce, transported us straight to the sun-drenched coasts of Italy, however my friend noted that it was reminiscent of traditional Bahraini seasoning, adding a homely and nostalgic appeal to the menu. The vegan risotto verde, a creamy blend of rocket, kale, spinach, and pecorino cheese, was both hearty and satisfying, highlighting the chef’s ability to elevate simple ingredients. We also couldn’t resist the allure of the pizza tartufo, a Neapolitan style delicacy fresh from Primavera’s new pizza oven, the two-day fermented dough was topped with rich truffle mushroom cream, melted scamorza cheese, and generous shavings of black truffle. The earthy aroma of the truffle beautifully permeated every bite!
For our main courses, we opted for two dishes that showcased the chef’s creative flair. The Bahraini hammour fillet, accompanied by a zesty gremolata sauce, delicate tomato tortellini, and organic garden greens, blended local flavours with classic Italian techniques. The fish was cooked to perfection, flaky and tender, while the accompanying flavours created a harmonious balance on the plate. The slow-cooked wagyu beef cheek, a melt-in-your-mouth masterpiece served with pomegranate, polenta, and pimento, was a decadent and unforgettable experience. The beef, braised for over 18 hours, was incredibly tender and flavourful, while the accompanying polenta and pomegranate added a touch of sweetness and dimension.
To conclude our meal, we indulged in a selection of desserts.The signature tiramisu, prepared tableside with mascarpone espuma (foam), espresso, and ladyfingers, was a theatrical and delicious spectacle. The creamy mascarpone, infused with the rich aroma of espresso, was a perfect match for the delicate ladyfingers. The Sicilian cheesecake, with its light texture and tangy candied orange confit, was a delightful balance of sweet and tart flavours, providing a refreshing end to the meal, alongside the strained strawberry yoghurt, with its sweet marinated strawberries, delicate meringue, and drizzle of aged balsamic vinegar.
As we savoured our final bites, we couldn’t help but marvel at the exceptional dining experience Primavera had provided, and we both agreed that we would return soon.
For reservations, call 17586499 and follow @primavera_osteria on Instagram for the latest updates.
