Estro

Chef Antimo Maria Merone of the Italian restaurant Estro takes diners on a careful journey that honors his background while also delighting and surprising them. A pigeon is wrapped in burned artichoke buds and fig leaves and buried in clay before being baked in the 'Pigeon Under Ashes'.

The resulting pigeon is soft and flavorful, with a tangy creaminess from the accompanying red-wine sauce and artichoke puree, inspired by the ruins of Pompeii and Chinese Beggar's chicken. Make sure to reserve room for the petit fours, which are an unexpected pleasure.

While petit fours are sometimes an afterthought at restaurants, Chef Antimo's have been meticulously considered, providing polished, smaller versions of famous Italian pastries and sweets.The pistachio gelato, which is created a la minute for each table and is a rich, decadent, and creamy treat, also deserves praise.

Address: 2/F, 1 Duddell Street, Central

Website:estro.hk