For the main course, I indulged in the Charred M9 Denver cut beef, a testament to the restaurant&#39;s commitment to quality and sustainability by primarily sourcing beef from Uruguay, where farming methods allow cattle to roam freely. This exceptional beef showcased a perfect balance of tenderness and bold flavors, expertly prepared to perfection. It was accompanied by an artichoke in three distinct textures: the heart of the artichoke at the base, a creamy artichoke blend in the middle, and crisp young leaves delicately deep-fried on top. This harmonious blend of flavors and textures resulted in a truly remarkable and memorable dish.

Pairing it with a tannic Piedmont wine, Accornero Bricco del Bosco 2013, enhanced the experience, with notes of red cherry, raspberry, strawberry jam, and sweet spices, culminating in impeccable balance and outstanding length.

Dessert arrived in the form of pumpkin cloves gelato with chestnut flower cream, red plum gel, and pumpkin seed crumble. This sweet creation offered delicate flavors with intriguing clove notes that lingered.

To conclude this extraordinary meal, I enjoyed a warm Illy espresso, accompanied by a selection of three Petit fours: mini macaroons with berry coulis, a fake pearl with Sicilian pistachio and raspberry insert, and a delightful chocolate praline with Tonka bean.

Overall, my experience at Otto e Mezzo Bombana was nothing short of fantastic. With its Two Michelin stars, this restaurant offers a culinary journey that combines Italian excellence with the enchantment of Shanghai&#39;s historical Rock Bund. My bill of 1700RMB was a testament to the quality and luxury that Otto e Mezzo Bombana delivers. It&#39;s a dining experience I won&#39;t soon forget.

Trip.Gourmet 2024

8½ Otto e Mezzo BOMBANA Shanghai

The food is fresh, and there are food models outside the door, so it is convenient to order! 
I ordered the eel rice set meal, the eel was grilled well and tasted good, free tea was provided, and the food was served quickly.

Trip Gourmet Awards

No.12 of Fine Dining  in Shanghai

UV Star Picking Journey Shanghai&#39;s only MI3🌟🌟🌟|||I finally checked out the famous Michelin Ultraviolet By Paul Pairet on 520. We booked today&#39;s meal in January. Such a hard-to-get restaurant has added to its mystery to me. The whole dining process took about 4 hours. We chose the uv8888 set meal. This was the first time I felt that I was not eating but enjoying an immersive musical experience~
The 20 dishes were divided into different themes. Each dish would be paired with a different scene, starting from the ocean civilization and gradually extending to the land civilization. During this period, you will feel different lighting, sound effects, aroma, temperature and various stage elements. Eating in such an environment is indeed unprecedented~
The service experience is also worth mentioning. 30 staff members served our 10 guests. They would serve the dishes to the rhythm of the music. Even the sound of introducing the dishes was started by 10 people at the same time and ended at the same time, which would not destroy the overall atmosphere at all. You can feel that they are serving customers with their heart~
This is my first time experiencing molecular cuisine. I can&rsquo;t wait to book a reservation for the next time. Wine lovers should also come. The overall Wine Pairing is also quite good. I wish everyone a happy 520❤️

2024 Global 100 - Fine Dining 

Best experience ever. The ambiance,  the service, the view and the food. Everything was impeccable. I had the best Lamb Shank of my life. Remember to make booking when you plan to go because they book out rather quick. I will definitely come back, I want to experience  all of the wonderfulness allover again.

One of the Top Fine Dining  in Shanghai

Enjoyed the set meal at Peace Hotel Chinese Restaurant and loved it. Great view, great service, great taste. Very satisfied! Hope to be the lucky one to enjoy the delicious view and service again.

