Nestled between the imposing Kigali Convention Centre and the recently opened Radisson Blu Hotel, this Italian outfit has one of the most strategic locations in Kigali. Foreign and local attendees of conferences at the Convention Centre have a good option in this restaurant. The Kigali resident too should make this a choice, although the security checks, despite their necessity, can be quite something. I must add that the officers must desist from assuming every African is conversant in Kinyarwanda. Safety first I presume.

Felini opens its doors for dinner at 19:00 hours and not a minute earlier. There are reasons for this but this is not an article about restaurant operations.

Upon entry, I was greeted by a sight to behold. I am talking about the beautiful hostess with beautiful dresses and smiles to match. I was quickly relieved of my jacket which was promptly put on a hanger in a clock room. Classic. I was greeted by two or more staff. Too many and too enthusiastic, I begun to feel awkward. I suppose this has something to do with new restaurants trying to impress. I made quick friends with a one Roger and impressed upon him the need for wait staff to be a little more relaxed within their professionalism. Sometimes trying too hard is not cool.

Felini is a beautiful restaurant. The show kitchen and deli were spot on and watching your pizza getting made should be quite the experience. A vast array of olive oil, cheeses and breads are on display. This is quintessentially Italian. A mix of booth and stand-alone sitting, a very visible wine display with clever lighting, and large windows, lends an ambience that I concluded was a mix of tradition and modernity.

I chose to sit by the window and gawk at the expensive cars dropping off hotel guests and as I had parked a mile away, I made a mental note to get a ride back on the courtesy carts.

Felini has a small menu with traditional Italian dishes and a barbecue section. I knew what I wanted before I got there. Tagliatelle, a flat pasta. The menu provided this with a Bolognese sauce. I don’t want to say stereotypical but no surprises there. Apophia, my assigned waitress, was nimble on her feet but I could tell she was on the edge. I guess in time she will grow in confidence. As I waited for my meal, I was served slices of fresh bread on a wooden board. Again, very classic Italian. I gazed upon a steady stream of patrons walk in and this was proof enough that this unit is a busy one.

Pasta should never take forever and indeed my meal was set before me in less than 15 minutes. The portion took my breath away but this too is an Italian thing. Food is never served in morsel proportions and dining in Italy is quite the occasion where copious amounts are consumed. I was definitely going to require a doggy bag. Apophia was on hand to grate a little extra Parmesan cheese onto my meal.

The sauce was as good as I have ever tasted but the pasta was overcooked. This does happen but I did not expect it here. Nevertheless less, the sauce more than compensated and the cherry tomatoes felt good exploding in my mouth. This was very fresh ground meat and the constitution of tomato puree and seasoning was a good balance. This sauce had a golden touch to it. As hard as I tried, I could not work my way through this giant portion and I quickly abandoned that quest. I was too full.

An attempt to lure me into consuming dessert fell upon deaf ears, I just needed a coffee and I was on the money. The coffee was good. So good that I recommend other coffee vendors should find out where these guys get their beans from. As it is, I am off alcohol so this was my preferred digestive but there was an offer for a lime green liqueur to aid in that process.

Despite my overcooked pasta and the overzealous staff, I was pleased in general. The waft coming from the pizza oven was enticing but I had no more room. I said my goodbyes and as I could barely walk, that cart came in handy.

If you do not mind having your car practically stripped to spare parts at the security check point then by all means, this is a very authentic Italian restaurant you must visit.

CHEF’S RECIPE : BOLOGNESE

INGREDIENTS

1 tbs olive oil

1 finely chopped red onion

Finely chopped celery

1 clove peeled and chopped garlic

Trimmed and finely chopped carrot

Rosemary leaves finely chopped

Plum (canned tomatoes)

1 tbs tomato paste

1 bay leaf

Fresh or dry oregano

Beef stock (you can use cube)

500Gms Ground beef

Halved cherry tomatoes

Glass of red wine.

DIRECTIONS

In a heavy bottom pot over medium heat, add olive oil and fry onions, rosemary, garlic, celery and carrots until they are soft. Increase the heat and add the ground beef and cook for around five minutes.

Reduce heat and add plum tomatoes, tomato paste, stock, oregano, bay leaf and cherry tomato and wine. Season to taste, cover and simmer for up to an hour. Remove and use to top on a choice of pasta. Sprinkle with Parmesan cheese.

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