SPIGA in Hong Kong’s Central district, marries contemporary Italian dining with design inspired by the cinematic splendour of 1950s Italy. It’s a love affair with Italy, past and present.
In keeping with traditional Italian cuisine, Spiga makes fresh pasta each day to ensure a high level of quality and flavour. For the Primi first course, diners have the option to choose a risotto, ravioli, tagliatelle, or linguini.
Then whether the pasta is fresh, dry, thin or thick style, Bartolini tops it with quality ingredients that bring out all of the flavours of the dish. Spiga’s signature pasta is Burrata Ravioli, with cherry tomato sauce, and basil emulsion. The presentation and preparation of the dish showcases Chef’s strong attention to details and contemporary play on an authentic dish.
Favourite desserts at Spiga include a traditional Tiramisu (HKD 78); a Foresta (HKD 78) 62% chocolate Cherry ganache with wild berry jam and cinnamon financier sponge; a The Hive (HKD 78) light mango banana mousse with moist honey sponge, caramel passion sauce and smoked coconut ice cream. A signature is the rich Chocolate Foam (HKD 78) that has a soft billowy texture and is chicly served with a house made hazelnut ice cream placed across the centre of the foam.
The daily lunch with a superb semi-buffet selection and a choice of nine a la carte items is ideal for central business meetings when time is tight.
The weekend brunch with a free flow option is a Hong Kong favourite every weekend and public holiday.