[Taste] It feels like the taste of Cantonese cuisine in my impression. Every dish has the taste you can imagine. There is nothing wrong with it, and there is nothing particularly outstanding. It is suitable for business banquets. Every dish will not go wrong, and it is quite fresh. [Environment] The environment is excellent. It is on the second floor of the Peninsula Hotel, next to the Bund. There are very few people. There are only two tables in the entire hall. It is very quiet. It may be noisy if there are more people. [Service] 16 tax + service charge, which is normal service

I learned about 102 from the four-hand piano performance of Master Xu and Master Tan of Wing Lei Palace. That famous scene with extremely high attainments really stimulated me. This time, they changed the menu. On the first day, I must come to support it.
The family serves Foshan traditional Cantonese cuisine. You know this place. It is one of the essences of Cantonese cuisine. They select the best ingredients and attach various cooking techniques. Although there are no big dishes, it is still very satisfying to finish the meal.
Let me talk about a few of my favorites.
①|Ginger vinegar jellyfish head^ This dish is jellyfish, but the eye-catching thing is the soft-boiled egg on it. The attractive color makes me, even if I don&rsquo;t eat soft-boiled eggs, excited. The specially prepared ginger vinegar perfectly combines the taste of the soft-boiled egg. The small piece of ginger vegetable is really amazing.
②|Glass prawn balls^The prawn balls are 200 yuan each. You must taste them carefully. The half-cooked method has a chewy and tender taste. The shrimp is transparent throughout. It looks delicious at first glance.
③|Skirt-fried abalone^Wow, this taste is really amazing How old is the skirt? Anyway, it is really big. It is cooked slowly using the traditional method. Add the sticky abalone sauce. The whole sauce is rich and fragrant. It is very delicious. It is really suitable for people like me who have a strong taste. Absolutely delicious

For the main course, I indulged in the Charred M9 Denver cut beef, a testament to the restaurant&#39;s commitment to quality and sustainability by primarily sourcing beef from Uruguay, where farming methods allow cattle to roam freely. This exceptional beef showcased a perfect balance of tenderness and bold flavors, expertly prepared to perfection. It was accompanied by an artichoke in three distinct textures: the heart of the artichoke at the base, a creamy artichoke blend in the middle, and crisp young leaves delicately deep-fried on top. This harmonious blend of flavors and textures resulted in a truly remarkable and memorable dish.Pairing it with a tannic Piedmont wine, Accornero Bricco del Bosco 2013, enhanced the experience, with notes of red cherry, raspberry, strawberry jam, and sweet spices, culminating in impeccable balance and outstanding length.Dessert arrived in the form of pumpkin cloves gelato with chestnut flower cream, red plum gel, and pumpkin seed crumble. This sweet creation offered delicate flavors with intriguing clove notes that lingered.To conclude this extraordinary meal, I enjoyed a warm Illy espresso, accompanied by a selection of three Petit fours: mini macaroons with berry coulis, a fake pearl with Sicilian pistachio and raspberry insert, and a delightful chocolate praline with Tonka bean.Overall, my experience at Otto e Mezzo Bombana was nothing short of fantastic. With its Two Michelin stars, this restaurant offers a culinary journey that combines Italian excellence with the enchantment of Shanghai&#39;s historical Rock Bund. My bill of 1700RMB was a testament to the quality and luxury that Otto e Mezzo Bombana delivers. It&#39;s a dining experience I won&#39;t soon forget.

老牌米二了，趁餐厅周去拔草。点了lunch的菜单，包含前菜，意面，主菜和甜品。额外加了两杯酒，一份烩饭。不清楚为啥，午餐的三道式，也吃过很多次了，一般加上送的面包或小点，基本也就吃饱了。这次额外单点了烩饭，多要了一个面包，也觉得不是很饱，莫名其妙。主菜的m7牛排是整个菜单最亮眼的部分。芥籽一丢丢的辛辣感，咬起来有趣的脆感，搭配口味浓郁的酱汁，牛肉表皮恰到好处的焦化感，和完全鲜嫩的内部，作为主菜的确很棒。另一道主菜是鲷鱼，就比较平常了。生菜酱的甜烘托了鱼肉的鲜，一点点小萝卜做调剂还是很不错的。前菜的鱼子酱我没搞懂作用是啥，据说有烟熏味完全没有吃到。但是竹荚鱼，腌过的小黄瓜和小萝卜，搭配上卡曼橘的清新，本来就已经很适合在40度的上海做开胃菜了。烩饭是我单点的，中规中矩但制作精良的意式烩饭，牛肝菌鲜美的味道溢满口腔，加了一些新鲜弹牙的鳌虾，没什么可挑剔的。前菜之前还附送了一个芝士泡沫的小点，搭配了番茄口味的底。惊艳。这个时候上了他家特色的面包，搭配三种橄榄油。果然有限小伙伴评论的很到位，这是有嘴就能尝出来的区别。甜品的番茄冰沙亮眼，似乎只要跟番茄有关都好吃。仿佛在大夏天吃一颗刚摘下来的熟透到刚刚好又被冰过的番茄。还给你搭配了杏仁味儿和果酱味儿的佐料。最后的三小个点心，那个绿色的巧克力惊为天人。超有创意的加入了一些香料，可能是柠檬草罗勒一类的，其实我没吃出来。香料味短暂一下，但冲击力可以。最后讲一下意面，欧芹的味道完全盖住了所有的味道，手作意面的麦香感，小鱿鱼的海鲜感全没&hellip;&hellip;侍酒师好评，酒推荐的真棒，是我当下喜欢的口味。总体还行。但是可能我不会再来了。莫名有点没吃饱的感觉。

