Mumbai’s fine dining scene has welcomed several new openings since last year, alongside long-standing contenders that continue to be among the city’s best. Old textile mills and racecourse buildings are turning into dining rooms, celebrities are backing kitchens, and chefs are pushing regional Indian, Levantine, Japanese, and Thai food in directions the city hasn't seen before. From the city's newer openings to established favourites, these are 8 fine dining restaurants worth experiencing at least once.
Hidden above Veronica's in Bandra, Papa's is one of Mumbai's most sought after fine dining experiences. The 12 seat chef's counter, led by Executive Chef Hussain Shahzad, serves a seasonal tasting menu that draws on Indian ingredients while borrowing techniques from around the world. The menu changes regularly, so every visit offers something new. Every course is presented by the chefs themselves, putting a face to the food and making you appreciate the thought and effort behind every plate. Reservations are released in limited batches, so securing a table takes some planning, but it's well worth it.
Prasuk Jain Hospitality's newest venture is an Alpine fantasy set in Lower Parel. The dining room is kept at a chilly 18 degrees, with walnut-beam ceilings, hand-carved woodwork, and a fireplace. Overhead, projection-mapped ceilings shift through snowfall, constellations, and golden skies depending on the hour.
The kitchen is run by Chef Ganesh Gaonkar with Chef Jason Hudanish, built on French technique, Swiss precision, and Italian simplicity. The space runs on seasonal themes, with drinks by corporate mixologist Aniket Rawool built around a solar system concept.
Set inside a former textile mill in Mahalaxmi, Masque was founded in 2016 by Chef Prateek Sadhu and entrepreneur Aditi Dugar, and remains one of the sharpest arguments for modern Indian cooking in the country. It runs India's first 10-course tasting menu format, changing with the seasons and built around what the kitchen forages, farms, or sources from small producers across India.
Head Chef Varun Totlani, who started at Masque as a commis chef and took over the kitchen in 2022, has kept the restaurant's reputation climbing. In 2026, Masque won the Art of Hospitality Award and ranked 15th on Asia's 50 Best Restaurants list. The Masque Lab, an in-house R&D kitchen, keeps the menu evolving between seasons.
OJU arrived in Mumbai in December 2025, taking over the upper level of Neuma's Colaba bungalow on Mandlik Road, after a successful first outing in Gurugram. The space is designed by Aayushi Malik and built around an intimate bar room that opens into a glasshouse dining area with a live sushi counter.
The kitchen is led by Chef Mahmoud Mohamed Awadalla Gaber, known as Moh, alongside Chef Nitin Bhardwaj, serving Japanese small plates built for sharing, from tataki and carpaccio to tempura and robata grills. Every sauce and ferment is made in-house. It's an evening-led restaurant, open for dinner from 7 pm.
Fielia opened inside the Mahalaxmi Racecourse in January 2026, in the space once occupied by Tote on the Turf. It's the work of Afsana Verma, Amit Verma, and Dhaval Udeshi, the team behind Soraia and Scarlett House, with interiors by Gauri Khan. The concept borrows from theatre: dress-circle seating, a double-height ceiling, mezzanine balconies, and a central bar built like a stage.
Fielia runs on an invite-only model, though dining is available through advance reservation. The food leans European, seasonal, and ingredient-led, paired with a cocktail program by Beverage Director Fay Barretto. Beyond dinner, Fielia hosts Supper Theatre evenings and Jazz Society nights for its membership community.
This 26-seater on Veer Nariman Road in Churchgate is Mumbai's first fully vegetarian Thai tasting menu restaurant, founded by Ishaa Jogani Shah, who grew up in Bangkok, and hospitality entrepreneur Deval Shah. The kitchen is run by husband-and-wife chefs Kanchit and Natanong Vongvichai, who bring over three decades of experience to a menu that changes every three months. Reservations only, and the room seats just 26, so book ahead.
Inside ITC Maratha in Andheri East, Peshawri has been serving North West Frontier cuisine for years, cooked mostly in the tandoor. The room is rustic: stone walls, an open kitchen, copper pots overhead, wooden stools with cushions. It's part of the same restaurant format as the well-known Bukhara chain, built around slow-cooked kebabs, and meats.
Tucked into the Sassoon Building in Kala Ghoda, past the sky-blue Keneseth Eliyahoo Synagogue, Rue Du Liban serves Levantine food in a space that resonates with an upscale Beirut dining room: velvet upholstery, marble-topped tables, olive-green walls with hand-painted olive tree murals, and individually adjustable table lamps.
The restaurant was founded by Arja Shridhar, Jay Mehta, and Sam Malde, with the concept led by Chef Athanasios Kargatzidis, known as Chef Tommy, who has opened dozens of Middle Eastern restaurant concepts across the region. Dinner runs from 7 pm to 11:30 pm, with lunch service on weekdays too.