Eleven dishes and nine pastas. It changes twice a year, and the pasta changes daily.
Cured meats and cheese from the deli on Sheikh Zayed, cut to order. Enough for three.
Flown Tuesdays and Fridays. If it did not arrive, this is off — we will not substitute mozzarella.
Whatever is small and fresh that day, floured and fried. Lemon, no dip.
Tonnarelli, pecorino, pepper. Nothing else in it and nowhere to hide.
Four hours, three meats, and no herbs you would notice. Tagliatelle.
Spaghetti, clams, garlic, white wine and parsley. Sold out most Saturdays by nine.
Pumpkin, sage butter, amaretti. On the menu from October to February only.
One tray a day, cut into eight. Not available at lunch because it has not set yet.
Beef braised six hours on Fridays, served with polenta. Until it runs out.
Whole sea bass, roasted, fennel and lemon. Filleted at the table if you want.
Layered, baked and rested. The vegetarian dish people order even when they are not.
One tray each morning, about twenty portions. Gone by nine on weekends.
Set overnight so it wobbles properly rather than standing up straight.
Vanilla gelato, one shot of espresso, poured at the table.
Changes every few months. Chosen because it goes with the pasta, not because of a deal.
Fourteen bottles, all Italian, none above AED 300. The staff have tasted every one.
Any antipasto and any pasta, Tuesday to Friday between twelve and three. No booking needed for two people.
