Soreva Herb-Crusted Tenderloin
PKR 4,200
Herb crust, roasted root vegetables, red wine jus
Contemporary dining in Lahore
Where Every Table Tells a Story.
Thoughtfully crafted cuisine, seasonal ingredients, and an atmosphere made for unforgettable evenings.
Scroll to explore
14-C, Main Boulevard, Gulberg IIIDinner nightly, 5:00 PM onwards
Welcome to Soreva
Dining, thoughtfully reimagined.
Soreva began with a simple conviction: a restaurant can be refined without ever becoming distant. We cook contemporary international food, and we use familiar South Asian flavours as a quiet counterpoint rather than a headline.
Our kitchen works with the season rather than against it. Vegetables come from growers we have used for years, bread is baked each morning, and nothing waits in a cold room longer than it needs to. A dish should taste of the day it was made.
The room is deliberately quiet — low light, warm timber, real space between tables — so that the evening belongs to the people sitting at it.
- 48
- Seats
- 110
- Covers nightly
- 180+
- Sommelier-led cellar
The Signature Experience
Three ideas shape everything we do — from the market basket to the last pour of the evening.
- 01
Seasonal Ingredients
Fresh ingredients selected around the season, from growers and suppliers we have worked with for years.
- 02
Thoughtful Craft
Contemporary dishes prepared with attention to detail — layered seasoning, careful heat, and restraint on the plate.
- 03
Warm Hospitality
A refined atmosphere without ever losing the feeling of being welcomed home.
From the kitchen
Signature Dishes
Saffron Citrus Risotto
PKR 2,450
Arborio rice, saffron, citrus zest, aged parmesan
Charred Butter Chicken
PKR 3,450
Slow-charred chicken, tomato, fenugreek, cultured butter
Burrata & Garden Tomatoes
PKR 1,850
Creamy burrata, heirloom tomatoes, basil oil, aged balsamic
Truffle Mushroom Ravioli
PKR 3,100
Hand-folded ravioli, black truffle, aged parmesan, brown butter
Dark Chocolate Hazelnut Tart
PKR 1,750
Seventy per cent chocolate, hazelnut praline, cocoa nib
Executive Chef
Chef & philosophy
Chef Ayaan Mirza
Ayaan cooks the way he was taught: watch the ingredient, then leave it alone. He spent years working to someone else’s rhythm before Soreva gave him his own room, his own menu, and his own rules about what belongs on a plate.
His food is contemporary without being fussy. Charred chicken carries fenugreek and cultured butter because that is simply how he likes it — not as nostalgia, but as a flavour worth building a dish around. A risotto gets saffron and citrus because the pairing tastes right, not because anything asked it to.
We buy close to the season and cook simply. Most of the work happens before the plate: in the sourcing, in the stock, in the pastry that gets rolled every morning.
“The ingredient already knows what it wants to be. My job is to listen before I cook.”
The atmosphere
A room that knows when to be quiet.
Warm timber, low brass light, and enough distance between tables that a whole evening can pass without anyone feeling crowded.
The dining room 
Evening light 
The bar 
The kitchen 
On the plate
What guests remember
The kind of evening you keep talking about afterwards. The tenderloin was faultless, but it was the pacing and the quiet of the room that stayed with us.
We came for an anniversary and left having booked a supper club the following month. Everything felt considered, never overdone.
The saffron risotto is the best thing I have eaten in Lahore, and the team treated my father like a family member.
Reservations
Your table is waiting.
Join us for an evening of thoughtful food, warm hospitality, and memorable moments.