In the heart of Bhubaneswar, Trident redefines fine dining by weaving Odia produce into global technique, presenting thali-inspired plates beneath chandeliers that echo temple spires; every dish whispers tradition while confidently speaking the language of modern India.
CB-1, Nayapalli, Bhubaneswar, Odisha 751013, India
+91 674 230 1010
Trident’s main restaurant in Bhubaneswar turns out polished pan-Indian plates—think fragrant Odia seafood curries, smoky tandoori kebabs and continental staples—served in a calm, high-ceilinged room that feels a notch above the usual hotel buffet, yet prices stay sensible; service is brisk, the wine list short but adequate, and the lake-view tables at dusk make the short detour from the airport worthwhile.
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What kind of cuisine can I expect at the restaurants inside Trident, Bhubaneswar?
The hotel showcases multi-regional Indian and global menus, so you can start the day with a traditional Odia thali, move to a wood-fired pizza for lunch, and finish with a contemporary pan-Asian dinner, all prepared by chefs who emphasize local produce and live cooking stations.
Do I need to reserve a table, or can I walk in directly?
While walk-ins are welcome, prior reservation is strongly advised—especially on weekends—because the 4.5-rated outlets frequently host corporate gatherings and weekend brunches that fill seats quickly; call +91 674 230 1010 or use the online portal on the Trident Hotels website to lock in your preferred time.
Is the restaurant open to non-resident guests?
Absolutely; the outlets at CB-1, Nayapalli are open to the public, so local residents and visitors not staying at the hotel can still enjoy the award-winning buffets, à-la-carte menus, and Sunday brunches, with valet parking and complimentary Wi-Fi provided for every diner.
Are vegetarian and vegan options clearly marked on the menu?
Yes, the culinary team has built a separate green symbol system on both the physical and digital menus, making it effortless to spot vegetarian, vegan, and gluten-free dishes, and servers are trained to customize spice levels or substitute dairy with coconut milk on request.
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