Specialising in northern Italian cuisine, with an emphasis on homemade pasta, fresh fish and seafood, La Baita offers a second chance to enjoy the cuisine of former Cinecitta chef Francesco Bettoli who was lured back from Dubai to oversee the kitchen.
The restaurant's interior design derives from traditional Alpine architecture of the region to which Bettoli's cuisine owes its inspiration and, in particular, to the old stone houses in the picturesque mountain town of Graniga.
Kim Mihye's design for the main dining room is a faithful copy of a stone-house interior, with slate used prominently on the walls and floor. There is also a private area accommodating up to 50 people.
Adjoining the restaurant is a lounge and bar area offering a more relaxed atmosphere, suitable for casual drinks or informal lunches. For casual dining, options include a selection of pizzas ranging in price from HK$98 to HK$118, and pastas and risottos in half- or full-size portions for between HK$68 for a half, and HK$118 for a full serving.
For more serious dining, Bettoli's cuisine includes such specialities as soft polenta with smoked ricotta cheese and saut?ed pork cheek, hand made bigoli with duck ragout and duck breast with honey and black pepper, complemented by a range of wines sourced from boutique Italian producers all over the country.
La Baita serves lunch Monday to Saturday from noon to 3pm and dinner from 6pm to 10:30pm daily, while the bar stays open from 11.30am until late Monday to Saturday, and from 5pm until late on Sundays.