Ciao, lovely people! Welcome to Bottega Penang!
At Bottega Penang, hold onto your Italian taste buds and prepare for a culinary explosion of flavors worth every forkful!
If you’re looking for a dining experience in George Town that will make your taste buds sing, you’re in the right place. Let me take you on a delightful journey to my all-time favorite Italian restaurant in Penang—Bottega Penang.
Since July 2024, I’ve been eagerly looking forward to the Italian food specials in Penang created by the talented and ever-charming Chef Giuseppe! For Italian food lovers, every visit has been a feast for the senses.
Trust me, every dish here feels like a love letter to Italian cuisine.
Bottega Penang Monthly Specials
Each month, Chef Giuseppe introduces unique home recipes that are as delicious as they are exceptional.
It’s a delightful way to experience the best of Italy right here in Penang, and every bite transports you to a little corner of Italy.
For a first-time visitor, get ready to fall in love with these specials, which will surely leave you craving more.
But before we get to the December specials, let me tell you about my recent dining experience with John and Steph, who were visiting from Ipoh.
Of course, there was no question about where we were going.
When in Penang, it’s got to be Bottega Penang!
John, a vegetarian, looked at me and said,
“You choose. You know the best for me.”
And with that, I knew we were in for a treat.
Bottega Penang Monthly Specials Authentic Italian Cuisine
Bottega Penang December Specials
It’s always a treat when the month’s specials arrive, and for December, Chef Giuseppe has truly outdone himself.
Think of it as your very own Italian Christmas lovingly prepared right here in Malaysia.
Indulge in a curated holiday menu packed with warmth and fall flavors this festive season, with hearty notes that celebrate the colder winter months.
Of course, everything is made with love from Bottega!
Bottega Penang Monthly Specials Menu
Starter
(V) Varazione di Barbabietola, Caprino, Pesto di Radicchio, Noci Candite, Pere, Dressing al Miele – RM38
Sous-vide & under salt cooked beetroot, goat cheese, radicchio salad pesto, candied nuts, pears, honey dressing
(V) Ribollita Toscana – RM22
White cannellini beans, kale, celery, carrots, chili, fennel seeds, stale bread
Pasta & Risotto
Paccheri Rigati “Giuseppe Cocco con Ragu di Agnello, Fonduta di Manchego – RM48
Paccheri rigati pasta, lamb ragout, Manchego sheep cheese
(V) Risotto con Tuorlo D’uovo, Polvere di Liquirizia e Asparagi Verdi – RM46
Carnaroli rice “Gli Aironi,” green asparagus, egg yolk salty sabayon, licorice powder
Main
Pollo alla Cacciatora, Olive, Ginepro, Puree di Piselli – RM60
Hunter’s chicken thighs, tomato sauce, olives, Italian red wine, dry juniper, green peas purée, toasted bread.
Dessert
Torta di Mele, Crema al Limone, Gelato alla Mela Verde – RM34
Apple Italian cake, lemon cream, green apple gelato.
Starters
Our meal started with the stunning Variations di Barbabietola, a dish that instantly captured the essence of fall.
This sous-vide and under-salt cooked beetroot salad was a work of art on a plate.
The vibrant red beets paired with creamy goat cheese, crunchy candied walnuts, and juicy pears perfectly matched, all topped with a tangy honey dressing.
It was a symphony of earthy, sweet, and slightly tangy flavors.
This dish is a must-try for any vegetarian or salad lover, and it’s proof that sometimes the simplest ingredients, when prepared with care, can be transformed into something extraordinary.
Another fantastic starter was the Ribollita Toscana—a traditional Tuscan white bean soup.
The creamy white beans, potatoes, and kale base were elevated with fennel seeds and a medley of vegetables like carrots and celery.
But what made this dish stand out was the addition of torn pieces of stale bread, which soaked up the broth, adding a rustic touch.
The dish makes you feel cozy inside, perfect for chilly December nights.
Variations di Barbabietola: A refreshing beetroot salad with goat cheese, radicchio pesto, and honey dressing. Ribollita Toscana: A comforting Tuscan soup filled with beans, kale, and vegetables, perfect for the cooler months.
Pasta and Risotto
Now, let’s talk about the heart of any Italian meal—pasta!
The Paccheri Rigati “Giuseppe Cocco con Ragu di Agnello, Fonduta di Manchego” was a hit from the very first bite.
These chunky, ridged pasta tubes were the perfect vessel for the rich, tender lamb ragout.
The slow-cooked lamb sauce was full of depth and flavor.
It was finished with a drizzle of Manchego cheese, calling for that nutty, sharp finish.
Even though I was starting to feel full and satisfied, I savored every bite.
It was the kind of pasta that left me still eager for more.
Chef Giuseppe also serves up a Risotto con Tuorlo Duovo, Polvere di Liquirizia e Asparagi Verdi for something a little lighter but just as satisfying.
