Primavera's menu was created by two Michelin starred chef Oliver Glowig, making The Ritz-Carlton Bahrain’s contemporary Italian restaurant over looking the Gulf sea more than just a pretty location. Head chef Alfonso is passionate and his charm translates into his food. Welcoming us at the door, his team were in full swing behind the glass of the open kitchen; pasta tossed over an open flame and sparkling silver surfaces were adorned with fresh produce.
As we sat down, freshly baked bread in colourful custom-made Solimene crockery from Italy were placed down on the marble table before us. The aroma wafted around the table as we admired the modern yet homey interior. A bite size pizza Amuse Bouche topped with herbs was followed by Italian street food inspired dish Panino with beef bresaola and parmesan. A lot of the specialty ingredients are handmade in house, such as the in-house ricotta served with crudités.
Vitello Tonnato, tender Veal slices with a tuna mayonnaise and capers, proved a hit with the acidic notes of the capers, creaminess of the tuna, and delicate meat in what was an unusual yet tasty dish. Another seafood dish was also eagerly devoured at our table; the Fritto Misto with mixed battered and deep fried until crispy seafood. One of my personal favorite was grilled octopus with a chilled potato coin and fresh green beans finished with a dollop of pesto. The balance of flavors was remarkable and definitely a dish I’d go back for.
Soon we moved onto the pasta dishes, starting with Raviolo Caprese made in-house, bursting with that handmade ricotta we’d enjoyed earlier and topped with a rich tomato sauce. Lamb Ragout was up next served with Scialatielli, a doughy pasta that absorbed the sauce making each bite delectable. Truffle, the one luxury ingredient I truly enjoy divulging in, came as a risotto, a dish sparingly difficult to get right yet one that is mastered at Primavera.
Located on the sea, it’s only natural that Primavera serves up local seafood and the best way to enjoy it is always with handmade pasta and light tomato sauce in their Tagliatelle ai Frutti di Mare. After what felt like a whirlwind tour of Italian cuisine we were utterly stuffed. Yet when mouthwatering desserts materialized we all found room to indulge; traditional rich and creamy Tiramisu and an almond tart were shared as equally as possible for, after all, who really wants to divide the perfect end to one of the best Italian restaurants on the island of Bahrain.
