La Piazza Celebrates its 25th Anniversary in a Series of Events

La Piazza Invited Opening Chef, Hermann Grossbichler, to serve some of
his specials to kickstart the Silver Jubilee Celebrations of the restaurant.

When it opened in 1994, La Piazza at Hyatt Regency Delhi was one of the first Italian restaurants in the city. The trattoria-style restaurant became an instant hit for serving thin crust pizzas, al dente pasta and languorous Sunday brunches. It became a popular hangout for the capital’s swish set, also making it a great place for people spotting {and for being spotted}!

Even after 25 years of service, much remains unchanged. While a host of Italian chefs have come and gone, the Hyatt recently invited the opening chef of the restaurant, Chef Hermann Grossbichler, to cook some of his specials. While he clearly looked happy to be back at one of his most successful openings, he shared proudly that "even the tables have not changed in all these years". So on a special evening curated for media and food bloggers, Chef Hermann churned out his signature dishes including raw beetroot ravioli, warm mushroom salad, cannellini bean and chunky vegetable broth, ricotta and truffle filled tortellini, black rice risotto with seafood, grilled seabass and basil and sundried tomato stuffed chicken breast. In case you want to savour some of his creations Chef Hermann is in town till 19^th February 2019.

Ricotta and Truffle filled Tortellini

But the celebrations for this silver jubilee have only just kicked off, the above-mentioned dishes and more will be on offer in the coming months as well. Besides this, La Piazza has been one of the pioneers of using farm-fresh ingredients and Italian produce. Now, the restaurant is all set to introduce a retail section with its own exclusive range of house wines, olive oil and cheeses made the traditional Italian way. 

With many more exciting events planned in the months to follow, the grand culmination of the silver jubilee celebrations is scheduled for October. Stay tuned to know more.