Carbone

The story

Carbone Riyadh: Italian-American Dining at Mansard Hotel | wattafork

The Kitchen and Its Creators

Carbone serves Italian-American cuisine in Riyadh, rooted in the vision of founders Mario Carbone, Rich Torrisi, and Jeff Zalaznick. The kitchen honors mid-twentieth-century New York traditions while applying contemporary techniques to every plate. The team draws inspiration from current master chefs while respecting classic methods, bridging past and present execution. The menu features the world-famous spicy rigatoni and lobster ravioli filled with cream and tarragon. All steaks and chops finish over a charcoal grill.

Signature Plates

The veal parmesan presents a substantial chop topped with tomato sauce and buffalo mozzarella. Carpaccio piemontese pairs marbled tenderloin with walnuts and a black truffle dressing. Gault & Millau awards two toques for the minestrone, highlighting the cannellini beans and pesto as evidence of strong kitchen craft. Other notable items include octopus pizzaiolo with roasted red pepper and fingerling potatoes. The menu also offers chicken scarpariello and linguini vongole. Tortellini al ragu stuffed with sheep's milk ricotta completes the pasta offerings.

Atmosphere and Design

Set within the Mansard Riyadh hotel, the dining room recreates a 1960s New York aesthetic through worn herringbone parquet floors and mirrors pitted with age. Deep crimson velvet armchairs surround the tables, creating a space that feels elegant yet unpretentious. Large mirrors pitted with age reflect the warm lighting across the room. An extensive dessert buffet concludes the meal, presenting a variety of sweets for guests to enjoy.