Fava welcomes you all to its contemporary environs, exciting new menu and a dazzling alfresco bar!

The all-new Fava promises to take you on a journey into the Mediterranean with its teal French windows and custom-designed chandeliers. Let yourself loose to the tunes of the resident DJ at the popular Fava Deck with its alfresco bar. Cater to your free spirit by choosing the new outdoor tables for a relaxed and intimate dining experience.

Besides the à la carte menu, during lunch from Monday to Saturday, Fava brings to you ‘Lunch Redefined’, a concept Prix Fixe Lunch so elaborate that you’ll be spoilt for choice!

With a transformation so incredible, Fava is geared up to take you on an unforgettable gastronomical journey.



The concept of dining at Fava is based on sustainability and good health. As a responsible restaurant, it is our duty to consider the impact our actions have on our planet, right from sourcing local ingredients to the dining patterns we encourage. The menu at Fava has been created using fresh, pesticide-free, local and artisanal ingredients sourced from their place of origin.


Abhijit Saha

Abhijit Saha is the Founding Director and Chef of Avant Garde Hospitality Pvt. Ltd., which owns and operates multi award winning restaurants Caperberry (Modern Spanish & European) and Fava (Mediterranean) in Bangalore. His Signature Indian restaurant Saha in Singapore (now in the process of relocating), was awarded the Epicurean Star Award for Best New Restaurant, 2014 by the Restaurant Association of Singapore. His other outles include Café Cassia, a quaint and relaxed eatery based on fresh food at the Cinnamon boutique, Red Rhino – Craft Brewery & Inspired Kitchen, The Pizza Bakery – Neapolitan Style Pizzeria and RockSalt – Indian Tapas Bar & Restaurant (opening in December 2017) in Bangalore. With over twenty five year of varied experiences Chef Saha is a pioneer in Modernist Cuisine in India and a proponet of Cognitive Cooking with Chef Watson Super Computer by IBM.

In the past he has won the Celebrity Chef Cooking Challenge & Celebrity Chef of the Year Award, 2012-13’ by UpperCrust, Indian Federation of Culinary Associations – ‘Entrepreneur Chef of the Year’ Award 2008-09 and the South India Culinary Association ‘Golden Hat’ Award 2010 for outstanding contribution to the culinary profession.


Our Menu

The flavours of the Mediterranean can be experienced in the la carte lunch and dinner menu with the reinterpretation of mezzes and appetizers such as the artistically plated Smoked Salmon Hummus with Capers & Dill; Truffled Tenderloin Carpaccio; Spinach Mezze with Labneh & Toasted Almonds, in addition to the ever popular Dozen Mezzeand Crispy Calamari. Fava serves a wonderful selection of light and fresh salads and has introduced the Live Micro Green Salad. In this signature dish Chef Abhijit Saha presents three varieties of live micro greens with arugula, lettuce, cherry tomato, parmesan, toasted almond, balsamic reduction and extra virgin olive oil.

Succulent kebabs and grills using fresh local and imported ingredients like Mushroom, Broccoli & Onion Sheesh Kebab; Bocconcini Stuffed Vegetable Kibbeh;  Sumac & Chilli Prawn Skewers; Greek Style Chicken Souvlakia are the new favourites at FavaThecomforting pastas, thin crust pizzas, and true Italian risottos including Pizza Quatro Stagioni, Angel Hair Pasta with Seafood and Porcini Mushroom Risotto add further to the new delight factors.