Inside LUPA: Manu Chandra’s Latest Venture Is Like Walking Into A Tuscan Villa

If you’re from Bangalore and have lived here long enough, we’re pretty sure you’ve dined at some of Manu Chandra’s evergreen restaurants. Get ready for the most magical experience in the heart of the city as he adds another feather to his hat. Bang in the heart of Bengaluru is his newest venture and the most exquisite experience—LUPA. It is named after the mythological La Lupa, Italian for she-wolf, who raised Romulus and Remus, the founders of the modern city of Rome. Crowning MG Road with a gorgeous Tuscan Villa-inspired restaurant, we’re thrilled to give you a glimpse of the space, food, experience and so much more. Trust us when we say, Manu has thought of everything the city needs and deserves!

The space in itself is a mammoth of an 11,000 square foot, 220-seater gorgeous dining area. With an array of thoughtfully divided sections that include a lounge, fine-dining section, semi-private outdoor deck with an interactive kitchen, a chef’s table and the country’s first ever one-of-its-kind below ground wine cellar, LUPA has a memorable affair to offer for everyone.

As you walk through the gates, you are transported to another time and era. LUPA’s old-world charm is set side by side with a pre-modern opulence. You’re welcomed by a lovely outdoor area and a high-ceiling indoor dining area seamlessly stitching it together into one gigantic space. The indoor space is planned for dynamic settings that can host large gatherings or even intimate dinners for a weekday evening. Adding to this are the two signature open pantries—a mini Gelato Lab and a Salumeria cum Small Plates Bar! More on that later.

The highlight is the raised bar, resting at one corner of the restaurant, that also opens up to an outside deck offering plenty of interactive space for guests to experience the art of mixologists while they wait for their drinks. As you walk in further, a private dining area on the mezzanine floor is skirted by two grand staircases, which overlooks the view of the gorgeous space below. 

LUPA has left no stone unturned. With experience as its focal point, they’ve added a subtle space for artists to perform and capture the guests’ attention as they clink to celebration.

Now, for the best part. The craftsmanship of the offerings and drinks. While the menu is rooted in a trans-European style, the fare goes beyond and tips its hat to sustainability, biodiversity and honed culinary skills. Beautifully plated and visually pleasing dishes that include Chicken Liver Parfait with a hibiscus and raspberry gel, smoked sea salt flakes, chicken skin karaage, mustard cress and toast, Baked Salmon, which is a salmon fillet encased with brioche dough, dill and cream cheese mousse; buttermilk herb sauce topped with salmon skin furikake and Salt-baked Lamb Leg, Bannur trimmed lamb, salt-crust dough, slow-baked for six hours, spiced hummus, roasted baby potatoes, creamed spinach and pita bread. 

The menu changes with the seasons, yet some dishes sit on the fare all year long. A must try is the Mustard and Chilli Marinated Sea Bass—oven roasted, served with tapioca risotto, roasted vegetables, leek-basil cream and herb salad. Sweeten your tooth at the end of your meal with their desserts, their 24-Layer Chocolate is a thin moist layer of chocolate cake, gold dusted, served with vanilla bean gelato and is a must order! The Tiramisu is served with an Espresso Shot and Biscotti. 

Now coming to the drinks, accompany your food with some of their signature cocktails like Lupa-tini made with vodka, dry Vermouth, sous-vide Limoncello, Melon Ham, & Cheese, gin, dry vermouth, house-made melon cordial, Angostura bitters and ham crisp and the Notorious F.I.G,  with house-made fig preserve infused bourbon, Campari, lime, orange bitters, thyme and cinnamon. The innovation doesn’t just stop here, like we said already, there’s something for everyone—so do try out their coffee and tea program to compliment the fare. 

That’s the scoop on the hottest spot in town—an ode to history and a foreword to the future, LUPA is not meant to fit in a box; it aspires to be more than its physical space itself!

Make sure you visit these three sections to get a homegrown experience of LUPA!

Their underground Wine Cellar houses over 2,000 bottles and invites you to try out their cheese and wine experiments. The Gelato Lab makes a delicious style of Gelati called Stracciatella. Seated on the other side, is the Salumeria cum Small Plates Bar serving freshly sliced hams, cured meats, Salumis, Pâtés, Terrines, pickled vegetables and fresh cheeses.