Mio

The story

Mio, Beijing – Tuscan Italian Dining at Four Seasons Hotel

Tuscan soul in Beijing

At Mio, diners step into a space that feels like a corner of Tuscany transplanted to the heart of Beijing. Housed within the Four Seasons Hotel, this Italian restaurant earned a Michelin Recommendation for its confident, deeply rooted cooking. The atmosphere is inviting—sofa seating, a convivial hum, and a view into two open kitchens where the day’s work is on full display.

Chef Francesco Magni

Chef de Cuisine Francesco Magni grew up on Lake Como and trained in Michelin-starred kitchens across the world. At Mio, he channels that experience into a philosophy of generosity and directness. “Tuscany is where Italian culture and language stem from,” he says. “A place of unhurried hospitality where people know how to live well. At Mio, we want you to feel at home.”

Signature dishes

The menu draws from Tuscan tradition. La Pappa al Pomodoro reimagines a classic bread and tomato soup with finesse. Il Caciucco alla Livornese is a robust seafood casserole with whole Boston lobster, catch of the day, octopus, squid, red prawns and seasonal clams. For meat lovers, La Fiorentina offers a 1.2 kg Australian Wagyu Porterhouse (MB7). Lighter options include Linguine all’Acqua Pazza, where poached sea bass sits in a fragrant acqua pazza sauce. Desserts stay close to home: Lo Zuccotto Fiorentino layers sponge cake with ricotta mousse and dark chocolate, while the house Tiramisu uses mascarpone cream and homemade biscuits.

A place to linger

Mio’s approach is unhurried. Lunch and dinner services run Tuesday through Saturday, and the kitchen offers both à la carte and set menus. The polished yet relaxed setting, combined with the team’s focus on genuine Italian hospitality, makes Mio a destination for those seeking substance over spectacle—a modern tribute to Tuscany in Beijing.