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开饭介绍
米芝莲两星及黑珍珠两钻的行政总厨Riccardo La Perna的带领下，以细腻独到的手法，把世界各地最优质食材发挥得淋漓尽致，呈现正宗的意大利美食，同时更增添纯正地中海及西西里风味料理
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奖项殊荣
米芝莲一星餐厅 (2016-25)
特色
浪漫情调
营业时间
今日营业
12:00 - 00:00
星期一
全日休息
星期二至六
12:00 - 00:00
星期日
全日休息
*午餐：中午12时至下午2时30分
晚餐：下午6时至晚上10时30分
酒吧：下午6时至晚上12时
以上资料只供参考，请与餐厅确认详情
食家推介
招牌菜
相关文章
We need 2 to 4 weeks booking in advance if we wish to dine at 8 1/2 Otto Mezzo Bombana in Hong Kong, but not in Macau (by luck) during this Easter holiday.Chef Riccardo specially made a 5 courses vegetarian menu for us which was amazingly delicious! From the gorgeous presentation of each dish to gustatory delights! The garden salad seems like a simple plate of appetiser yet by using fresh ingredients and adding salt, lemon and olive oil, we could taste "Spring" on each bite, simply mesmerising. This is most probably the best tomato salad we've ever tasted so far. Chef also brilliantly turned a morel mushroom dish into a savory meaty work of art.Thank you Chef Ricardo for taking our taste buds on a wonderful journey! And thank you to excellent customer service team! 👏👏👏Marino the GM who welcome each guest like his own house guest, Nancy Wang the restaurant manager who has so much energy! She seems to really love her profession and Gérard our man of the evening, he's very knowledgeable in guiding us through the journey though our foods were not on the menu. We hope we could come back again soon!
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其实一直都好想系香港食呢间餐厅所以就谂横掂系澳门唔知食咩所以就book左呢间餐厅😂😂😂😂😂张单同menu都唔记得影🙈所以我会形容个碟𩠌系咩泥🙈呢个系餐厅送嘅餐前小吃前菜系生牛肉卷香煎小形龙虾尾呢个意粉完全做到 al dente 意粉入面条芯半熟状态所以个口感同平时食开嘅唔同 呢个系一个海鲜味好重嘅意粉呢个都系意粉但系用左第二种sauce 佢嘅黑松露味好重食完好满足☺️呢个都系香煎龙虾尾但系呢个啲肉大啲同埋鲜嫩一啲呢个系煎和牛个牛我无记错系澳洲嘅去到最后佢比左个青瓜雪巴，呢个雪巴系劲fresh，解左岩岩个和牛嘅油腻感去到最后其实佢会有甜品但系我地挂住食唔记得左影🙈🙈🙈🙈整体泥讲呢餐系好食嘅同埋服务都好好
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在澳门享用Fine dining 性价比非常高，数百元一位就已经享用到米芝连1-2星的高级餐厅。这次就Target on 在香港是三星，澳门是二星的意式料理8 1/2 Otto e Mezzo Bombana.我们分别选了main course / pasta 作重点菜式。欢迎小食方面，芝士条、紫菜脆饼都香脆不油腻；巴马火腿伴蜜瓜是最佳拍档，清甜与咸肉两相平衡；迷你挞带虾肉等等十分可口。其实面包质素感觉很优，挑橄榄油就像挑酒一样的讲究，可是本身爱好较绵绵面包配牛油，这种橄榄油配硬面包不是我的菜😂前菜方面点了松露温泉蛋，松露一大一大片好足料，可是配搭蘑菇汁和温泉蛋的整体口感不太顺滑，而且偏咸，可能是用来沾刚才提到的面包🤫Pasta 是一种曲曲像螺丝钉的，并且搭配海胆，口感太坚实，但感觉很新鲜。Main course 则是和牛，肉质嫩滑，牛味萦绕舌尖，烹煮满到位。甜点方面是香草榛子酱卷，甜而不腻，层次丰富，的确很有惊喜（P.S. 寿星免费写朱古力牌）午餐最后当然是茶啡热饮，但除此之外还送你茶点，很有质感～两人用餐连加一服务费，每人只需$600左右，餐点丰富得体，环境优雅，服务周到，在香港吃上过千一都未必有⋯
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一行七人到这里午餐，可以因为人多的关系，所以早几天按餐厅要求付了 $2000 订金。Cocktail 叫了 Apple Mint Cooler ，淡淡青苹果夹著点薄荷香，好清新。首先来了餐前小食及面包篮，面包微暖又松软，跟著是煎带子，生熟刚好，皇帝蟹意粉，意粉带点面包香，主菜是和牛五成熟，煎得外脆但内里肉质入口即溶，十分出色，甜品是榛子卷，榛子味浓。最后来了杯 expresso double ，香浓淳口，奉送小甜点的柠檬小饼好清新、士多啤梨白朱古力挞也不赖。
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Came here for new year eve dinner. Surprisingly, you can walk in THE famous Bombana restaurant. Set menu as expected. The crab starter was way too creamy with the crab over cooked with no freshness at all. The scampi was big, actually, huge, which made us feel that it got water infused...no memory on the agnolotti while the prawn pasta was a total disaster. The prawn was way too big and not fresh at all (similar to the scampi). Isn’t the prawn head sauce supposed to be the best for the entire pasta? Sorry, cannot taste at all. Did the chef really put the prawn head into the sauce? The fish was a total disappoint as well while the beef was okay - well, it was Australian beef and hard to be wrong with it and a braised short rib. The service was even more disappointing. People here are arrogant and not helpful at all. Did not finish most of the dishes, not because we were full, but because the dishes were disappointing. Raised the concerns to them with no response from the kitchen or chef - aren’t they supposed to come to at least listen? The best part of the dinner...olive oil...
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