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Nestled just behind Karachi’s E-Street, a hotspot already brimming with fine dining restaurants and flickering fairy lights, Da Noi (Italian for “at ours”) has arrived with meals that feel both elevated and easygoing, served in a space that seems curated for the ‘photo dump’ generation.

While not exclusively a Mediterranean restaurant, the multi-floor eatery does feature an entire level dedicated to Mediterranean cuisine. But downstairs? It’s an eclectic mix with a menu that jumps from creamy soups to apple-laced sandwiches, delicate carpaccio to a genuinely good pizza, all under one very aesthetic roof.

Our team of four was invited for lunch and arrived with minimal expectations. Not because the place looked underwhelming — quite the opposite, actually — but because the city’s dining scene has seen one too many beautiful new restaurants that forget to bring flavour to the table lately. Thankfully, Da Noi wasn’t one of them.

We started with soup, which is often more of a formality than a highlight — but here, it made a strong first impression. The Roasted Bell Pepper Soup was a crowd favourite: warm, creamy, and layered with flavour. It wasn’t spicy, but it didn’t need to be — there was a certain richness in every spoonful that made it memorable.

The Mushroom Asparagus Bisque, in contrast, felt like a missed opportunity. There were plenty of mushroom chunks, yes, but the broth leaned heavily toward asparagus, leaving the earthy depth we were craving a little underdeveloped. It was outshone entirely by the Roasted Bell Pepper Soup.

Honourable mention goes to the garlic bread — fresh, crunchy, and a welcome sidekick to the soups.

From there, things only got better. The Beef Carpaccio was everything it should be — thin, tender slices of beef dressed with a citrusy punch and topped with a generous salad of rocket, sundried tomatoes, sharp cheddar and capers. It could have done without the mushrooms that came with it as they didn’t add much to the overall harmony, but the dish itself held its own.

Then came the mains. The Woodland Mushroom Chicken, while not revolutionary, was a solid, satisfying dish. The grilled chicken had a surprisingly crisp edge, and the mushroom sauce added the comfort and body one looks for in a good plate of poultry. It wasn’t a showstopper, but it was familiar, filling, and thoughtfully done.

More daring was the Turkey Club Royale — not your average club sandwich, and proudly so. Layered with turkey bacon, grilled chicken and thinly sliced apples, it divided the table in the best way. Some were sold from the first bite; others needed time. But eventually, everyone agreed: it worked. A little sweet, definitely different, and bold enough to warrant repeat orders from the more adventurous diners among us.

The only real let-down was the Chimichurri Grilled Steak. We ordered it well-done — yes, we know, we’re monsters — and while that explained the overall chewiness, it just wasn’t something we’d order again, not when there were far more flavourful options on the menu that were more to our taste.

The Velvet Spiced Alfredo, on the other hand, defied expectations. Alfredo pasta is usually creamy comfort food, sometimes too creamy, sometimes too flat. But this one had an edge. It wasn’t spicy, despite the name, nor did it taste like an overzealous attempt to desi-fy an Italian classic. It was just… unusually good. Warm, well-balanced, and plated with care.

Then came the real standout — the Quattro Formaggi Pizza. Cheesy, garlicky, and perfectly seasoned, this was the dish we all agreed deserved the crown. It had just the right amount of everything — flavour, texture, bite. If Da Noi keeps only one thing on the menu, let it be this.

For dessert, the Tres Leches Extravaganza delivered what it promised. It was served with theatrics, a waiter lifting the frame around it to unveil a runny chocolatey and milky slice that melted in our mouths.

The real winner, however, was the Sago Splendour. A refreshing break from the usual post-meal indulgences, it blended strawberries and sago pearls in a thick, creamy mix that felt like a grown-up cousin of bubble tea, and we mean that in the best possible way. Not overly sweet, not trying too hard, just a dessert that hit all the right notes and felt refreshing, unlike heavy, chocolatey desserts that leave you feeling all too bloated.

We were told it was the most healthy option on the rather extensive dessert menu, but it didn’t taste like we had been deprived of any form of sweetness in the search for a healthy treat. In fact, all of the desserts had us wondering whether this could be a new spot to come to solely to satiate your sweet tooth.

Among the drinks, the Love Elixir, Passionfruit Mojito, and Citrus Berrynade brought refreshing bursts of citrus and fizz. The Lemon Iced Tea didn’t quite live up, and was the only drink that didn’t get a second sip.

As for the space itself, Da Noi makes clever use of its setting. Sprawling over three levels, the ground and first floors serve the mains — think pizzas, steaks, pastas, sandwiches — while the upper floor is dedicated to Mediterranean meals and offers a semi-outdoor view that doesn’t come with the added burden of melting under Karachi’s scorching sun.

The rooftop, best saved for night-time dining, offers a charming view of the city skyline, assuming the weather cooperates.

There’s also a private dining room tucked away for those seeking a space for birthday or other intimate gatherings. This room can host 12 to 15 people. Plans are underway for entertainment nights, open mics, short food-related classes and other community-driven events at Da Noi, which suggests it wants to be a place people return to, not just for the food, but for the vibe.

Da Noi isn’t cheap, and it doesn’t pretend to be. Depending on what you order, you’re looking at at least Rs3,400 to Rs4,000 per head. But it also doesn’t fall into the trap of many upscale eateries that serve style over substance. We came expecting the usual, and walked out with a new spot worth recommending — maybe not for the steak, but definitely for the pizza and dessert.