Pune’s dining landscape has welcomed a new addition with the opening of NUÈE in Kalyani Nagar. Founded by Chef Pranav Vijay Sawant in partnership with Thousand Pines Hospitality, the restaurant brings together seasonal ingredients, thoughtful sourcing and global culinary influences to create a distinctive fine-dining experience.

Derived from the French words meaning "new" and "bare," NUÈE has been designed around a simple philosophy — the ingredient comes first. The restaurant’s menu changes regularly based on seasonal availability, with fresh produce sourced from select organic farms in Uruli Kanchan. This approach ensures that no two visits offer exactly the same dining experience.

At the heart of the concept is Chef Pranav Vijay Sawant, a graduate of the École Hôtelière de Lausanne (EHL), Switzerland. Over the years, he has gained experience across hospitality businesses, including managing restaurants and luxury resorts, while also advising on hospitality operations in New Delhi. NUÈE represents his most personal culinary venture to date.

"NUÈE was created from a belief that food should remain connected to its source. Every ingredient has a story; every season has something unique to offer and every dining experience should feel personal and authentic. Through menus that evolve every week, we want guests to discover new flavours while experiencing food that is honest, thoughtfully sourced and crafted with care." says Chef Pranav Vijay Sawant, Founder, Thousand Pines Hospitality.

The menu is built around four culinary pillars, Pan-Asian, Continental, Indian and Earthen & Tandoor. Each section reflects a combination of global influences and local seasonal ingredients. Guests can expect dishes inspired by Southeast Asian flavours, handmade pasta prepared fresh in-house, artisan-style wood-fired pizzas and a dry-aged steak programme.

The Indian selection highlights traditional Maharashtrian recipes that have been carefully researched and reimagined for a fine-dining setting while retaining their authentic character. Meanwhile, the Earthen & Tandoor section focuses on clay-pot cooking and live-fire techniques that celebrate Indian culinary traditions.

A strong emphasis on ingredient quality sets NUÈE apart. The restaurant prepares fresh paneer every morning using A2 milk sourced from indigenous Indian cattle breeds. Organic tofu is also made in-house daily using certified organic soybeans. These practices reflect the restaurant’s commitment to freshness, quality and transparency.

The sourcing philosophy extends to every ingredient used in the kitchen. Produce is sourced exclusively from selected organic farms in Uruli Kanchan, while seasonal seafood is procured based on availability from the Goan coast. The menu evolves according to what is at its best, allowing the kitchen to highlight ingredients at their peak.

The beverage programme follows a similar approach. Cocktails and mocktails are crafted using fresh seasonal fruits, herbs and florals, with ingredients changing throughout the year. The drinks are prepared with the same attention to detail as the food menu, creating a seamless dining experience from start to finish.

With its focus on seasonality, responsible sourcing and culinary craftsmanship, NUÈE aims to offer a fresh perspective on fine dining in Pune while celebrating ingredients, flavours and techniques from both India and around the world.