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All-European Gourmet's Delight at Radisson

Fine dining is an experience that combines elegance with the art of outstanding cuisine.

Welcoming a new chef, Nandita Karan, Hotel Radisson has recently introduced a new inclusive European cuisine. The limited yet composed and detailed menu was made by choosing the finest and most popular dishes of countries around the whole of Europe. Everything in the menu is served fresh, as Chef Nandita mentioned to us. They are not only focused on giving the best of flavors, but also the freshest organic products straight from the local market.

Radisson initially had a Mediterranean cuisine, but has now expanded to a more all-rounded European cuisine. Amongst the many spectacular dishes in the menu, Chef Nandita presented us with the most exclusive ones. The smooth and creamy seafood bisque was served first. The broth comes with a crispy toast in the base, with shrimp topped with herbs and some sour cream. Soup rich in flavors extracted from crustaceans, the French dish was quite a delight.

Then we were served with a classic British dish, Scotch Eggs. This typical dish was delightfully crunchy on the outside, with a graceful amount of seasoned minced chicken and soft and runny egg inside. To complement the flavors, it is served with a lemon and garlic aioli. It was a simple yet brilliantly executed dish.

Not often heard around in town, the Arancini Di Riso—deep fried rice balls made with sun dried tomatoes, Parmesan cheese, and saffron, with fresh herbs and seasoning—was a unique and tasty Italian dish. It was really something new and noteworthy.

If regular pizzas are dull and monotonous, then one should definitely try the Venetian Rolled Pizza. A new approach to an ordinary pizza made of a homemade base with salami, olives, and fresh ingredients from the local market, this pizza is an Italian entrée with a twist.

We then tried the Ostrich Meatballs. Ostrich meat is growing in popularity in Nepal, and so, with just the right European feel, the chef came up with the remarkable idea of making ostrich meatballs, with a subtle side of cauliflower rice to balance the taste of the meat, along with some onion rings. The meatballs went great with the tangy and slightly spicy tomato sauce.

The last meal served was the orange-infused Rosemary Pork Chops. Cooked to perfection, the pork chop was served with orange sauce on top of it, giving it a sweet taste, complemented with a spicy and acidic chili sauce. The dish was served with a light aubergine and spring onion salsa and some homemade salad. With an incredible balance of flavors, this was undoubtedly a standout amongst all the dishes we tried.

For dessert, we had the Olive Panna Cotta, an Italian dessert. Unlike most desserts, this has a meager hint of saltiness, as it is made of olives. To go with it, there is orange and strawberry sauce topped with an edible garnish, giving the dessert extra points for presentation.

With all the outstanding dishes we had a chance to taste, along with the sophisticated and elegant ambience of the surroundings, this restaurant is, without doubt, the place to visit for those looking for a great dining experience in Kathmandu.

Radisson Hotel
Lazimpat, Kathmandu, Nepal
Tel: 4411818