From Americano to O Pedro: Must-visit Mumbai restaurants in RWI 2026

Tokyo Chicken Chintan Ramen (centre) from Izumi

In 2015, chef Nachiket Shetye and Mangal Dalal took us on a five-course meal across city restaurants during the fifth season of the week-long dining festival, Restaurant Week India (RWI). We savoured one course at each of the spots, to get a glimpse into the different menus offered by the fine dine restaurants on the list.

Fast-forward to 2026, RWI has been revived by The Dining Collective (TDC) - a dining experience initiative led by Aatish Nath, Gauri Vij, and mentors Shetye and Chaitanya Rele. From April 24 to May 3, guests can sign up from a list of 60 restaurants across Mumbai, Delhi and Bengaluru. Each will offer three‑course menus priced at Rs 1600 per person for lunch and Rs 1900 per person for dinner, exclusive of taxes.

Pedro's Ceviche from O Pedro

Dining out has become a nuanced landscape - with chef-led spaces, independent kitchens, and personal culinary voices are driving the conversation. Rele, mentor for TDC and RWI, calls it an exciting shift. He observes that diners are far more cautious about where they choose to spend. "RWI steps in to allow diners to engage with this new wave of chef-driven restaurants without the usual hesitation of price, unfamiliarity, or simply not knowing where to begin. It acts as a bridge between curiosity and commitment," says Rele.

Butter Garlic Crab from Americano

The format is designed to benefit both patrons and restaurants alike. Co-founder RWI and TDC, Aatish Nath says, "From the restaurant's perspective, chefs get to present their philosophy in a distilled way. Our platform allows them to reach diners who are actively looking to explore. More importantly, it gives them the chance to present a cohesive narrative - a beginning, middle, and end - rather than being reduced to a single dish or a fleeting review.

(Clockwise from left) Aatish Nath; Chaitanya Rele; Nachiket Shetye; and Gauri Vij

ON April 24 to May 3
LOG ON TO diningcollective.com/rwi

Chef chatter

What to expect from some of the participating restaurants

The menu is thoughtfully curated for newcomers, so they can easily connect with our food and our story. I'd tell you not to miss the Hamachi Carpaccio with Truffle Ponzu, and the Yakitori grills, apart from the ramen and udon.
Nirav Gadre, executive chef, Izumi

Community has always been at the heart of what we do at Otra and Americano. Sharing this curated experience with a select clientele is a welcome opportunity to present ourselves to a new demographic. A table of two gets a four-course shared meal and for a table of four, six courses. "A dish to look out for, is a favourite of mine - Butter Garlic Crab. Drawing inspiration from Thomas Keller's Lobster Mac & Cheese; it is orzo pasta cooked in a crab cream, topped with delicately cooked crab poached in garlic butter. The name is inspired by my favourite restaurant, Trishna Butter Garlic Crab," he reveals.
Alex Sanchez, chef partner, Americano and Otra

RWI is a chance to present the restaurant in a more intentional and accessible way. "Guests can understand not just what we serve, but how we approach flavours, ingredients and the overall structure of a meal. At the same time, it lowers the barrier to entry for someone who may have been curious but has not visited yet. My personal favourites on the menu are the Sweet Potato Cutlets, Ceviche with Cured Fish in Tamarind Dressing and Bhavnagri Chilli Salsa, Vegetable Stew with Dried Mango and Kokum Coconut Base.
Hussain Shahzad, executive chef, Hunger Inc.

Mumbai's listed F&B spaces

>> Americano
>> Bandra Born
>> Banng
>> Bare
>> Comorin
>> Fireback
>> Hakkasan
>> Hearth on the first
>> Izumi
>> La Loca Maria
>> La Panthera
>> Mizu
>> Ode
>> Olive Bar & Kitchen
>> O Pedro
>> Otra
>> Paradox
>> Sette Mara
>> SoBo 20
>> Supa San
>> The Bombay Canteen
>> The Table
>> Toast Pasta Bar
>> Tresind
>> Waarsa