Renowned Italian chef Niko Romito returns to Beijing and Shanghai this May, enchanting urban connoisseurs with an exclusive spring menu that embodies the essence of Italian culinary heritage, meticulously crafted for his esteemed restaurants in both cities.

In a partnership initiated in 2017 with Bulgari Hotels and Resorts, Romito introduced seven Il Ristorante-Niko Romito establishments across global metropolises like Beijing, Dubai, Shanghai, Milan, Paris, Tokyo, and Rome. These culinary havens have become epicenters of sophistication and charm, embodying the quintessence of "Made in Italy" with a blend of culture, grace, and vibrancy, with the Beijing and Shanghai locations emerging as culinary landmarks.

Romito's innovative menu showcases a fusion of local ingredients with his signature flair. A standout appetizer, the King Crab, tantalizes palates with a harmonious blend of creamy and sliced crab claw meat, accentuated by the fragrant essence of fresh fava beans processed into a puree and extract, culminating in a delightful symphony of flavors when paired with Oscietra caviar.

Drawing inspiration from the Italian Adriatic coast, Romito reinvents the classic cuttlefish and pea stew by presenting the cuttlefish in three distinct preparations: a white sauce, a black sauce infused with cuttlefish ink, and lightly roasted small cuttlefish to preserve their succulence. The dish's rich flavors are complemented by the sweetness of peas, the aromatic essence of scallions, and a hint of zesty chili sauce for a tantalizing twist.

Romito's culinary artistry shines in his re-imagined "Tagliata di Filetto", featuring tender Wagyu beef tenderloin harmoniously paired with the season's first cherries. The dish is elevated by a luscious meat juice infused with Marsala, a Sicilian fortified wine renowned for its aromatic richness, while the cherries contribute a refreshing acidity that perfectly balances the ensemble of flavors on the discerning palate.