Resto-bar Capella offers superb food pairings and craft beers, fresh from their microbrewery


As the city slowly wakes up to post-lockdown activity and gets back up to speed, F&B players are inventing new ways to grab our attention by making the most of the limited hours they are allowed to operate in Kolkata . And lounge-cum-sky bar Capella, tucked away in Sector V, is surely a frontrunner in that race with its recently opened microbrewery that offers great craft beer options along with a revamped menu.

Capella exteriors

We went to check the same thing out on a weekday afternoon and were happy to see normality slowly settling in, with happy faces chatting away on a busy work day. The clinking of cutlery put us at ease right away as we settled into a seating area of ​​the sprawling restaurant for a delicious tasting.

Reduced restaurant meal times have had a huge impact on dining habits, with most customers opting for quick bites or filling entrees with their favorite drinks, according to industry experts. “Fine dining is gradually becoming a thing of the past as the world witnesses the emergence of casual dining in the wake of the pandemic. Main courses steal the show everywhere and we too have come up with interesting dishes paired with our craft beers that can be enjoyed with friends and family at any time of the day,” shares Ayan Mitra, General Manager, AltAir Boutique Hotel in which Capella is housed.

Craft beer from the Capella microbrewery

Capella’s craft beers have a unique and sharp taste with the main ingredients including malt, hops, yeast and water. We tested all three variants, including Cygnus, a Belgian-style witbier with pronounced notes of orange zest and coriander; Crux, a crisp lager with a sweet aftertaste and Lepus (Wheat IPA), a hoppy drink with a citrus taste. We had these beers chilled with a range of entrees from Middle Eastern platters to Mediterranean delights and Asian comfort bowls.

Greek mezze platter
Greek mezze platter

The first to arrive at our table was the Greek Mezze platter filled with baba ganoush, hummus, beetroot labneh, vegetable falafels, Lebanese pickles and served with zaatar bread. We washed it down with Crux which went well with the board. “We strictly maintain a sustainable approach and use seasonal local produce sourced from farmers. We use unfrozen seafood, with our suppliers sending us fresh catch as per our requirements. We also get our chocolates and some baked goods from an artisan bakery based in Pondicherry,” shares Chef Chiranjib Chatterjee, Cluster Executive Chef, AltAir Boutique Hotel.


Capella is known for their Neapolitan-style sourdough pizzas and we couldn’t resist a few slices of BBQ pizza loaded with cheese, chicken, charred onions, peppers and sweet basil. We paired it with Cygnus beer and highly recommend the same.

ramen bowl
Green cilantro ramen

Our main course was a comforting bowl of dry-mixed green cilantro ramen with a special spice-infused broth and sides. It had the right fresh herb notes and the consistency and flavor of the broth was balanced.

death by chocolate

For desserts, nothing better than Death by Chocolate. In their zest for serving everything chocolate on one plate, they drowned us in a delicious, gooey world of mudpies, puddings and ice cream. And for a change, we had no complaints.

Meal for two: Rs 2,000++

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Twitter: @sharmidas


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