Restaurant India News: How The Third Place is Blending Wine, Coffee, and Lifestyle Retail in Koregaon Park

Koregaon Park has long been known for its cafés, fine-dining restaurants, and bars. Adding to this mix is The Third Place, a newly opened concept that introduces Pune’s first dedicated wine bar. Unlike traditional hospitality formats, the venue is designed as a multi-sensory space combining food, beverages, fashion, art, and décor under one roof.

The concept, brought to life by Kunal Mhaske, Managing Director of Grandeur Hotels Pvt. Ltd. and Founder of The Third Place, reflects his vision to create more than a standard café or bar. With over 14 years of industry experience, Mhaske’s approach emphasizes community building, shared experiences, and simplicity in design and offerings.

At the core of the space are multiple touchpoints:

• SOIL Coffee offers everyday-style brews.

• A Sommelier-led Wine Bar showcases wines in their natural form.

• A Pizza Station serves wood-fired pizzas prepared with farm-fresh produce and 72-hour fermented Neapolitan dough.

• Décor and interiors are built with recycled and refurbished materials, reinforcing sustainability.

Supporting the lifestyle element, the venue features retail corners such as Altrove by Shreya Mantri and Style Mati by Fatima, where slow-shopping is encouraged. Mati, the label by Fatima K. Punjabi, reflects muted tones and free-flowing silhouettes that prioritize inclusivity and gender neutrality—complementing the earthy aesthetic of the space.

Mhaske explains, "Your first place is your home, second place is your work and what we have here is your third place. We wish to develop a feeling that you feel like returning to. The menu is curated; the coffees are meant for slow-sipping experiences and stores are intentionally rooted in craft. I have tried to form a space that mixes community with comfort food and drinks."

The all-day menu, curated by Chef Toshan Salgaonkar, highlights soulful European cuisine with a focus on craftsmanship and authentic flavors. Options include Fresh Pear Salad, Chorizo (Chilly Fried Pork), Roasted Root Vegetables, Grilled Mushrooms, Beets and Burrata, Oven Roasted Chicken, and Lamb Meatballs. The pizza selection features classics like Farmacy, Quattro Formaggi, Caprese, Classic Pepperoni, and Meat Overload, as well as Panuozzo (pizza sandwiches) such as Pesto Chicken, Tomato Bocconcini, and BLT/HLT.

Designed in collaboration with interior stylist Kajal Patel, the layout prioritizes natural light, greenery, and versatile spaces ranging from private corners to countertop seating. The integration of retail elements such as papier-mâché décor and handcrafted fashion reinforces the hybrid positioning of the venue.

For Pune’s hospitality market, The Third Place reflects a shift toward community-centric experiences, where dining, retail, and cultural interaction merge seamlessly. Positioned as a space that encourages lingering, it may well set a precedent for integrated hospitality concepts in India.