In Mumbai, lunch exists in a state of perpetual triage. It’s squeezed between meetings, eaten in transit, reduced to function rather than pleasure. The hustle of the city has stripped the act of having lunch of any kind of ceremony, turning it into sustenance rather than an experience. Which is why what Mezzo Mezzo has created with Pranzo Di Mezzo Mezzo is revolutionary in its own way. Situated in the tranquil, ocean-facing space of JW Marriott Mumbai Juhu, the experience is defined by both the setting and what is served on the plate. The gentle lapping of the waves, even though at a distance, instantly puts you at ease. Chef Jacopo Avigo, the force behind the restaurant’s evolving culinary identity, explains the philosophy with refreshing clarity. “In Mumbai, it’s always a race. But for us Italians, lunch is sacred.”
His vision is simple, yet powerful: to “stop the clock” and turn a meal into a moment you inhabit fully. Not a break from your day, but the best part of it. A basket of freshly baked bread arrives at the table, accompanied by flavoured butters that are the Chef’s secret weapon to disarm you. Conversations slow, shoulders drop, and without even realising it, you find yourself settling into the mood of the day.
After reminding myself to order, the first thing to hit my table was a lobster roll. It is everything you want it to be—delicate, buttery, and beautifully presented. The crab cakes, however, steal the spotlight. Subtle yet expressive, they have that rare quality of making you pause mid-conversation, just to take in the flavour. It’s nuanced, but memorable. Then came the Summertime Salad (one of my favourites)—light, crisp, and perfectly balanced. It carries exactly the kind of freshness Chef Jacopo speaks about when he says daytime dining should leave you feeling “satisfied, not sleepy.” There’s a brightness to it that feels almost restorative.
The fig and mushroom bagel that followed next leans into comfort. Sweet and earthy, with a sauce that ties it all together, it’s the kind of dish you don’t expect to love as much as you would.
What stands out is not just how good the food is, but how thoughtfully it is paced. Chef Jacopo describes the experience like a song: “We start small, we hit the crescendo with the pasta, and we finish with a sweetness that lingers.” And that’s exactly how it unfolds. The next course brings that crescendo. After a selection of pasta left me confused for more than 15 minutes, Trofie al pesto finally landed on my table, which felt like a quiet homage to Italian tradition. The freshness of the basil uplifts your senses almost instantly as it reaches your taste buds, and the creaminess lingers in my mind rent-free.
A vibrant Primavera pizza and a deeply satisfying wild mushroom risotto. There’s honesty to the food; nothing is overworked, nothing tries too hard. The pizza was fresh, baked to perfection, cheesy, and perfectly seasoned. For someone who loves mushrooms and risotto, the wild mushroom risotto was a shining star. It’s rich, earthy and a cosy hug that you will crave even before you finish it. The chef also makes an effort to include the local produce in the menu. The chilli oil served is made with Indian chillies infused in olive oil. “The soul is Italian, but the body is local,” the chef explains, referring to his use of Indian produce with European technique. It’s a balance you can taste, even if you can’t quite articulate it.
The cocktails here deserve their own moment. Mezzo Mezzo’s signature, food-inspired menu continues to surprise and delight. First, there’s the Baklava gin cocktail, which is not only deliciously fresh but also subtly nutty. The truffle whisky vodka, on the other hand, is bold and unapologetic—rich, indulgent, and best enjoyed slowly. Together, they mirror the menu’s larger story: playful, layered, and deeply considered.
But beyond the food and drink, what truly defines Pranzo Di Mezzo Mezzo is how it makes you feel. There’s an intimacy to the experience, which is hard to manufacture. Chef Jacopo calls it his “stage,” where the barrier between kitchen and guest disappears. “Food fills the stomach, but the vibes fill the soul,” he says. And here, the two are inseparable.
By the time the desserts arrive—a delectable tiramisu and a French toast—you realise something unusual. You’re full, yes. But not weighed down. Not in need of a nap. Just… content. Energised, even. And perhaps that’s the motive all along.
In a city that rarely pauses, it’s a novelty to slow down. To linger. To let a Sunday afternoon stretch a little longer than usual. Chef Jacopo believes that while Mumbai moves fast, “people are tired of running.” Sitting there, halfway through the meal, it’s hard not to agree. You notice it in the way conversations deepen. In a way, no one is in a hurry to leave. In the way the experience feels less like dining out, and more like being welcomed into someone’s home. Because when you do finally step out, you don’t just leave full—you leave lighter. A little softer around the edges. Exactly as the chef intended: “I want guests to feel hugged… like they just walked out of a friend’s house.”
In the end, Pranzo Di Mezzo Mezzo isn’t just about romanticising lunch. It’s about reclaiming it, the connection with food, our loved ones and ourselves. And in a city like Mumbai, that might just be the greatest luxury of all.
Coordinates – Jw Marriott, Juhu Tara Rd, Juhu Tara, Juhu, Mumbai, Maharashtra 400049
Reservations at 022 6693 3344
