Il Becco Restaurant continues with the tradition of osteria and cantinetta typical of Italy and the Mediterranean. Located inside Four Seasons Hotel Mexico City, the restaurant has reopened.
Each of the dishes on its menu is a sample of Italian haute cuisine that is prepared with the best seasonal ingredients, including, for example, white truffles or homemade pastas, bread and sauces.
Il Becco’s culinary experience is designed by renowned chef Tobias Petzold, transport diners to the historic gastronomic destination in Europe. Starting with appetizers or antipasti such as a sformantino di parmigiano (soft Parmesan flan and crushed pistachio) or a polipo e patate (octopus salad with chambray potatoes), continuing with an insalate di barbabietole (beetroot salad with truffle honey), orcapuccino di’aragosta (lobster cappuccino, potato foam, squid ink ash.)
The fine dining restaurant also has one of the most exclusive Italian wine cellars in the capital and the country, having the best-known options in this category and, in turn, looking for labels from independent Italian producers , such as the La Spinetta winery, from Piedmont, or Arianna Occhipinti, from Sicily, from which the only bottles of Cerasuolo Di Vittoria are found in Mexico.
Il Becco is open to visitors and guests of Four Seasons from Monday to Sunday, from 2:00 p.m. to 10:00 p.m.
Photos: Four Seasons Hotel Mexico City