The Restaurant
Mio occupies the principal Italian dining room at the Four Seasons Hotel Beijing at 48 Liangmaqiao Road in Chaoyang District, the embassy and luxury-hospitality corridor northeast of the city centre. The room - soaring ceilings, two open kitchens visible from the dining floor, an authentic wood-fired pizza oven, three private dining rooms handling executive parties from eight to thirty - has been one of the most consistent Italian dining experiences in Beijing since opening in 2012 and has been recognised in the Michelin Guide Beijing for seven consecutive years. In 2026 the Four Seasons reopened the room as a Tuscan steakhouse under Chef Francesco Magni, marking a deliberate shift from intricate fine-dining tasting menus to a more elemental, shared-plates approach built around imported Italian beef.
The cooking is Tuscan-influenced Italian with the technical care a Four Seasons signature demands. The centrepiece is the Bistecca alla Fiorentina - a thirty-eight-day dry-aged T-bone of imported Italian beef, grilled over wood, finished with Tuscan olive oil and rosemary, served sliced for the table. A smaller dry-aged ribeye and a charcoal-grilled lamb chop programme handle the rest of the meat list. The pasta programme remains: handmade pappardelle with wild-mushroom ragu, a tortelli with ricotta and brown butter, a daily-changing fresh pasta finished tableside. The wood-fired pizza oven turns out Neapolitan-style preparations - the margherita, the burrata-and-prosciutto, a seasonal vegetable pizza - that have become a quiet signature of the room. The antipasti programme runs a serious Italian charcuterie service, a daily crudo (often the imported Mediterranean sea bream), and a Tuscan-style ribollita in winter months.
The wine list is one of the most serious Italian programmes in northern China - around four hundred references with depth in Tuscany (Brunello di Montalcino back to 2010, the SuperTuscan estates), Piedmont (Barolo and Barbaresco), and Sicily (Etna whites, Nero d'Avola). The floor sommelier team can navigate a Sassicaia-and-Tignanello conversation cleanly and a by-the-glass selection thoughtfully. The cocktail bar opens with a serious Italian aperitivo programme - Campari, Cynar, Aperol, an extensive Cocchi vermouth list - and a small reserve list of single-cask whiskies for the post-dinner drinks. Service runs at full Four Seasons standard: discreet, well-paced, attentive without intrusion, with the kind of multi-lingual fluency a Beijing executive room demands. The private dining rooms absorb a closing-week dinner of twelve to thirty into a setting that protects the conversation.
Why This Is Beijing’s Close a Deal Pick
For closing a Beijing deal - and the Chaoyang corridor handles a disproportionate share of multinational, European, and joint-venture business in the capital - Mio is the Four Seasons signature room of record. The luxury-hotel setting carries its own signal: the visiting principal is at a five-star property and the dining room is forty steps from their suite. The Bistecca alla Fiorentina centrepiece carries the table without negotiation. The four-hundred-reference Italian wine list allows a serious bottle conversation. The private dining rooms absorb a closing dinner of twenty into a discreet setting. And the seven-year Michelin Guide recognition supplies the kind of introductory shorthand a London or Milan principal reads immediately. Beijing executive dinners default here.
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