For a restaurant that’s housed in Capella Singapore, one of Sentosa’s finest beachside resorts, Fiamma isn’t at all what it appears. A chef with a three Michelin-starred restaurant in Mirazur, France helms the Italian kitchen, but Chef Mauro Colagreco doesn’t seem to be taking it all too seriously. In a good way, that is.
Stepping into this restaurant is meant to remind us of home. Not quite the quintessential home in Singapore, but an Italian farmhouse that’s been taken up a notch with wood-fired ovens and cosy seating nooks. They’ve also bid a parting ciao to starched white tablecloths and formal cutlery lineup.
Rustic flavours pay homage to Colagreco’s grandma’s cooking, and he’s also adamant about using fresh produce, thanks to the fond childhood memories spent foraging at his granddad’s vegetable patch. As he poetically muses, one of his earliest memories is of “a juicy sunkissed tomato, plucked straight from the vine in the vegetable garden”. Fiamma also translates to “flame”, so you can expect lots of wood-fire cooking and grilling over open flames.
For a truly leisurely visit, come on Sundays for a luscious unlimited brunch spread (from $138 per person) from 12pm to 3pm, where accompanying performances by a roving band add to the idyllic experience. While not a self-serve buffet, the brunch concept offers endless servings of antipasti, primo and gelato which will be delivered directly to your table. Top up to enjoy a luxurious champagne brunch affair (from $228) with endless pours of Ruinart Blanc de Blanc or Roger Coulon 1cer Cru champagne, pinot grigio, prosecco, Italian spritz and beer.
Take your time to graze on an impressive cold cut and fine cheese selection, or plunder the seafood section, which is well-stocked with freshly shucked oysters and char-grilled Boston lobsters. The tableside service adds a homely touch to the experience, and you’ll see slices of Sanchoku wagyu beef tomahawk, sakura chicken and pasta prepared à la minute and loaded onto your plates.
Even if you’re bursting at the seams, you simply have to make room for dessert. Or at least, don’t miss the fresh trays of tiramisu brought out from the kitchen and scooped out right before your eyes. There’s also the traditional gelato cart and a table spread of sweet treats with everything from macarons, to tarts and eclairs.