By Rihaab Mowlana

Aqua Pazza may be relatively new to Colombo’s restaurant scene, but it walks in with the quiet confidence of a place that knows exactly who it is. The interiors are sleek and sculptural, with warm lighting, curved European furniture, and tableware so chic I found myself running my fingers along the bread basket. It’s modern, yes, but never sterile. The kind of space where you want to linger, preferably with good company and a lot of food. Fun fact: “Pazza” means “crazy” in Italian, fitting for a concept that blends boldness with finesse in all the right ways.

We were warmly greeted by Executive Chef Roberto Vicario himself, who took time to explain each dish at our table. When the chef’s that hands-on, you know you’re in for something special. Guests who drink were offered thoughtful wine pairings tailored to each course, and the service throughout the night was attentive without ever being overbearing.

Now, onto the food, because wow. Every single thing I tried had me nodding mid-bite.
We started with the Croqueta de Manchego: a crisp golden shell giving way to soft, gooey cheese with just enough sharpness from the Manchego to cut through the richness. The Parmigiana was all comfort and depth, fried eggplant layered with bright tomato sauce, stretchy scamorza, and the unmistakable nuttiness of Parmigiano Reggiano. I could’ve stopped there and left happy, but I’m so glad I didn’t.

Then came the Gambas al Ajillo, sizzling in a clay pot. The garlic, the olive oil, the delicate kick of chili; it’s the kind of dish that demands silence at the table because everyone’s too busy mopping it up with bread and trying not to share.

For mains, the Spaghettoni all’Aragosta was generous and refined all at once. Bronze-drawn pasta tangled with fresh lobster, brought to life by lemon zest and a silky seafood sauce. It was light but indulgent, like eating summer. The Risotto al Pesto e Gamberi delivered a different kind of comfort, creamy, fragrant, with tender prawns and a hit of prawn jus that deepened the flavour without overwhelming the pesto. 

As for the Agnello al Vino e Nocciole, I didn’t try it myself, but those who did had only good things to say. The Australian lamb rack, served with a red wine sauce and hazelnut, was described as beautifully tender and full of depth, a dish that quietly stole the show for the meat lovers at the table.

But nothing — nothing — prepared me for the Tiramisù di Aqua Forte. I’m not exaggerating when I say it might be the best tiramisu I’ve ever had. It’s impossibly light but full of flavour, with layers that melt into each other like a dream. You get the richness of mascarpone, the hit of espresso, the soft sponge, and a whisper of cocoa, everything working in harmony. The Cannoli Siciliani, with its creamy ricotta filling, pistachio, and candied orange, was also lovely, but I was already emotionally unavailable. I had fallen in love - with a dessert.

The team behind Aqua Pazza - Roberto Vicario, Paolo Gavioli, and Ian Fernandez - is no stranger to the restaurant scene. They’ve built a reputation for consistently high standards across multiple ventures in Colombo and down south - including the elegant Aqua Forte in Galle Fort and several other well-loved spots. And no, don’t get it twisted, Aqua Pazza is not the same as Aqua Pizza, their equally popular pizzeria just a few steps away at Park Street Mews. Different menus, different moods, same excellent owners.

Aqua Pazza isn’t just another pretty restaurant. It’s a place where every dish feels intentional, where service is warm but unfussy, and where even the smallest detail is part of a larger story. From starters to dessert, this was a meal I won’t be forgetting anytime soon.

And yes, I’m already planning my return. The tiramisu deserves a second date.

Location:
48 Park Street, Park Street Mews, Colombo 2, Sri Lanka.
Hours of Operation:
Fri - Sat: 12:00 pm - 1:30 am
Sun - Thu: 12:00 pm - 10:30 pm

Photo courtesy: Aqua Pazza