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Boccini Pizzeria Kuwait (review)

Boccini Pizzeria Kuwait (review)

Boccini Kuwait (1 of 12)There are very few restaurants that put such a premium on high quality ingredients. There are even fewer whichBoccini Kuwait (8 of 12) combine them so intellectually, highlighting the quality of each ingredient without losing overall focus. Clean and articulate cooking that respects the clarity of ingredients is indeed rare, but rarer still is the ability to make a dish look simple when it is in fact complex and well-conceived. Boccini served us quite a few dishes which fell into this category.

Boccini is the creative imagination of an Arab Chef, and it joins the list of successful ventures with modest beginnings in Kuwait. Its modern lounge interiors are intriguingly impressive. The energy and vibrancy in this crowded place, the sight of all the well-crafted masterpiece dishes being served to their customers and the view of a smokeless brick oven imported from Italy continuously churning out pizzas, got me enchanted and …. hungry!

Boccini Kuwait (15 of 21)A memorable starter was the Rotolo Prosciutto Affumicato Della Turchia was a Chefs Speciality (Kd 4.500). This was stuffed with Turkey ham, fontina cheese with corn cream sauce, balsamic glazeBoccini Kuwait (11 of 12) grilled oyster and mushroom. With the first bite itself we pinned it to our favorites list. We began to build a momentum with the Pesto Pollo Pizza (Kd 4.950).  This pizza made of  Basil pesto sauce, mozzarella cheese, chicken, sun dried tomato, pine nuts, basil and parmesan cheese, came highly recommended and in every aspect reached our expectations. Our entrée included 4 pasta dishes. The Spinach Tagliatelle Turchia Prosciutto Funghi E Mais a  Chef’s Speciality (Kd – 5.250) was spinach tagliatelle pasta with turkey ham, forest mushroom, sweet corn and garlic in parmesan cream sauce. This was equally and esthetically pleasing and lovely.

The Fettuccine Gamberi Piccanti (Kd 5.750) contained Fettuccine pasta, grilled prawns, cherry tomato, garlic, basil, spicy pepper cream sauce. Our Formaggio E Asparagie Ravioli (Chef’s Speciaility) – Kd 5.250  was a Ravioli pasta stuffed ricotta with buffalo mozzarlla cheese, smoked chili with asparagus cream sauce, thyme garlic almond and parmesan cheese but was served cold. We sent the dish back and it again found its way back to our table within a few minutes, reheated! Last was the Manicottii Al Forno (Kd 5.250) which was a baked house made tubular pasta filled with spinach, chicken, ricotta and mozzarella cheese, parmesan tomato sauce and basil pesto. Other than the ravioli, the other pastas were quite good. Despite the avid rush in the restaurant, every dish seemed to have an intrinsic character and presentation.

Boccini Kuwait (18 of 21)We were served the Banana Nutella (Kd 2.950) as a complimentary dessert. Chocolate and banana is a match made in heaven especially when its seamlessly mixed and packed together in a crusty dough. However, I did wish the dough was a bit thinner. For drinks we had got the Passion Mojito (1.950), Boccini Aqua Lemonade (Kd 1.750) and water.

We always believe that good food, is good food and while taste is always subject to preference,  the dishes here are rooted in tradition and appeal to the palate. The food is prepared in a way that highlights the ingredients instead of the vaunted skills of an egotistical chef. It’s a restaurant, in other words, where one would be happy to dine on an off.

You can view their MENU HERE !

Ratings – Ambiance –  8/10, Service -8/10, Menu – 9/10, Food – 9/10, Consistency – 8/10, Value for Money – 8/10

Overall –  A vantage point for passion, art and food.

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