Food Review: Familiar Italian Dishes Meet Experimental Amalfi-Inspired Cocktail Menu At CinCin In Bandra

Italian food has a way of turning an ordinary meal into a long, unhurried affair. Add a chic, comfortable setting, a few cocktails and a menu that moves between familiar classics and playful twists, and you have the kind of evening that is easy to stretch. That is the experience CinCin seems to be going for with its new Bandra outlet, perched above Linking Road. While the view and setting certainly draw you in, it is the food and drinks that keep the evening moving.

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After building a following with its BKC restaurant, CinCin has opened its second Mumbai location on the 13th floor of Mansionz One. Spread across more than 4,300 sq. ft., the restaurant accommodates around 120 guests across indoor and alfresco spaces.

Step inside, you'll be welcomed with soft instrumental music, terracotta interiors, patterned flooring, vintage-style lights, greenery and verandah-inspired seating that give the space a warm, slightly old-world character with a modern feel.

The elevated location is a major part of the appeal. During the day, the space feels relaxed and airy, while evenings bring a more social energy, particularly around the outdoor seating. It is the kind of place where the view and atmosphere can easily tempt you to stay longer than planned.

Bringing a slice of Italy to Mumbai

The cosy setting may make you want to linger for hours, but it is the Italian menu that gives you a reason to stay. Rooted in the flavours of Italy and with a particular focus on the Amalfi region, CinCin’s food brings together familiar classics with subtle touches that keep the menu interesting.

Chef Ashish Sakpal says, "Our menu aims to bring a piece of Italy to Mumbai. The whole part of the menu is about the Amalfi Coast, so you're getting all the classics."

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One of the restaurant’s current highlights is also its Lemon Festa menu, which takes the citrus fruit beyond a simple garnish. “The whole menu makes lemon the star of the show. Every dish has lemon in it, and we are using preserved lemon which we marinate two days before with salt and sugar,” the chef explains. The preserved lemon is then cooked with butter and sugar to soften its sharper edge while retaining its citrus character.

Crostini Limone

The Crostini Limone is a good introduction to the idea. Toasted baguette topped with ricotta, preserved Amalfi lemon and honey chilli brings together several contrasting flavours. The bread has enough crunch without being difficult to bite, while the ricotta adds creaminess. Honey contributes sweetness and the preserved lemon brings a citrusy tang. Light, refreshing and flavourful, it works particularly well as a starter.

Polo Picante

The Polo Picante is much more comforting. Diced chicken is cooked with garlic, chilli and tomato sauce, resulting in a dish that is simple in composition but quite bold in flavour. The tomato base tastes rich and authentic, while the chilli gives it a noticeable kick. The chicken itself remains tender, helped by a preparation process that includes soaking the chicken leg in milk overnight.

Gnocchi Pesto Pasta

For pasta, the Gnocchi Pesto is a safe choice if you enjoy pesto. Made with red potatoes and flour, the gnocchi is soft and chewy, coated in a creamy pesto sauce and finished with pine nuts and Parmesan. It is not an overly complicated dish, but that is precisely why it works. The pesto tastes fresh, while the cheese adds richness without completely taking over.

Dentice Al Limone

The Dentice Al Limone, another dish from the Lemon Festa menu, features grilled snapper with lemon-caper butter sauce and potato purée. The fish is cooked nicely, allowing its natural flavour to remain noticeable rather than burying it under sauce. The lemon is present but not aggressive, while the smooth potato purée adds richness. It is a relatively simple plate, but a well-executed one.

Picante Pizza

The Piccante Pizza, topped with chicken, tomato sauce and a mild hint of spice, is perhaps less adventurous than some of the other dishes. It is a decent option for anyone who prefers chicken pizza, particularly with a little chilli oil added at the table.

Cocktails that focus on flavour

CinCin’s cocktail programme takes a more technique-driven approach. Bar Manager Bikash Kunwar describes the philosophy as sprezzatura, essentially taking something complex and making it appear simple.

He says, "All the cocktails have a technique for work, and a different profile, different colours and different taste as well. And we are using at least one ingredient from Italy."

Crimson Pact

The Crimson Pact combines Jose Cuervo Reposado tequila with habanero, passion fruit and blood orange. The drink begins with the salty, spicy edge of its Tajín rim before moving into tequila and citrus. There is a gentle heat from the habanero, followed by the tanginess of passion fruit and blood orange. It is tequila-forward without being particularly strong and makes for an easy-drinking version of a Picante.

Costa Dorata

The Costa Dorata is from the Lemon Festa menu and takes a sweeter route. Havana Club 3 Year Old rum is combined with coconut, mango, passion fruit, lemon falernum and orgeat, and garnished with an Italian flag. Kunwar describes it as a drink inspired by the Amalfi sunset, with "the sweeter side with a sour finish." That balance comes through: it begins citrusy, moves towards sweetness and finishes with a pleasant acidity.

Sip & Seek

For something more unusual, there is Sip & Seek, made with Absolut Vodka, truffle banana, coffee and cacao. "You'll sip the drinks, then you'll look for the flavours," Kunwar explains. "We're focusing on the element of flavours, what we are putting inside the cocktails."

The truffle aroma arrives first, followed by banana, coffee and cacao, with a sweet-and-sour finish. Inspired by an espresso martini, the cocktail barely tastes of vodka, which may disappoint anyone looking for a spirit-forward drink but will appeal to those more interested in layered flavours.

Villa Verde #2

Villa Verde #2 is arguably the most refreshing of the cocktails tried. Made with Malfy Limone gin, Italian lemonade, basil and bubbles, it is clarified until almost completely transparent. "It's a clarified cocktail, that's why you'll see the cocktail is very like water," Kunwar says. The result is crisp, light and basil-forward, with almost no obvious alcohol burn.

CinCin also marks its Lemon Festa with a daily limoncello ritual at 8:30 pm. The house limoncello uses neutral spirit, lemon and sugar, which are cold-compounded for 24 hours. According to Kunwar, the ritual is inspired by the Italian summer and the culture of enjoying lemon-based drinks by the coast.

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Save room for dessert

Dessert keeps things relatively classic with the Panna Cotta. The sweetened cream dessert is served with caramelised fig, almond croccante and almond flakes. It is delicate rather than sugary, with a smooth texture that melts easily. The almond flakes add the crunch the dessert needs, while the fig brings a deeper sweetness.

Panna Cotta

The gelato is also worth considering, particularly the pistachio and hazelnut flavours. Both are creamy and refreshing enough to make a comfortable finish after a heavier meal.

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Final verdict

CinCin’s Bandra outlet works best when it balances its different personalities. The food stays rooted in Italian classics while the Lemon Festa gives the menu a seasonal direction. The cocktails are arguably more experimental than the food, with clarification, infusions and flavour combinations taking centre stage. They are designed for people who enjoy discovering ingredients rather than simply looking for a strong drink.

Overall, CinCin is a comfortable choice for a leisurely Italian meal with a strong drinks programme and a view. Come for the food, stay for the cocktails and sunset.

Location: 13th Floor, Mansionz One, Linking Road, Bandra West, Mumbai

Cost for two: ₹3000 for two, including alcohol

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