Italian course menu
Seasonal dishes prepared with passion
Every course honors Italian tradition using imported specialty ingredients and fresh local harvests.
Burrata di Puglia[V]
QAR 85Hand-tied pugliese burrata, heirloom tomatoes, fresh basil oil, and aged balsamic glaze.
Carpaccio di Manzo[GF]
QAR 95Thinly sliced prime beef filet, wild arugula, 36-month Parmigiano Reggiano, and caperberries.
Fiori di Zucca[V]
QAR 75Crispy wood-fired squash blossoms filled with sheep ricotta, lemon zest, and fresh marjoram.
Tagliolini al Tartufo[V]
QAR 145Hand-rolled egg tagliolini, cultured Umbrian butter, and fresh black winter truffle shaved tableside.
Agnolotti dal Plin
QAR 125Piedmontese hand-pinched pasta pockets filled with slow-braised veal, pork sugo, and sage butter.
Pappardelle al Cinghiale
QAR 130Wide ribbon egg pasta with 12-hour slow-simmered Tuscan wild boar ragu, juniper, and rosemary.
Bistecca alla Fiorentina[GF]
QAR 350Dry-aged 32oz T-bone steak oak-grilled with fresh rosemary, sea salt, and cold-pressed olive oil.
Ippoglosso all'Ischitana[GF]
QAR 160Pan-roasted Pacific halibut, sweet cherry tomatoes, Castelvetrano olives, capers, and white wine.
Tiramisu Tradizionale[V]
QAR 55Savoiardi soaked in single-origin espresso and dark rum, layered with whipped mascarpone cream.
Cannoli Siciliani[V]
QAR 50Crispy cinnamon pastry shells filled with sheep milk ricotta, dark chocolate flakes, and candied orange.
Fresh arrivals
Ingredients arrive every Tuesday & Friday
Our dishes adapt to ingredient harvests. Reserve your dining experience in advance.
Rooted in authentic Italian heritage
At MOSAICO, we bridge the gap between Italian DOP traditions and the finest local produce, ensuring every plate tells a story of quality.
Taste the seasonal difference
Book your table to enjoy our hand-crafted pasta and curated pairings.