Bella Vita Italian Steakhouse welcomes diners in from the hot sidewalk of Spanish Springs with the refreshing cool tones of the Mediterranean. 

The upscale casual atmosphere of FMK Hospitality Group’s newest restaurant calms with the serene blend of rustic and modern elements. 

“We’re happy to help with the restoration of Spanish Springs by bringing another new restaurant to this area,” says Philip Benjamin, vice president of marketing.

Across the street is Coastal Del Mar, the first restaurant FMK opened in Spanish Springs (in 2022).

A piano player brings the baby-grand piano in the center of Bella Vita to life with a cheery rhythm which  makes for smiling patrons and maybe even a little humming and toe-tapping. This festive atmosphere enhances the dining experience two nights a week in the summer and three or four nights a week during the busy season. 

Even without music, cocktails at the bar begin the meal with a splash of cheer. The cocktail menu includes standards like Italian paloma and blood orange martini, along with blackberry mojito and watermelon mule for a more modern twist.

Popular Cocktails

Layers of traditional coffee, cocoa and rum flavors with a rich, creamy finish make Bella Vita’s tiramisu cocktail a popular choice of patrons. Creamy but not heavy, this liquid version of the popular dessert is rich but not too sweet to spoil the appetite.

The watermelon mule, another favorite on the cocktail menu, arrives in a hammered copper mule cup shiny with condensation and bursting with promise of refreshment. Ginger beer adds an unexpected brightness to the vodka-based cocktail flavored with watermelon liqueur.

Antipasti

Italian comfort foods, sophisticated seafood and traditional favorites dot the antipasti menu. Pasta fagioli, Sicilian calamari, olive tapenade and 10 other mouthwatering options are featured. An antipasti board offers Italian meats and cheeses with figs, olives and other tasty bits. A gluten-free presentation is also available. Ciambotta and caprese are other gluten-free options on the ample antipasti menu.

The eggplant rollatini arrives at the table smothered in the kind of rich red marinara sauce that must have simmered on the stove all day. The thinly sliced rounds of eggplant, gently floured and fried, tenderly give way under the fork, emitting a luscious cheese and spinach filling.

Gorgonzola, a more pungent cheese, flavors portions of the Insalate menu, along with spicy arugula, crispy romaine and sharp parmesan. Options include house, Caesar, rocket and antipasto salads.

Entrees

Bella Vita’s menu does not disappoint the diner who comes to the Italian bistro seeking pasta. Along with traditional favorites like lasagna, linguine with clam sauce and stuffed manicotti, a prominent feature on the pasta menu allows you to customize a pasta entrée by choosing a sauce and protein combination over linguini or mashed potatoes.

In addition to the standard dried pasta, Bella Vita offers a more authentic option. 

“Pasta is a staple on any Italian menu. We take it a bit further by offering a fresh pasta option that changes weekly,” adds Stephen Maholick, FMK area director. Gluten-free pasta and sides are also available upon request.

Bella Vita converts traditional fare to conform with modern dietary trends by serving seafood, chicken, pork and lamb dishes over parmesan polenta or with mashed potatoes. Classic options include osso bucco, braised lamb shank, Mediterranean swordfish with pomodoro sauce and chicken in a gorgonzola cream sauce.

Salmon Florentine, a twist on an Italian staple, is presented over a pile of velvety polenta infused with herbs and parmesan. The accompanying seasoned vegetables – summer squash, asparagus and red peppers – add color and a gently crisp texture to the dish. Spinach sauteed in garlic and oil adds a traditional Italian flavor to this Florentine.

 “I’m proud of the diversity we’ve created in the menu at Bella Vita while working within the Italian culinary theme,” says Justin Dovey, the restaurant’s culinary manager.

A more traditional presentation, the veal piccata, is a lunchtime favorite. The tenderness of the veal is elevated by a well-balanced butter, lemon, caper sauce that is bright but not tangy or astringent. 

In keeping with the Italian steakhouse tradition, Bella Vita offers three cuts of angus beef – 

filet, bone-in ribeye and New York Strip – fire-grilled and finished with truffle compound butter.

Dolce

Although the brief dessert menu includes classic favorites like tiramisu, gelato and cannoli, the best way to end a meal at Bella Vita is with the house-made limoncello cheesecake. The recipe was developed by culinary director Brittany Driskell and is prepared from scratch on-site. This modern twist on a classic offers the light fluffy texture of a ricotta cheesecake with a sweet crumbly crust and the essence of lemon – all completely gluten-free for guilt-free indulgence.