127
29
5
港鐵中環站 H 出口, 步行約1分鐘
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電話號碼
25378859
開飯介紹
餐廳設計充滿時尚感，大蝦手工義大利麵及寬扁麵是必試菜式。
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獎項殊榮
米芝蓮二星餐廳 (2011), 米芝蓮三星餐廳 (2012-23), 亞洲50最佳餐廳 (2017-2021)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至六
12:00 - 14:30
18:30 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
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今日路過米芝蓮三星餐廳，幸運地不用訂座也有座位，便入內試－下，上次到訪已經是疫情前三年半多了。餐廳的裝修－如以往，－邊是靠窗，餐桌配上sofa, 簡單高雅，沒有拘束的感覺。午餐2course$820, 3 courses $920/$1120, 4 courses $1220.我們點了兩款3 courses $920 及$1120， 兩款大概相同，有前菜、主菜，$920的是跟甜品，而$1120則是意粉。Marinated seafood “Crudo” rice salad這道前菜的帶子大大粒，幾肥厚，超嫩，口感柔軟，味道鮮美．但個人不太喜歡那滿有嚼感的米飯沙律，口感比較硬，整體味道十分輕怡清爽。Beef consomme Tagliolini and asparagus , egg yolk這牛肉清湯是正常水平，味道四平八穩的肉湯加上旦黃，沒有驚豔的感覺，就是樸實的肉湯，熱乎乎的，十分順喉，沒有太人工的味道，加上滿有韌性的旦麵條，感覺平穩。PappardelleLamb ragout and confit tomato 嘩！這道菜有意思，真好吃！這兒出品的意粉真的有其過人之處，意粉既有旦香，又滿有嚼勁，加上嫩滑羊肉和油香蕃茄，味道極為濃厚的醬汁，沒有半點羊的羶味，味濃而不膩，加上酸香蕃茄緩和肉醬的膩口感覺，好吃！份量就是點到即止，有少少意猶未盡。Mayuta beef tenderloin White asparagus, beef jus 這和牛牛柳賣相不錯，真可口，煎至四成熟，肉質柔軟嫩口，肉味濃，十分軟滑，帶一點點脂香，沒有太油膩，十分滋味。配上露筍也十分幼嫩，完全無渣，好吃。StrawberryRicotta cream, gelato , moscato sabayon 這草莓甜品的味道十分清新，有著鮮草莓的酸香，加上充滿呍呢拿風味和moscato sabayon , 配上脆口堅果，和冰涼的gelato, 好味道，十分清爽輕盈的甜品。Petite fours 可從甜品車自由選擇，這petite fours 水準平穩，每－款都做得穩穩妥妥，選的黑朱古力十分幼滑；榛果朱古力旦糕又綿又滑，味道香甜又濕潤；而另一橙皮朱古力和貝殼旦糕沒有過份甜膩，幾ok.這－天的三星午餐內容豐富，雖然我們十分causal wear, 就是T shirt ，沒有特意穿搭，但服務和味道也不錯，大家也十分滿足。
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今日去咗中環商業中心區嘅一間米芝蓮三星級意大利餐廳《8 1/2》，佢以佢嘅黑松露料理出名。不過，入到餐廳嗰一刻，其實冇感受到作為三星級餐廳嘅服務水平。佢嘅裝修風格簡樸而輕奢，感覺唔似精緻嘅Fine Dining，反而更似商務行政午餐嘅感覺。午餐時間有好多客人，大部分都係附近上班嘅金融才俊。未點餐之前，已經為我哋送上麵包。米芝蓮餐廳嘅麵包通常都好好食，配埋佢地嘅橄欖油同埋黑醋，真係食麵包都食飽。我哋點咗三個course嘅set lunch，其中值得一讚嘅係佢哋有季節菜單，為配合夏天，大廚花咗好多心思。首先，作為全餐嘅開胃菜，大廚準備咗凍蜜瓜配火腿。咸香嘅火腿配上凍嘅蜜瓜，真係好適合夏天嘅開胃菜。然後頭盤分別係紅蝦配帶子同埋八爪魚。紅蝦同帶子真係絕配，而八爪魚呢個我一向唔太鍾意，雖然大廚處理得好好，不過我都覺得一般般。之後嘅兩客意粉分別係吞拿魚意粉同羊肉手打意粉。大廚用咗吞拿魚配意粉，相信係想配合夏日風情，不過意粉入面嘅橄欖味道太搶戲，如果一齊食，吞拿魚嘅味道就完全被遮蓋咗，要分開食先可以品嚐到吞拿魚嘅鮮美。不過，值得一提嘅係佢哋嘅手打意粉真係做得好好，口感好細緻。最後嚟到主菜，延續夏日主題，兩個主菜分別係魚同餐廳主打嘅黑松露配牛肉。大廚控制魚嘅熟度恰到好處，配埋醬汁，非常適合夏天嘅口味。而最後就嚟到重頭戲嘅黑松露，呢個係我第一次食新鮮黑松露，但係我絕對無想到，我接受唔到新鮮黑松露嘅氣味。之前聽人講黑松露嘅香氣無與倫比，但對我嚟講，呢個味道真係難以形容，令我有啲噁心嘅感覺。當侍應生攤黑松露喺我面前嘅時候，我真係有啲唔舒服。不過我明白呢個係我個人嘅問題，因為餐廳嘅每張桌都有客人享用黑松露，整個餐廳都彌漫住呢個特殊嘅氣味。儘管如此，總括而言，呢間餐廳係值得推薦嘅。如果你鍾意黑松露，可以嚟試下。口味因人而異，只係我個人接受唔到黑松露嘅味道而已。
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If you're looking for a truly exquisite dining experience 💯👍🏻, look no further than 8½ Otto e Mezzo BOMBANA. I recently had the pleasure of trying their lunch set and was blown away by the quality of the food and the impeccable service. The meal started off with the 🌊Marinated Sea Fiod "Crudo" which was a highlight of the meal. The fresh seafood was perfectly marinated and served with just the right amount of acidity to really make the flavors pop.Next up was the Linguine Mancini, a delicious pasta dish that was cooked to perfection👏🏻. The sauce was rich and flavorful, and the pasta had just the right amount of bite to it.For the main course, I opted for the Grass Fed Wagyu Beef and Veal cheek, and I was not disappointed. The meat was cooked to a perfect medium rare and was incredibly tender and flavorful. The accompanying sauce was delicious and complemented the meat perfectly.Finally, for dessert, I had the 🍓 Gelato which was the perfect way to end the meal. The gelato was creamy and had a strong 🍓 flavour that was not too sweet.Overall, I would highly recommend 8½ Otto e Mezzo BOMBANA to anyone looking for an exceptional dining experience. The food was of the highest quality, and the service was impeccable. It's definitely a bit on the pricey side, but it's well worth it for a special occasion or a treat.
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Otto is my favorite restaurant in the world and that is measured against over 40 Michelin three stars I had been to.The service is always exemplary, the ambiance inviting and above all, the food celestial.I don’t live in Hong Kong, but do visit twice a year to spend time with my dad. My average visits are three weeks duration, and I try to go three times, in spite of all the other tempting choices calling for my attention.They always indulged me with best bread, whether it be ciabatta, focaccia or rye bread. I always try to time my visits during late Spring, when they have the best Perigold from Australia and late Fall, where I can feast on the white truffles. Up to this day, it still behooves me as to how Chef Umberto sourced the best alba truffles, even when compared to ones that I had many times in Alba, the capital of white truffles in Italy.So if you live in Hong Kong or will be visiting, run don’t walk, and reserve early.Cheers!
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