Osteria Marzia’s New Seasonal Dishes Inspired by Italy’s Coastal Regions

Osteria Marzia's New Seasonal Dishes Inspired by Italy's Coastal Regions

The more we look into Hong Kong’s dining scene, the more impressed we are. On the ground floor of The Fleming hotel in Wan Chai is Osteria Marzia, a vibrant coastal Italian celebration of the ocean’s bounty. In this restaurant feature, we’re taking a close look at its new seasonal dishes that draw inspiration from the diverse cuisine of Italy’s coastal regions.

When you think of Italy’s coastal regions and food, probably the first thing on your mind is seafood. However, if you want to experience the finest locally caught produce, any Pescatore (fisherman) will tell you that it is the cooler season’s when the seafood is at its very best. Chef Luca Marinelli understands this, and it’s why he’s decided to launch some exceptional new dishes.

Osteria Marzia’s new seasonal dishes take guests on a culinary trip through the quieter months of Italy’s seaside towns from Campania through Amalfi and down to Puglia. With the tourists mostly packed up and gone home, these coastal towns and fishing communities go back to a slower pace of life and a more straightforward, though no less thoughtful, way of eating.

A dish of Crispy Amadai

The new Seasonal Dishes at Osteria Marzia
Standout dishes of the season include the incredibly fresh and light Seppia ($218), a dish of finely shaved cuttlefish topped with herby Sicilian bread crumbs that will convert any cuttlefish sceptic. The delicate Wild Snapper Crudo ($228) with roasted beetroot, horseradish and Amalfi lemon, and Grilled Hokkaido Scallops ($268) with Jerusalem artichoke puree, raisin and fennel are sure to delight.

In addition to these is a long time favourite for guests at Osteria Marzia, the lovingly hand-made pasta selection. Included is a newly added Tiger Prawn and Stracciatella Ravioli ($268), wrapped around creamy Swiss chard and swimming in crab broth, rounded out by the delectable Crispy Amadai ($468), a prestigious Japanese tilefish prepared Acqua Pazza (crazy water), or poached lightly in herbed broth, the traditional way.

A table laid out with a variety of the restaurants seafood inspired dishes

From citrus-laced crudos and hand-made plates of pasta imbued with maritime flavours to whole fish prepared with age-old techniques, every dish is a celebration of the season and the finest ingredients. Osteria Marzia opened in late 2017, and this pescatarian dining experience is a showcase for seasonal and locally sourced seafood with a light, bright contemporary menu shaped by the seasoned hand of Italian-born Chef Luca Marinelli.

Inside the restaurant dining room

Open daily, the lofty dining room is perfect for anything from sun-soaked afternoon lunches to candle-lit dinners that evoke memories of breezy shores and late nights spent through Italy’s picturesque seaside towns.

Chef Luca pays homage to the sacred tradition of seasonal eating that defines his Italian culture. He has created a menu focused on seasonal dishes and some of his home country’s best seafood dishes, making Osteria Marzia the ultimate destination for rustic yet refined Italian coastal dishes cooked from the heart.

The Osteria Marzia kitchen

For reservations or enquiries, visit www.osteriamarzia.com.hk.

Read more restaurant news, reviews and guides here.

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Editorial Team

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