Il Ristorante – Niko Romito, the Michelin-starred restaurant at Bvlgari Hotel Beijing, has introduced a new winter menu that reflects seasonal changes while maintaining its focus on contemporary Italian cuisine.
The update coincides with the arrival of the restaurant's new resident chef, Davide Gessa, who has previously worked in Michelin-starred kitchens in Italy and the United Kingdom. He will work alongside chef Niko Romito, contributing to the restaurant's interpretation of Italian culinary traditions through modern techniques.
Among the new dishes are handmade tortelli filled with slow-cooked beef and served with a Parmigiano Reggiano sauce. The pasta is rolled by hand and paired with a beef filling braised until tender, while the cheese sauce adds a savory, rounded finish.
The winter menu also features Wagyu tenderloin alla cacciatora, accompanied by potatoes, tomatoes and rosemary. The tenderloin is pan-seared and served with roasted potatoes and aromatic herbs, offering a balance of texture and flavor typical of the restaurant's approach to classic Italian dishes.
