I recently had the pleasure of attending an intimate luncheon at Ottimo Cucina Italiana, ITC Royal Bengal, to experience their newest tasting philosophy — LUNA. Inspired by the phases of the moon and Italy’s ancient reverence for Luna, the Roman goddess who shaped tides, seasons, and gatherings around the table, this menu moves with the same sense of quiet power.
The moment I was seated, there was an unmistakable calmness to the experience — dishes arriving one at a time, each with its own rhythm and restraint. LUNA is presented through two distinct interpretations: Luna Nuova, a five-course culinary progression that focuses purely on food, and Luna Piena, where thoughtful wine pairings elevate each course to a more profound sensory experience. Even before the first dish arrived, the intention behind the menu was clear: this wasn’t designed to overwhelm, but to unfurl — almost meditatively.
As the meal began, I found myself leaning into the soft storytelling of each course. The Asparagus Tortelli, for instance, was one of my absolute favourites — delicate, silken, and quietly expressive, letting the vegetable’s natural sweetness shine through without excess. It was a perfect example of the philosophy: refined, intentional, and deeply rooted in Italian tradition, yet still modern.
The seafood soup arrived with a comforting warmth that surprised me — light but layered, aromatic yet subtle, the kind of dish that wraps you in a sense of ease without trying too hard. It reminded me of coastal Italian kitchens where simplicity becomes sophistication through technique.
The duck pasta, slow-roasted and perfectly tender, might just be one of the highlights of the entire experience. The richness of the sauce, the depth of flavour, and the sheer craftsmanship of the pasta itself came together in a way that felt indulgent yet grounded.
And of course, the meal ended on a classic note with the tiramisu. Airy, balanced, and beautifully executed, it felt like a whisp of sweetness; the perfect way to close a menu built on nuance.
Throughout the afternoon, I also appreciated how LUNA offers space for both vegetarians and non-vegetarians to experience the same sense of journey. The vegetarian set includes thoughtful creations like buffalo mozzarella with confit and a Jerusalem artichoke soup touched with gorgonzola and dark chocolate. Meanwhile, the non-vegetarian progression explores the sea and land through red prawns, scallops with cuttlefish tagliatelle, and even a tender grilled lamb chop that speaks to Ottimo’s mastery of Italian culinary identity.
My afternoon at Ottimo felt like a reminder that fine dining doesn’t need to be dramatic or elaborate to be memorable. Sometimes, the experience rests in a quiet moment — a silken tortelli, a warm spoonful of seafood soup, the gentle sweetness of tiramisu — guided, like the tides, by the pull of the moon. Luna is more than a tasting menu. It’s an invitation to dine in rhythm with intention.
Images: ITC Royal Bengal
