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HONG KONG RESTAURANTS
ITALIAN

MISTRAL
Osteria Marzia’s
10 interiors are
7
8
7
nautical themed
Level Basement Two,
InterContinental Grand Stanford
Hong Kong, 70 Mody Road,
Tsim Sha Tsui, Hong Kong
TEL: +852 2731 2870
www.hongkong.
intercontinental.com
Housed in the basement of the
InterContinental Grand Stanford,
Mistral is a romantic, fine-dining
Italian restaurant that’s proud to
call itself ‘passionately Italian’.
As one of the few non-European
restaurants to be included in the
prestigious “Buon Ricordo” Italian
Restaurant Association promoting
authentic and regional Italian
cuisine, the menu features typical
Italian dishes such as handmade
pastas, pizzas and desserts.
Must-tries include the square NICHOLINI’S OCTAVIUM
spaghetti with lobster and crispy
artichokes, and the pizza topped 9 8 9 10 8 9 9 8
with an entire Boston lobster,
although the authenticity of the 8/F, Conrad Hong Kong, Pacific 8/F, One Chinachem Central, 22
Osteria Marzia
last dish could be questioned. The Place, 88 Queensway, Admiralty, Des Voeux Road, Central, Hong
use of thinly sliced watermelon is part of a new Hong Kong Kong
and mango sauce offered a TEL: +852 2822 8801 www.facebook.com/
fresh and fruity take to the usual trend, where www.conraddining.com umbertobombana
seafood carpaccio. Service is
classic dishes
highly attentive and personalised, For imaginative and impressive Octavium opened quietly over
and the resident sommelier is from heritage northern Italian food, plus the summer of 2017, and remains
keen to help guests go through bellissimo views over the city, discreet. Pitched as the ‘private
cuisines are
the extensive wine list. Desserts look no further than Nicholini’s. kitchen’ project of celebrated chef
are the star of the show though, transplanted into Located on the eighth floor of Umberto Bombana, the modestly
with the creamy yet light-as-air the Conrad Hong Kong hotel, this sized restaurant is an arena for
tiramisu being, very likely, the best sleek, hipper-than- elegant restaurant offers a top experimenting with dishes that
in town. The Sunday brunch with class yet unpretentious fine-dining are slightly more relaxed and
thou settings
semi-lunch buffet is especially experience. Knowledgeable and approachable than that served at
popular with families who have charismatic staff are quick to gauge Otto e Mezzo. The soigné dining
small children, but ultimately this our tastes and suggest dishes and room, hidden behind a discreet
remains a favourite for romantic, wine pairings accordingly—all of sliding door, looks out over Des
candlelit dinners. which exceed our expectations. Voeux Central and is a plush
The approach to Italian cuisine environment that will cosset you
here is not as traditional as the throughout a well-paced meal of
OSTERIA MARZIA environment may suggest. A daring Italian creations. Bombana has
yet winning combination is the chosen to keep the menu tight,
9 scampi, garlic, chilli, cacao nibs and with only two to three options
9
8
8
passion fruit tossed with perfectly per course. The daily changing
G/F, The Fleming, 41 Fleming Road, Wan Chai, Hong Kong al dente spaghettoni. Seared menu will often include incredible
TEL: +852 3607 2253 scallops are superbly springy in the pastas, from Sardinian gnocchi
www.osteriamarzia.com.hk middle and pair excellently with the (delightfully toothsome to the
earthy lentil soup with chestnuts bite) to truffle-scented risotto.
Osteria Marzia is part of a new trend in dining, where classic dishes from and the sweet tangy Montepulciano Quality produce informs the
heritage cuisines like Italian and French are transplanted into sleek, reduction. Thoughtful gestures creations too, such as Mayura
hipper-than-thou contemporary settings. There’s a clear nautical theme such as a complimentary glass of beef, Te Mana lamb and Japanese
running throughout the restaurant, from the staff’s striped uniforms to house champagne served with the snapper. As you would expect
the decorative accents that reminds us of the sunny coasts of Italy. The delicious caramelised duck liver from the group, the list of wines is
boot country is indeed where the menu takes its inspiration from, with and the opportunity to sample staunchly Italian and surprisingly
focus on the fish and seafood traditions of Sicily, Sardinia and the Amalfi a glass of the chef’s homemade well priced, with options on both
Coast (a lombata—beef sirloin—is the only non-seafood dish on offer). limoncello with our rich yet zesty ends of the spectrum—trust in the
A yellowtail carpaccio served with cherry tomatoes, basil and olives is a orange, rum and chocolate mousse sommelier to guide you towards
gorgeous example of the kitchen’s finesse. A full branzino (seabass) acqua dessert—make the evening all the the perfect wine pairing. For
pazza is perhaps main act of the meal, presented to the table whole, and more memorable. End your meal dessert, you’ll choose
accompanied by clams, olives and cherry tomatoes. Its meat is tender and with a trip to the Cheese Library and between two options
delicate, beautifully off balanced by the tanginess of the tomatoes. Wines, make your selection from around and the Grand Cru
like the food, spans the southern provinces of Italy and are served with plenty 30 varieties of mainly Italian and chocolate soufflé
of introductions by a very attentive, extremely enthusiastic staff. French dairy delights. has no contest.

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