Pune’s premium dining landscape has expanded with the launch of NUÈE, a new fine-dining restaurant in Kalyani Nagar founded by Chef Pranav Vijay Sawant under Thousand Pines Hospitality. Built around a farm-to-table philosophy, the restaurant focuses on seasonal produce, local sourcing, and menus that evolve regularly to reflect ingredient availability.
The concept centres on ingredients sourced from organic farms in Uruli Kanchan, allowing the kitchen to adapt its offerings throughout the year. By embracing seasonality, the restaurant aims to provide guests with a dining experience that changes frequently while maintaining a strong connection between food and its origins.
NUÈE’s culinary programme spans four distinct categories—Pan-Asian, Continental, Indian, and Earthen & Tandoor. The menu combines handmade pasta, wood-fired pizzas, regional Indian specialities, and clay-pot cooking techniques, blending international influences with traditional Indian culinary practices.
Speaking about the concept, Chef Pranav Vijay Sawant, Founder of Thousand Pines Hospitality, said that the restaurant was created around the belief that food should remain closely connected to its source. He noted that every ingredient and season brings unique characteristics, adding that the restaurant’s evolving menus are designed to help diners discover new flavours through thoughtfully sourced and carefully prepared dishes.
The restaurant further strengthens its ingredient-led approach through in-house production of select items, including paneer made from A2 milk and fresh organic tofu prepared daily. Its beverage programme follows a similar philosophy, featuring drinks crafted using seasonal fruits, herbs, and botanicals.
With its emphasis on sustainability, craftsmanship, and locally sourced ingredients, NUÈE enters Pune’s growing fine-dining market with a concept that prioritises freshness, authenticity, and season-driven culinary experiences.