Rosso at The Art Hotel & Resort has long been a go-to for Italian in Amwaj Islands. Apple Sharma stopped by to see what’s new on the menu and found plenty to keep patrons coming back.

If you’ve lived in Amwaj long enough, chances are you’ve found yourself at The Art Hotel & Resort at least once – and likely more than that. Rosso, its Italian restaurant, has always been a local favourite of mine, so I was more than happy to try some of the new introductions to its already extensive menu.

The hotel itself impresses with its grand lobby, and as we headed to Rosso, my dining companions and I were greeted by the Italian red Vespa scooter parked outside. The entrance windows are lined with large glass vats holding various types of extra virgin olive oil and pastas, setting the scene for an authentic Italian evening.

As we entered, we were welcomed by the hotel’s Executive Sous Chef Mohammed Samaha and Restaurant Manager Mohanraj Paulraj, who ushered us to a table by the window. From there, we had a lovely view of the terrace and pool area next to the beach – a reminder that yes, we are still in Bahrain.

The restaurant’s grey-toned theme flows effortlessly throughout the interior, from the service countertops to the large stone slabs that make up the walls and flooring. Bright orange sofas add a pop of colour against grey-beige chairs and dark wooden tables decorated with real succulents blooming pretty red flowers. You can’t help but notice the large tins of olives and tomato soup or the oversized salt and pepper shakers that add a fun, quirky touch. At the centre of it all is the wood-fire oven, dishing out piping hot pizzas one after another, crafted by Chef Ananta Rijal, who also prepared our delicious dishes for the evening.

Our meal began with a large, crusty loaf of bread. Segmented into chunky wedges, it came with a bright green parsley verde, earthy olive tapenade and shards of Parmesan cheese, a perfect way to whet our appetites. The lovely Jennika, who looked after us throughout, surprised us with a choice of Homemade Italian Sodas, comprising Piedmont Cherry, Lemon & Mint and Passion Fruit & Orange – all three refreshingly flavourful.

First to arrive was the Burrata Trocolore – the gooey burrata cheese oozed its creamy goodness onto the bed of peppery rucola, accompanied by braised cherry tomatoes that provided a burst of sweetness on the palate, paired with syrupy balsamic cream. Next up, the Insalata Frutti Di Mare was beautifully presented, offering a medley of poached seafood, cherry tomatoes, orange segments and parsley. Originally served with avocado on the old menu, this dish has been given a new lease of life by replacing the avocado with orange – the citrusy element adding a delightful freshness and depth to the plate.

A classic Bresaola Carpaccio followed, with air-dried beef arranged over rucola, aged Parmesan and droplets of cold-pressed olive oil. It was simple yet flavourful – exactly what you want from a dish like this.

For the mains, we tried the Fusilli all’Arrabbiata with Prawns – a generous portion of pasta coated in a spicy tomato-based sauce. The prawns were cooked perfectly and the chilli flakes provided just the right amount of heat, balanced by sweet tomato, garlic and Italian parsley. It’s a familiar dish, done with care, and one you’d happily order again.

The classic Chicken Parmigiana was another hit on the table – tender breaded chicken supreme topped with a bubbling layer of golden mozzarella, finished with a tangy marinara sauce. Served with a side of rucola and cherry tomato salad, it was satisfying in the way comfort food should be.

The standout, though, was the Sicilian Grilled Seafood Platter. Generous portions of charred calamari, baby octopus, hammour, jumbo prawns and a deliciously cooked Omani lobster were served with roasted potatoes, broccoli and a luscious lemon butter sauce that tied it all together. The lobster in particular was a crowd-pleaser – juicy, flavourful and well-marinated.

Vegetarians weren’t left out either. From the pizza oven, we excitedly sampled the Truffled Burrata – a thin crust pizza layered with tomato sauce, mozzarella, field mushrooms and fresh burrata, finished with Italian basil and the unmistakable touch of truffle. Rich but not over the top, the mushrooms added a lovely earthy tone, while the truffle aroma gave a subtle, luxurious taste. Ending on a sweet note, we wrapped up the meal with two desserts. The Torta al Cioccolato Pralinato was a decadent double chocolate praline crunch cake – dense but not heavy, with a satisfying mix of smooth chocolate ganache and the crispy wafer-like texture of the praline. It’s one for those who like their sweets rich. The Crème Brûlée, on the other hand, was lighter – a vanilla custard with a properly torched top of caramalised sugar that cracked under the slight tap of the spoon, just as it should. Smooth and silky, it offered the right balance of sweetness and caramel bitterness.

Rosso hasn’t lost its charm – and the new menu feels more like a quiet evolution than a change of direction. It retains the warmth and comfort that’s always made it such a popular spot, but now with a few more reasons to return. ✤

GO: CALL 1600 0111 FOR MORE INFORMATION OR TO MAKE A RESERVATION.