I&#39;m a regular at Mi Er, so I went there during the restaurant week. I ordered the lunch menu, which includes appetizers, pasta, main course, and dessert. I also ordered two glasses of wine and a risotto.
I don&#39;t know why, but I&#39;ve had the three-course lunch many times before, and usually I&#39;m full with the bread or snacks. This time I ordered risotto and an extra bread, but I still didn&#39;t feel full, which was strange.
The main course m7 steak is the highlight of the entire menu. The spiciness of mustard seeds, the interesting crunch when bitten, the rich sauce, the perfect charring of the beef skin, and the completely tender interior make it a great main course.
The other main course is sea bream, which is more ordinary. The sweetness of the lettuce sauce highlights the freshness of the fish, and a little bit of radish is a good seasoning.
I don&#39;t understand the function of the caviar in the appetizer. It is said to have a smoky flavor, but I didn&#39;t taste it at all. But horse mackerel, pickled cucumbers and radishes, paired with the freshness of kalman, are already very suitable as appetizers in 40-degree Shanghai.
I ordered the risotto alone, which was standard but well-made. The delicious taste of porcini mushrooms filled the mouth, and some fresh and chewy lobsters were added. There was nothing to complain about.
Before the appetizer, a small cheese foam was also provided, paired with a tomato-flavored base. Amazing.
At this time, his special bread was served, paired with three kinds of olive oil. As expected, the limited friends&#39; comments were very accurate, and this is the difference that can be tasted with a mouth.
The tomato smoothie for dessert was eye-catching, and it seemed that everything related to tomatoes was delicious. It was like eating a freshly picked tomato that was ripe and just frozen in the middle of summer. It was also paired with almond and jam-flavored condiments.
The last three small desserts, the green chocolate was amazing. Some spices were added very creatively, probably lemongrass basil, but I didn&#39;t taste it. The spice flavor lasted only for a short time, but the impact was good.
Finally, let&#39;s talk about the pasta. The taste of parsley completely covered all the flavors. The wheat aroma of the handmade pasta and the seafood taste of the small squid were all gone...
The sommelier gave a good review and the wine recommendation was great. It was the flavor I liked at the moment.
Overall it was okay. But I may not come again. I felt a little hungry for some reason.

艾美乐风味西式餐厅地处中华人民共和国上海市浦东新区川沙镇境内川南奉公路近申迪西路口附近迪士尼小镇内。店内主打以西式口味餐饮为经营理念特色周围环境优美鸟语花香让前来品尝打卡的食客们都足以赞不绝口哦！

The Emerald Western Restaurant is located in Disney Town near the intersection of Shendi West Road and Chuannanfeng Road in Chuansha Town, Pudong New District, Shanghai, People&#39;s Republic of China. The restaurant focuses on Western-style dining as its business philosophy and features a beautiful environment with birdsong and flowers, which makes diners who come to taste and check in full praise!

2017米其林指南二星餐厅，坐落于黄浦江畔，从窗口望出去就是浦东陆家嘴的繁华美景。摆盘精致的菜色从餐前小点心就惊艳了味蕾。猫耳朵意面是我印象比较深刻的一道菜，很喜欢这样意面的口感，而且搭配蓝龙和海鲜汁后特别鲜美。甜品冰淇淋也很喜欢，口感层次丰富，而且甜而不腻，比较清爽。非常不错哦一次体验。

The 2017 Michelin Guide 2-star restaurant is located on the banks of the Huangpu River. Looking out from the window is the bustling beauty of Pudong Lujiazui. The exquisite dishes are amazing from the small snacks before the meal. Cat ear pasta is a dish I am more impressed with. I like the taste of this pasta very much, and it is especially delicious after pairing with blue dragon and seafood juice. I also like dessert ice cream, the taste is rich, and it is sweet and not greasy, and it is refreshing. Very good experience.

