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Start with antipasti, the traditional first course of an Italian meal or choose from a variety of salads, breads and soups.Then move to Sicily, the birthplace of pasta and create your own version at the live pasta station. A baker in Naples is said to have created the first pizza, now try different varieties fresh from our pizza oven. Journey deep into Italy with our buffet featuring the country’s favourites like risotto, polenta and seafood specialties. Have a perfect end to an Italian evening with Tiramisu which means “Take me with you”.

Every Tuesday from 7pm, Italian buffet for AED 110 per person inclusive of soft drinks

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Chef Hari's Saffron Wild Rice Risotto Recipe

Ware happy to share Chef Hari’s recipe for a wild rice risotto. This healthy recipe is quite a twist on the classic risotto: wild rice isn’t actually a rice grain but an aquatic grass seed.

Wild rice takes a bit longer to cook than white rice, but your patience will be rewarded with a beautiful nutty flavour and some great health benefits.

This type of rice does not contain sodium, which is good for your blood pressure and the heart, it is lower in calories than regular rice and contains twice as much protein as brown rice.


  • 1 teaspoonsaffron

  • 4 cups low-sodium chicken broth

  • 2 teaspoons kosher salt, plus extra for seasoning

  • 1 bunch scallions (white and green), thinly sliced (3/4 cup)

  • 1 cup heavy cream

  • ½ cup grated parmesan cheese

  • Freshly ground black pepper


  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup pine nuts

  • 2 to 3 cloves garlic, smashed

  • 1 to 2 strips lemon zest

  • 3 sprigs fresh thyme

  • 200gr portobello mushroom slices

  • 2 cup wild rice, preferably whole not broken

  • ½ cup risotto rice


  1. Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes.

  2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops.

  3. Stir in the chicken broth and salt. Bring to a boil and add mushroom. Reduce heat to a rapid simmer and cook, stirring occasionally, for 35 minutes

  4. Add ½ cup risotto rice and cook till the rice is soft.

  5. Add saffron and stir slowly till the saffron releases its color.

  6. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes.

  7. Finish with heavy cream and parmesan cheese, remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper to taste.