-By Marryam H Reshii
Casual interiors and an easy menu defines Prego
Open to the public more than a year after the hotel was ready, Prego has more in common with high street than hotel dining. It's only the presence of an Italian chef that gives you a clue about the food in the restaurant.
Atmospherics: One entire wall is glass, which means that you can overlook the hotel's pool and catch a fair bit of sunlight during the day. With stone floors and natural wood chairs and tables, it is almost as if the restaurant has intentionally been toned down to appear casual and international rather than specifically Italian. Whether this is by accident or design I couldn't tell.
Table Talk: One thing is clear. Prego is not reinventing the wheel. The menu is simple and comprehensive enough for everyone to find something of their choice. Cream of field mushroom, truffle scent (Rs 560) turned out to be thickened without any flour and had the subtle flavor of mixed mushrooms. With a dash of truffle oil, it was a good choice to start a meal. For the pizzas, Prego has gone the regional way, so you can choose between toppings from Liguria, Sardinia, Val d'Aosta and so on. I chose a signature pizza: pizza Prego (Rs 1100), and was served a pizza with way too much rather sweet red onion jam in relation to the other ingredients: barbecued lobster and Kalamata olives. One of the pitfalls of visiting a brand new restaurant is that you catch them making all their initial mistakes, which market feedback and time usually irons out.
Plus and Minus: The high point of my meal was undoubtedly the tagliolini with black truffle shavings and parmesan cheese. All pasta dishes are served in two sizes, small or large, depending on whether you want a main course after that or not. I ordered a small portion that cost Rs 780 (the large portion was Rs 980). Perfectly cooked pasta, just the right amount of sauce and the strongest truffles that it is possible to find at this time of the year. Sole in Vicentina cinnamon onion sauce (Rs 860) was another delicate dish with a familiar flavor.
Don't miss: Roast lamb rack, chicken involtini and risotto with wild mushrooms.
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