When Lombardy's veal tongue meets Shanghai's spring beet leaves, and ricotta spinach gnudi echoes the delicate texture of tangyuan, a subtle cross-cultural culinary dialogue unfolds in the city.

In March, Michelin-starred restaurant chef Niko Romito returned to Shanghai for the ninth time. Drawing inspiration from local spring produce, he reimagined Italian flavors for the Michelin one-star Il Ristorante – Niko Romito, an accolade the venue has held for eight straight years, forging a seamless bond between Italian heritage and Shanghai's terroir.

"The core inspiration for this menu is Shanghai in springtime and the exceptional seasonal bounty it offers," he stated, crafting city-exclusive dishes to honor local ingredients, and framing his work as a respectful exchange rather than a forced adaptation. For him, cooking is rooted in seasonality and ingredient integrity above all else.

Nine years in Shanghai have deepened his grasp of local produce, yet he rejects superficial fusion cooking. "This is not and it is not going to be a 'fusion' cuisine; it is a thoughtful synergy where local excellence meets Italian heritage to create a truly bespoke and elevated dining experience."

This ethos defines his two signature creations: classically prepared veal tongue with local beet leaves, and spinach gnudi inspired by tangyuan's soft texture. Even his classic signatures are refreshed with spring accents, prioritizing flavor harmony over theatrical presentation.

Bvlgari Hotel Shanghai General Manager Matthias Terrettaz describes the update as a refined evolution, not a reinvention. "This refresh represents an evolution rather than a change. Bringing Chef Romito's vision across all dining touchpoints signals our commitment to culinary excellence and consistency."