|Address:||26/1 Dr. Rajkumar Road, Malleswaram-Rajajinagar Bangalore, Karnataka – 55|
|Telephone:||080 4252 1000|
Lunch: 12:30 PM-3:00 PM
Dinner: 7:00 PM-11:30 PM
|Dress Code:||Smart Casuals|
|Child Policy:||Kindly contact the restaurant for further information|
Bene, the Award winning signature Italian Restaurant at Sheraton Bangalore Hotel at Brigade Gateway offers an exclusive range of divine Italian food. The restaurant has a characteristic Italian/Californian style in contrast to the traditional Italian décor set in cheerful colors with natural wood and stone in a functional yet modern design. Choose from an impressive array of appetizers and salads, soups, pastas, pizzas, cheese, all of which are impeccably flavored and are made from authentic recipes with innovative and exquisite presentations.
The famous Pizzaiolo, Pizza Bar helps the guests in selecting the pizza of their choice while they have a sip of Mojito’s. Signature bread is also served with Bene dips and olive oil. The menu features a wide selection of traditional Italian dishes along with creative house specialties and an extensive Italian and New World wines to choose from. If beer is your preferential beverage for the day, Bene offers you a delectable selection of international boutique and draft beers to choose from. Soft drinks, milk shakes and liquer coffees are also part of the beverage offerings.
Children are entertained with special sodas and milkshakes presented in unique individual glasses. Large desserts full of flavor and visual enticement are a specialty. The food preparation is overseen by Executive Chef Béla Rieck, and he likes to keep it modern yet authentic. The restaurant focuses on fresh, local ingredients together with fine imported Italian products.
With Chef Béla’s guidance the restaurant launched “Italissimo - The most awaited Italian Sunday Brunch @ Bene”.. So what makes the Bene brunch at Sheraton Bangalore Hotel Oltre Pranzo (more than just lunch).. While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. The Bene brunch theme showcases exactly that! Apart from a delicious spread of salads, starters and desserts, you can also order a wide variety of hatted dishes from a pass around menu. What is delightful about the pass around menu is that you get to enjoy endless portions of your favorite variations of lasagnas, ravioli, picattas, Spaghetti and much more. It is the perfect place to spend a relaxing afternoon sharing and passing some of the finest Italian food. The brunch also includes a whole array of bottomless drinks ranging from red and white wine, beers, white spirits and a host of cocktails. Guests can enjoy a perfect meal with live peppy music and other entertainment to make Sunday simply perfect. It’s a perfect connotation of what Italians say: “Dove c'é Gioia c'é Cibo, Dove c'é Cibo c'é Gioia!” (Where there is Happiness there is Food, Where there is Food there is Happiness!)
With a seating capacity of 140 guests, Bene provides alternative dining options of a bar counter, outdoor terrace setting, private dining room or a table in the restaurant. French windows invite people into the restaurant with action, music and aroma from the open kitchen and bread ovens. Natural light, windows with a view, large and picturesque botanical arrangements and the opening to the outdoor terrace accentuate the fine Italian experience.
The service is friendly and extremely efficient with minimum fuss yet an emphasis on excellence. Upbeat and entertaining music, carefully selected from a master list from Asia composed of a wide combination of Italian, modern Italian, modern pop and rock is played through channel music speakers.
Bene is located on level 4 near Angsana Spa and Fitness center, with excellent access for passing trade from WTC and accessible to the upcoming shopping mall. It is operational for lunch - 12pm to 3pm and dinner - 6.30pm to 11.30pm and on Sunday Brunch -12pm to 4pm.
Sheraton Bangalore Hotel at Brigade Gateway has announced the appointment of Marty Kindleysides as Executive Chef. Marty began his career in the industry at a tender age of 16 and has worked with some of the most celebrated chefs in the world. With over 19 year’s of experience in culinary arts, coupled with hands-on operational training, Marty has explored various culinary operations including fine dining, banqueting, outdoor even catering and more
Born and raised in Australia and having recently worked in Seoul, South Korea Marty’s ease in the kitchen comes naturally. He grew up with “culinary culture” in his blood, studying a 4 year apprenticeship under his brother who is also a chef, and that was enough for him to pursue a career in culinary arts. Having a constant drive to find a new angle, he is always striving for a new inspiration.
Drawing his influence from fresh ingredients complimented by an intriguing array of flavors from around the world, his eclectic yet harmonious cuisine rings a dynamic perspective to classic techniques.
"It is an honor to take up the position of Executive Chef at Sheraton Bangalore Hotel”, said Chef Marty. "Cooking in this culturally diverse country has always been a dream and I am thrilled to be associated with a brand like Sheraton in the heart of a vibrant city. I am looking forward to creating exciting gastronomic experiences that will delight and stimulate the palate in the relaxed and vibrant surroundings of the hotel”, he added.
Marty can breathe new life into any menu. He is extremely passionate about fine dining & Pan-Asian cuisine. Chef Marty earned a great amount of recognition as he was invited as a guest judge at the Lee Kum Kee Chinese Chefs Culinary Challenge Korea, Korean World Trade Skills Competition in Gwangju and recently was involved in the selection of the national representative chef team for Korea.
Before bringing his signature “fresh and simple” culinary style to Sheraton Bangalore, Marty was Executive Chef at Seoul Palace Hotel, South Korea as well as Vice President/Public Relations LTB Korea (International Chefs Association). Apart from his role in the kitchen, Marty has also been responsible for organizing special promotions for outlets and implementing food safety and training schedules for Western kitchens, Western Executive Chef at Imperial Palace, Cebu, Philippines where he use to oversee 11 food and beverage outlets
His other stints include Western Executive Chef at Imperial Palace, Seoul South Korea, Executive Sous Chef at Pan Pacific Perth, Executive Sous Chef at Sheraton Perth Hotel, Executive Chef at O'Reilly's Rainforest Retreat, Lost World Spa & Canungra Valley Vineyards, Executive Sous Chef at Four Points by Sheraton Darling Harbor, Australian Guest Chef Kobe Bay Sheraton Hotel & Towers, Rokko Island, Japan and Senior Sous Chef, Stamford Grand Hotel – Sydney. He began his career at the tender age of 16, working under his brother. From there onwards he worked at various restaurants (French, Italian, Modern Australian) before deciding to move into the hotel sector at the Quay West Suites as Chef De Partie in Sydney in 2002.
Marty has completed several training courses from Starwood Cares Leadership University, like
Finance for Non Finance Managers, Making Sound Decisions and Property Service Culture Leadership Training in 2007. He also holds a Certificate in HACCP Development & Implementation & HACCP Auditors Course from The Environmental Health Consultancy in the same year.