nsconced amidst a horde of bushes, next the local graveyard, Pasta La Vista is a small bistro situated in DHA Phase II. It is the sort of restaurant one stumbles upon accidentally, then holds the knowledge to oneself, save for sharing it with a few friends, lest its charm should get ruined.

It had been raining heavily the day I visited the bistro. Yet the interior was soft and dry. A welcoming aura hits one the minute one crosses the glass doors. The cafe itself is not an architectural feat. This is partly the reason it might go unnoticed at first glance. The decor follows a minimalistic approach that lends a look of tidiness to the place. The walls have a brick facade with metal ornaments placed here and there in a strategic manner. The floor is plain and tiled and kept clean at all times.

The food is a surprise in view of the generic appearance. Pasta, a dish native to Italy, has been re-invented all over the world, including Pakistan. I will be honest; I was not expecting it to be such a fine affair. The urge to eat something creamy and warm pushed me to this place, dogged every step by the thought that it would be a waste of money. After I had settled in, the floor manager greeted me warmly, and handed me a menu card. At first glance, the menu seemed no different than any other cafe, but then I noticed small yet significant differences; the descriptions for one. Each pasta and signature dish had an honest explanation of not only the ingredients but also the manner of cooking. I chose to stick to the basic white sauce pasta, the Apollo Alfredo; One of my friends chose a daring Mac ‘n Cheese 2.0.

Others went with the Pompeii Lasagne, and Befana’s Spaghetti Surprise. The waiter assured us of a 15-20 minute cooking period. Herb fries were ordered as an appetiser along with the restaurant’s signature sauce. Dear reader, I can assure you that the fries, despite being one of life’s greatest pleasures, are possibly the hardest thing to make to perfection. Here, the fries were crisp without too much salt and there was no dripping oil, no soggy texture and no off-putting smell. Instead, the fries were as long as one’s hand and the herbs as fresh as if they had just been plucked. We were forced to order more. The ordered dishes arrived soon thereafter, each in crockery that served its purpose, rather than the same deep dish for everything.

It is the sort of restaurant one stumbles upon accidentally, and then forever holds the knowledge of its existence; save for sharing it with a few friends, lest the charm of it should get ruined. 

The chicken in the Apollo Alfredo was grilled to perfection. The bite-sized pieces were ripe yet tender and there was no chewy aftertaste. The bechamel sauce had not strayed from the original recipe, and liberally coated the pasta. The mushrooms had been sauté-d lightly and gave a pleasantly chewy texture. Overall, the food was immensely pleasing. Everybody marvelled at the chef’s expertise, as we tried bites from one another’s plates. Mac n cheese was served in a deep bowl, along with three crumb-coated balls dipped in a cheese sauce. The flavours were balanced and the balls broke apart to reveal freshly baked macaroni and cheese. The Lasagne was a surprise. Red sauce is hard to handle due to its tomato base as the marinara leaves a nauseating aftertaste. However, the parmesan cheese and the flavoured chicken blended seamlessly with the sauce. The Lasagne did not break apart in the dish, nor did it leave a layer of oil in its wake.

One could hear sighs of contentment around the table. The servings were generous. No one lacked food. Instead, there was enough to pass around for tasting and, in some cases, even to take home. The staff kindly included the signature sauce served with herb fries.

Commendation is also due for the un-intrusive and highly attentive waiting staff. At no point were we snubbed, made to wait unnecessarily or have to flag the waiter’s attention by socially awkward means.

Our server was totally professional and patient as we went about our arguments about what to order. She guided us through not only the popular choices but also the chef’s specialties. No ingredient for any dish on the menu was out of stock. The bill was brought and was on the high side, but not exorbitant - a mere 20-30 percent more than the prices at mainstream restaurants. Overall, it was a 10/ 10 experience. I recommend it to everyone.

The writer is a doctor and a food aficionado. She can be reached at rababfalak64@gmail.com