Rich and visually stunning yellow, the dish is a creamy masterpiece.
The risotto was silky and rich, with an egg yolk sabayon that brought a touch of decadence.
What surprised me was the licorice powder.
This bold ingredient brought a subtle anise-like bitterness to the dish, perfectly balancing the creamy risotto and the fresh asparagus.
What really surprised me was that John asked if the dish was vegetarian.
When Ramon confirmed that it was, John like a starved man, he devoured it completely, scraping the plate clean!
This was the real showstopper, a testament to Chef Giuseppe’s creativity and culinary expertise.
Paccheri Rigati: Lamb ragout pasta paired with the richness of Manchego cheese fondue. Risotto con Tuorlo D’uovo: A creative blend of green asparagus, egg yolk sabayon, and a touch of liquorice powder.
Main Course
The main course was nothing other than a hearty Italian winter dish.
We dove into the Pollo alla Cacciatora or Hunter’s Chicken.
This was no ordinary chicken dish—it was a luxurious take on the classic stew, with tender bone-in chicken thighs simmered in a rich tomato sauce, olives, Italian red wine, and a hint of dry juniper.
The green pea purée served alongside added a fresh contrast!
Say yes to toasted bread, soaking up every last drop of that mouthwatering sauce.
Every bite was an explosion of flavors—rich, hearty, and deeply satisfying.
It is simply perfect for the holiday season, a classic comfort food with the perfect Italian twist!
Pollo alla Cacciatora – a rustic Italian chicken dish bursting with flavor.
Dessert
No Italian meal, or any meal, is ever complete without a sweet ending, and Chef Giuseppe’s Torta di Mele (Apple Italian Cake) was the perfect finale.
The cake itself was soft and moist, with a delicate apple flavor.
What made it even better was the lemon cream and green apple gelato on the side—cool, tangy, and the perfect complement to the cake.
Even John, a self-proclaimed non-cake eater, was surprised by how much he loved it.
This dessert may look simple, but it was oh-so-satisfying—another testament to Chef Giuseppe’s ability to make even the most humble ingredients shine.
Torta di Mele: A delightful Italian apple cake served with lemon cream and green apple gelato.
More Than Just the Specials
Aside from the December specials, we couldn’t resist ordering some of our all-time favorites.
Steph went for her usual MARGHERITA RM30 (mozzarella, italian basil, tomato sauce)
John enjoyed a comforting plate of PURGATORIO RM30 (poached eggs w pecorino romano, onion, garlic, Italian basil, EVOO in spicy tomato sauce & crispy bread!)
Tomato Eggs—a simple yet delicious dish.
And, of course, no meal at Bottega Penang would be complete without the iconic GAMBAS AL AJILLO RM29 (marinated prawns sautéed w garlic, guanciale, white wine, parsley & pepper)
A dish of succulent prawns bathed in garlic and olive oil.
If you’ve ever tasted those precious cast-offs—pure crustacean gold—you know that’s where the natural flavor lies. It’s the very foundation of one of my all-time favorite sauces.
The layers of briny shrimp, garlic, and white wine combine perfectly, creating a sauce that’s simultaneously sweet, salty, and packed with umami.
Every spoonful is a rich, flavorful journey that leaves you craving more.
Each bite was bursting with flavor, and we devoured it, wishing for more bread to mop up the last bits.
A trio of deliciousness: Purgatorio pizza, Margherita Pizza, and Gambas al Ajillo.
The Bottega Experience
Cozy, welcoming, and delicious, these are the words that sum up my initial visit to the Italian restaurant in Penang.
There’s something special about Bottega Penang.
People have asked me if it’s not just the food—or the atmosphere.
Some think it’s the warmth of the staff or the tasty morsels.
Maybe it is the wine pairing.
The truth is that each meal is made with love.
You can’t always put your finger on it, but you can taste the care and passion that goes into each plate.
Each bite.
Your heart recognizes it.
If you close your eyes, you feel it—it is like falling in love.
Bottega feels like home with an added touch of Italian charm.
So, if you’re looking for the best Italian food in Penang, visit Bottega Penang.
Final Words
If you are in Penang for the holiday season, you will find the festive holiday specials and the regular menu items.
Every bite will leave you craving more.
It’s the kind of place where every meal feels like a celebration, and I can’t wait to go back for another round of deliciousness.
Buon Appetito!
Bottega Penang (Non Halal)
Address: 76, Muntri Street, 10200 George Town, Penang
Hours: Daily at 11 am to 11 pm
Phone: 017-747 7902
Google: https://g.co/kgs/btM4J3W
Blog Disclosure: This post is partly sponsored. The restaurant invited SmartDory to sample their December specials, while the Editor personally covered the cost of additional items ordered by her guests.
