Mio

The story

Crafted with passion, served with love

Tuscany in Beijing's Diplomatic Quarter

At Mio, the Italian restaurant inside Four Seasons Hotel Beijing, the premise is straightforward: walk in and feel as though you've stepped into a restaurant somewhere in Tuscany, where hospitality is unhurried and the food is generous. That philosophy belongs to Chef de Cuisine Francesco Magni, a native of Lake Como whose career has taken him through Michelin-starred kitchens across the globe before landing him in Chaoyang. "Tuscany is where Italian culture and language stem from," he says. "At Mio, we want you to experience the feeling of walking into a restaurant in Tuscany where you feel at home."

The room itself reinforces that warmth — sofa-style seating, two open kitchens providing a quiet spectacle, and a crowd that Forbes Travel Guide, which awarded Mio a Four-Star rating, describes with some affection as young Chinese executives, creatives, media types, embassy staff from the nearby Japanese, German and US missions, and loyal Four Seasons regulars. The energy is social and confident without being stiff.

The Food: Playful Creativity, Tuscan Roots

The menu leans into classic Tuscan touchstones, executed with the kind of directness Magni speaks of. La Pappa al Pomodoro — a traditional Tuscan tomato soup — anchors one end of the menu, while Il Caciucco alla Livornese, a Tuscan seafood casserole built around whole Boston lobster, octopus, squid, red prawns and seasonal clams, anchors the other. La Fiorentina arrives as a 1.2 kg Australian Wagyu porterhouse at MB 7, a cut that commands the table. Pasta takes the form of Linguine all'Acqua Pazza, with poached sea bass in a delicate broth-based sauce. Dessert stays true to the region: Lo Zuccotto Fiorentino, a traditional Tuscan sponge cake filled with ricotta mousse, dark chocolate and candied cherries, alongside a tiramisu built on homemade biscuit and mascarpone cream.

Forbes Travel Guide notes that playful creativity is as much a hallmark of the food as the décor — a balance Magni appears to strike with ease. On weekday lunchtimes, a two- or three-course business menu makes the restaurant accessible for a more focused midday visit, drawing the neighbourhood's professional crowd into the dining room Tuesday through Saturday.

Recognition and Context

Mio holds Michelin selection, a distinction it shares within the Four Seasons Beijing with the Michelin-starred Cantonese restaurant Cai Yi Xuan next door. The Forbes Four-Star rating, current for 2026, reflects the consistency of both kitchen and service across the full dining experience. For Italian fine dining in Beijing, Mio occupies a particular position — credentialed but not ceremonial, polished but genuinely warm.