The culinary landscape of Mumbai is about to witness another gastronomic sensation as the acclaimed Spanish Chef Manuel Olveira and his Indian wife Mickee Tuljapurkar launch their latest venture, a 100 seater vintage chic Modern European Restaurant – La Panthera.

Following the resounding success of their award-winning restaurant, La Loca Maria, the duo is gearing up to redefine dining experiences in the bustling Bandra Kurla Complex (BKC). This marks the dynamic duo’s second culinary venture in Bandra, with La Loca Maria has become a cult favourite with locals and celebrities alike within a year of its inception.

The restaurant’s intriguing name, La Panthera, was carefully chosen to evoke majestic qualities associated with big cats – power, strength and elegance. A fitting embodiment for a restaurant nestled in the vibrant arts and financial district of BKC.

La Panthera isn’t bound by labels like Spanish, French, Italian, or Greek. It’s a one-of-a-kind blend, stitching together culinary memories from Europe, almost sparking a sense of longing.

“Our menu embraces timeless European classics while playfully dancing with contemporary culinary techniques. Our ethos has always been simple, refined cooking where we let the ingredients shine. Elegant plating is the signature touch and exceptional taste reigns supreme” says Manuel Olveira, Owner & Chef – La Panthera.

Chef Manuel Olveira starts off the menu with naturally fresh, light and flavourful cold tapas such as Stracciatella (poached pear, Kalamata olives, basil, crystal toast), Tiradito de Hamachi (pineapple Leche de Tigre, cucumber, coriander oil), Steak Tartar (capers, onion & truffle oil on a crispy potato garnished with parmesan cheese) and the signature La Panthera Carpaccio (thinly sliced BFF on a crispy filo pastry, Arugula, tarragon mayo and parmesan cheese).

The flavour profile builds up with hot tapas, where guests can indulge in the Scamorza Arancini (served with Arrabiata sauce and leaves salad), Baked Brie (topped with caramelized onions, mushrooms, balsamic reduction and truffle oil, served with sourdough toast), Charred Octopus (pea puree, potatoes and paprika), Braised Pork (on a sourdough pancake topped with scallions, crispy onions, chilli oil) and Lobster roll (herbs, celery, garlic butter, warm brioche bun).

Guests can look forward to enjoying some incredible wood-fired Naples-style pizza where the dough has been fermented for 48 hours imparting its unique taste and texture. Indulge in classics like the Margherita and Pepperoni pizza or try the signature pizzas such as La Panthera (tomato sauce, burrata, Nduja pork sausage, basil) or Frutti di Mare (tomato sauce, mozzarella, prawns, calamari and hot sauce).

The menu for the main course offers an array of homemade pasta, risotto and other comforting mains where one can taste the authenticity of the ingredients and the richness of flavours. The menu features popular cravings such as Cacio e Pepe (spaghetti, pecorino Romano, black peppercorns), Linguine a la Vongole (clams, calamari, prawns, champagne sauce, fresh herbs) and New Zealand Lamb Chops (Brussel sprouts, cauliflower puree, stew peppers, jus), Grilled Tenderloin Steak (creamy potato, chimichurri, jus) & Grilled Sea Bass (pok choi, shitake, charred leeks, horseradish edamame) all expertly prepared to perfection.

Determined to make one leave La Panthera with an unforgettable memory, Chef Manuel has created desserts from scratch like the new deconstructed La Panthera Tiramisu (mascarpone, coffee ice cream, coffee crisps), Hazelnut Profiterole (hazelnut mousse, vanilla ice cream, warm chocolate sauce) & Basque Cheesecake (served with a blueberry sorbet).

“When our guests experience La Panthera, we want their souls to be more than satisfied. We are hoping that the fine showcase of diverse European flavours will ensure that guests won’t have trouble finding a new favourite each time they step into La Panthera,” adds Mickee Tuljapurkar, Owner La Panthera.