IL RISTORANTE NIKO ROMITO (in The Borghese Hotel)
西餐 · ⭐ 4.3
Building 2, No. 8 Yuyuan South Road Courtyard (Ground Floor, Beijing Bulgari Hotel)
Dishes
Turbot with loofahClean the turbot, make diagonal cuts, marinate with ginger and cooking wine. Peel and cut loofah into pieces. Steam the turbot until done, place loofah on top, steam again until tender. Drizzle with fermented fish sauce and garnish with green onions, then pour hot oil to enhance aroma.
Beef Tomato LasagnaBeef tomato lasagna is made by layering beef, tomatoes, and pasta with cheese and seasonings, then baked to create a rich and flavorful dish.
Veal with Tuna SauceVeal with tuna sauce, mainly made of veal and tuna. The veal is pan-fried and then topped with tuna sauce. It has a fresh taste and unique flavor.
Appetizer SoupAppetizer soup made with fresh vegetables or meat, cooked in water or broth. Common ingredients include tomato, carrot, onion, chicken or pork ribs, seasoned with salt and spices until tender, resulting in a clear or slightly thickened broth.
Italian Flat Noodles with Lobster and ShrimpItalian flat noodles with lobster and shrimp, made with fresh lobster and shrimp, cooked simply to highlight the natural flavor of the ingredients.
Spaghetti with Canadian Lobster and Spanish ShrimpSpaghetti with Canadian lobster and Spanish red shrimp: a Western main course featuring Italian spaghetti cooked with lobster and red shrimp, sautéed or mixed with olive oil, garlic, tomato sauce or white wine, finished with chopped parsley.
New Zealand LobsterNew Zealand lobster is prepared with fresh lobster, typically steamed or blanched to preserve its natural flavor. Ginger slices and scallions are added during cooking to reduce fishiness and enhance aroma; some recipes use butter or garlic for richer taste. The meat is firm and delicious, with a delicate texture.- Grilled Australian M7 Sirloin WagyuSelected Australian M7 grade sirloin steak, marinated and grilled at high temperature to ideal doneness, preserving the beef's natural juices and tender texture.
Roast Suckling PigRoast suckling pig is a dish made from young pigs weighing 5-8 kg, marinated and roasted slowly over charcoal or electric oven until the skin is golden and crispy, with tender meat.- Grilled Dolphinfish with Spiced Tomato and Mashed PotatoesPan-seared sea bream marinated and served with spiced tomato and creamy mashed potatoes. Ingredients: sea bream, tomato, potato, onion, garlic, herbs. Method: marinate fish, roast; sauté tomatoes with spices; steam potatoes, mash with cream and butter.
Homemade Italian Flat Noodles with Basil Pesto and HazelnutsHomemade Italian flat noodles with basil pesto and hazelnuts, made with fresh basil, olive oil, garlic, pine nuts, and Parmesan cheese, served with toasted hazelnuts.
Steamed Sea Bass with Mediterranean SauceFresh sea bass is cleaned and scored on both sides, then marinated with ginger slices and scallions. Steam over high heat until cooked through. Remove from steamer, discard ginger and scallions, and drizzle with a Mediterranean sauce made from olive oil, lemon juice, garlic, tomato cubes, and herbs.
Blue Lobster with Spicy Mashed PotatoesBlue lobster meat, steamed and peeled, is stir-fried with cream, butter, garlic, and seasonings. Spicy mashed potatoes are made by mashing boiled potatoes and mixing with milk, butter, chili powder, and black pepper.
Complimentary BreadAppetizer bread is a complimentary dish made from flour, water, yeast, salt, and butter. The dough is fermented, kneaded, shaped, then baked until golden and crispy on the outside, soft inside. Served in small pieces or long strips, it pairs well with butter or olive oil.
Chicken SaladChicken salad is made with fresh chicken breast, which is boiled and shredded, then mixed with various fresh vegetables such as lettuce, cherry tomatoes, and cucumbers. It is dressed with a specially prepared salad dressing or a combination of olive oil and lemon juice, resulting in a dish that is rich in flavor and nutritionally balanced.