Fun Dining, But Fancy:
An Unforgettable Experience at Bellini Ristorante
The first thing that struck me about Bellini was how welcoming it felt. The interior is elegantly decorated, and from where I was sitting, I could see right out to the polo fields at Lusaka Showgrounds. Copper and wood chandeliers catch the light beautifully, and there’s greenery scattered throughout. Everything about the place, the lighting, the furniture, and the art suggested this was somewhere you could relax and enjoy yourself without worrying about being too proper.
Bellini is Chef Antonis “Tony” Lefteri’s creation, and it really shows his vision for combining good looks with great food and warm service.
Chef Tony’s journey to Bellini is as rich and diverse as his menu. Born to Cypriot parents who migrated to Kitwe, Tony’s early life saw him move to Zimbabwe, then Cyprus for his education. However, he soon began to feel the pull towards the culinary world. After a successful restaurant partnership in Pretoria, he refined his skills at the prestigious Silwood School of Cookery in Cape Town. What followed was an illustrious career spanning 25 years in some of Cape Town, Cyprus, and Germany’s most prestigious restaurants, with the latter awarded a Michelin Green Star for sustainable gastronomy.
The passion for food, he explained, runs deep in his Cypriot family. “We’re the kind of family that discusses what we’re having for lunch or dinner tonight, while we’re sitting having breakfast! Meals are a time for love and sharing,” Chef Tony shares. This inherent love for food is the driving force behind Bellini’s philosophy: to be fun, accessible, and casual, yet undeniably delicious.
The first delightful bites of the starters marked my introduction to this ‘fun dining’ ethos. Presented playfully on a custom board of spikes, Nshima But Fancy is a playful take on a classic local staple. Pan-fried crispy nshima cubes with a fluffy interior are topped with a flavourful rape relish, seared beef fillet, and a dab of chilli mayo. This nostalgic delight tastes like your mother’s homemade nshima and beef stew. Chef Tony explains, “This is a dish I created from memories of eating nshima in my childhood in Kitwe; it is a comfort food to me.”
The Sesame Crusted Chicken Pralines followed on a custom tray laid with a bed of white rocks. “Your own style of presentation is important, and working with local materials just elevates everything,” Chef Tony notes. The miso orange mayo with hints of chilli and lime creates the perfect blend of umami flavours. Each crispy bite was tender and bursting with flavour.
My exploration of Bellini’s starters ended with Prawn Pralines brought in from Mozambique. Seasoned with chilli, lime, and lemongrass, then pan-fried with chilli mayonnaise and baby cress, the crispy outside and juicy interior marked a pleasant transition to the main course.
Before the mains arrived, I opted for the Salmon Avocado—a delightful, citrusy salmon tartar with avocado, grapefruit, orange, lemon cream, and sesame honey glaze. I found it refreshing and a perfect palate cleanser.
First up was Surf and Turf, a classic dish featuring locally-sourced ribeye, dry-aged for 7 days before being expertly seared in butter and herbs and topped with succulent prawns. Served with seasonal vegetables that add sweetness to the dish, dollops of creamy butternut purée rounded off each succulent bite.
I was still savouring the last drops of the creamy housemade pepper sauce when the Salmon and Spinach Tagliatelle arrived—an uncomplicated dish, true to its Italian nature. The sweet cherry tomato sauce was elevated by the parmesan cream, and the earthy hints of spinach made for a mouthwatering combination.
To end a memorable meal, I ordered my go-to coffee with a new addition to the menu: a delicious baobab shortbread, rich and buttery with a hint of Zambian baobab fruit—a prelude to future menu items infused with recognisable Zambian flavours.
If you are looking for a place to create memories, then Bellini is your destination. As Chef Tony passionately shares, “We’re in the food industry, but we sell emotions. We sell feelings.” He believes people come out to be entertained, to create memories, and to feel good, and you will find it all at Bellini. My bill arrived in a custom wooden treasure box, another one of Chef Tony’s creations. Engraved on it: “Love served daily.”
Plating Around the World
Chef Tony has cooked for world-renowned establishments, including La Colombe Restaurant, Cape Town; Alati by the Sea, Cyprus; and Lammershof Stuben in Germany.
Call of Duty
Chef Tony’s career began with army service in Cyprus, followed by earning his qualification as a mechanical engineer before pursuing his passion for food.
But First, Local
Bellini is passionate about sustainability and supporting local talent, working with local craftspeople to create unique plating boards and serving pieces. “We’ve got such talented, creative artists here that it’s a pity not to bring them in and showcase what Zambia is capable of doing,” Chef Tony shares.
Farm to Table, Literally
Bellini’s menu highlights creativity and commitment to local partnerships, sourcing the highest quality ingredients directly from local farmers and butchers to ensure freshness while supporting the community.
Contact Details:
Call: +260 973600957
