Dario Banchellini has spent years behind the bar at Locale Firenze, a tucked-away cocktail spot in a 13th-century palace in Florence. This September, he is swapping cobblestone streets for India’s buzzing cities, stepping behind the counters at The Oberoi Mumbai and The Oberoi New Delhi to share the drinks and ideas that made him one of the world’s most talked-about bartenders.
For Banchellini, this is the first time he’s presenting his work in India. “It’s a true honour to bring a piece of Florence to The Oberoi,” he says. “What excites me most is sharing our Mediterranean, ingredient-driven approach while learning from India’s incredible depth of flavours and traditions.” He believes Indian guests will respond to his style. “Indian guests have a remarkable appreciation for layered flavours and thoughtful craftsmanship. Our spirit, fresh, bright, and seasonal, shares a kinship with Indian cuisine’s boldness and balance,” he explains.
Locale Firenze stands out not only for its cocktails but also for its sense of place. The bar’s home in a medieval building gives it an atmosphere that’s both intimate and distinctive. “Our home gives us a sense of timelessness, while our cocktails reflect innovation,” Banchellini says. His style combines respect for classic drinks with contemporary touches, such as fermentation and unexpected textures.
Among the four cocktails he’s presenting in India, one stands out as a personal favourite: the Coffee Manhattan with coffee kombucha. “It speaks to my style of bridging tradition with experimentation, respecting the timeless Manhattan but layering it with fermentation and texture that feels contemporary and bold,” he says.
The pairing of coffee and kombucha was born out of curiosity. “Coffee is central to Italian culture, while kombucha represents modern fermentation practices. Combining them gave us depth, acidity, and a lively effervescence within a classic framework,” he explains.
Banchellini is also known for his low-waste approach. “We use every part of an ingredient—peels, stems, seeds—to create infusions, cordials, or garnishes,” he says. He and his team partner with local suppliers to minimise the impact of transportation and focus on seasonality. Even for the India takeover, they’ve planned sourcing and preparation carefully to stay true to their principles. He believes high-end hospitality can embrace the same philosophy. “Luxury doesn’t need to mean excess. Quality ingredients, thoughtful sourcing, and craftsmanship that respects the planet are what matter,” he notes.
This visit has already sparked new ideas. Kokum, in particular, has captured his imagination. “Its sharp, tangy profile feels like it could create a fascinating bridge with Italian bitters,” he says. He also finds Indian teas promising for their potential to lend both structure and subtlety to cocktails. Asked what an India-inspired cocktail at Locale Firenze might include, Banchellini points to cardamom for its warmth, kokum for its tart complexity, and jaggery as a natural sweetener. “These flavours have such soul. They could harmonise beautifully with Mediterranean citrus or Italian amaro traditions,” he says.
Banchellini’s journey into bartending started with a love of performance. “I was first drawn to bartending because it felt like theatre, a stage where flavours and hospitality come together,” he recalls. Over time, his approach has shifted from showmanship to purpose. Today, his focus is on storytelling, sustainability, and forging genuine connections with every drink.
He also has a keen eye on where the industry is headed. “Fermentation and low-waste techniques will only grow in importance. Guests are increasingly curious about what goes into their glass, not just how it tastes. Transparency, provenance, and craftsmanship will define the next chapter of global cocktail culture,” he says.
For Banchellini, the Oberoi takeover is an opportunity to connect two iconic cities and cultures. “Through our cocktails at Locale, we tell the story of Florence, its history, art, and evolving spirit. In Mumbai, at The Oberoi, I hope to tell a story of connection: two great cities meeting at the table, sharing heritage, innovation, and a love of hospitality,” he says. This collaborative spirit is at the heart of his trip. Rather than simply reproducing his Florence experience in India, he’s curious to see how Indian guests respond and how their reactions might influence his own creativity.
Banchellini brings with him not just recipes but also a philosophy, one rooted in craftsmanship, sustainability, and a sense of place. His time at The Oberoi will let Indian guests taste a slice of Florence while also hinting at the future of cocktails, where old and new, local and global, can sit comfortably side by side.
With his Coffee Manhattan, sustainable practices, and openness to Indian ingredients, Banchellini signals a fresh, thoughtful direction for high-end hospitality. Guests at The Eau Bar and Cirrus 9 this September can expect drinks that showcase not just Italian style but a curiosity for Indian flavours—and a bartender who sees every cocktail as a chance to learn and connect.
Images: Brands respectively
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