For those of you who probably didn’t know, tasting menus differ from their set menu counterparts, in that, the former is a wonderful platform to showcase the skills and creativity of the chef or the culinary team. These menus can change regularly based on seasonality, produce, a successful kitchen experiment or an inspired moment.
Now that we’ve got that out of the way, here are 10 Bengaluru restaurants that have the most incredible tasting menus that you could try.
KOKO, Bengaluru – Old Airport Road
Asian, with a focus on Cantonese and Japanese
The Tasting Thursdays menu captures the essence of the tapas culture it is inspired from, with small but unlimited portions of dishes that diners can explore and indulge in. Handpicked dishes highlight the restaurant’s signature creations. To add to the experience, KOKO also has new dishes exclusive to Tasting Thursdays like the Chilli Salmon Roll, Truffle Chicken Dumpling and Braised Yee Mian Noodles. The cocktail programme focuses on pan-Asian flavours and the increasingly popular savoury cocktails, with signatures like the Tom Yum Cup, which blends high-quality vodka with authentic Thai spices like Galangal, Kaffir and the in-house Thai Chilli Syrup. You can choose to order a flight of 2 or 4 cocktails to explore pairings and find your perfect match.
Trivia: When Keenan Tham, Co-Founder and Managing Director, Pebble Street Hospitality was walking around Hong Kong at night, he came across street vendors selling melt-in-the-mouth Cantonese Pork Belly. The Crispy Pork Belly, inspired by this, is now a signature dish on the tasting menu.
Nasi and Mee – Manyata Tech Park, Nagavara
Southeast Asian, Japanese
The Omakase experience, available only at this branch of the restaurant, is a seven-course, 90-minute culinary journey that goes from fresh to flamed dishes. You begin with lighter, delicate creations like sashimi-grade hamachi and an in-house beetroot-cured salmon carpaccio, and transition to richer, flame-seared dishes like aburi unagi and contemporary options such as nori tacos. A ramen course with house-made ramen noodles and rich six-hour broth is the star dish before finishing off with the dessert, the likes of a Mandarin-Ginger Crème Brulee. With each course, the chef provides insights into the ingredients and techniques behind each dish, creating an engaging dialogue. Dilip Krishnan, Co-founder and CEO (India), Foodsta Kitchens says that what makes this tasting menu extra special is that this is an intimate six-seater setup.
Trivia: Try out the classic Southeast Asian drinks like the Chendol or the Vietnamese Coffee. But if there is really one you should not miss, it’s the Nasi and Mee Ice Milo. You will be eternally grateful for the recommendation!
Farmlore - Bagalur
Cuisine agnostic
Offering 5 and 10-course degustation menus against prior bookings only, Farmlore has made waves and how! This 18-seater restaurant, set in the middle of a 37-acre mango farm, uses a lot of the produce in the menus and dishes they plan. You may never see the same dishes on the menu again, considering they change monthly now; however, watching the chefs at the pass, plating your food, putting the finishing touches to every dish before it’s placed before you, with its unique story, is nothing short of culinary poetry. Over time, the chefs here have served up dishes like the Madavai — Rameshwaram Red Mullet with farm-harvested tamarind, charred brinjals and King Fish Roe; the LOL - Lycopene over Lobster; Tomato sorbet with Pusa red tomatoes, Joni Bella (jaggery syrup) pearls and Halikar milk cheese.
Trivia: All food cooked at Farmlore is over a fire pit christened Anjaneya, powered by pruned mango trees.
Cajsa – ITC Gardenia Bengaluru, Ashoknagar
Global with creative reinvention
Cajsa, derived from the Greek word for pure, is ITC Gardenia Bengaluru's newest signature restaurant. Serving tasting menus exclusively in seven, nine, and eleven-course options, both in meat and vegetarian, it is at once, an elevated experience, yet with an old-world charm of honestly good plates of food. The menus, titled Elysian (11-course), Lagom (9-course) and Inizio (7-course) are an international showcase with a distinct European leaning. With three menus, one may assume, courses will run similarly. However, they are designed such that each has distinctly unique dishes. The Pietrain Pork and the Timeless Duck on the Elysian menu are exclusive to it, as is 48-Hour Tomato Veloute and the Coffee Conundrum of the Inizio menu. So much to try! Check out the limited, yet delightful bar menu too.
Trivia: Look for the Malted Beer Ice cream on one of the menus. It is Cajsa’s tribute to the brewery culture of Bengaluru.
Wabi Sabi, The Oberoi Bengaluru – M G Road
Progressive Japanese, traditional Chinese
Wabi Sabi sets the perfect mood for some exquisite dining with its shiny black and red interiors, and the bonsai at its reception. Once you settle in, you have the Chef’s signature tasting menus to peruse, which give you a comprehensive culinary exploration of the best available. The tasting menus are created to allow diners to experience the restaurant through several small plates, innovation, concepts and micro-cuisines. Seasonality and the ingredient forward approach are key pillars. From Wabi Sabi Lead Chef Randy Cultivo, you will savour dishes like the Nikkei signature, Yellowtail Ceviche with Shrimp Oil and Basil; the Salmon Tataki with Flying Fish Roe, Jalapeno Dressing and Black Quinoa, Chilled Kuzu Salad, the Magic Shrooms Ramen, and more. The dishes are plated immaculately and several of them finished or garnished tableside. If you like, you can even have the restaurant curate a tasting menu exclusively for you.
