On a random Tuesday evening in Delhi, Mi Piaci hums with the kind of energy most restaurants can only dream of. The Italian newcomer at Ambawatta One in Mehrauli has been open barely a week, yet the dining room is full—alive with soft laughter and the heady scent of butter and garlic in the air.
In a city accustomed to grand launches and influencer-driven openings, Mi Piaci has quietly leapfrogged to the top of Delhi’s must-visit charts without celebrity endorsements, glossy PR campaigns or splashy parties. Instead, the ripple created by this 70-seater has only grown, carried by tales of hand-pinched ravioli, tiramisù whipped tableside with a flourish, warm lighting, and soft Italian jazz—details that have made Mi Piaci feel more like Florence than Mehrauli.
By the end of its opening week, the restaurant wasn’t just busy—it was also booked out every night. “Mi Piaci means ‘I like you’, but more than a name it’s our philosophy,” says its Italian co-founder, Lorenzo Lanzoni. “We want people to feel welcome, liked, and part of something genuine.”
The story of Mi Piaci goes back nearly a decade to Bologna, Italy, where Lanzoni met Indian-born Harsh Rathore at university. The two became close friends and eventually built three restaurants together in Italy. Years later, Rathore invited Lanzoni to India, where he introduced him to his cousin Nitin Shekhawat in 2024.
The trio opened a small pizzeria in Gwal Pahari between Gurugram and Faridabad in February 2025, which developed a cult following online. But the location, inaccessible from most parts of Delhi, didn’t allow them to fully express their vision. When hospitality veteran Priyank Sukhija—best known for high-energy spaces like Diablo and Miso Sexy—encountered them at a pop-up in Gurugram a few months ago, he immediately saw potential. That meeting paved the way for their dream home at Ambawatta One, a breathtaking location with a view of the Qutub Minar.
The restaurant boasts warm white interiors, crisp table cloths and walls that capture the dolce vita vibe
Inside Mi Piaci, images steeped in la dolce vita line the walls—among them, a tender photograph of Lanzoni’s grandmother—setting the tone for a space that feels both personal and stylish. The sense of connection carries from the decor straight into the dining experience. “It’s a sensory journey,” Lanzoni says. “They see the pizza oven or tagliatelle tossed in a wheel of Parmigiano, and the experience continues at the table.”
The menu builds on that theatre with a deep respect for Italian craft, offering dishes rarely seen outside the country. We ease in with small plates of Ravioli Fritti (crisp vegetable-stuffed pasta buttons served with a silken parmesan fondue and fried potatoes) and Bruschetta con Burrata (toasted bread rubbed with garlic and topped with juicy cherry tomatoes and creamy burrata). The Diavola Bites, chicken morsels marinated with chilli, garlic and herbs, though, are a little on the chewy side.
The pastas carry the warmth of tradition. Handmade options like Plin Piemontesi (delicate pinched ravioli filled with ricotta and finished with lamb demiglace and pecorino fondue) and the Risotto allo Zafferano, a golden, saffron-laced risotto enriched with parmesan fondue and the same rich jus, showcase the kitchen’s finesse.
