Mio

The story

Mio Beijing: Modern Italian at the Four Seasons Hotel, Chaoyang

Mio is a modern Italian restaurant on the third floor of the Four Seasons Hotel, 48 Liangmaqiao Road, Chaoyang, Beijing, and it holds 1 Diamond in the 2026 Black Pearl Restaurant Guide. The kitchen draws on Tuscan recipes and imports key ingredients from Italy.

Chef and cooking style

Francesco Magni, Chef de Cuisine, is a native of Lake Como who has worked in Michelin-starred kitchens around the world. He describes his approach as generous and direct. The menu changes with the seasons, and the team introduces new dishes as ingredients turn over.

Standout dishes

Pizza crusts are thin and made with flour imported from Naples, the city often called the birthplace of pizza. Pasta and Italian dumplings are also made with Italian flour, and the smoked ham and premium meats come from several regions of Italy. Signature plates include La Pappa al Pomodoro, a Tuscan tomato soup, and Il Caciucco alla Livornese, a seafood casserole with whole Boston lobster. Larger appetites can order La Fiorentina, a 1.2 kg Australian Wagyu porterhouse. For dessert, Lo Zuccotto Fiorentino pairs ricotta mousse with dark chocolate and candied cherries.

Room and atmosphere

Two open kitchens and a bar counter anchor the dining room, which also has sofa-style seating. Black Pearl describes the décor as stylish and chic, with an Italian character. Michelin lists Mio as Recommended for 2026. The service is warm and unhurried, and the room suits both a long lunch and a late dinner.