To rediscover the classic elegance and the authentic taste of Italian cuisine in Bahrain, Apple Sharma embarked on a delightful culinary journey at The Ritz-Carlton, Bahrain’s Italian restaurant, Primavera.

When it comes to classically modern Italian food, no restaurant captures my heart and soul quite like Primavera. With summer in full swing and the restaurant always delivering on its promise of using the freshest ingredients, it was an easy choice for an evening out with my partner.

As we took our seats at a table overlooking the terrace, we were swiftly welcomed by an ensemble of Kalamata olives, breadsticks and a wholesome breadbasket containing tomato and rosemary focaccia, sourdough rolls and pane carasau (traditional Sardinian flatbread), served with award-winning Marfuga Extra Virgin Olive Oil. Chunky, juicy olives and house-baked bread are my weakness, and this delicious spread was so moreish that we kept going back to it throughout the meal.

The talented and ever-so-lovely Head Chef Mirsha Moreno soon joined us to walk us through the menu’s new introductions and signature dishes. To my delight, most of what she suggested was light, fresh and ideal for a summer evening – with several options for vegetarians like myself (which made my heart do a little happy dance!).

The Insalata di Carciofo opened proceedings beautifully. Fresh mixed leaves topped with strips of tender asparagus made for a lovely start to the meal. I particularly enjoyed the tangy artichoke hearts, buttery soft and paired well with Taggiasche olives (the small Italian variety), which brought an almondy-fruity flavour to the salad. Shavings of Grana Padano cheese and sweet balsamic reduction tied everything together wonderfully.

A favourite of mine was the Burrata – it was simply sunshine on a plate. Sitting on a bed of rocket with mango, grapefruit and pomegranate arils alongside cherry tomatoes and a yuzu purée, the creamy interior oozed out with every cut, blending with the vibrant seasonal fruit for a delightful explosion of flavours on the palate.

Authentic, Delicious Pasta in the Spotlight

Then came the Ravioli Ai Funghi and oh my, where do I begin? They say you eat with your eyes first – in this case we ate with our eyes and nose, as the waft of truffle arrived before the plate did. The gorgeously plump ravioli peeked out beneath a frothy cloud of Primavera’s signature cheese and cream foam, garnished with tiny mushrooms, fava beans and delicate green tendrils. The rich and savoury mushroom filling was encased in perfectly al dente pasta parcels, elevated to another level by the earthy depth of the truffle – a marriage made in flavour heaven. I’m not particularly fond of mushrooms, but if any dish could convert me, it would be this one. By far the dish of the evening.

Gnocchi is my favourite go-to at any Italian restaurant, so I couldn’t resist trying the Gnocchi Genovese. Fluffy, pillowy potato pasta smothered in a verdant homemade pesto and finished with toasted pine nuts for crunch; it was classic comfort food done right.

While we waited for the next course, we took a little breather to take in the cosy surroundings as soft Italian melodies drifted through the restaurant. In the evening, Primavera takes on a more intimate mood. Distinctive black and gold, dome-shaped downlighters cast everything in a warm, flattering glow. Beige and cream tones, crisp white linen, fresh flower arrangements and elegant crockery lend a classic sense of refinement. Cushioned seating runs along the walls, while a metal lattice divider creates a more private corner beside the grape cellars with views into the glass-enclosed kitchen. Outside, the beach feels almost within reach from the terrace, offering an al fresco setting that’s hard to top.

Signature Pizza Fresh from the Oven

Soon after, the pizza oven called our names, and we decided on the signature Pizza Primavera. Arriving piping hot, we could barely wait for the plates to land before tearing a slice. True to its name (Primavera means ‘spring’ in Italian), it captured everything we associate with the season – from the freshness of the vegetables to the airiness of the dough. Surprisingly light, what really stood out to me – apart from the classic combo of creamy burrata, ricotta, spinach and truffle – was the tomato base. There’s a mastery to balancing the sauce and toppings, and Primavera absolutely nailed it.

It was now time for some protein. We opted for another signature dish and the chef’s suggestion of Branzino In Padella – the sea bass fillet sat proudly atop a generous bed of orzo pasta, accompanied by red pepper relish, basil and artichoke. The fish was cooked to perfection, soft and flaky inside with a light crispness on the outside, pairing wonderfully with the tangy kick of the relish, while fava beans brought a nice textural contrast. Both comforting and refined, it left a lasting impression.

A Dark Chocolate Tart for a Sweet Finish

Ending on a sweet note, we decided to treat ourselves to a decadent dessert. Having already tried the signature Tiramisu Trolley on an earlier occasion, we went for the Crostata Al Coccolato – and it didn’t disappoint. This intense dark chocolate tart, dressed elegantly in edible gold leaf, was pure indulgence. A chocolate lover’s dream, the smooth and velvety chocolate mousse, combined with a buttery chocolate pastry was a slice of heaven. Sicilian pistachio gelato played a supporting role graciously on a bed of nutty pistachio brittle, but it was the tart that remained the undeniable star of the show.

To accompany the meal, our server Shampu – ever happy to accommodate any request – made us some fun and refreshing mocktails, including the Apple Spritzini with apple purée, fresh lime and soda water, alongside Passionate, a tropical blend of orange juice, pineapple juice and passionfruit syrup.

Elegant yet relaxed surroundings, friendly and knowledgeable staff serving with genuine warmth, and some of the finest Italian flavours on the island make Primavera a restaurant I find myself returning to time and time again.

GO: CALL 1758 6499 FOR MORE INFORMATION OR TO MAKE A RESERVATION.