On a bustling Thursday night in Kuwait City, stepping into Trapani Cicchetteria feels like being whisked away to the heart of Italy. Nestled on the first floor of Asima Mall, this chic eatery effortlessly draws you out of the mall’s bright bustle and into a world where old-world Italian charm meets modern-day luxury. Warm golden lighting bathes the space, highlighting subtle Art Deco touches, while the gentle rhythm of conversation and the clink of elegant glassware set the tone for an inviting and elevated experience. In a city that celebrates fine dining with flair, Trapani offers a beautifully crafted escape—part Sicilian soul, part Kuwaiti sophistication—brought together with effortless grace.
The ambience strikes a balance between sophisticated and inviting. Waiters in 1920s-inspired attire—think crisp white shirts, black vests, and an old-world poise—glide between tables with easy smiles, setting a gracious tone from the moment we arrive. The restaurant’s design nods to early 20th-century Italy: subtle Art Deco patterns on the floor, warm wooden panels, and soft leather seating that invite you to linger. Mirrored walls and vintage-style pendant lights lend a touch of glamour, yet the feeling remains unpretentious—more like a stylish Italian home than a commercial establishment.
Despite the full house, service is effortless and warm. Our party of five is greeted like old friends and seated promptly, and it isn’t long before menus arrive and water glasses are filled—refills coming unbidden throughout the night. Sensing our curiosity, our waiter takes time to walk us through Trapani’s concept of cicchetti (Italian-style sharing plates) and the evening’s specialties. He speaks with genuine enthusiasm about each dish, from the traditional to the creative, his eyes lighting up as he describes the chef’s inspirations. This personal touch makes us feel not just looked after but truly welcomed, as though we’ve been invited to an Italian family feast.
We commence the evening with a toast, raising an assortment of Trapani’s signature drinks. A classic Mojito and its blushing Strawberry Mojito variant arrive first, brimming with fresh mint, lime, and a gentle sweetness. For a more exotic note, the Passionista blends tangy passion fruit with a whisper of tropical nectar, while the Paradiso Cabana, adorned with a slice of pineapple and fragrant herbs, tastes like a beach holiday in a glass. Each mocktail is balanced and refreshingly crisp, the perfect prologue to awaken our palates for the sumptuous meal ahead.
Our meal begins with El Funghi, a cream of mushroom soup served in a rustic bowl with a delicate swirl of olive oil on top. The aroma is earthy and inviting—a heady blend of woodland mushrooms that teases the senses even before the first sip. Each spoonful is velvety smooth, luxuriantly creamy without being heavy, layered with the deep, comforting flavours of slow-cooked mushrooms and herbs.
In contrast to this warmth, the Amalfi Burrata appears like an edible still-life: a glossy mound of burrata cheese surrounded by jewel-like grapes and heirloom cherry tomatoes. At the gentle cut of a knife, the burrata releases its silky core, which mingles with a drizzle of truffle-infused olive oil on the plate. The combination is exquisite—the cool, milky richness of the cheese uplifted by the sweet pop of grapes and the aromatic whisper of truffle, all balanced by the freshness of tomatoes and a sprinkle of sea salt. It’s indulgent yet light, and we savour every luxurious bite.
Next to arrive is DT Carpaccio, which lands as a picture of elegance: paper-thin wagyu beef slices fanned out on a chilled plate, so tender they practically dissolve on the tongue. A glossy drizzle of aged balsamic adds subtle sweetness and tang, while shavings of walnut-studded cheese provide a nutty counterpoint to the rich beef. Each bite is delicate yet deep in flavour, the tang of vinegar and the creamy, earthy cheese elevating the luxurious wagyu in a beautifully balanced dance.
Olivio showcases Trapani’s playful fusion of cuisines. Imagine plump green olives stuffed and enrobed in a golden, crunchy crumb, presented with a side of cool labneh swirled with za’atar and a sprinkle of parmesan. Popping one of these fried olives into your mouth is pure joy—the initial crunch gives way to the olive’s briny snap, then the creamy tang of the herbed labneh. It’s at once comfortingly familiar and excitingly novel, an addictive bite-sized treat that vanishes from our plate almost as soon as it arrives. This clever nod to local flavors melded with Italian tradition has us grinning and reaching for the next one.
For our main courses, the kitchen’s prowess truly shines in the meat dishes. Steak Romero arrives on a hot plate, a perfectly seared tenderloin sliced thick and blushing pink at the center. It’s draped in a glossy mushroom and rosemary-infused balsamic sauce that caramelises just enough over the heat to form a rich, tangy glaze. Each bite of the steak is butter-tender, the sweetness of balsamic and the woodsy perfume of rosemary enhancing the beef’s natural succulence. Equally compelling are the Toscana Chops – a trio of lamb chops grilled to juicy perfection, their edges charred lightly to intensify the flavour. They come accompanied by a luxurious creamy garlic sauce that lends a mellow, aromatic richness to the lamb. The garlic is present but not overpowering, more of a soothing backdrop that lets the lamb’s earthy character remain front and center. Both of these mains are bold, hearty, and executed with finesse – we happily savour every last morsel.
