Osteria Marzia, a vibrant coastal Italian celebration of the ocean’s bounty, is located on the ground floor of The Fleming hotel in Wan Chai.
Open daily, the lofty dining room is designed for everything from sun-soaked afternoon lunches to candle-lit dinners that evoke memories of breezy shores and late nights spent wandering through Italy’s picturesque seaside towns.
While we often fantasise about sun-drenched vacations along the Italian south coast, any pescatore (fisherman) will tell you that the cooler seasons are when seafood is at its best.
Osteria Marzia’s new seasonal dishes transport guests to the quieter months of Italy’s seaside towns, from Campania to Amalfi and down to Puglia.
With the tourists mostly packed and gone, these seaside towns and fishing villages return to a slower pace of life and a simpler, but no less thoughtful, way of eating.
New Seasonal Dishes at Osteria Marzia
The incredibly fresh and light Seppia (HKD 218), a dish of finely shaved cuttlefish topped with herby Sicilian bread crumbs that will convert any cuttlefish skeptic, is one of the season’s standout dishes. The delicate Wild Snapper Crudo (HKD 228) with roasted beetroot, horseradish, and Amalfi lemon, as well as the Grilled Hokkaido Scallops (HKD 268) with Jerusalem artichoke puree, raisin, and fennel, will not disappoint.
The lovingly hand-made pasta selection at Osteria Marzia welcomes the newly added Tiger Prawn and Stracciatella Ravioli (HKD 268), wrapped around creamy Swiss chard and swimming in crab broth, and is rounded out by the delectable Crispy Amadai (HKD 468), a prestigious Japanese tilefish prepared acqua pazza, or lightly poached in herbed broth, the traditional way.
Every dish is a celebration of the season and the finest ingredients, from citrus-laced crudos and handmade pastas imbued with maritime flavors to whole fish prepared with age-old techniques.
Osteria Marzia’s pescatarian dining experience, which opened in late 2017, features seasonal and locally sourced seafood on a light, bright contemporary menu shaped by the seasoned hand of Italian-born Chef Luca Marinelli.
Open daily from 7am
This is a news article, not a review. Photo courtesy of Osteria Marzia.