bazaar goes dining
AN ITALIAN AFFAIR TO REMEMBER
Dai Forni at Four Seasons Hotel Kuwait at Burj AlShaya By bazaar staff
Walking into the immaculate Dai Forni is like walking into a pristine oasis. Assisted by the restaurant’s breathtaking view of the entirety of Kuwait city by day, with large windows accessing the restaurant’s decadent terrace, the room’s entrance is already flooded with light and embodies a fresh dining feel. The lush greenery growing from the sides of the walls offers an avant-garde modernity to the whole look, polishing it off with an appetite whetting ambiance of extreme luxury. Right off the bat, based on such descriptions igniting a sense of poetry in one’s mind, we know that Dai Forni isn’t just another Italian restaurant. Forget about the fact that it’s situated in the upscale Four Seasons Hotel Kuwait at Burj Alshaya, a hotel world-renowned for its high standard of hospitality. We can even put aside for a minute that everything about the hotel from its décor to its fine touches of service exudes opulence. Dai Forni, located on the 21st floor of the tall tower, reaps an elegance all on its own, while offering up a menu of fine-dining delicacies curated by the talented Executive Chef Sebastiano Spriveri and his team to cater to the comforts and tastes of Kuwait’s palate. “Coming from the southern region of Italy and having lived in Milano for 25 years, my influences obviously will always stay true to the traditional sense of Italian cooking. However, the most important factor when creating food is to take into account the tastes of the locals. At Dai Forni, all of our fresh ingredients transported directly from Italian sources are crafted to the likes of the Kuwaiti customer, presenting them with an unforgettable meal that has a special touch.” As is customary in Dai Forni, we munched on the delicious homemade bread provided at the table, accompanied with Italian olive oil and a drop of thick, sweet balsamic vinegar. As recommended by Chef himself, I indulged in the tanginess of the aromatic sundried tomato focaccia which delivered a sweetness in fragrance as well as taste – coupled with the olive oil, it was in short, euphoric. 90
Our first courses arrive, and we are automatically impressed with presentation. Calamari, in a form that’s foreign to me, was presented in a poached fashion. Piles of squid curled atop one another like a mountain, seasoned with hazelnuts for crunch and topped with herbs and whimsically laid French green beans for a dramatic finish. Infused with lemon confit, this dish was impressively refreshing – unlike the expected breaded and deep-fried alternative most are accustomed to. The Carpaccio di Manzo Kobe was outstanding. Beautifully marbled, thin slices of Kobe beef crusted with sea salt flakes, topped with creamy dollops of Mascarpone cheese and smeared with truffle paste, presented on a place with delicate wedges of crumbly parmesan, just begging to be paired with the table’s fresh bread. This dish seemed never-ending, because
its portion, without being ostentatious, was quite generous. Each time you’d manage to pick up a piece of expertly cured beef, another would appear below. This, was definitely a treat for myself and my dining counterparts. When it came time to sample the Artisanal Buffalo Mozzarella, my companions and I sang songs of high praise. Though Creamy Burrata would have been a more popular choice, it was not an option due to chef’s strict restrictions of the unpasteurized cheese being subpar to his standard during our visit. We opted, instead, for the cheese’s appetizing cousin, and we were ever so pleased with our choice. The mozzarella was presented to us in its true form, playfully sitting atop wedges of fresh tomato with basil playfully strewn across the plate. Without gimmick or unneeded accessory, it was perfect as is, and difficult to abandon.