What do you get when you combine the authentic and delightful food of a trattoria with the fizzy, sophisticated yet relaxed atmosphere of the Muthaiga neighbourhood? Something rather close to perfection—La Dolce Vita Restaurant. The restaurant, founded in 2001 with the experience and skills of Chef Riccardo Fiora, an authentic Tuscan who moved to Kenya in the 90's, remains one of the best restaurants for Italian dining in Nairobi with its dynamic menu that brings you the best of Italy's highly distinctive regional specialities. Riccardo brought along passion and culinary art, and expressing these features at optimal in this restaurant, he managed to combine elegance, finesse and excellent cuisine, with unmistakably Italian style. Whether nibbling on small plates at the wide terrace (highly recommended) or seated with a special someone inside, an evening at La Dolce Vita Restaurant is always memorable, just as fine Italian dining should be. La Dolce Vita is the sort of place where the owner (Patrizia) greets you by name. And it's this kind of warm service that has turned the restaurant into a local favorite and earned it a reputation for irresistible, traditional Italian food.

The menu delivers simple yet impeccable classic Italian dishes, made from tangibly fresh and seasonal ingredients. From crusty pizzas to Venetian small plates, hearty plates of pasta and finely crafted regional specialities drawn from the rustic south or fashion-conscious north, the restaurant offers something to suit every occasion. The interior features views of Florence, with everything mimicking the feeling of dining in Italy. La Dolce Vita restaurant epitomises elegance, comfort and refinement. Under the direction of the manager, who is also an Italian, together with the kitchen crew led by an Italian chef that continues to display attention to details, and continued with excellent service in the dining room, all this together makes La Dolce Vita a unique and exclusive restaurant—a true taste of Italy in the centre of Muthaiga.

Situated in Muthaiga Shopping Centre, Limuru Road, it's an expansive, beautifully designed space that challenges notions of what an Italian restaurant should look like, with romantic reds and blues, bright and airy interior, surrounded with artworks. This is a very stylish restaurant indeed—fortunately though, this doesn't come at the cost of good food. With its classy red, white and blue decor, a mouth-watering wine list—literally a collection of over 80 varieties of wine—and the option for indoor seating and an outdoor terrace, this intimate spot is the perfect drop-in for a chat, a glass of wine, a generous heap of mixed charcuterie and a fortifying espresso. The kitchen is open since 12:15 up to 10:30 but mainly for dinner, you'll find the same sleek, simple design, the same helpful staff, and the same cooking style: dishes chock-full of homemade elements (excellent pasta, but also delicate ricotta and pickled nectarines, for example) counterpointed with market-fresh ingredients, so that even simple-looking dishes reveal surprising depths.

La Dolce Vita is all about simple pleasures. Although the polished setting is invitingly romantic, the food here avoids pomp—expect instead a joyful gallop through the styles, regions and ingredients (some little known) that make Italian cuisine such a pleasure, with every dish intended to be relished as well as admired. Italians were among the first to show us how to appreciate good coffee, use olive oil for cooking rather than as a medicine, embrace garlic, and understand the joys of fresh pasta and antipasto, so talking about Italian Cuisine is always a traditional affair. So if you're looking for an intimate, relaxed and welcoming Italian restaurant to while away an evening, this is the one. La Dolce Vita has built up a strong reputation among Muthaiga and the wider Gigiri area residents, but its excellent food, superb cocktails and friendly staff make it worth the journey wherever you're based in Nairobi. I used to pride myself on having a profound understanding of what Italian food is and what makes it authentic. I know the difference between twice-fried artichokes in the style of the Roman ghetto, and carciofi alla romana, braised artichokes with garlic and mint in the style of Rome. I know that acqua cotta, one of the classics of Tuscan cooking, comes in at least three radically different versions depending on what part of Tuscany you are in.

