Now open at Andalus Al Seef Resort and Spa, Andreas Di Venezia welcomes guests to enjoy quality, traditional Italian cuisine in a charming and casual setting.
Homegrown in Abu Dhabi to bring a slice of Italy to the capital, Andreas Di Venezia has opened its doors at Andalus Al Seef Resort and Spa.
Launched by well-established restaurant group, Kitchen Sharer, which owns and operates multiple restaurants and cloud kitchens in the emirate, including Jawaher, Kurepu and more, Andreas Di Venezia was a brand born as an events-only pop-up eatery earlier in the year. Encouraged by the community’s response to its quality-driven Italian cuisine served at a wallet-friendly price point, the opening of a dine-in location was the next natural step for the brand.
Presenting wholesome and authentic food in a relaxed, casual, and welcoming space for the whole family, Andreas Di Venezia invites guests to enjoy a laid-back dining experience, where quality meets value. Whether visiting for a fresh cup of fine Italian coffee to start the day, a leisurely lunch with family, or a dinner date with a loved one, Andreas Di Venezia is a charming space for everyone.
Designed with comfort in mind, the interiors aim to evoke a sense of calm, with a gentle colour palette of soft yellow, blue, and green hues paired with natural lighting and plant life to represent the warmth and charm of Italy.
On the menu, diners can expect to find dishes made with fresh ingredients sourced directly from Italy that are thoughtfully created with respect to age-old Italian cooking traditions. Led by Head Chef Goutam Bhagat, the culinary team at Andreas Di Venezia delivers delicious dishes to see guests from breakfast through to dinner, with specialities including authentic Neapolitan pizzas, pillowy soft focaccia sandwiches, classic pastas and risottos, main courses and tempting traditional Italian desserts.
To begin, highlight antipasti dishes include ‘Calamari Fritti’ – tender calamari in light crispy batter, ‘Eggplant Parmesan’ – slices of eggplant coated in breadcrumbs, baked with mozzarella and marinara sauce, and ‘Bruschetta’ – rustic bread grilled and topped with fresh Roma tomatoes, basil, and olive oil, plus more.
For the pizza and pasta lovers, there’s plenty on offer. Must try options include Andreas Signature Pizza – also known as the Fat Tony, with pomodoro, salami, jalapenos, and buffalo mozzarella, the ‘Diavola’ with spiced salami, spicy honey, and chili flakes, as well as the ‘Andreas Pizza al Tartufo’, a creamy truffle-topped pizza with slices of fresh truffle, buffalo mozzarella, mushrooms, and drizzled with truffle oil. Pasta and risotto highlights include ‘Osso Buco di Agnello with Saffron Risotto’ – braised lamb shanks simmered in a savoury tomato and vegetable sauce, served over creamy saffron-infused risotto, ‘Linguine al Frutti di Mare’ served with clams, shrimp, mussels and calamari, ravioli filled with spinach and ricotta, plus plenty more.
For mains, the ‘Pollo alla Grigila’ is a signature – tender baby chicken marinated in Italian herbs and served with grilled vegetables, as well as ‘Bistecca Fiorentina’ – grilled beef tenderloin seasoned with Tuscan herbs and served with mashed potatoes and sautéed spinach. To accompany, don’t miss a side of truffle wedges with a generous topping of fresh truffle.
For those with a sweet tooth, the classic tiramisu made with indulgent layers of creamy mascarpone, lady finger biscuits soaked in espresso and topped with cocoa powder, is sure to bring the dining experience to a close on an indulgent note, as well as Italian gelato available in various flavours including vanilla and pistachio.
Commenting on the group’s newest endeavor, founder and CEO of Kitchen Sharer, Belash Bagherian said: “We are incredibly excited to open Andreas di Venezia in Abu Dhabi and begin welcoming guests. We intend to enter the market to offer quality-driven Italian cuisine at an approachable price point, while offering diners exceptional service in a welcoming and relaxing setting for all. We have created a brand with approachability at its core, and I hope all future guests feel this through all aspects of their dining experience with us.”