For a more casual craving, the T Burger demonstrates that even humble comfort food is given a luxurious twist. It arrives as an impressive tower of brioche and Wagyu beef, oozing with truffle-laced decadence. Biting in, we encounter the satisfying char of a perfectly seared patty – juicy, rich, and deeply beefy – enhanced by the earthy perfume of truffle in its creamy mayo. A spoonful of house-made tomato jam stands in for the usual ketchup, adding a sweet, slow-cooked tang that elevates each mouthful. It’s the kind of burger that leaves juices on your fingers and a blissful grin on your face: indulgent, messy, and utterly delicious.
The Josper Chic, meanwhile, presents a different kind of thrill on the plate. Half a chicken arrives redolent with the aroma of chili and smoke, its skin roasted to a tantalising bronze in the Josper oven. Beneath that crackling exterior, the meat is succulent and gently spiced, carrying just a whisper of the chili’s heat. Perched beside it is a beautifully roasted Hasselback potato, its accordion slices crisped at the edges. At the table, our server drizzles over a creamy lemon caper sauce – a velvety pour that pools on the plate, releasing a citrusy fragrance. The sauce is a revelation: rich yet zesty, studded with briny capers that cut through the roast’s intensity. Each forkful of tender chicken with a dab of sauce and a bit of golden potato is pure comfort with a refined twist.
Seafood also makes an appearance with the intriguingly named Incognito Shrimps. Here, plump prawns are pan-seared to succulent tenderness and set atop a velvety bed of truffle-infused potato cream. The prawns carry a light char and a hint of mustardy zing, lifted by the sweet herbaceous note of fresh basil. Beneath them, the potato purée is silky and indulgent, the subtle earthiness of truffle bridging land and sea on the plate. Each bite offers a delightful interplay of ocean brine, earthy truffle, and bright basil notes – an unexpected harmony that works beautifully.
On the pasta front, L’Arrabiata Penne proves that simplicity, when executed with skill, can be as thrilling as any elaborate recipe. The penne is cooked al dente, each tube thoroughly coated in a glossy San Marzano tomato sauce that sings with garlic and red chili. Though its name means “angry” in Italian, hinting at a fiery temper, the heat here is a friendly one – a warm kick that never overpowers the bright, tangy tomatoes. A scattering of basil leaves on top adds a final touch of freshness, making each forkful a satisfying homage to a classic done right.
Before moving on to dessert, we savour Trapani’s take on two Italian icons: lasagna and pizza. The T Lasagna arrives bubbling in its dish, layers of pasta embracing a hearty bolognese enriched with spinach and blanketed by a silky cheese sauce. It’s comfort by the forkful – each layer offering a medley of robust meatiness, melted cheese, and tender spinach, with a golden crust on top that adds a satisfying toasted note. Le Marghe, a classic Neapolitan pizza, arrives on a wooden paddle with a thin crust leopard-spotted from the blistering heat of the oven, yielding a lovely chew and gentle smokiness. On it rests the essence of a Margherita: crushed tomatoes bright with summer sweetness, puddles of fior di latte mozzarella that stretch with each slice, and a few basil leaves for a fresh, peppery kick. This pizza doesn’t rely on gimmicks – it shines in its simplicity.
No Italian meal is complete without something sweet, so we indulge in two desserts. The first, charmingly named Amelia, arrives as a layered confection marrying the caramelized spice of Lotus biscuit with airy mascarpone, drizzled with crème anglaise. Each spoonful balances the cookie’s buttery sweetness with the cool, creamy tang of mascarpone – indulgent but not cloying, especially with a light ribbon of vanilla custard tying it together. Our second treat, the Maze of Tiramisu, is a clever reimagining of the classic dessert. Presented as a rolled swirl of espresso-soaked sponge cake and velvety mascarpone, it delivers all the beloved tiramisu elements – bold coffee, cocoa, and cream – in a new guise. The spiral layers are moist and tender, dusted with cocoa that releases a subtle bittersweet aroma as the fork cuts through.
As we linger over the last bites and a final sip, it’s easy to forget we are still in Kuwait and not a trattoria in Italy – a testament to how transportive Trapani Cicchetteria can be. In a city proud of its dining scene, Trapani has carved out something special: a luxurious Italian journey in the heart of Kuwait that feels both opulent and inviting. We step back out into the night with la dolce vita still on our tongues, already dreaming of our next visit.