I know that even if an Italian would never sprinkle grated Parmigiano over his shellfish pasta, he would happily eat crostini with melted mozzarella and anchovies. I know that asparagus and tomatoes are not cooked together, because wherever you are on the boot they are not in season together. I know that long cooking of vegetables is a hallmark of Italian food wherever you are: no barely blanched green beans or asparagus for Italians, please! I believe that my understanding of the flavor combination of fresh mozzarella, sun-ripened tomatoes, basil, and olive oil is a foundation that can steer me to many plates beyond the simple classic insalata Caprese, which was my very first Italian cuisine experience. I laugh to myself now after meeting Patrizia Fiora, one of the most passionate Italian restaurant owners I've ever met. She knows her stuff. Let's just say that I don't feel that knowledgeable of the cuisine any more... not after my chat with her over dinner at La Dolce Vita. "For us, wine is a passion, a culture; it's Italy, it's art," she starts off the conversation as she takes us through the extensive collection. "It is the result of skilful care at the vineyards and followed by diligent attention in the wine cellar. Dedicated to lovers of wine, our selection will amaze you. Our wine list contains labels selected from the best Italians because we want to emphasize that wine is a companion to special moments and also in daily life".

She obviously is passionate, VERY passionate about Italian food culture and ready at all times to guide you on how best to enjoy it. She comes alive when she talks about her love affair with Italy. Her deep knowledge and understanding of the right combinations or sequences of flavors is impressive. "Salad always comes after the entrée—never before. Pasta and soup fill the same slot in the meal, so you eat one or the other and not both. Plum tomatoes are for pasta sauce, globe tomatoes are for salad". And on she goes in her sexy Italian accent, a dizzying array of rules and I can tell she's very keen on authenticity.

"The perfect balance of elegance, comfort and delicacy made us popular throughout Nairobi. We serve authentic Italian cuisine, like homemade pasta, seafood, meat dishes and many other delicious specialties. Pizzas baked in a brick wood-burning oven, exquisite desserts and our attentive and professional service will make every of your moment here unique". She's proud of this little Italian corner she's created in Nairobi, and more so of the happiness it brings to so many people, day after day. For Italians, cooking and sharing food is no less than a way of life, whether it is at home with friends, in a humble trattoria or a fine-dining restaurant. Wherever it's eaten, it's always based around fresh, seasonal produce, which is the main reason that it is hard to talk about "Italian food" as a single entity. In fact, Italian food varies widely by region—and even village to village—and according to the time of year. "Many ingredients are used across the country with some more so in certain regions than others. Broadly speaking, northern Italian food centres around butter, meat, potatoes, pork, Parmigiano and other types of cheeses, while southern cooking is more focused on olive oil, tomatoes, eggplant, capers and fresh fish. Some key ingredients include fish and seafood, basil prosciutto, sausage, salami, and truffles. Above all, Italians believe in simplicity and respect for good produce, so some of the most beloved dishes of Italians comprise just a few simple ingredients, carefully selected and served at their prime.

Cheese and wine are a major part of the cuisine, as is coffee, particularly espresso," Patrizia explains. And their expansive menu reflects this in every way. "We keep our signature dishes. We have incorporated more of risottos, stuffed pastas and meats, but the one thing we are big on is freshness. Our food is fresh, and of course, the Mozzarella is made fresh in our kitchen. We import some ingredients from Italy and we do not experiment with the recipes. We keep it authentic". After a series of chats with Patrizia over some white wine, we began our meal with Mozerella, La Dolce Vita style, and being my first time to try it, the chef had to guide me to add some salt. It was one of those surprising bursts of pure deliciousness. A foodie colleague of mine had tangy and juicy refreshing salad, prepared with assorted veggies, sliced cucumber, sun-dried tomatoes and black olives. Balsamic vinegar dressing certainly enhanced the taste.

For the main-course, the chef served one of their signature pizzas—Pizza Vegeteriana, Wood-oven thin-crust Pizza Sfiziosa with Italian pancetta, scamorza cheese, tomato and mozzarella. We did also try the melt in your mouth Ravioli Aperto. For dessert, Patrizia recommended Baba al Rum, a small yeast cake saturated in a syrup made with Rhum. We have particularly fond memories of Frittura Mista; the deep-fried mix of calamari, prawns and lemon, served with perfectly done fries. We recommend the restaurant to those who look beyond pizzas and pastas. Besides, the quality to-price ratio is completely skewed in diners' favour. Enjoy the excellent service which offers the best in Italian hospitality—warmth, character and a passion for good food. Expect great food, a warm welcome and a lively atmosphere. This is a restaurant you'll return to again and again.

For reservations; Muthaiga Shopping Centre, Limuru Rd.
Tel. (+254) 722 624 100 / 0734 291 670
Email: info@dolcevitakenya.net
Website: www.dolcevitokenya.net