Ambitious kitchens. Intimate counters. A city that never stops eating.
New tables, great kitchens and places worth your evening.
places on the shortlist
27 recent openings
CinCin’s Goregaon restaurant brings handmade pasta, Neapolitan pizza and Italian aperitivo to Oberoi Garden City.
The kitchen’s focus on handmade pasta and regional Italian preparations gives this new suburban branch a clear dining proposition.
Krish Shah’s duplex restaurant pairs Blanco’s daytime room with the more intimate Noir, using Indian flavours across a globally influenced menu.
Sol kadhi ceviche, Bombay Wellington and other cross cultural plates give this new Bandra kitchen a distinct culinary idea.
A Japanese izakaya above Linking Road with sharing plates, vinyl listening and karaoke in a red booth dining room.
The new Bandra outpost brings Japanese comfort food and music together on the 14th floor of Mansionz One.
Manuel Olveira and Mickee Tuljapurkar bring La Panthera to the Eros building, with Spanish pintxos, tapas and slow fermented pizzas.
A new Churchgate dining room with a clear Spanish influence, suited to an aperitivo and plates to share.
Varun Totlani explores Indian ingredients through a tasting menu in a former textile mill.
A chef-led destination listed in Asia’s 50 Best Restaurants 2026; the draw is its ingredient-led approach.
Gresham Fernandes reworks Bandra’s food traditions, including East Indian crab curry with croissant pav.
Local culinary history gives the menu a distinct identity; mahua cocktails extend that idea to the bar.
Hussain Shahzad’s 12-seat counter puts the kitchen at the centre of the evening.
Named Best Restaurant of the Year at the NDTV Food Awards 2026.
Alex Sanchez’s Italian-inflected cooking meets a bar built around house-made infusions.
A place for a full meal, with the cocktail programme worth exploring in its own right.
Ankush Gamre’s cocktails, including drinks on tap, accompany Varun Totlani’s small plates.
The team behind Masque brings a strong kitchen and an inventive drinks programme to a mill-space bar.
Manuel Olveira’s Spanish kitchen serves tapas, paella and croquettes in its Fatima Villa dining room.
A focused Spanish menu makes this a strong choice for a shared meal.
Globally influenced sharing plates draw on seasonal ingredients, including produce from The Table Farm in Alibag.
The cooking puts ingredients first, with small and large plates suited to a meal shared across the table.
Goan and Portuguese influences run through a relaxed menu accompanied by tropical cocktails.
Regional cooking and a thoughtful bar make it an appealing alternative to a conventional business-district dinner.
A rooftop bar with distinct Yacht Club and Gimlet Garden drinks menus.
The drinks programme earns attention alongside the views from the Four Seasons rooftop.
Chef Shantanu Jagtap pairs slow-smoked barbecue with influences from Mexico, Korea, West Africa and India.
Fresh coverage from Paperboard and a 4/5 Time Out review makes this a considered food-led pick.
Karishma Sakhrani’s menu explores sweet and savoury brioche, including butter-chicken French toast.
A specific culinary idea makes this tiny café more than another coffee launch.
Chef Sahil Singh’s menu and a cocktail programme by Anonymous Food Labs bring a clear food-and-drinks focus to this intimate dinner club.
Chef Sahil Singh’s inventive small plates meet cocktails by Anonymous Food Labs in an intimate Bandra dinner club. Come for the duck shawarma gyoza and stay for the bar.
A cocktail bar from the Barbet & Pals team built around punch.
A specialist drinks concept with recent Paperboard endorsement.
Jishnu AJ’s cocktails accompany Mohammed Touseef Shamsudeen’s newly refreshed kitchen menu, with fermentation and preservation in the mix.
Fresh menus and a place in Paperboard’s September bar edit make this an address to revisit.
Sachin Kadam’s global menu meets Dimi Lezinska’s cocktail programme.
Paperboard recommends a revisit; Time Out’s 3/5 review is more mixed, particularly on starters.
A boulangerie with an open bakehouse and locally inflected pastries.
Technical baking and Paperboard’s revisit recommendation make a useful food-led option beyond Bandra.
Akash Deshpande’s kitchen explores Maharashtra’s monsoon produce through Pavsala, a six-course seasonal menu.
A focused regional tasting experience, with vegetarian and non-vegetarian versions.
Chef Christopher Fernandes builds the menu around sandwiches, inventive egg dishes and substantial vegetarian plates.
A small kitchen with its own bread programme and a clear food focus.
Sahil Singh’s menu explores Japanese cooking with cross-cultural influences.
A chef-led Asian dining option included in both CNT’s city guide and Paperboard’s revisit edit.
A glasshouse bar in a former textile mill, pairing European flavours and Japanese techniques with crafted cocktails.
Paperboard’s latest Mumbai bar selection brings this established address back into focus.
Sanjana Arora’s dessert shop centres on scoop cakes, cookies and soft-serve sundaes.
A focused sweet stop from the chef behind La Folie, with nostalgic bakes at the centre of the menu.
Asian cooking with Indian ingredients, from robata dishes to dim sum.
A distinctive pantry and a fresh Paperboard recommendation support its inclusion.
Cantonese claypots, dim sum and wok cooking in a restored cinema building.
A distinctive Hong Kong–Mumbai dining idea, with cocktails that carry through the same influences.
