Restaurant India News: Luna Et Sol by Prasuk Jain Hospitality Redefines Dining in South Mumbai

Prasuk Jain Hospitality (PJH), known for creating distinctive entertainment and hospitality concepts such as The Game Palacio, Amazonia, Snow World, and Pink Wasabi, has introduced its latest venture — Luna Et Sol. Positioned in South Mumbai, this new restaurant aims to blend European cuisine, design innovation, and immersive technology into a cohesive dining experience unlike any in the city.

Taking cues from the French Alps, Luna Et Sol presents a modern interpretation of Alpine luxury. The restaurant’s name, meaning moon and sun, symbolizes duality, transformation, and balance—principles that are reflected in both its ambience and culinary direction. Designed to replicate the warmth of a mountain chalet, the interiors feature walnut-beamed ceilings, hand-carved detailing, and a central fireplace. The environment maintains a consistent 18-degree temperature, intended to transport guests from Mumbai’s tropical bustle to a serene European setting.

Large arched windows double as dynamic visual screens, displaying scenes such as changing skies, snowy mountains, and glowing sunsets that evolve through the evening. Attention to detail extends to the guest experience — from offering shawls for added comfort to the curated wine selection that complements each dish.

The venue also includes The Red Room, a dedicated high-energy space featuring its own DJ and bar. Designed for private events and curated experiences, it caters to guests seeking a more intimate and elevated social setting.

Prasuk Jain, Founder & Managing Director, stated, “Hospitality, to me, is not just about service - it is an experience that lingers as a lasting memory. What you see, feel, and witness becomes the true narrative of our craft. That’s why I thought, why not make every visit a new journey? In our little chalet, we invite you to step into shifting moments of time and life, where every visit is transformed into a chapter of memories, written just for you.”

The culinary program is led by Chef Ganesh Gaonkar, in collaboration with Chef Jason Hudanish, who brings over three decades of international expertise. Their menu emphasizes French technique, Swiss Alpine precision, and Italian simplicity. Signature dishes include the Beetroot Tartine with mirabelle plums, feta, and caramelized walnuts, the Pear and Endive Salad with blue cheese and poached pears, the Spicy Rigatoni, and the Torta al Formaggio Basca, known for its caramelized crust and rich flavor.

The beverage program, curated by Corporate Mixologist Aniket Rawool, positions cocktails as narrative-driven creations. Drawing inspiration from the nine planets, each drink is designed with local ingredients, small-batch spirits, and striking presentation. Highlights include Mercury (whiskey, mulled wine reduction, beet juice), Venus (pink gin, strawberry tea, chocolate tincture), Mars (tequila, smoked paprika, ancho chili), and Earth (vodka, sesame, cucumber, elderflower). The bar program also introduces PJH’s premium water line, ACQIN, integral to its cocktail craftsmanship.

“Our vision is to reshape the cocktail culture, not just a drink, but a memory in the making,” said Rawool. According to Priyanka Jain, Director, “Luna Et Sol is about reinventing what a night out can be. Every corner, every detail has been carefully conceived and composed, after countless hours of thought and design, to spark wonder, connection, and joy. Our goal is to create moments that stay with you, a place where stories evolve, celebrations come alive, and every visit leaves an imprint that’s uniquely yours.”

Shubham Biyani, Partner  added, “This project brings together innovation and global sensibility in a way that slows you down, draws you in, and gives Mumbai a dining adventure it’s never had.”

With Luna Et Sol, Prasuk Jain Hospitality strengthens its position in India’s high-end dining and entertainment segment, delivering an immersive concept that blends food, design, and technology for a new generation of experience-driven consumers.