A Tuscan Summer Soirée Crafted with Artistry: Four Seasons Hotel Beijing Invites Guests to Savour the Essence of Central Italy

As the morning mist gently lifts over the Tuscan countryside, birdsong fills the air and golden sunlight filters through cypress branches, casting shimmering patterns upon the cobblestones. At Mio, the Italian restaurant nestled within Four Seasons Hotel Beijing, a seasonal tale of Mediterranean ease and romance begins to unfold.

This limited-time summer menu opens like a cherished diary — imbued with the briny breeze of coastal winds, the heady aroma of sun-ripened tomatoes, and the vibrant cadence of Tuscan hills. Each dish evokes the serenity of holidays past, weaving tender family memories through flavours both familiar and new.

Drawing from the quiet elegance of central Italy, Mio’s summer menu begins with the delicate sweetness of tomatoes plucked at dawn, their brightness lifted by golden peaches and the creamy depth of burrata — a harmonious ode to nature’s purity. In a tribute to Italian craftsmanship, handpicked garden vegetables are gently folded into marbled Wagyu, yielding a tartare that captures the rustic soul of the countryside. As sunlight filters through the windows, it glimmers across a cold cuts platter, where ribbons of tender meat and silken fat unfold in a composition of refined textures. Lightly seared sole reveals its oceanic essence beneath a satin-soft exterior, accompanied by cherry tomatoes, zucchini, basil, and a whisper of lemon — a plate as radiant as an Italian summer garden. The signature Grade 5 Wagyu tagliata, paired with golden potato wedges and almond asparagus, conjures a vision of rolling Tuscan hills — luscious, succulent, and unabashedly generous. Squid ink imparts a deep, velvety richness to house-made pasta, whose supple resilience is exquisitely matched by Alaskan king crab, weaving together land and sea in elegant harmony. A medley of sweet prawns, springy calamari, and briny mussels comes together in a spirited reinterpretation of the classic seafood pasta, bursting with coastal vitality. Finally, a woodland-inspired asparagus risotto gathers the wild freshness of the hills — the gentle sweetness of asparagus and umami-rich chanterelles brightened by fermented lemon and the soft tang of sheep’s cheese, each flavour radiant and alive, like sunlight scattered through a forest canopy.

Located on the third floor of Four Seasons Hotel Beijing, Mio — named after the Italian word for “mine” — embodies the intimacy and authenticity of a true Italian table. A recipient of both Michelin guide selection and Black Pearl One Diamond Award, Mio seamlessly blends grandeur with contemporary poise. Its expansive open kitchen anchors the space, a theatre of culinary invention, complemented by a relaxed bar and plush sofa seating that create a setting both inviting and refined.

From the moment guests are seated, Mio’s dedicated service team offers seamless, attentive tableside hospitality — anticipating every need and fostering genuine emotional connection through warm, thoughtful interaction. In tandem, the culinary team transforms premium ingredients into edible art with masterful technique and boundless creativity, with many dishes completed tableside to immerse diners in both the depth and warmth of Italian culinary tradition. Drawing from the soulful essence of southern Italy and the refined nuance of the north, Mio reimagines the classics through a contemporary lens, thoughtfully blending local ingredients with exceptional imports. This East–West harmony bridges traditional Chinese sensibilities with timeless Italian craftsmanship, allowing artistry and innovation to flow freely across every plate. Each dish becomes a modern expression of Mediterranean heritage — inviting guests on a sensorial journey where flavour, memory, and emotion converge in a symphony of taste.

The Tuscan Summer Menu at Mio, Four Seasons Hotel Beijing, is available for a limited time only,  starting from CNY 168. Reservations are now open. For more information, please call +86 (10) 5695 8522.