Pinky Chandan Dixit’s more leisurely interpretation of Soam’s Gujarati food traditions.
A strong option for regional vegetarian dining in a restored heritage building.
An open kitchen centred on freshly made pasta and Neapolitan pizza.
A focused pasta-and-pizza address with a recent Curly Tales review and Paperboard endorsement.
Bruno Ferrari and Joao Pedro bring regional Italian cooking to heritage Amarchand Mansion.
Regional Italian cooking with a clear point of view: Abruzzo cheese dumplings, hand-folded lamb pasta and an extensive wine selection in a heritage Colaba dining room.
South Indian flavours presented through multiple tasting menus.
A dedicated destination for contemporary regional cooking.
Chef Sarfaraz Ahmed’s playful take on Indian cooking, with tableside theatre and inventive cocktails in Santacruz.
The Numbers Within cocktail menu builds personality-inspired drinks around nine numerology archetypes, adding another playful layer to a kitchen that reinterprets regional Indian dishes.
Niyati Rao’s ingredient-led kitchen in Fort, with a long-form seasonal tasting menu.
An ambitious twenty-course journey through ingredients, textures and techniques.
Modern Indian cooking with vegetarian and non-vegetarian tasting menus.
A structured way to explore Indian Accent’s Mumbai kitchen.
Progressive Indian cooking through a dedicated degustation menu.
A tasting-led restaurant with clearly defined menu choices.
Boojee’s new café at One BKC brings its coffee and all day dining to a larger Bandra East address.
A new BKC stop for a relaxed café meal or coffee, with a distinct storefront at One BKC.
Araku Valley coffee anchors this Bandra café, with food and bakes throughout the day.
A destination for exploring coffee provenance and different brews alongside a café meal.
Specialty brews meet dishes such as thecha grilled cheese and a Kejriwal dosa.
This specific new branch appears in Paperboard’s opening edit and has a food menu beyond standard café staples.
A live-fire kitchen, on-site bakery and cocktails using regional Indian ingredients.
The bar’s migration-inspired programme and the kitchen’s craft give it a clearer proposition than a generic lounge.
A Khar dining room pairing coastal flavours with a bar built around house preparations.
Lab Mag’s opening coverage and Paperboard’s revisit edit provide two distinct editorial signals.
A compact pasta bar with handmade shapes and a dedicated non-alcoholic drinks menu.
A focused specialist kitchen, also selected in Paperboard’s personal revisit edit.
Koki Ito’s highballs and Maaya Takaoka’s sake selection in a music bar above Izumi.
Paperboard’s August revisit edit highlights it as a considered drinking destination.
Grey Soul’s Kala Ghoda flagship pairs its Indian coffee programme with espresso, pour overs and a compact food menu.
A roaster’s café where bean selection and brewing have as much attention as the room. A useful addition to a Fort coffee walk.
Hunger Inc.’s sandwich shop expands into a new Lower Parel dining room.
The bakery-and-sandwich specialism earns this branch a place alongside formal restaurants.
Gregory Bazire and Dhiraj Biswas’s Kala Ghoda bistro pairs European cooking, sandwiches and pasta with an easygoing wine bar atmosphere.
A considered stop for a bistro meal in Fort, with a focused kitchen and a relaxed room that rewards lingering.
The roaster’s Island 2.0 café pairs a dedicated brew bar with vegetarian all-day food.
A coffee-led opening with a roastery background and a full daytime dining menu.
An all-day diner combining Indian flavours with pizzas, breakfast plates and desserts.
The deliberately playful food programme earned it a place in Paperboard’s new-opening edit.
A café in a restored bungalow, serving house bread, breakfast plates and comfort dishes.
The food-and-bakery offering is backed by an independent feature and Paperboard’s revisit recommendation.
An all day restaurant in a green Versova bungalow, with globally inspired cooking and Indian influences. A neighbourhood address for a relaxed meal in Aram Nagar.
A new bungalow restaurant that brings a quieter dining setting to Versova, with a contemporary menu extending beyond coffee and desserts.
A vegetarian restaurant at Eskay Resorts with a tropical setting and a menu of global dishes, alongside cocktails. The space takes its design cues from the five elements.
A new Borivali option for a leisurely vegetarian dinner, combining a full restaurant experience with cocktails and a distinctive setting.
The original Olive pairs Mediterranean cooking, a courtyard setting and a changing cocktail programme.
A fresh cocktail menu gives this longstanding dinner address another reason to revisit, with signature drinks, reworked classics and thoughtful zero-proof options.
An Italian dining room and mezzanine bar at JW Marriott Mumbai Sahar, with an open kitchen and rustic regional cooking.
The new cocktail menu travels through Italy’s cities and stories. Amalfi’s Costa di Limone combines gin, lemon-thyme, dry vermouth and a touch of sea salt, making the bar a reason to linger over dinner.
A neighbourhood bar and diner whose cocktails explore the stories of Bandra’s villages.
Cocktail Menu 2.0 revisits Chimbai, Pali, Ranwar and Sherly through local ingredients and inventive techniques, giving familiar neighbourhood stories a fresh expression.
Regional cooking and cocktails following the culinary routes between Kabul and Chittagong.
The Adventures on the Grand Trunk Road cocktail menu turns regional ingredients and travel stories into eleven drinks, alongside a kitchen built around the same route.
