Fava is all about focus on produce, core ingredients, and exceptional cooking . As your seated in Fava -Located at UB city overlooking the grand Amphitheatre with the sprawling greenery of Cubbon Park in the backdrop and the beautiful fountain area you are going to fall in love with the teal French windows and the custom-made chandeliers that light up the place like a breath of fresh air.
While what you have have seen so far in the pictures depicts the three seating options you can make a choice from at Fava. They do have a Deck with the alfresco bar and the new outdoor section for a relaxed dining experience which is the best option for the evening hours. I was eagerly looking forward to dine at Fava as I heard about their new menu which focuses entirely on fresh, pesticide-free, local and artisanal ingredients sourced from their place of origin. In today’s world when everything is adulterated and chemically evolved/polished places like truly makes me happy 🙂 .
Fava gets their organic/zero pesticide ingredients from the local farmers , the vegetables and fruits sourced from maple tree farm and fresh cheese from Father Michael , all from in and around Bangalore . The seafood served in Fava is sourced from the deep sea and is not farm bread. The chicken and grass-fed lamb used here is hormone and antibiotic free. A reason good enough for one to dine at Fava? While most of them do not actually look into these aspects while they serve delicious food let’s see what happens when Fava decides to use these freshly grown ingredients into making a fabulous meal.
Onto the food : We started off with the Watermelon and Feat salad which comprised of pomegranate , mint , arugula, ,balsamic reduction and extra virgin oil which was followed by the baby carrot, orange and asparagus salad with orange dressing , parmesan and arugula – Both very refreshing with an amazing flavor profile . These salads spoke of simplicity which created magic, while everything on the plate was incredibly fresh .
Among the appetizers we tried Father Michaels Volombrossa Burrata, Plated Smoked Salmon Labneh and the Chermoulla grilled deep sea prawn. As you can see my meal started off with the picture perfect Father Michaels Volombrossa Burrata. This is that dish which similarly to its attention grabbing presentation did not hold back the flavors one bit. Loved the texture and flavors of the cheese, beetroot mezze, dukkah and the popped amaranth. If like me, you are a fan of beetroot, this dish is right up your alley. If not? You might be converted anyway. The Smoked salmon labneh is surely a head turner and a must try dish from their menu. I am never going to complain when smoke salmon is involved but the labneh just uplifted the entire dish 🙂 .
And now onto the mains- We tried the Mediterranean style stir fry with millet and black risotto, pistachio and walnut crusted fish, red wine and sage braised pork spare ribs and their signature pomegranate chicken. The Mediterranean style stir fry with millet and black risotto was rich as it showcased its core ingredients with local grains that took stage to recreate an Italian classic. Speaking of Pistachio and walnut crusted fish, it fulfilled expectations of excellence. The whole thing just worked perfectly as the Halibut was exquisitely cooked and drizzled with pistachios and walnut on top with char-grilled vegetables and parsley-arugula vichyssoise. The signature pomegranate chicken with pomegranate reduction, bitter chocolate leeks, walnut and baby potato was fantastic! It certainly may not be the prettiest looking dish among the other pictures posted here but should you judge on looks, you’d be missing out a black swan of a dish.
Among the desserts on the menu we first tried the unusual black pepper and chia seeds pannacotta (sugar-free) with red grape. I absolutely love pannacotta to an extent where in if I see pannacotta listed on the menu every time I dine outdoor I am surely having it. This unusual combination of super food and spice was delicious and even lets you end your meal on a guilt free note as its sugar free. We completed our brunch with a slab of baked lemon cheesecake with lemon curd and mascarpone cheese and Turkish coffee and chocolate pudding. In addition to all of these desserts Fava introduces the concept of Minus 196 degree which is liquid nitrogen infused ice-creams. . It serves a selection of 100% natural and low fat lip-smacking ice-creams, natural sorbet and frozen yoghurt with an array of toppings. The Ice-cream flavors include, Dark Chocolate Decadence, Caramel Popcorn, Mango Delight and Strawberry-thyme. You even have sorbet options such as Fresh Tangy Kiwi and Frozen Yoghurt with passion fruit and mint. The pricing for a cup is Rs.100 and Rs. 125 for a crispy cone.
What really clinched the deal for me here was the stunningly presented delicious food! According to me one of the best places to dine in Bangalore. So I conclude this review by stating – If you want to enjoy a meal which is made of ingredients both fresh,healthy and at the same time delicious you now know where to head to 😉 .