Spiga

營業中

休息中

The ambience, food and service are all amazing. I had the best dining experience so far in hk at this restaurant. Loved every bit of it. The sheered tuna was my favorite appetizer. Tried two different types of risotto, beetroot and squid ink, both must tries. Six of us ordered the salt baked fish which was so fresh and delicious and just the right portion for everyone. We also went out for a drink at the open terrace lounge after dinner. Just the perfect dining experience on a Friday night. Will

幾日前已經Book好spiga意大利餐廳，試食廚師chef Enrico Bartolini (意大利最年輕的米芝蓮二星廚首家海外分店。）今日食brunch buffet,訂位時都要全程講英文，因為訂臺小姐系外國人，仲好靚女添呀，其實都以為成個餐廳里的人都系外國人，以為成餐飯要講英文啦，點知去到時見到都有兩三個waiter系香港人。去到時唔使等由12點至2點，食2個小時，但呢餐飯如果唔另外加錢的話，除左清水就無其它選擇了，我覺得四百幾食一個buffet，但竟然連一杯奶茶咖啡都無，有點失望咯，其實佢應該屬于半自助餐形式的，冷盤和dessert系任食，主菜只可以揀一款 ，頭盤湯有兩款 ，我試飲了扁豆湯，好濃的豆味，一直用火煲住，都好熱的湯。頭盤都比較豐富，生蠔好新鮮，但只系添加了兩轉，都系比較細隻的生蠔。烤茄子好甜，烤出茄子的鮮甜味，因為我好鐘意食茄子的。主角出現了，等佢出現時我都食到半飽，所以只食了上面的菠菜和黑松露加小小蛋，食完齒頬留香。

Well decorated and good environment. Fresh ingredients and taste good. Lunch salad and dessert buffet, cost $188, worth to visit. Included soup, but not include coffee.

It is my first dining experience in SPIGA. Came highly recommend but it didn't disappoint.SPIGA - where you can get high quality food with excellent service and amazing decor! The place has its own special vibes. It takes you back to the 1950's Italy with cinematic interiors design.  Food was great and very well presented. One of my favourite dish is the Beef carpaccio on crispy crackers with rocket, Grana Padano cheese and Black Truffle. I wish i can have more! Also the Housemade tagliatelle wi

I went to Spiga several times for dinner and drink. Best Italian food I had in Hong Kong! And the service is impeccable. For drinks, the Terrace is perfect. Great ambience. Will definitely go back again!Must tried dishes:Red prawn half friedRisottoBlack angus beef tenderloinSoft chocolate and hazelnuts ice cream

Dinner: (1) calamari - it was average; (2) beef carpaccio on crackers w rocket, cheese and black truffle - expected a lot of flavour but didn't get it; (3) Parmesan risotto w seared cuttlefish - good flavour and risotto nicely cooked; (4) Black Angus beef tenderloin w potato millefeuille - nice cook and the beef was tender and flavourful; (5) pan fried pork chop Milanese - biggest surprise of the night...pork chop was fried perfectly and the meat was super juicy on the inside. OVERALL - decent.

A must try new restaurant in Central.   My friend went to Spiga to try it out first and he loved it.  So I picked here to celebrate my belated birthday.  I am allergic to egg and dairy and the restaurant did their best to accommodate with my allergies sham that i didn't take pictures.  Anyway foods were great so as service.  My friend and I haven't sat down properly to chat for long time so we talked a lot and the dishes still amazed us to stop our chatting to say it was really good.  Thumb up t

The place is beautiful, we had wonderful experience. The food is delicious, the presentation is beautiful.The service is precise and the staff is very kind and respectful.We have started sharing a pizza cheese and truffle (yummy) Then we had a risotto squid and pesto (wow) and also the ossobuco was incredible. They helped us to choose the wine who was perfect with our diner.They are going to see us often !

SPIGA, just opened by michelin 2 stars chef Enrico Bartolini, locates at the heart of Central district. It is quite an ambitious project as the restaurant is very large (more than 120 seats) along with open area for outdoor seating. We are surprised as the only couple in the restaurant during their Sunday brunch section. It is almost too lonely in certain way. Good that half way of the brunch, there came 2 or 3 more couples. Otherwise, it would be a scary scene. Hopefully, the quietness i

天清氣朗，又是週曰，正好繼續尋味之旅。今天我同hubby要試的是chef Enrico Bartolini (意大利最年輕的米芝蓮二星廚首家海外分店。這家餐廳都幾大，有成百幾個座位，裝修有vintage 加modern Italy 的感覺。有聞Bartolini掌握 混合Lombardy cooking (主要用大量牛油，芝士，忌廉及豬油）同Piedmont cooking（多元化的antipasti), 再變成佢拿手的modern style 意菜。今次我地試試他的Sunday brunch.（$388包一主食同appetiser and dessert bar 任食）今天brunch 的任食菜式唔少，有沙律、湯、cold cut同寛條麵等,而大部分都以海鮮為主。Mushroom soup:好濃磨茹味，texture有點raw,唔係smooth creamy個種style; 食過tuna , salmon 等，十分新鮮；鴨胸：味道ok，肉質幾嫩；pork loin:幾lean, 肉味濃；而龍蝦肉質彈牙，味道尤其鮮美，必食！；寛條麵的味道濃郁帶焦香，蕃茄味唔強，肉醬濃而不膩；傳統意式焗

Chef Enrico's ability to using locally sourced ingredients, following the tradition on basic Italian technics, innovating in the approach, and a 50's reminding design makes me remember of Italy. Look at the shrimp, half fried, half raw.. 😍