The Internet buzz created by the social media girlies around Papi Chulo pulled me to Drax Hall, St Ann. I needed to see if the experience lived up to all the hype and of course, I was salivating for some of my favourite Mexican fare. The restaurant is located in the C4 plaza in the burgeoning Drax Hall area. Upon arrival at the door, I was warmly greeted and immediately wowed by the Mexican, Día de Muertos-themed décor. The walls and furniture are black-based accented by massive life-sized, brightly coloured flowers and images of the Mexican holiday. Overall, modern, edgy and quite a vibe. My experience went downhill from here however, as I sat in the relatively small room and servers waltzed around me for 30 minutes (3:33 to 4:03). I was eventually asked if I was getting through to which I responded “No.” I asked what the typical turnaround time for the kitchen was and was told approximately half-hour. I decided to leave and try another location, desperate for an amazing Drax Hall gastronomical experience.

And there it was: Bettino’s Al Mare! It had moved across the road since the last time I visited. A new location that oozed modern grandness.

The Welcome

A young bridal party provided the sound track with their giggles and hushed tones in an incredibly quiet space. I enquired from the server who greeted me if they were open to the public and he said “We are ready to serve you!” As the group disappeared upstairs, he led me to the area of my choice and I was seated. I chose to sit on the verandah, next to the outdoor dining area and, more importantly, the sea. This refreshing welcome gets two thumbs up and a 9/10.

The Décor

Bettino’s décor is traditional, not a lot of fuss or frills. Somehow a feeling of home envelopes you, not an Italian home, a beautiful Jamaican home. The tables are covered with milk-white tablecloths, the only pop of colour being the red napkins on the in-house tables. The chairs are quite traditional in design. The tablescape featured faux orchids and an acrylic QR code display sign for the menu. The indoor seating arrangement contrasted yet complemented the muted silver chairs in the outdoor spaces with marble and PVC tables and oversized sun-brellas. I would have loved an Italian theme to the décor. The experiential dining that is most enjoyed involves several senses. It would serve the team at Bettino’s well to add to the experience by exploring Italian visual and auditory enhancements. As a restaurant featuring no particular theme, Bettino’s clean, traditional décor gets an 8/10 but judging an Italian restaurant, the absence of Italian elements gives a 6/10.

The Service

The tone of the service was no doubt set at the welcome. It continued when I was handed over to my server Michael. He had a more formal approach to the delivery of service which I appreciated. He stood willing to solve my issues including my dying phone battery. The Portacool on the verandah was started up to ensure I was comfortable and the meals were brought out in a timely manner. The service gets an 8/10.

The Menu Offerings

The Antipasto – Tomato Bruschetta

I chose to have the tomato bruschetta. The notes of garlic were beautiful on the bread. Just sharp enough and not overpowering. The bread could tolerate a tad more toasting to present well and survive the drizzling of the dressing. The toppings were fresh and the flavours crisp. The tomato micro-cubes were sharp, perfectly displaying the knife skills of the chef. I was happy to assign a score of 8/10.

The Primo – Creamy Pumpkin Soup (Zucca Di Zucca)

The menu declares Bettino’s Al Mare a ‘Jam-Italian’ restaurant, I was served the Jamaicanised verson of a pumpkin soup. This soup was sans the pistachios and garnishes typical of the authentic zucca di zucca’ but LORD, HAVE MERCY! I will easily throw down my soup spoon and declare that of all the restaurants around the world and banquets that I have been to (and you know it’s not a banquet without the requisite cream of pumpkin soup) this is the absolute best! The pumpkin flavour was so fresh that I could close my eyes with a spoonful in my mouth and visualise the pumpkin being picked from the vine. The cream quotient was perfect and created the perfect consistency. The flavours were balanced allowing the garlic some main character energy. A ghost chicken flavour crept up on my palate but upon inquiry, my server told me there was no chicken broth there at all, just fresh herbs, spices, pumpkin and rich cream. This creamy pumpkin soup (zucca di zucca) gets a solid 10/10.

The Secondo – Chicken Fettuccine Alfredo

I ordered this to close the meal. The chicken was moist and perfectly cooked. The fettuccine pasta was al dente and sat elegantly in the presentation. I chastised myself for my menu choices as I had gotten to the third course and the flavours were very familiar and similar. I must again commend the chef as the meal had all the right notes. The garlic again was the star leading the oregano as well-recognised flavours. The meal was very tasty and enjoyable. This chicken fettucine alfredo walks away with an 8/10.

After my secondo, I opted out of the dolce course. I had already overdone the calories and even started the meal pretending that my caffeine-laced carbonated beverage was an aperitivo. Overall, I left Bettino’s Al Mare extremely pleased. The elements of the experience all came together beautifully. I can image this becoming a favourite spot when the differentiating enhancements occur to create a true Jam-Italian experience. I can also imagine dining on the verandah with the sound of the rolling waves and typical Italian music playing ever so softly in the background. I can imagine the potted herbs strategically placed in beautiful pots, all combined with what is done so right: the Jam-Italian food.

Bravo, Bettino’s Al Mare!