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Palatte Take
“A fierce, dark, and impossibly aromatic Portuguese espresso — smaller than its Italian cousin but packing twice the character and soul.”
Caffè Corretto
Bella Storia
“An espresso 'corrected' with a bold splash of grappa or sambuca — the most Italian way to close a meal.”
Connected by bright tangy notes and celebratory warmth
Tandoori Lam
Kathmandu Kitchen
“Succulent lamb pieces marinated overnight in a deeply spiced yogurt blend and fired in the tandoor until the edges caramelize into something extraordinary.”
Connected by deep savory richness and celebratory warmth
Cosacca old school
nNea Pizza
“A historic Neapolitan white pizza that predates the Margherita — aged Pecorino Romano melts into concentrated San Marzano tomato for a sharp, salty, deeply umami experience that feels like eating a piece of pizza history.”
Miso Rib-Eye
Ku Kitchen & Bar
“A prime rib-eye marinated in umami-rich miso, seared to caramelized perfection — the most indulgent thing on Ku's menu and worth every bite.”
Amatriciana
“A fiercely Roman classic executed with conviction — guanciale-kissed tomato sauce clinging to perfectly al dente rigatoni.”
Tandoori Grote Garnalen
“Plump, juicy king prawns nestled in aromatic saffron rice with coastal spices — a surf-meets-spice biryani that feels celebratory with every forkful.”
Filetto alla Griglia
“A prime beef fillet grilled over high heat to a perfect crust with a blushing, butter-soft centre — the kind of steak that reminds you why less is always more.”
Margonzola
“Creamy gorgonzola melted over a Margherita base turns this into a luscious, tangy, deeply indulgent masterpiece.”