MIO

Four Seasons Hotel Beijing is a branch of Four Seasons Hotels, a global luxury hotel chain. In the bustling and noisy urban landscape, Four Seasons Hotel Beijing provides a warm and homely resting place and a fashionable and modern place for negotiation and meeting friends for travelers who pursue five-star luxury and the city's elite celebrities. 🚩Location: Chaoyang Park, No. 48 Liangmaqiao Road, Chaoyang District, Beijing - ✅Hotel Facilities Traditional aesthetics and modern style collide and blend perfectly in Four Seasons Hotel Beijing, creating a simple and elegant pleasant atmosphere. The hotel has 313 well-equipped guest rooms, all surrounded by bright and transparent high atriums, providing a warm and comfortable place for business guests and travelers who come to visit the imperial capital culture. Each room provides a spacious area for guests to rest or engage in business activities; Four Seasons Hotel's thoughtful and considerate service is also reflected in many details, such as luxurious robes, iPod docking devices, espresso machines, twice-daily room cleaning services, ironing services, shoe shine services, and each room is equipped with Four Seasons' unique comfortable big bed-

The first time I tried Mio restaurant was at the Four Seasons Hotel Beijing. Perfect Italian cuisine. They use high quality and well executed products. The caviar and sea urchin linguine was very good. The service was also professional and the wine list was very complete. I recommend it for a business lunch or to enjoy with friends!

Mio, a Michelin-starred Italian restaurant, has a modern and stylish design and a warm and friendly service atmosphere. With two open kitchens, the chef team combines traditional Italian cuisine with modern cooking techniques to present the myriad changes and endless flavors of Italian cuisine.

Environment: The noble and luxurious decoration style makes people feel very comfortable. Service: The service is very satisfactory. When calling to make a reservation, they will take the initiative to ask whether it is an anniversary and whether there is a favorite seat; on the day of the meal. The waiter explained the dishes in detail, and answered every question in a thoughtful and clear manner. After the meal, they also sent additional desserts. Dishes: Cuttlefish salad: This is the first time I have eaten cuttlefish with such a taste. Although it is very tough, it is definitely not hard and chewy. The sauce has a refreshing taste. Duck liver parfait: It really subverts the common people's understanding of duck liver. The delicateness of duck liver is that you can't taste a trace of graininess. The cranberry jam adjusts the greasiness of duck liver very well. After eating, the aftertaste in the mouth is very good. It has a strong animal fat taste but is very fragrant, without any greasy feeling. Cuttlefish ink noodles: The taste of the noodles is different from the pasta I have eaten before. It is sweet and has a strong crab meat flavor accompanied by a refreshing taste. Wagyu steak: The steak was slow cooked before grilling, so the core of the steak was chewy but very easy to bite. Roasted cauliflower: A very difficult to describe roasted vegetarian dish, the cauliflower was actually covered with fermented mushrooms!!! I can only say that you have to taste it yourself to know its magic! It is strongly recommended that each table order one. Brittany blue lobster: Sweet and sour tender lobster, I love the baby carrots in this dish.

MIO is the most impressive Italian restaurant in Beijing, especially the chef's special Caprese salad and sea salt ice cream, which tastes so wonderful. The service level is also very high. The waitress has a professional posture of a Michelin restaurant and has a very thorough understanding of the ingredients and cooking methods.

I originally ordered a four-course meal, but it was changed to three when I arrived. I didn't want to delay the rest of the meal, so I didn't argue with them. I just said I ate something. The bread for the meal was normal, and the breadsticks were more interesting. The slow-cooked celeriac tasted like potatoes, and it was not flavorful on its own, and it was all flavored by hazelnuts. There were only two small pieces of lightly seared lamb sirloin, which was too small for a main course. It didn't have the aroma of meat itself, and the sauce was just so-so. The dessert was not bad, with different layers and different flavors, and it was thoughtful. I was very disappointed with such a Michelin.