Motodo Pizzeria — Restaurant in Mumbai

Take a bow Ritu Dalmia and the entire team of Motodo Pizzeria. One one Awesome First thing which makes you fall in love with the place is their Hospitality once you enter Open kitchen right in the middle.

By the way why Motodo ? MO for mozzarella T for Tomato and DO for dough = Motodo

We made ourselves comfortable at the Al fresco dining area which was surrounded by plants.

Coming to their cocktails , they had a Bombay paint collection ( one of its kind ) where in one needs to paint the glass ( run your imagination wild ) use their edible paint and top it with Gin and topic. We however stuck to G&T

Coming to what this we had : By partner being a vegetarian Sous vide watermelon with goat cheese and lime dressing. Sliced and presented like a carpaccio. Bang on target. Mustard lime dressing gave that hit required.

Non VEG they served a platter ( Anti pasti ) selection of Italian Cold Cuts which had some cheese , olives , pizza fritta ( puffed crispy dough with heirloom tomatoes , mozzarella and basil ) loved the balance. Panzerotti ( ricotta , parmesan and leaks ) was another stunner of a starter to balance this olives , pickles and cheese went well

Their home made Breads , focaccia along with balsamic and olive oil is what Italy is all about.

Do try their salads , specially the perfect balance and blend of Burrata , avocado cherry tomatoes and mix greens. CITCUS chilly dressing have they hit and to nut crumble the nuttiness which enhanced the taste.

Roasted cauliflower with pea puree is what one needs to try. Dressed with balsamic maple dressing gives that sharp sweet taste topped with nutty almond flakes.

Coming to the mains , one has to try their pizzas , half n half Margarita with onions and jalapenos and the other half with pepperoni. Classics in own way. Perfect crust texture sheen glaze and taste. Baked well. Guys one of the best I have had. Do try. This was followed with a small portion of rich Ravioli. Here the use Fresh Straccitela basically northern portion of Italy product cheese , texture will buffalo mozzarella , pomodoro and a dash of pesto . Richness at the same time nuttiness to the entire dish.

TIRAMISU - not explain much Do try to out among the best I have had

Overall this place has an amazing vibe , hospitality and food , not forgetting their range or cocktails Frankly not that expensive APC under 2k This is a candid review , no flaws. I was on an #Invite Till we meet...

From years I have been an avid fan of chef Ritu Dalmia but had never tried her food till recently. Just by seeing her videos I could gauge her art and perfection in Italian cuisine. So once i got the information that this place was her brainchild I couldn’t resist a visit here. I have seen her passion for Italy in an overall perspective and how involved she is in that culture of food and lifestyle so I knew she is the right person to give us an authentic experience in this cuisine. Executive Chef Devendra Khetle, a renowned name, is a man to look out for. What an impressive meal he dished out !!!! No words to express my gratitude and experience. I went with minimal expectations and came out with a longing to visit again asap. The place is aesthetically done up and has a plush class. The crowd is elite. The staff is well trained and well versed. The service is prompt and it’s an absolute ideal place to dine if a good Italian meal is your weakness.

What we tried ;

Assorted breads which were served before we started our meal were so fresh and soft. Especially the focaccia. The tomato dip was good.

Panzerotti made with Ricotta, Parmesan & leeks and served on a bed of Tomato based purée. Absolutely heavenly for cheese lovers. The crispiness was intact and the cheesy gooey bite was incomparable. Simply Divine. A must try

Bruschetta. Tomato & basil topping is a all time favourite. A classic done right. I don’t think it can get any better.

Chicken Cotoletta, Roasted baby potatoes, cherry tomatoes & salad. What an impressive dish. The chicken was crispy and juicy. The mushroom sauce was bang on perfect and the roasted potatoes were like the cherry on the cake. No words to describe this phenomenal dish.

Pizza. We took half n half so one part was vegetarian and the other half was chicken. I don’t think I have had it better. The crust, the base, the pesto base sauce, the toppings ….. everything was beyond perfect. A generous drizzle of the herbed oil did the magic. The crust was soft even long after it was served so it clearly shows how well it was made.

Bambolina - crispy pastries loaded with chocolate and a hint of cinnamon along with hazelnut ganache and placed on a layer of custard. Heaven heaven heaven. Just order it.

We ended our meal with a serene chamomile tea to feel lighter after indulging in this valuable meal. I think I just need to go back to Motodo pizzeria very soon as I can’t stop...

Dined at the restaurant recently and tried the following dishes: Chicken Polpiette, Pizza Fritta, Spaghetti Carbonara, Prawn Tortellini, Diavola Pizza, and Tiramisu.

1. The Chicken Polpiette was well-prepared — the meatballs were flavorful, and the sauce was nicely balanced.
2. The Pizza Fritta was forgettable — bland and unimpressive.
3. The Spaghetti Carbonara was good, with a decent portion of bacon and a rich, creamy sauce.
4. The Diavola Pizza was again average — certainly not up to the standard I’ve experienced elsewhere.
5. The standout item was the Tiramisu — light, well-constructed, and enjoyable.

The major issue was with the Prawn Tortellini. The pasta was undercooked — the edges were thick and doughy, unlike the center, which was properly cooked. I raised this with the server, who responded by explaining that the pasta is cooked al dente. I clarified that this wasn’t a case of preference but a flaw in preparation — thick, undercooked edges are not al dente.

The server returned saying the chef had confirmed it was “perfectly cooked.” I found it remarkable that the chef could make such a confident assessment without having seen or tasted the dish — must be an exceptional talent. I didn’t push further and simply paid the bill.

Along with the bill, I was handed a comment card. I asked for a pen so I could leave feedback, and instead of a pen, the manager suddenly appeared at my table asking about my experience. I reiterated the issue. Only at that point did they offer to refund the dish — which I declined, as the response felt reactive rather than sincere. Then, after all of this, a chef finally came out to apologize — something that should have happened at the time of the complaint, not as an afterthought.

Overall Summary: The food is mediocre, with a few decent items but nothing worth returning for. The service, however, was dismissive and unprofessional. Feedback was handled defensively rather than constructively, and the whole interaction felt more like damage control than genuine hospitality. This experience does not warrant a return visit, and I wouldn’t recommend the restaurant based on what I...