Scena di Angelo

The story

Crafted with passion, served with love

A Sicilian Vision Above the Bund

Perched on the 52nd floor of The Ritz-Carlton Shanghai, Pudong, Scena di Angelo offers something genuinely rare: authentic Italian cuisine shaped by a chef who grew up catching fish with his father on the shores of Sicily. Relaunched in September 2023, the restaurant brings that Mediterranean upbringing to one of the most dramatic dining rooms in the city, with the full sweep of the Bund laid out below.

The Chef Behind the Name

Chef Angelo Aglianó brings over 20 years of experience to the pass. A graduate of the prestigious école Lenôtre, he trained under three-Michelin-star French chef Joël Robuchon and went on to launch Robuchon's two-star L'Atelier in both Hong Kong and Taipei. He later opened his own restaurants across Asia before taking the helm of Tosca di Angelo at The Ritz-Carlton Hong Kong in 2019, where he earned a Michelin star within a year. At Scena di Angelo in Shanghai, he serves as consultant chef, channeling the same Sicilian instincts — respect for the sea, seasonal produce, and time-honored technique — into a menu built for this city.

That commitment has been recognized: the restaurant holds Two Forks in the Gambero Rosso Top Italian Restaurants Guide 2026, one of the most authoritative references for Italian cuisine worldwide.

The Room and the Experience

The dining room pairs vaulted wooden beams with movable screens that can be arranged to create intimate spaces — suited equally to a quiet dinner for two or a private corporate gathering. Smart casual dress is expected, in keeping with the setting.

Beyond the main room, the Chef's Table offers a closer look at the kitchen's craft: a small-group format where Chef Aglianó's Mediterranean menu is presented with particular attention to detail, course by course, against that same panoramic backdrop.

What to Expect on the Plate

The menu follows the seasons, drawing on Italian-Mediterranean traditions — appetizers, housemade pastas, and mains built around the same principles Angelo absorbed as a child on the Sicilian coast. Specific dishes rotate, but the throughline is consistent: clean flavors, quality ingredients, and the kind of precision that comes from decades at the highest level of Italian cooking.