Blue Lobster Salad with Zucchini, Wild Greens, and Pink Pepper. [Photo provided to chinadaily.com.cn]
As spring reaches its full bloom, Michelin-starred chef Niko Romito returns to China with an exclusive seasonal menu, debuting this weekend at Bvlgari Hotel Beijing before arriving at Bvlgari Hotel Shanghai on April 1 and 2. Showcasing the finest seasonal ingredients, this refined dining experience offers a tribute to spring's vibrancy, crafted for discerning guests and culinary connoisseurs alike.
Rooted in the rich traditions of Italian cuisine, Romito is known for his ability to honor classic flavors while seamlessly blending heritage with contemporary craftsmanship. His culinary philosophy — defined by simplicity, synthesis and the pursuit of pure flavor — guides his approach to this seasonal offering.
Vegetable Lasagna with Spring Vegetables and Parmigiano Reggiano Sauce. [Photo provided to chinadaily.com.cn]
Among the menu's highlights is the Blue Lobster Salad with Zucchini, Wild Greens, and Pink Pepper, where the sweetness of blue lobster meets the crisp freshness of zucchini, enhanced by pink peppercorn and fennel liqueur. The Vegetable Lasagna with Spring Vegetables and Parmigiano Reggiano Sauce reinterprets a beloved classic, layering handmade pasta with a medley of spring vegetables, brought together by a velvety Parmigiano Reggiano sauce for a perfect balance of richness and lightness.
Yellow Croaker with Artichokes and Mint. [Photo provided to chinadaily.com.cn]
Angus Beef Tenderloin with Morels and Black Pepper Sauce. [Photo provided to chinadaily.com.cn]