好久前去的这边，意大利朋友和某吃货都曾极力推荐的意大利餐厅，喜欢意大利饺子和牛排。来自意大利的火腿配上车厘子很不错。赠送的小甜品盘长得很可爱貌美。提拉米苏朋友很喜欢，个人不喜欢咖啡味食物所以不做评价～环境没得说，服务也很好咯。以后去尝尝龙虾面。

I went here a long time ago, Italian friends and a certain foodie have highly recommended Italian restaurants, like Italian dumplings and steaks. The ham from Italy is very good with cherries. The small dessert plate is very cute and beautiful. Tiramisu friends like it very much, personally don&#39;t like coffee-flavored food, so I don&#39;t have to comment on the environment, and the service is also very good. I will try lobster noodles later.

8 1／2，上海最地道的意大利菜！同时可以在外滩源欣赏美景[强] 这里的Sunday Brunch性价比很高，喜歡義大利菜的一定要來試試!

8 1／ 2, the most authentic Italian food in Shanghai! At the same time, you can enjoy the beautiful scenery in the Bund source [strong] Here Sunday Brunch is very cost-effective, you must try Italian food!

又逢白松露季，是亚洲第一批，很有幸在8 &frac12; Otto e Mezzo BOMBANA品尝到，位于外滩源洛克广场的协进大楼，有着历史感的百年建筑，从进入电梯的那刻起来深深的感触到，六楼开启就是很优雅的就餐环境，还有一排酒窖，推开铁窗，正对着黄浦浦江，可近距离遥望东方明珠，view不错，还有个露台，喝喝酒的赶脚也很好。点了不带汽的意大利矿泉水～梳洗下味蕾开始舌尖意大利！餐前面包都很讲究,Focaccia,olive bread,carta di musica,white bread roll,polenta bread and grissini,all my favorite，特别喜欢grissini，芝士条状，很香脆，都是现做的，新鲜又味美，喜欢他家的油醋汁，醋酸甜带感。在新鲜的burrata cheese和蔬菜浓汤之间选择了后者，浓汤有着春天的色彩，色彩娇翠，加入白豆，口感清淡；主菜味道很不错，有意大利土豆团，Q感十足，个头小小。culatello ham算是比parma ham更为珍贵的火腿，肉酱味道很惊艳，香味很浓，只有在一些比较顶尖的餐厅才会使用如此高品质的生火腿作为原料，加上帕马森芝士的浓郁口感，很开胃；意大利面条配了小墨鱼仔，很多时令的海鲜加入，面条很有弹性，加上香草等调味，很可口；小牛腿肉是慢煮，炖的特别酥烂，吃到骨髓部分，味道好美，油而不腻，加上绿色的甜豆和baby 胡萝卜，整盘色面就很出挑，底部的polenta－玉米泥，带有颗粒口感，搭配在一起吃很平衡；重点来了，白松露由主厨拿上，放在盛有米粒的玻璃容器中，拍卖得来得来自意大利巴尔干半岛，一股浓郁得介于大蒜和芝士之间的特殊菌香直冲鼻腔，色泽是浅米色，亚洲第一批，堪比钻石。用特殊的工具把白松露切成及其薄的片儿，撒落很多在意大利焗饭上，超级浓郁的奶油味，加上白松露起到画龙点睛的催化作用，第一次吃到如此美味，难怪白松露与鱼子酱还有鹅肝酱成为世界三大珍馐。食肉控不忘点上一道这里的招牌&ldquo;牛小排和牛里脊&rdquo;，选用上等的部位，很嫩，肉质饱满多汁，加上土豆泥、甜菜头和胡萝卜的点缀，在吃了白松露risotto后依旧感觉很美味；餐后甜品有芝士精选,里边最爱blue cheese,有蜂蜜冰淇淋和葡萄干奶酪面包；自制香草冰淇淋配上腌制的草莓,好大一碗；经典的还有甜度和湿润度都很完美的提拉米苏！

