NEROTECA - Italian Restaurant, Kuala Lumpur, Malaysia
Ground Floor, The Somerset, 8 Lorong Ceylon, 50250 Kuala LumpurOpening hours: 10am - midnight (Daily)/ 6pm to midnight (Tue)
About NEROTECA Italian restaurant
Neroteca is our non-halal restaurant specialising in Italian dishes with pork. A long, tall, narrow glass box, bright lights, wall-to-wall wine, pasta and sauces, with hanging salamis and hams.
Neroteca packs in people, energy and great flavours. There is nowhere like Neroteca anywhere in the city.
Retail Wines
complete retail wines list (830KB pdf)
- Mastroberardino – Fiano Di Avelino More Mairoum 2000
- Mastroberardino – Greco Di Tufo 2007
- Mastroberardino – Radici Taurasi 2004
- Bellenda – Miraval Prosecco Di Valdobbiadene Extra Dry
- Col Di Luna – Spumante Extra Dry
- Castello Di Querceto – Vernaccia Di San Gimignano 2007
- Castello Di Querceto – Querceto Chianti 2007
- Castello Di Querceto – Chianti Classico Riserva 2004
- Cinelli Colombini –Brunello Di Montalcino Riserva – 2003
- Casa Bianca – Prosecco Di Valdobbiadene Extra Dry
- Conte Loredan Gasparini – Capo Di Stato 2004
- Conti Zecca – Cantalupi Bianco 2007
- Conte Zecca – Nero Salento 2005
- Marco Felluga – Sorripa San Nicolo 2003
- Marco Felluga – Chardonnay 2007
- Marco Felluga – Cabernet Sauvignon 2005
- Mandrarossa - Chardonnay 2007
- Mandrarossa - Bonera 2005
- Biondi Santi Villa Poggio Salvi - Brunello Di Montalcino Annata 2001 / 2003
- Biondi Santi Villa Poggio Salvi – Vermentino 2007
- Castello Del Terriccio – Capannino 2004
- Livon – Pinot Grigio 2006
- Livon – Colsanto Ruris 2005
- Donnafugata – Anthilia 2007
- Donnafugata – Angheli 2005
- Barbanera – Chianti 2007
- Barbanera – Orvieto Classico 2007
- Femar – Poggio Le Volpi Donnaluce 2006
- Valdo- Marca Oro
- Valdo – Cuvee Extra Dry
Restaurant reviews
full reviews (1.6MB pdf)
This vibrant restaurant has a unique concept and diners could be mistaken for thinking they were in an Italian trattoria or corner store.
Every inch of wall space is taken up with shelves of Italian produce like olive oils, pastas, herbs and an enticing selection of Italian wines. At the far end display fridges are full of pastries, cheeses. sausages and hams.
The restaurant is non-haIal and a speciality item is whole roasted suckling pig, although this must be ordered two days in advance. The sit-up bar is popular for those seeking coffee, grappa or some reading space.
With floor-to-ceiling shelves stocked with Italian kitchen staples and the widest selection of Italian wines in Kuala Lumpur, a deli case bursting with Italian meats and cheeses, and a sweet little bar fronting an authentically macho espresso machine, Neroteca is the closest thing to an enoteca this side of Florence.
NEROTECA – With floor-to-ceiling shelves stocked with Italian kitchen staples and the widest selection of Italian wines in Kuala Lumpur, a deli case bursting with Italian meats and cheeses, and a sweet little bar fronting an authentically macho espresso machine, Neroteca is the closest thing to an enoteca this side of Florence.
It's easy to feel a sense of dislocation on entering Nero Teca. This narrow space offers an instant tix of traditional italian enoteca - warm timber flooring, smoked sausages hanging from ceiling hooks and an entire wall filled with bottles of tomato sauce, olives, artichokes and tartufo. The place is packed at the weekends, so book early for a taste of its ciabatta filled with grilled sausage, stewed onions and fontina or grilled smoked scamorza.
The owners are also behind Nero vivo nearby. Both places have excellent wine lists, dominated by italian vintages. but it is the smaller Nero Teca that stakes the more adventurous culinary ground.
Photo gallery
Contact us
Outside Catering & Private Parties
We are also able to provide outside catering for parties and functions of up to 200 people. Or you can experience Nero class in the comfort of your own home, with our executive chef Riccardo cooking for your intimate dinner party.
Please contact francois@neroteca.com if you would like to hire all or part of Neroteca for a private occasion.
Please use the contact form below to send us your message. We'll get back to you as soon as possible. Thank you.
Restaurant address:
Ground Floor, The Somerset,
8 Lorong Ceylon,
50250 Kuala Lumpur.
Tel: 03-20700530
Fax: 03-20702530
Email: info@neroteca.com
Opening hours:
10.00am - midnight (Daily)
6.00pm to midnight (Tuesday)
Last order - 11.45pm
The NERO Group
Italian hot-spot, Nerovivo, was initially established by Paolo Guiati in mid-2004. In 2005, British entrepreneur, Benj Conway, invested in Nerovivo and the following year they set up Neroteca, a non-halal sister restaurant, then managed by Massimiliano Renauro. Having bought out Paolo and Massimiliano in 2007, Benj acquired the majority of shares in 2008, founding the Nero Group.
The Nero Group has grown into one of the most recognized and well respected restaurant groups in Malaysia, known for professionalism, high standards and the exceptional quality of its food. Key to the group’s rising success was the addition of highly acclaimed Chef Riccardo Ferrarotti, who joined the company from Shanghai in 2008 and helped to open Nerofico in Damansara Heights. Currently managed by Francois Marsal, Nerofico is now one of the city’s best live music and film venues. Also in 2008, the Group opened the boutique delicatessen shop Nerodeli, located next to Neroteca, selling a selection of the quality produce that is imported directly by the Group from Italy.
Towards the end of 2009, in a bold move, the group opened High Tide, the city’s premier fine-dining fish and seafood restaurant. Led by the extraordinarily talented Chef Evert Onderbeke and Manager Carole Pinel, whom Benj introduced to Malaysia from Europe, High Tide has received unanimous rave reviews for the quality of its food and presentation.
The Nero Group continues to thrive, and with its passion for excellent food and wine and dedication to providing a remarkable dining experience, remains a dynamic force on the KL restaurant scene.
Other Restaurants in Our Group
Riccardo Ferrarotti
Chef Riccardo comes from a small mountain village in northern Italy and has always been immersed in the Italian culinary world. His father, an accomplished chef, owned and ran a restaurant where Riccardo learnt his trade and developed his passion for excellent Italian cuisine. After five years training at culinary school, Chef Riccardo mastered the delicate subtleties of regional Italian cooking. His desire to innovate and seek new food experiences took him to Venice, Rome, Sardinia and Switzerland, before accepting a challenge in the United States. More recently, Chef Riccardo received a major restaurant award for his work at Al Fresco, Crowne Plaza in Dubai.
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