The recently opened, upmarket La Hostaria is on a misson. Delibarately avoiding dishes like spaghetti bolognese, Hawaiian pizzas and lasagne, they are instead focusing on traditional, ‘ethnic’ Italian cuisine. Words by Nick Ross. Photos by Peter Stuckings.

THESE DAYS IN SAIGON
Italian food is everywhere; from pizza to Vietnamese versions of spaghetti bologneese (mi y), to ravioli and the bruschetta which avoids the mass popularisation of Italian cuisine is a refreshing change.

The recently opened La Hostaria fits that bill. Translated literally from Italian as tavern, hostarias were
common during the Middle Ages, offering lodg-ing and food to travellers around the former Holy Roman Empire. In keeping with its name La Ho-staria has a cavern- like, slightly rustic feel; the lighting (despite the photo) is somewhat dark, whit arched doorways, stone-tiled walls and a passion for deep shades of red and orange.

In keeping with the general theme, La Hostaria also only sells Italian wines. While not yet pos-sessing the extensive list of some of its competitors, the range of 30 wines available stem from all over Italy, providing more than enough variety for any meal.