This bijou Italian eatery is the real deal.
Located in The Saadiyat Cultural District, Mamsha Al Saadiyat seemingly has it all; pristine white sands and a fabulously long boardwalk – perfect for promenading, people watching, being seen and dining.
Either stroll to your heart’s content or perhaps top up your tan, the choice is yours, but you simply must head to the eclectic collection of eateries that line the boardwalk, kick back and listen to the sound of the waves crashing onto the shore while savouring mouth-watering international offerings.
It could easily be the Maldives, but this is Abu Dhabi at its finest and is just a few miles from downtown yet a world away.
Lighting up the night sky at one eatery, ‘Antonia’ outlined in red neon seemingly attracts diners like moths to a flame.
This bijou Italian eatery decked out in fresh vintage design is the real deal, dishing up Italian fare just like nanna made.
And judging by the queues waiting to be seated and the distinct Italian chatter from diners, you know you are in for a treat.
Simone Federici, the brainchild and restaurant owner, reveals that ‘Antonia’, the name of his late ‘nonna’, or nanna, is the inspiration behind the eatery’s authentic dishes.
On the menu is hot and cold classic pizza whose dough has been fermented for no less than 72 hours in a rotation system. Such is the time it takes for the fermentation process, should it run out, then there are no more pizzas. Simple as that!
Armed with such information, Focaccia al Rosamarino and Patata e Rosmarino is quickly ordered.
The former, a type of flat leavened oven-baked Italian bread, is coated in olive oil, rosemary and rock salt and is a delight, simple yet oh so full of flavour.
Patata e Rosmarino contains the same three ingredients with the addition of potatoes. It sounds almost unreal but with potatoes infused with aromatic rosemary, it all creates an incredible and lasting taste.
Before they arrive, we are served two rather large servings of Aracini, a Roman street food staple, the crispy balls are filled with risotto rice. There are three flavours to select – Classico, filled with tomato, mozzarella, parmesan; Bologanese, with Bolognese sauce and mozzarella; and Abbruzze, with porcini mushrooms, truffle and scamorza cheese. Two of the latter are ordered, but one would have been ample. The centre is filled with absolute flavour that just oozes out to tease the senses.
Spinaci is then served. A refreshing salad of baby spinach, Stracciatella cheese, wild berries that add colour and contrast, almonds and balsamic dressing. It is the perfect dish in our view to have on an evening by the sea and is a light accompaniment to perhaps a simple pasta dish, such as Spaghetti Aglio, Olio e Pepperoncino. So few ingredients yet so much flavour bursts from the al dente pasta that follows an original recipe.
The Parimgiana is part of the starters, but we recommend that everything is served together for a true sharing feast.
The dish consists of sliced eggplant layered with Mozzarella, tomato sauce, parmesan and basil then baked.
A mental note is made; and if you were just coming for a quick lunch then this would be sufficient with the Spinaci salad and a cool drink to while away an afternoon by the sea.
The restaurant is abuzz with chatter and a queue of expectant dinners begins to form. Seemingly word has got around how delicious and authentic these Italian offerings are.
Tantalising those waiting to be seated with our Cannoli, a crispy wafer, goat milk ricotta, dark chocolate, we know their wait will be worth it.
To find out more or book your table, call 02 667 2554 or email info@antoniarestaurant.com
