(MENAFN- Khaleej Times) A direct translation of 'secret', Segreto certainly lives up to its name. Hidden in the depths of the Souk Madinat, the Italian restaurant is nothing if not exclusive. Discovering the grand archway signaling you're entering the eatery is easy enough, however there follows a fun labyrinth of steps in order to get to the dining room and terrace, making each visit somewhat of an event.

When you finally reach your destination, the décor could be described as neutral. There is nothing to signify it as being particularly Italian, merely a fine dining establishment.again, secretive!

So we sat down not really knowing what to expect. Here we were in a covert location with nothing but the ambient light and fellow diners (who all seemed to be having a good time) to keep us company. And then, as if by magic, all was revealed. Out popped chef Manuel Polin to explain what was on offer.

The festive truffle menu is what we were there for - all dishes crafted by Polin and containing at least some white truffle in each recipe. The special menu is on offer every night until December 26 and comes a la carte, or a four-course set dinner will set you back Dhs350.

And what's up for grabs? Dishes include Venetian inspired creations such as Carne Cruda all'Albese, beef tenderloin tartare, salty sabayon and truffle and the Caramella alla coda di bue, oxtail bonbon with white truffle mousse. Seafood specials include Bisque fredda di scarola e crostacai, crustaceans chilled escarole bisque with raw prawns and crunchy hedgehog mushrooms and Trancio di branzino Cileno, roasted Chilean seabass steak with quinoa and vegetables ragout.

The table consisted of a vegetarian and confirmed meat eater so a decent variety of meals were served. First up, the tartare for one, which was particularly delicious with its truffle shaving accompaniment. On the other side of the fence, a unique ensemble for the evening - seared tuna with assorted vegetables and a hint of truffle. Both were satisfying.

For mains came a tenderloin steak with root vegetables (some pureed) and a truffle sauce along with a charcoaled seabream. The seabream was a delight, smokey and tender. The steak was also perfectly cooked, having asked for it blue, and the truffle enhancement worked in both.

Where the menu fell down was during dessert. Although ambitious, it didn't quite hit the spot. What was served was a mixture of around 10 different flavours and textures, the most prominent of which were salt, cherry and truffle essence, all together on in a crumbly mélange the plate. Parts were interesting, however others did not match perfectly and thus we would recommend something chocolaty to round off the excellent first and main courses.

Call: 04 432 3232