Sanaa Choudry takes a Journey to Italy without boarding a plane at Dante Cucina Italiana.

Since the opening of Hilton Salwa Beach Resort & Villas in February 2021, staycationers and tourists alike have flocked to the family-friendly haven, perfectly situated in Qatar’s sun-kissed southwest coast.

Whilst this hotspot itself is known for its theme-park thrills and bespoke villas; we arrive to immerse ourselves in a more European affair. Enter Dante Cucina Italiana, where we begin an indulgent experience that transports us to the heart of Italy.

Famed for its glorious landscapes, artistic legacy and smorgasbord of cities and small villages scattered about the lush green countryside, Tuscany is also the home of culinary excellence, where simple yet delicious dishes are crafted from outstanding produce. The dining experience is nothing short of poetic, as described by the restaurant manager, Samar.

Infused with Italian flair, the interior of Dante Cucina Italiana dances between contemporary chic and Middle Eastern conviviality, making communal seating the main course – because good food is best enjoyed with others. Amidst the greys, metals and tall ceilings, a wall mural of a Tuscan village adds a touch of tradition and warmth to the space. With the soft embrace of subdued lighting, the atmosphere becomes a comforting backdrop for the sharing of tasty and filling food.

After meeting newly appointed Chef Marco, we quickly learn what exactly makes Tuscan cuisine so light on the palate, yet rich and moreish at the same time: classic ingredients. In fact, the kitchen itself is unique as it takes centre stage in the restaurant where customers can see the chefs at work stirring, whipping, sautéeing and more. On this occasion, Chef Marco offers to surprise us with his own signature main courses (yes please!) but leaves the choosing of the appetisers to us. It is worth noting that the main course dishes we try are not yet available on the menu but can be requested – a decision you will not regret.

To commence our culinary journey, the mixologist whips us up a delicious beverage. The Royal Refresher is a sumptuous cleanser for the palate, infused with pineapple, passion fruit and a crisp slice of cucumber, which sets the tone for an evening filled with surprises.

Now, onto those appetisers. Lovers of crispy calamari and vegetable tempura, the Frittura Di Pesce & Dell’Orto catches our eyes immediately and Samar (who continues to look after us all evening) suggests we complement the savoury experience with a Rocket & Burrata Salad. As expected, the calamari boasts a golden, crunchy batter, giving way to thick rings of tender and flavourful squid. The drenching of charred lemon adds a zesty twist, while a dip in the sharp, zingy tartar sauce awakens the succulence of the fish. Looking back, devouring every piece of burrata and calamari wasn’t quite the best idea, but it was too hard to say no!

Crafted carefully (and in full view) by Chef Marco and his team, for mains, we are served a zucchini pizza layered with smoked cheese and topped off with succulent tomato halves. Stringy and oozy, the zucchini sauce and blend of mozzarella and parmesan melts in the mouth, leaving us wanting more. And by more, we mean precisely four extra slices! We find ourselves returning to this Italian classic throughout the evening, nibbling away at the crowns of tomatoes or the crisp slices of zucchini.

A new favourite emerges as the next dish graces the table: the pumpkin risotto, a perfect choice for the winter season in the desert. The dish presents a balanced medley of earthy notes, heightened by the aromatic infusion of truffle oil, which adds a garlicky yet fruity flavour. The velvety smoothness of each mouthful is broken up by the sudden and satisfying crunch of hazelnuts that have been sprinkled on top. I have eaten many risottos, but none truly as satisfying or creamy as this one. Within mere minutes, the ceramic plate of starchy deliciousness is polished off and we find ourselves still thinking about it days later. I am introduced to passatelli for the first time at Dante Cucina Italiana. Whilst passatelli is not made with flour, it is still classified as a type of pasta. Soft breadcrumbs, grated parmigiano cheese and eggs come together as part of an ancient tradition that is rooted in rural low-income areas. In this instance, our dish is accompanied with mushrooms and small chunks of wellseasoned and succulent sausage, adding a saltiness to the bready texture. Chef Marco is keen to share that a bite with all the ingredients is needed to get a true flavour of the classic village dish. And he is right. When merged together, the flavours complement each other beautifully.

Having consumed many breads and grains throughout the evening, we are pleased to learn that the final main course is a simple yet delicious staple, meatballs and mashed potato. Served in a ceramic bowl, creamy mashed potato (not a lump in a sight) rests under three perfectly sized tomatoey meatballs, cooked just right. The meat is tender and tasty, while the spicy sauce adds to the flavours of the buttery and pillowy soft mash. No surprises here, again the dish is cleaned up despite our trousers bursting at the seams by this point.

Of course, a visit to an Italian restaurant isn’t complete without dessert. Tiramisu is a classic choice, which Dante Cucina Italiana does absolutely perfectly. The creamy mascarpone is slightly sweetened, offsetting the nutty flavours of the coffee-laced sponge. In true keeping with the earlier offerings, each mouthful is intense and rich in flavour yet somehow leaves us craving more.

True to its name and history, Dante Cucina Italiana not only captures the essence of historical gastronomy but also presents it in a modern, savoury symphony that pays homage to the roots of Italian cuisine. It’s no wonder that this restaurant remains a firm favourite amongst the many visitors to Hilton Salwa. ✤

GO: CALL 4423 6666 FOR MORE INFORMATION OR TO MAKE A RESERVATION.