Prego Launches New Italian Menu at The Westin Hyderabad Mindspace

Prego, the Italian restaurant at The Westin Hyderabad Mindspace, will launch a refreshed menu on 10 October 2026. The new offering centres on handmade pasta, artisanal pizza, sharing dishes and tableside service, combining Italian culinary traditions with contemporary presentation, personal memories and a renewed restaurant identity.

A refreshed Italian dining experience

The Westin Hyderabad Mindspace is preparing to introduce a new culinary chapter at Prego, its signature Italian restaurant. Available from 10 October 2026, the refreshed menu is designed around handmade pasta, artisanal pizzas, slow-cooked recipes, live grilling and tableside finishing rituals.

The new direction aims to make the restaurant experience about more than ordering a meal. It brings together familiar Italian flavours, cooking craft and the social pleasure of eating around one table. The approach reflects the Italian idea of hospitality, where food is shared generously and meals create opportunities for connection.

For Hyderabad’s growing premium dining market, the refreshed menu adds another choice for diners seeking Italian food that pairs recognisable classics with a more interactive restaurant experience. It also positions Prego around crafted preparation and dishes that guests can share, rather than a menu focused only on individual plates.

The Prego Sixth Sense concept

At the centre of the menu is a culinary philosophy called The Prego Sixth Sense. It is built around five ideas: memory, emotion, imagination, surprise and recognition.

The concept uses flavours that may feel familiar to guests, then presents them through contemporary techniques, new textures and considered plating. The objective is not to move away from Italian food traditions, but to give diners a different way to encounter them.

This is an increasingly visible direction in hotel dining, where restaurants are looking to make meals more memorable through theatre, storytelling and direct chef-led experiences. At Prego, that narrative is particularly connected to personal food memories.

Chef Shayaan Mitha, Senior Sous Chef at Prego, has drawn on one such memory for a key dish on the new menu. His mother’s grilled cheese sandwiches, once a school-tiffin favourite that became popular among his friends, inspired the Quattro Formaggi Fagottini.

The handmade pasta dish contains four cheeses and is served with 100% tomato jus and caramelised onions. It translates the comfort and familiarity of a grilled cheese sandwich into a plated Italian pasta course while keeping the emotional reference at the heart of the dish.

Handmade pasta and classic Italian dishes

Handmade pasta is a central feature of the menu. Alongside the Quattro Formaggi Fagottini, Prego will serve dishes including Risotto alla Milanese with Osso Bucco, Two Land Agnolotti, Burrata di Puglia and Eggplant Parmigiana 2.0.

These dishes signal a menu that draws from established Italian recipes while allowing room for contemporary interpretation. Risotto alla Milanese traditionally uses saffron, while osso bucco is associated with slow-cooked meat and rich savoury flavours. Their combination offers a substantial, recognisable main course for diners looking for a classic Italian meal.

Burrata and eggplant parmigiana also sit firmly within Italian culinary tradition. Their inclusion provides familiar points of reference for guests, while the “2.0” interpretation of eggplant parmigiana suggests a more modern presentation.

The restaurant is also placing emphasis on artisanal pizzas, slow-cooked dishes and live grilling. Together, these elements create a menu intended to work across different occasions, from business dinners and family meals to celebrations and informal group gatherings.

Centre-table dishes are part of that plan. By encouraging guests to share food, Prego is bringing the communal nature of Italian dining into the overall experience. Sharing also allows groups to try a wider range of dishes and makes the meal more collaborative.

Tableside rituals add theatre

Two new service rituals will form a visible part of the refreshed offering.

The First Pour begins the meal with warm focaccia and premium olive oil presented tableside. This simple opening is intended to create an immediate sense of welcome while drawing attention to ingredients that are fundamental to Italian cooking.

The Pasta Moment adds a more interactive finish to selected pasta dishes. Servers will complete the pasta in front of guests using butter, Parmigiano-Reggiano and fresh truffle. The preparation offers aroma, movement and a final layer of personalisation at the table.

Such experiences can make hotel restaurants feel more distinctive in a competitive city dining landscape. They also give guests a closer view of how a dish is assembled, while keeping service at the centre of the meal.

Cocktails and wines complete the offering

Prego’s beverage programme has been refreshed to complement the food menu. The list includes Italian-inspired cocktails alongside established bar classics and wines.

Tre Sole offers a contemporary twist on a Negroni, blending white rum, vermouth, Campari, grapefruit, lime and yuzu. Piezomelo Sour combines London Dry Gin with citrus, while Renaissance mixes watermelon, peach and basil with vodka and a Cabernet Sauvignon float.

The drinks selection also includes a Gold Rush, Southside, Vodka Martini and Cuba Libre. This mix gives diners both more experimental choices and familiar options that can suit different tastes and courses.

The inclusion of wines is important to the restaurant’s Italian positioning, giving guests the opportunity to pair food with wine or opt for cocktails before or alongside their meal.

A renewed identity for Prego

The menu relaunch also extends to the restaurant’s visual identity. Prego has introduced a palette of terracotta, crimson, yellow and blue. These colours reference the warmth of the hearth, Italian cooking, Mediterranean sunshine, and the sea and sky.

The redesign supports the new culinary direction by creating an environment aligned with the food’s story. Rather than treating the menu as a stand-alone update, the hotel is connecting dishes, service rituals, drinks and interiors under one restaurant identity.

Chef Shayaan Mitha said: “Food created without integrity is just consumption. But when skilled hands work with honest ingredients and a conscious heart, every dish becomes a quiet act of respect for our planet.”

What the launch means for Hyderabad diners

Prego’s updated menu is positioned as an evolution rather than a departure from Italian dining. It keeps core Italian references in place while introducing more personal storytelling, handmade preparation and guest-facing service.

For travellers staying at The Westin Hyderabad Mindspace, as well as local diners, the refreshed restaurant offers an Italian meal designed to be experienced at a slower pace. Handmade pasta, sharing dishes, cocktails and tableside moments give the menu a clear focus on culinary craft and social dining.

Launching on 10 October 2026, Prego’s renewed menu gives The Westin Hyderabad Mindspace a more experiential Italian dining proposition. Handmade pasta, familiar classics, shared plates, cocktails and tableside preparation combine culinary technique with personal storytelling, offering hotel guests and Hyderabad diners a considered, sociable meal from start to finish.