Buona Terra

Tucked away in an extended wing of a charming colonial bungalow on Scotts Road, this Italian stalwart has a reputation for surprising guests with an artful balance of classic and creative dishes (without the tired tricks of modern gastronomy, such as foam and smoke). This is a testament to chef Denis Lucchi’s refined culinary style. The menu may have given way to newer, seasonal dishes, but the chef is always happy to whip up favourites such as gambero rosso (wild red prawn) and even the deceptively simple carbonara. New dishes that will surely rival their popularity include the starter of Mozambique scampi with cauliflower and a rich bisque sauce, piqued with a hint of saffron. You’d do well to follow this with the dish of freshly made pappardelle in a beautifully moreish ragu of braised veal and bone marrow—but leave room for the deftly prepared A4 Kagoshima Wagyu striploin, the indulgent highpoint you crave.

TATLER TIP

Complete your meal with a selection from one of the island’s most comprehensive lists of fine Italian wines—around 250 labels. There’s much to look forward to, even with the selection of wines by the glass; ask the manager or sommelier for recommendations.

SIGNATURE DISHES

1. Gambero rosso

2. Linguine Rustichella d’abruzzo with baby squid in squid-ink sauce

3. A4 Kagoshima Wagyu striploin with mixed root vegetables and mustard