Bandra&rsquo;s Mansionz One, the buzzing culinary hub with 12 storeys of eating out options is set to change the fad of hole-in-the-wall 20-seater spots in the vicinity. It offers large dining space options where a host of popular restaurants make an appearance. The most recent to make an entrance is Adelina, a 6,000 square feet Italian restaurant designed as an art parody inspired by all things Italy, and cats.
<img src="http://images.mid-day.com/images/images/2026/apr/Tiramisu_e.jpg" alt="Gamberi alla Griglia and Tiramisu" width="1280" height="720" /> Gamberi alla Griglia and Tiramisu
Conceptualised by sisters Ankita Bhatia and chef Harshita Bhatia, the duo brings together their individual passions for cooking and hosting. As the lift opens, clich&eacute;s begin &mdash; sombre-looking busts, walls pasted with Italian imagery, larger-than-life but pixelated. The bar ceiling is a Sistine Chapel inspiration of The Creation of Adam where the hand pours wine. &nbsp;The curtains with prints of foliate and arched window frames lend a breezy touch. Classic masterpieces have been given a modern remix.
<img src="http://images.mid-day.com/images/images/2026/apr/Salami_e.jpg" alt="Salami Piccante with San Marzano tomato, curd-like textured Fior di Latte" width="1280" height="720" /> Salami Piccante with San Marzano tomato, curd-like textured Fior di Latte
We are welcomed with a bouquet of complimentary Breadstick Foliage &mdash; tomato chilli, cheese and plain. We eat the slender stalks alternately with the side of olives. We eat the slender stalks alternately with the side of olives. For company, we sip on a crisp house-made Limoncello Spritzer (Rs 850). &nbsp;The liquid indulgence continues with a Minestrone Soup (Rs 490), with fava beans, in a tomato broth and zucchini and carrot ribbons stuffed with parmesan. It&rsquo;s a clean, comforting offering.
<img src="http://images.mid-day.com/images/images/2026/apr/Duke-Martini_e.jpg" alt="Limoncello Spritzer (right) Duke&rsquo;s Martini" width="1280" height="720" /> Limoncello Spritzer (right) Duke&rsquo;s Martini
The Barbabietola e Formaggio di Capra (Rs 850; roasted beetroot salad) comes with soft parcels of goat cheese, orange slices, and crunch of pistachio. The candied beetroot is bitter. The company of Arugula leaves amplifies the pungency. The Crostini ai Funghi (Rs 690) with a generous piping of wild mushroom pate with a grilled mushroom for garnish on a buttery crisp cracker is Italian sev puri. We polish it off in a greedy bite.
<img src="http://images.mid-day.com/images/images/2026/apr/Adelina-space_e.jpg" alt="The restaurant is spread across 6,000 square feet with a lounge section for visitors to linger. Pics/Shadab Khan" width="1280" height="720" /> The restaurant is spread across 6,000 square feet with a lounge section for visitors to linger. Pics/Shadab Khan
The Gamberi alla Griglia (Rs 750; char-grilled prawns) come on a bed of tomato sauce. This reappears multiple times in the course of our meal. Gigli all&rsquo;Arrabbiata (Rs 650) has the same tomato sauce landing but we enjoy the hand-rolled lily shaped pasta. The monotony gets a breather with Duke&rsquo;s Martini (Rs 950), which is stiff with gin, fino sherry and bianco vermouth. The olives are replaced by a slice of carrot pickled in spices. Overall, the cocktails are well-balanced and presentable.
<img src="http://images.mid-day.com/images/images/2026/apr/Chef-Harshita_e.jpg" alt="Chef Harshita and Ankita Bhatia have designed a wallpaper with cats" width="1280" height="720" /> Chef Harshita and Ankita Bhatia have designed a wallpaper with cats
From the pizzas, first up is the Quattro Formaggi (Rs 850), topped with blue cheese, smoked scamorza, pecorino and mozzarella. It has the sweetness of aged balsamic and honey but honestly, it could be cheesier. The Salami Piccante with San Marzano tomato, curd-like textured Fior di Latte (Rs 900) cheese and juicy meat, is unapologetically indulgent. It delivers a perfect slice. The Risotto di Barbabietola al Caff&egrave; (R830) is beetroot risotto with a subtle hint of coffee infusion. It lands as an amateurish kitchen trick.&nbsp;
The desserts arrive, and thankfully, make up for the misses in the mains. Harshita scoops us a Tiramisu (R690) from a deep dish tray. The savoiardi (Naples biscuits) are chef&rsquo;s secrets she mastered over the years. It&rsquo;s moist but soggy, and gives a wholesome bite of espresso and kahlua with a creamy cloud of mascarpone drenched in cocoa dust.
For the Cornetto Semifreddo (Rs 650), the eggs, whipped cream and sugar have been folded with an additional ingredient of croissant bread, making the mousse ice cream-like classic richer. Served with croissant crisps and a jammy berry, it is a sweet and zesty farewell.
AT Adelina, &nbsp;Linking Road, Bandra West. TIME 7 pm to 12 am &nbsp; CALL 9920050333

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