Trivia: The inspiration of Wabi Sabi came from a book on philosophy, with the same name, by author Beth Kempton. The hotel connected with her and sought her blessings on starting this journey. A personalised note from Beth features in the restaurant’s special giveaways of her book.
Moglu Contemporary Kitchen & Wine Bar – St Mark’s Road
Global, fusion
Across two days of each month, Moglu hosts an exclusive and limited wine-paired Chef’s Tasting Table. The December tasting menu is a five-course menu themed Smoked, Grilled and Charred and will showcase American barbecue flavours carefully picked to suit the Indian palate. The November menu was Karnataka-American fusion themed with dishes such as Neer Dosa Enchiladas, Kori Rotti Nachos and Sanna Lamb Sliders. The January menu will be a fusion of Konkan and Thai. Every tasting menu is inspired by the personal travels and exchanges with locals of more than 22 countries that Kiran Narayanan, Creative Director & Executive Chef has travelled to and/or lived in. Almost every menu also showcases a fusion of two cuisines. This is done to elevate the dish and to create bold, unique flavours suited to Indian preferences. The tasting menu at Moglu is by prior booking or invite only.
Trivia: For the tasting menus experience, a part of the restaurant is cordoned off. The chef talks to the diners about each course taking them through its story. The music matches the country, region or style of the place that is the key inspiration for the menu.
Crackle Kitchen – Indiranagar
Cuisine agnostic, inspired
Depending on the produce of the day, Vivek Salunkhe, Chef & Partner, follows the Omakase concept with his tasting menu. He weaves in six small plates and a dessert, each with its own story. Examples from the current menu include The Susegad Goa which blends traditional fish curry flavours with Japanese Chawanmushi, featuring Hokkaido scallops, or Naran prawns or lobster from Kerala, gently steamed into a silky coconut curry and egg custard. You can then order family-style main dishes. The Methi Malai Cannelloni is a delicate crepe filled with fresh methi and ricotta, drizzled in rich Roma tomato sauce. The Gardan Ki Tehri reimagines a Hyderabadi lamb tehri with umami saffron risotto and slow-cooked lamb neck, cooked just like the Milanese Risotto.
Trivia: The elements in Zhunka Bhakar, one of the small plates, all pay tribute to the farmers across the world. The Zhunkha, a savoury chickpea custard, represents Maharashtra. The smoky Baingan Bharta with it, Punjab. This is loaded onto a light Akki Roti from Karnataka. The dish includes maize, inspired by Mexico and the Asian Shiso Leaf, all coming together to make a hearty dish.
Celeste – Koramangala
Continental with European and global influences
At Celeste by Mindescapes, the tasting menu is curated to celebrate the art of roasting, baking, and grilling. You will begin with velvety soups like the Mushroom Cappuccino, a truffle-scented masterpiece with a cappuccino-inspired foam, or the bold and hearty Chicken Mulligatawny. These are paired with refreshing salads such as the Watermelon and Feta Cheese Salad, or the tangy Oriental Salad with grilled chicken or paneer. The small plates have the likes of the Double Cheese Fungi, stuffed with indulgent cheese, or the Prawn Cocktail, served in a sharp, tangy sauce. Main courses are indulgences like creamy Spinach Ravioli or hearty Chicken stroganoff, or a delicate Sicilian fish. A carefully curated progression ensures a balance of richness and freshness.
Trivia: The Paris-Brest is a dessert with a storied past. At Celeste it features a seasonal praline filling, allowing the dish to evolve with the freshest ingredients. Some of the fillings have been hazelnuts in September and October, and almonds in December.
Sakaré - OMBR Layout
Desserts
Sakaré focuses on curating a dessert tasting menu which is an experiential dining set up in a cosy apartment. The menu is inspired by French patisserie techniques while celebrating Indian ingredients and flavours. The five courses are designed in a way that takes you on a journey of flavours and emotions. It usually starts with a bread or a savoury canape, then a dessert which revolves around a fruit, a tropical palate cleanser, ending with an indulgent main dessert which is usually chocolate, because what is a dessert menu without chocolate. It wraps up with some tea gourmand which is Sakaré’s take on the French Café gourmand, where pastry chef M Jenny Clinta’s does a cinnamon hibiscus tea with honey served along with snacks like khara biscuits, cookies and macarons.
Trivia: Sakare’s logo merges the French fleur-de-lis with the silhouette of a coconut tree, symbolising their connection to both French finesse and Jenny’s own Andaman heritage.
Sweet Lab – Basavanagar
Experiential plated desserts
The dessert tasting menu at Sweet Lab is a journey through flavours, textures, and creativity. Each plated dessert is a masterpiece, blending unexpected ingredients with innovative techniques to surprise and delight. You will set out on a journey of discovery, gaining a deeper understanding of your own palate and uncovering unexpected favourites along the way. Many diners have been quite surprised by flavours they never imagined they would enjoy. Every course offers a sensory experience, encouraging you to explore, indulge, and discover new favourites while celebrating the art of desserts.
Trivia: Recently, the team celebrated the spirit of Bengaluru with a menu inspired by its nostalgic flavours, including a savoury-sweet twist on the beloved Bise Bele Bath. Focaccia infused with in-house spices, topped with tamarind jam, and paired with a boondi-studded yogurt dip showcased how tradition meets innovation.