You know when ITC Maurya invites you for dinner, delicious offerings await. Luna Piena, the new five-course tasting menu at the hotel’s much-loved Italian restaurant, Ottimo At The West View, delivers on every expectation. Named after Luna, the Roman moon goddess, the menu celebrates the abundance of Italy’s land and the ingredients that grow under her glow.
Curious about the inspiration behind the menu’s name, I asked Chef Deepanshu Girdhar, the mind behind the tasting menu: “Why did you decide to call it Luna?”
While he prepared the table for the first course, he said, “The Roman goddess, through her gentle pull, shaped the tides that enriched coastal waters, the seasons that ripened Italy’s finest produce, and the evenings when Italians gathered to dine and celebrate life.”
With the chef’s words lingering long in my head, I regretted missing an outdoor seat. My only recommendation to you would be to let the moonlight grace and illuminate your plates and then leave it to Chef Girdhar‘s magic to unfold itself on them, one course at a time.
A Cheesy Start
I chose the vegetarian menu, opening with a cheesy, creamy dish: buffalo mozzarella between two confit tomato slices, drizzled with EVOO and balsamic reduction, and topped with a cheese cracker for added texture and flavour. Each ingredient complemented the next, creating a strong start to the five-course menu.
For non-vegetarians, tomatoes are swapped for prawns, asparagus, and burnt onions. Pink tomato sauce replaces olive oil, enhancing and uniting the mozzarella preparation.
To complement the course, the Fattori Pinot Grigio was served. This crisp and fruity Italian white wine from the Veneto region, with its notes of pear, green apple, citrus, and subtle florals alongside mineral undertones, pairs well with both the mozzarella-based vegetarian dish and the seafood variation. It enhances their freshness and balances the richness.
A Soupy Second Course
The soup course became my favourite one. From the vegetarian menu, a Jerusalem artichoke soup with gorgonzola (ancient blue cheese made from cow’s milk) and dark chocolate was the warmth I needed on Delhi’s coldest December night. It was comforting, well-balanced, and the one you’d want to get a recipe for.
Non-vegetarians can enjoy the potato and leek soup. The soup features a scallop and cuttlefish tagliatelle that adds texture and depth to the preparation.
The Star Course
An asparagus-stuffed tortellini arrived as the third course. Though already feeling full, I couldn’t resist the sumptuous pasta. The tortellini melted in my mouth, tossed in truffle-scented butter. Morel mushrooms elevated each bite’s flavour and texture. Before I realised, I had finished the plate and was definitely full.
The non-vegetarian menu features homemade pappardelle with slow-roasted duck ragout, Parmigiano Reggiano, and a drizzle of truffle oil. Even without tasting it, I could tell it was lip-smacking.
The tart, acidic red wine paired perfectly with the rich pasta. I chose a Colemassari Montecucco Cabernet Sauvignon, though Sangiovese or Ciliegiolo would also work.
The Mains Arrive Looking Beautiful
The main course was visually impressive: black cheese-filled morel mushrooms contrasted with pistachio-green pea mash. The looks worked, but the flavours didn’t match the visual contrast.
Perhaps I was too full, but the dish fell short of expectations. The stuffed morel was great on its own, yet the bland pea mash interrupted the creaminess. The fontal cheese sauce and morel mushrooms worked well together, but the pea mash could have been omitted.
The non-vegetarian counterpart looked promising. Classic lamb chops with mashed potatoes rarely disappoint, and at ITC, they deliver.
Fifth And Favourite Course
It was finally time for the course I always look forward to: dessert. Tiramisu, although part of the non-vegetarian menu, was kindly served to me by Chef Girdhar (after he gauged my love for desserts).
In my opinion, 2025 belonged to tiramisu; it was the food trend that won me over this year. The dessert was delicately balanced, with the hit of espresso and the decadence of mascarpone rightly balanced, letting the tiramisu shine. I rejoiced with every bite and could have gone for another serving, but gelatos were waiting. I chose blueberry gelato—good, but not exceptional.
Read more: The Edamame Artichoke Agemono At Mayouchi Will Have You Returning For More
Also read: The Mirchaan Wala Halwa At Karigari Is A Deliciously Unexpected Surprise
