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Spiga: Chef Enrico Bartolini to open his first restaurant outside Italy in Central

Written by
Time Out Hong Kong

While it seems that the last thing Hong Kong's dining scene needs any more of is Italian restaurants, there's a new opening that we're truly excited about. Spiga, plating up from late November, is the first restaurant outside Italy for Chef Enrico Bartolini. If the name is familiar to local diners, it should be – Italy's youngest holder of two Michelin stars was a consulting chef at Caine Road's Sepa when that restaurant opened a little over two years ago. Spiga, however, represents his first time in charge of the kitchen – in fact, we're told by his PR rep that at Spiga, he has "complete control" over the menu and concept.

It's not his first rodeo, though. Already famed for his three critically acclaimed restaurants – including his eponymous two-starred diner in Milan – Bartolini is has made a name for his truly authentic Italian cuisine, with dishes using innovative techniques (rooted in the traditions of Lombardy and Piedmont) and top-shelf ingredients. As well as recipes from his signature tasting menu, Hong Kong diners can look forward to a range of traditional, well executed classics like osso buco and vitello tonnato, which showcase Bartolini's contemporary approach to the classics.

The interior will be as much of a talking point as the food, no doubt. The cinematic-inspired dining room is the brainchild of interior designer du jour, Joyce Wang (famous for Rhoda and Mott 32, among others). Capturing the romance and mystery of vintage Italy, the 128-seater is divided into thematic areas that showcase classic slice of Italian life, namely piazzas, olive gardens and urban train stations, each celebrating vintage 1950s Italian aesthetics. In true Wang style, she's also sourced 60 pieces of vintage lighting and iconic furniture from around the world to help bring out the playfulness and sophistication of Italian life.

Spiga is located at 3/F, 31 Queens Rd Central. It opens Monday to Sunday for lunch and dinner from late November.

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