“Italian culture has always been centered around family and gathering. The new Toscana is designed to provide an inviting and comfortable atmosphere, mirroring our cuisine’s light and breezy nature. I believe the customer’s experience is profoundly influenced by the interior design and ambiance of the restaurant they dine in,” said Mr. Hasan Masyhur, General Manager of Toscana.
Coming from a solid hospitality background, Mr. Hasan boasts an extensive 23-year career, showcasing his talents at esteemed restaurants across the United States and prestigious five-star hotels in Jakarta.
The newly renovated Toscana strives to elevate the dining experience while preserving the timeless, romantic, and mature ambiance that has been cherished for generations.
A Culinary Endeavor
Toscana is thrilled to introduce its newest executive chef, Akmal, who is originally from Singapore. A gifted and youthful culinary artist, Akmal previously held the esteemed position of head chef at Sama Sama, a renowned Indonesian restaurant in the Lion City. With over a decade of expertise in Southeast Asian fine dining, Chef Akmal is poised to infuse Toscana with an exciting new culinary perspective.
The reimagined menu at Toscana has been meticulously crafted under the supervision of Chef Mario de Carlini as consultant. Mario is a seasoned chef intimately acquainted with the restaurant’s history, having served as its inaugural chef when it opened its doors in 1996.
Chef Mario, a master of classic Italian culinary technique, joined forces with Chef Akmal, a virtuoso of modern contemporary cuisine, to curate a collection of inventive Italian dishes that remain deeply rooted in tradition.
Through this valued teamwork, Toscana has transcended beyond offering classic Italian staples like pasta and wood-fired pizza, now presenting a wide array of Italian main courses, including dry-aged bistecca and a delightful assortment of seafood dishes.
Some of Toscana’s must-try dishes are Tonno Bellavista, tuna belly confit with avocado puree topped with stem capers; Livornese, linguine, fresh tuna loin confit, seared Hokkaido scallop, baby squid topped with premium housemade breadcrumbs; Dry Aged Striploin, Australian grain-fed black angus MB4+ (30 days), cannellini beans served with green peppercorn sauce; and Tiramisu.
Drawing upon the nostalgia of loyal patrons, the revamped Toscana takes a strategic stance as the favored Italian dining haven in South Jakarta celebrated for its tantalizing culinary selections, intuitive service, and refined interior design.
