|Address:||No 56, Palace Road, Bengaluru – 560052|
Lunch: 12:00 PM-3:00 PM
Dinner: 7:00 PM-11:30 PM
|Dress Code:||Smart Casual/ Formal|
|Child Policy:||Children Are Allowed|
|Other Info:||Closed on Mondays|
High above the city on level 18 is Caprese, the Mediterranean restaurant at Shangri-La Hotel, Bengaluru. Stylishly designed with strong wood finishes, wooden sculptures and hanging metal lanterns, the wall is adorned with framed photographs and terracotta topiary pots add to the green scenery of the treetops below.
Presided over by Antonio Tardi, the hotel’s executive chef, Caprese’s skilled culinary team delivers Spanish tapas, Middle Eastern Mezze platters and Italian dishes. With an emphasis on engagement, the team has developed dishes supported by the open Tapas counter, such as Iberico and Serrano Hams carved at the table or classic Italian Tiramisu prepared in front of guests. A strong emphasis on high-quality ingredients, either hand-picked locally or imported, allows the chef to focus on healthy and nutritious dining options.
The restaurant’s exciting food concepts, including ‘In the Hands of the Chef’ allows diners to book a night with the chef who will meticulously tailor a meal to tastes and serve his creations at the table. ‘Food to Fork’ is another experience at Caprese that is carefully designed for vegetarian lovers and which uses hotel-grown ingredients.
At the open central bar, guests can enjoy an extensive wine-by-the-glass list and very well-priced cellared and table wine listings and pairings. Additionally, a large selection of non-alcoholic beverages and cocktails, particularly Mediterranean-inspired cocktails, are available.
Chef Tardi brings with him over 20 years of culinary experience in five-star hotels and luxury hotels. In addition to his culinary expertise, he is also an outstanding trainer and coach, teaching knowledge and skills to over 100 colleagues to build a strong culinary team at Shangri-La Hotel, Bengaluru.
Chef Tardi gained precious experience at Michelin starred restaurants in Italy and France under well-renowned chefs before his career took him to a picturesque resort in Jamaica. He then mastered the Asian style of hospitality at Shangri-La hotels in Taiwan and Guangzhou.
A native of Napoli, Italy, Chef Tardi honed his culinary skills at the prestigious L. De Medici, Ottaviano, Napoli and holds a certification on food service management from Cornell. Being a bundle of energy and positivism, he – along with his team – is eager to absorb the strength and advantage of cuisines from different cultures and present guests the fusion of innovative and traditional culinary art.
“Having worked in different parts of world has not only enhanced my culinary skills, but given me an edge to adapt to different cultures and their palates. City of Bangalore appreciates cuisines from different parts of world and I am excited to offer unparalleled dining experience to this city,” said Chef Tardi.
In addition to the culinary credentials, Chef Tardi has also been an honorary inductee for Italian Cuisine Master Chef (ICMC), Barilla Academy, Italy (2013) and for Master Chef, World Gourmet Summit, Las Vegas Nevada (2006)
He loves to spend leisure time with his two little adorable kids, outside work he also enjoys cycling around the garden city of Bengaluru.