Back to the Roots: Italian Heritage Cuisine at Radici

Nestled within the serene setting of Four Seasons Resort Mauritius at Anahita, and with its three elegant pavilions perched over the tranquil water of the resort’s Barachois, Radici is far more than an Italian restaurant — it is a celebration of heritage, craftsmanship, and the timeless connection between land, people, and flavour.

Meaning “roots” in Italian, Radici is guided by a philosophy that honours the purity and origin of each ingredient while embracing a refined, contemporary culinary expression.

At the helm is Chef Sergio Favata, whose Sicilian roots deeply influence his culinary identity. Drawing inspiration from the rich traditions of Southern Italy and the wider Mediterranean, his cuisine reflects a profound respect for seasonality and simplicity. Each element is thoughtfully sourced and elevated through precision and technique, allowing the ingredients to speak for themselves.

As Chef Sergio explains:“At Radici, I cook the flavours I grew up with in Sicily: simple ingredients, treated with respect, and brought to life with a modern touch. Every dish begins with the product and tells its own story.”

At the heart of Radici lies a menu that seamlessly balances authenticity with elegance. Signature dishes include burrata served tableside with tomato dressing and olive crumble, vitello tonnato featuring delicately cooked veal with a smooth tuna sauce, and beef carpaccio complemented by 36-month aged Parmigiano Reggiano — each plate highlighting the true essence of Italian flavour.

Adding a subtle spirit of travel to this Italian journey, Chef Sergio introduces a unique touch through his use of five different peppers sourced from across the world, each representing a continent. From the warmth of African pepper to the delicate floral notes of Asian varieties and the bold intensity of South American origins, these carefully selected spices are used to season, finish, or elevate dishes. More than a seasoning, they become a storytelling element, bringing a global dimension to his plates while echoing the idea that cuisine, like culture, is shaped by movement and exchange. It is a quiet invitation for guests to travel beyond Italy, while remaining rooted in its traditions.

From the sea, Mediterranean influences are beautifully expressed through creations such as charcoal-grilled langoustines aglio e olio and octopus salad with Taggiasca olives and ’nduja, bringing a vibrant coastal dimension to the experience.

Pasta remains central to the culinary journey, celebrating both tradition and creativity. Standout dishes include fusilli with a Sicilian pesto of sun-dried tomatoes, almonds, and baked ricotta, as well as linguine with local clams and bottarga — where Italian heritage meets the freshness of Mauritius’ local produce.

From the Josper grill, premium cuts such as dry-aged ribeye and the iconic steak Fiorentina to share add a generous, convivial spirit to the table, enhanced by carefully sourced ingredients from both land and sea.

For those seeking exclusivity, Radici offers an intimate private dining room and wine cellar experience known as Carta Bianca. Here, guests entrust the chef to curate a bespoke tasting journey, with personalised menus paired thoughtfully with selected wines—transforming each meal into a unique and memorable story.

At Radici, dining becomes an invitation to slow down and reconnect — with the origins of flavour, the integrity of ingredients, and the joy of sharing. Rooted in tradition yet designed for today, it is a place where Italian cuisine returns to its essence, and where the past becomes the foundation for every new creation.