Alto Restaurant & Bar at Four Seasons Hotel Jakarta Introduces New Elevated Casual Italian Style Dining

Four Seasons Hotel Jakarta announces the launch of a refreshed menu at Alto Restaurant & Bar, crafted by newly appointed Chef de Cuisine Riccardo Pellino. Known for its refined rooftop setting and sweeping city views, Alto now enters a new chapter; an elevated casual Italian concept that celebrates warmth, conviviality, and the joy of sharing.

This reflects Chef Riccardo’s culinary philosophy; bringing Italy’s regional traditions to life through a contemporary lens. “Italian cuisine is about generosity and connection, about gathering around food that’s comforting, familiar, and still full of surprises. With this menu, I want guests to experience that same joyful spirit here in Jakarta.”

Introducing Signature Dishes Highlighting Tradition of Italy

The direction draws inspiration from Italy’s diverse regions, Venetian coastlines to Neapolitan kitchen, embracing comfort of classic dishes. “We’re moving toward a style that’s less formal yet remains elevated in technique and quality,” explains Chef Riccardo. “The focus is on shared plates that encourage interaction and conversation - just like an Italian family table.”

• Sarde in Saor - A tribute to the chef’s hometown of Venice, this dish pays homage to a classic preparation of fried sardines layered with sweet‑and‑sour onions, raisins, and pine nuts. Chef Riccardo presents it in a cleaner, lighter, modern form, while preserving the soul of the Venetian tradition.
• Pizza Fritta - Inspired by the lively streets of Naples, this iconic Neapolitan street food arrives as a playful alternative to classic pizza. Without a traditional pizza oven on site, Chef Riccardo turns to the centuries‑old technique of frying dough, creating a deliciously airy, crisp base for inventive toppings.
• Spaghetti al Pesto, Stracciatella e Gamberi - This dish brings one of Italy’s most beloved sauces to the forefront: basil pesto. The vibrant green sauce is paired with a rich crustacean bisque, creamy stracciatella, and seared prawns, resulting in a layered and indulgent expression of Ligurian flavours.
• Merluzzo, Zucchine e Limone - Showcasing Chef Riccardo’s signature lemon beurre blanc, this dish features tender cod, soft zucchini, and a citrus sauce, silky finish.

About Chef Riccardo Pellino

Hailing from Meolo, near Venice, Chef Riccardo’s passion for food began at home: helping his mother prepare simple meals and spending holidays enjoying his grandmother’s hearty Neapolitan dishes. He credits his nonna’s warmth and generosity for shaping his lifelong love for cooking.

His career spans traditional Italian ristorantes, luxury hotels, and Michelin‑starred establishments across Italy, England, and France, including the renowned Georges Blanc, where he rose to chef de partie within two years. Before joining Four Seasons Hotel Jakarta, Chef Riccardo led culinary success at a prominent luxury hotel in Taipei.

At Alto, he brings a renewed vision rooted in authenticity, emotion, and connection—inviting guests to rediscover Italian flavours with refreshed energy.