AUTHENTIC
ITALIAN CUISINE
Elegant and refined, AQUA Forte is an authentic Italian restaurant in Galle Fort, Sri Lanka.
From the artistic etchings that adorn our walls to the homemade breads, ravioli, lasagne and more, prepared using quality ingredients and traditional recipes, every aspect of our restaurant is designed to take you on a journey to Italy from the moment you walk through our arched doorway.
Experience the best of Italian heritage, love for genuine cuisine and passion for fine wines.
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Everything is delicious!
Incredible food and service
Great Italian Food in Sri Lanka
Great Place and must visit when in Galle
Amazing authentic experience
Incredible and unforgettable
Everything was perfect!
Pan fried octopus, baked potato, taggiasca olives, sour yogurt sauce
Wine Pairing: Frescobaldi Remole Toscana Bianco IGTCatch of the day poached in white wine, cherry tomatoes, olives, capers, potatoes
Wine Pairing: Rocca di Frassinello Vermentino IGTAustralian premium beef striploin, porcini and truffle sauce, baked vegetables
Wine Pairing: Tenuta San Guido “Guidalberto” Toscana IGTLow temperature cooked Australian lamb rack, pistachio sauce, marinated zucchini
Wine Pairing: Dezzani San Carlo Barolo DOCGSlow cooked chicken, white wine, cheese, mushrooms, roasted potatoes
Wine Pairing: Bottega Merlot Trevenezie IGT
Fried eggplants, scamorza cheese, tomato sauce, basil gel, mozzarella mousse
Wine Pairing: Sasseo Primitivo del Salento IGTSan Daniele ham, sous-vide cured papaya
Wine Pairing: Alois Lageder Sauvignon BlancBeef tenderloin tartare, hazelnuts mayo, citronette, roasted hazelnuts
Wine Pairing: Emotivo MontepulcianoPan fried scallops, pumpking mousse, pecorino cracker, sauteed spinach
Wine Pairing: Bottega Soave Classico DOCCold cured fish, citronette, capers, pistachios, microgreens
Wine Pairing: Masseria Altemura Falanghina IGTTomato jelly filled with mozzarella mousse, EVO oil, fresh basil, toasted ciabatta
Wine Pairing: Tenuta del Melo Gavi DOCGButton mushrooms carpaccio, citronette, Parmigiano Reggiano, truffle oil
Wine Pairing: Pratello Catulliano Lugana DOCHomemade tagliatelle with classic slow cooked beef Bolognese Ragout
Wine Pairing: Frescobaldi Chianti Classico DOCGHomemade square spaghetti, Parma Ham, Parmigiano fondue, truffle oil
Wine Pairing: Dezzani Barbaresco DOCHomemade pasta dumplings with clams, clam stock, EVO oil, fresh basil
Wine Pairing: Alois Lageder Sauvignon BlancBronze-drawn thick spaghetti, lobster meat, lobster stock, lemon zest
Wine Pairing: Frescobaldi Alie Rosé Toscana IGTHomemade ravioli with ricotta, spinach, Parmigiano Reggiano, sage butter
Wine Pairing: Tenuta del Melo Gavi DOCGItalian Carnaroli rice, artichoke, pecorino cheese, leak, Modena balsamic vinegar
Wine Pairing: Alois Lageder GewürtztraminerPan fried octopus, baked potato, taggiasca olives, sour yogurt sauce
Wine Pairing: Frescobaldi Remole Toscana Bianco IGTCatch of the day poached in white wine, cherry tomatoes, olives, capers, potatoes
Wine Pairing: Rocca di Frassinello Vermentino IGTAustralian premium beef striploin, porcini and truffle sauce, baked vegetables
Wine Pairing: Tenuta San Guido “Guidalberto” Toscana IGTLow temperature cooked Australian lamb rack, pistachio sauce, marinated zucchini
Wine Pairing: Dezzani San Carlo Barolo DOCGSlow cooked chicken, white wine, cheese, mushrooms, roasted potatoes
Wine Pairing: Bottega Merlot Trevenezie IGTFried eggplants, scamorza cheese, tomato sauce, basil gel, mozzarella mousse
Wine Pairing: Sasseo Primitivo del Salento IGTSan Daniele ham, sous-vide cured papaya
Wine Pairing: Alois Lageder Sauvignon BlancBeef tenderloin tartare, hazelnuts mayo, citronette, roasted hazelnuts
Wine Pairing: Emotivo MontepulcianoPan fried scallops, pumpking mousse, pecorino cracker, sauteed spinach
Wine Pairing: Bottega Soave Classico DOCCold cured fish, citronette, capers, pistachios, microgreens
Wine Pairing: Masseria Altemura Falanghina IGTTomato jelly filled with mozzarella mousse, EVO oil, fresh basil, toasted ciabatta
Wine Pairing: Tenuta del Melo Gavi DOCGButton mushrooms carpaccio, citronette, Parmigiano Reggiano, truffle oil
Wine Pairing: Pratello Catulliano Lugana DOCHomemade tagliatelle with classic slow cooked beef Bolognese Ragout
Wine Pairing: Frescobaldi Chianti Classico DOCGHomemade square spaghetti, Parma Ham, Parmigiano fondue, truffle oil
Wine Pairing: Dezzani Barbaresco DOCHomemade pasta dumplings with clams, clam stock, EVO oil, fresh basil
Wine Pairing: Alois Lageder Sauvignon BlancBronze-drawn thick spaghetti, lobster meat, lobster stock, lemon zest
Wine Pairing: Frescobaldi Alie Rosé Toscana IGTHomemade ravioli with ricotta, spinach, Parmigiano Reggiano, sage butter
Wine Pairing: Tenuta del Melo Gavi DOCGItalian Carnaroli rice, artichoke, pecorino cheese, leak, Modena balsamic vinegar
Wine Pairing: Alois Lageder GewürtztraminerPan fried octopus, baked potato, taggiasca olives, sour yogurt sauce
Wine Pairing: Frescobaldi Remole Toscana Bianco IGTCatch of the day poached in white wine, cherry tomatoes, olives, capers, potatoes
Wine Pairing: Rocca di Frassinello Vermentino IGTAustralian premium beef striploin, porcini and truffle sauce, baked vegetables
Wine Pairing: Tenuta San Guido “Guidalberto” Toscana IGTLow temperature cooked Australian lamb rack, pistachio sauce, marinated zucchini
Wine Pairing: Dezzani San Carlo Barolo DOCGSlow cooked chicken, white wine, cheese, mushrooms, roasted potatoes
Wine Pairing: Bottega Merlot Trevenezie IGTFried eggplants, scamorza cheese, tomato sauce, basil gel, mozzarella mousse
Wine Pairing: Sasseo Primitivo del Salento IGT
Roberto Vicario is the Head Chef and Managing Director at AQUA Forte. Combining his love for food and his passion for the culinary arts, Roberto pursued his dream of creating his own restaurant, with a promise to deliver authentic Italian cuisine in Sri Lanka!
Bearing a resemblance to a charming European village, Galle Fort, a UNESCO World Heritage Site, is the perfect setting for AQUA Forte. Explore the fort’s ancient attractions and museums or partake in a variety of excursions around Galle.
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