It is the first batch in Asia during the white truffle season. Fortunately, it is tasted at 8 1&frasl;2 Otto e Mezzo BOMBANA. The Union Building in Yuanlock Square on the Bund has a historical sense of a century-old building. From the moment you enter the elevator, you will feel deeply. The sixth floor is opened. It is a very elegant dining environment, and there is a row of wine cellars. Pushing open the iron window, facing the Huangpu Pujiang River, you can see the Oriental Pearl Tower up close, the view is good, there is a terrace, and it is good to drink and drink. Ordered Italian mineral water without steam ～ Sorbed the taste buds and started to tip the tongue in Italy! The bread before the meal is very particular about ,Focaccia,olive bread,carta di musica,white bread roll,polenta bread and grissini,all my favorite, especially like grissini, cheese strips, very crisp, all freshly made, fresh and delicious, like his oil and vinegar juice, acetate and sweet. The latter was chosen between the fresh burrata cheese and the vegetable soup. The soup has spring colors, colorful green colors, white beans, light taste; the main dish tastes very good, there are Italian potato balls, Q is full, small. culatello ham It is more precious ham than parma ham. The meat sauce tastes amazing and the fragrance is very strong. Only some top restaurants will use such high-quality raw ham as raw material, plus the strong taste of Parmason cheese, which is very appetizing; The spaghetti is equipped with small ink fish, many seasonal seafood is added, the noodles are very elastic, plus vanilla and other seasoning, very delicious; The calf leg meat is slow-cooked, the stew is particularly delicious, eat the bone marrow part, taste good, oily but not greasy, plus green sweet beans and baby carrots, the whole plate color is very out of the pick, the bottom of the polenta － corn mud, with a granular taste, and eating together is very balanced; The point is, white truffles are taken by the chef and placed in a glass container with rice grains. They are auctioned from the Balkans of Italy. A special fungus aroma between garlic and cheese is directly punched into the nasal cavity. The color is light beige. The first batch in Asia is comparable to diamonds. Using special tools to cut white truffles into their thin slices, scattered a lot on Italian rice, super rich cream flavor, plus white truffles play the catalytic role of finishing the painting, the first time to eat so delicious, no wonder white truffles and caviar and foie gras sauce become the world&#39;s three treasures . Meat control does not forget to click on the sign here &quot;cow chops and cow ridges&quot;, choose the top part, very tender, meaty and juicy, plus mashed potatoes, beet heads and carrots embellishment, after eating white truffle risotto still feel very delicious; After the meal, there is a cheese selection, the favorite inside blue cheese, has honey ice cream and raisin cheese bread; homemade vanilla ice cream with pickled strawberries, a big bowl; classic and sweetness and moistness are perfect tiramisu!

拔草米其林。。。说真的米其林只是个噱头，单论菜品价格完全么有性价比，但是，如果论附加值，那就值了，餐前小点，每桌都有赠送，还有这个叫不上来名字的一盘奶泡？？？面包是可以无限续的，当然你得吃的下，然后，一人一盘面，花了700＋，讲真还是很肉疼的，话说虽然服务看上去很好，但是说真的，没有免费茶水这一点都不友好，毕竟我等工薪阶层还是很想体验一下米其林的服务环境和菜品的！面就不评价了，一个人一个口味，一个人一个喜好，但至少吃下来，食材算是很新鲜了！

Weeding Michelin. . . Seriously, Michelin is just a steamed bun. The price of the dishes is completely cost-effective, but if it is added value, it is worth it. It is small before the meal, and every table is given away. There is also a plate of milk bubble that can&#39;t be called the name? ? ? Bread can be unlimited, of course you have to eat, and then, one person and one plate, it costs 700 ＋, it is still very painful to tell the truth, although the service looks very good, but seriously, there is no free tea This is not friendly at all, after all, I still want to experience Michele when I wait for the working class. Lin&#39;s service environment and dishes! The noodles are not evaluated. One person has a taste and one person likes it, but at least eat it, the ingredients are very fresh!

8½ Otto e Mezzo BOMBANA Shanghai

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