When the spring breeze sweeps through the stone alleys of Florence, carrying the sunshine and sea air of Tuscany, it blows into Mio, the Italian restaurant at Four Seasons Hotel Beijing. Under new Chef Francesco Magni, the latest menu honors ingredients and minimalist seasoning, transforming the landscape, culture, and culinary soul of Tuscany into an elegant, relaxed, and joyful feast.
The banquet opens with a ceremonial Italian Beef Tartare. The chef prepares it tableside, carefully handling the tender beef with traditional seasonings to preserve the authentic flavors of Italian cuisine. With a gentle cut of the knife and fork, the softness of the beef and the freshness of the seasoning blend on the tongue — a single bite opens the palate to Italy, setting a vibrant and promising tone for the entire meal.
The warm course arrives: Mio’s signature — Traditional Tuscan Tomato Soup. The chef masterfully blends Italian San Marzano tomatoes with local Chinese tomatoes, slow-simmering them into a rich, full-bodied broth. Bread soaks in the soup, absorbing the sweet and tangy tomato essence and savory notes. This rustic, homey flavor carries the warmth of Tuscan kitchens — a comforting spoonful that spreads warmth from the tip of the tongue to the heart, gentle and healing.
The handmade pasta is a tribute to a four‑hundred‑year tradition. Eggless handmade thick spaghetti from the Chianti region, with the resilient chew of artisanal kneading, perfectly holds the rich duck meat sauce. Paired with classic Tuscan Pecorino cheese, the savory, robust cheese meets the deep flavor of the duck sauce and the pasta’s firm texture — no unnecessary modifications needed. One bite and you fall for this timeless classic.
Next comes the Fettuccine with Poached Sea Bass, following the traditional recipe of Southern Italy. The delicate flavor of the sea bass infuses the tomato seafood sauce, and the noodles are coated in the rich broth — each bite carries the briny freshness of the sea, layered and lingering.
The signature main course, the MB7+ Australian Wagyu Florentine T‑Bone Steak, is the highlight of the feast. Seasoned only with Italian sea salt, extra virgin olive oil, and black pepper, it is seared at extreme heat to instantly lock in the juicy richness, then finished with a rosemary smoke for a unique aroma. Cutting through the charred crust reveals a tender, rosy interior, with juices flowing along the grain. Every bite is the ultimate expression of the beef’s pure flavor — bold and passionate, Florentine style.
The Traditional Tuscan Seafood Casserole recreates the coastal charm of Italy. Boston lobster, octopus, squid, red prawns, clams, and more are cooked separately before being brought together in one pot — preserving the pure essence of each seafood while creating a symphony of the sea. The rich broth, with its tomato and seafood freshness, tastes like a gift from the Mediterranean, capturing the vibrant, lively spirit of the Tuscan coast.
The dessert course closes with the classic Tiramisù. The velvety mascarpone cheese, the crisp aroma of ladyfingers, and the deep richness of coffee blend in perfect harmony — layered textures that define the soul of Italian dolce. Sweet but not cloying, with a lingering finish. Accompanied by a delicate selection of petite desserts, multiple flavors bloom on the palate, drawing a gentle and satisfying close to this Italian feast that journeys across mountains and seas.
