Embark on a culinary journey of gourmet dishes and tantalising tastes as Apple Sharma explores Primavera’s new gastronomic concept.

If there’s one place where Italian cuisine truly blossoms on the island, it’s Primavera at The Ritz-Carlton, Bahrain. Its name, meaning ‘spring’ in Italian, captures the essence of renewal and vibrancy that defines this fine-dining destination. Relaunching this month with a fresh concept and revamped menu by acclaimed Head Chef Mirsha Moreno, I was excited to experience its new offerings and confirm its place among my top picks.

Upon arrival, we were warmly greeted by the lovely Restaurant Manager Sergio Svriz, who explained the new concept. Literally meaning ‘contemporary tavern’, Osteria Contemporanea celebrates Italian culinary heritage, focussing on local, seasonal ingredients and reinterpreting classic dishes with a modern twist. Chef Mirsha joined us to present her speciality creations, each element made in-house with the freshest ingredients. Sergio also shared some of the new offerings, including the Aperitivo Beverage, Tiramisu and the Balsamic Trolley experience featuring a 25-year-aged balsamic vinegar from Venturini Baldini, renowned for its exceptional quality and rich flavours.

Much like its name, entering Primavera feels like stepping into an Italian spring day, with an interior that blends elegance and freshness. Soft beige, brown and cream tones create an inviting ambience, while beautiful flower arrangements, pristine white linen tablecloths, elegant crockery and lily centrepieces exude sophistication. Along the walls, cushioned bench seating with muted pillows adds warmth and comfort to the minimalist design.

The setting strikes a perfect balance between intimacy and spaciousness, making it equally suitable for romantic dinners and sophisticated gatherings. A modern partition with a metal lattice subtly separates the main dining area from a private space with grape cellars, overlooking the glass-enclosed kitchen. Large windows flood the room with natural light and offer views of the lush outdoor terrace, perfect for al fresco dining in cooler weather. Taking our seats, the meal began with Kalamata olives and a breadbasket of tomato and rosemary focaccia, sourdough rolls and pane carasau, served with award-winning Marfuga Extra Virgin Olive Oil, which added a distinctive, rich flavour. Off to a great start, silver service by our friendly waiter, Kevansh, only enhanced the fine-dining experience.

The first appetiser, Ricotta Fatta in Casa, showcased homemade ricotta with colourful tomatoes, fresh basil and a drizzle of the 25-year-aged balsamic vinegar, siphoned tableside from an oak barrel. The velvety cheese, tangy tomatoes and rich balsamic were a marriage made in flavour heaven. We enjoyed it so much that we added a few drops of the vinegar to our olive oil to savour its complex cherry and plum notes.

Next came the Insalata alla Mediterranea – a vibrant dish featuring zucchini, seared red peppers and pistachios. One of the prettiest looking salads I’ve ever seen, the crisp vegetable ribbons brought out the essence of ‘Primavera’ on a plate, singing spring tunes on my palate.

Both salads were standouts for me, showcasing Chef Mirsha’s ability to elevate simple ingredients into culinary masterpieces. Our next course, the Pizza Tartufo, featured a surprising truffle mushroom cream base instead of tomato sauce. Topped with gooey scamorza cheese and shaved black truffle, this gourmet pizza elevated the classic to fine-dining level. The earthy truffle flavours, creamy cheese and thin, crispy crust made for a perfectly light lunch delight. Even as someone who usually dislikes mushrooms, I found myself loving this dish.

The Risotto Verde followed – a creamy blend of rocket, kale, spinach and pecorino cheese. The silky rice was cooked to perfection, with a delicate spinach flavour, complemented by the slight tanginess of the pecorino – each forkful of this luscious dish left me craving more. It was now time for some protein and the Spaghetti alle Vongole didn’t disappoint, featuring freshly prepared spaghetti tossed with Bahraini clams, garlic, parsley and tomato. The sauce resembled a rustic salsa, generously coating the spaghetti and filling the clam shells with fresh, vibrant flavours. Best of all, there wasn’t a hint of the fishiness that often accompanies seafood pastas.

The pièce de résistance, however, was the Guancia di Manzo Brasata all’Aceto Balsamico – slow-cooked Wagyu beef cheek, served with pomegranate, polenta and pimento. Beautifully executed, the tender meat, almost falling apart at the touch of a fork, was paired with a rich beef and balsamic reduction, further enhanced by the 25-year-aged vinegar. The silky polenta complemented the dish perfectly, while the pomegranate dressing added sweetness and brightness to the plate.

We ended our meal with two exquisite desserts. The Signature Tiramisu Al Carrello, prepared tableside on a trolley, was a theatrical creation with layers of classic espresso-soaked savoiardi biscuits, topped with mascarpone espuma from a foam gun and our choice of toppings. I opted for cacao nibs and coffee syrup, while my companion chose fresh strawberries. The result was a soft, creamy and decadent dessert that dissipated into the palate like a wisp of cloud.

The Cheesecake Siciliano was another standout – light as a feather and served with sour cream ice cream and crumble orange confit. I’ve never tasted a cheesecake where simple flavours were elevated to such decadent heights. The homemade sour cream ice cream was a first for me and I could’ve easily had a bowl of just that.

As we concluded our meal with espresso and a selection of chocolate truffles, I couldn’t stop singing Chef Mirsha’s praises – her creative flair had truly surpassed all expectations.

Primavera offers an exceptional Italian fine-dining experience, with stunning presentation, sublime flavours and impeccable service. It has secured its spot amongst my favourite restaurants and is one that I’ll be returning to time and time again! ✤

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