Located on the second floor of The Ritz-Carlton, Paletto's Italian Restaurant is one of the most high-end restaurants in Shenzhen. In 2010, Paletto was selected as one of the top five restaurants in the China Hotel of the Year Awards by the Chinese edition of Hotel America, an authoritative magazine in the hospitality industry. In 2017, it was awarded the "Italian Fine Dining of the Year" by the editors of That's PRD, and the "Top 10 Restaurants in Shenzhen" by The Culture Trip, a well-known foreign media.

Paletto's current head chef, Stefano Nicodemo, was named That's PRD's Chef of the Year in 2016. Originally from Naples, Italy, he studied with Michelin-starred chefs Giorgio Locatelli and Angelo Agliano in London and Paris, and then in fine dining restaurants in Switzerland, Dubai, Monaco and India, before becoming Chef de Cuisine at The Ritz-Carlton, Riyadh in 2012. Stefano's extensive network of contacts has led to frequent visits from Michelin-starred chefs at Paletto, and Michelin nights are often held at the restaurant, so diners who want to get a taste of Michelin-starred chefs can keep an eye on the hotel's official accounts and Weibo.

In addition to importing ingredients from Italy, the restaurant also places great emphasis on the use of high-quality, seasonal local ingredients, so Paletto's menu is less fancy, more traditional. The low-temperature cooked eggs in the appetizer are the best expression of "traditional and delicious". It is served with green asparagus, chanterelles and black truffles, the asparagus is crispy, the black truffle has a strong aroma, and the flavor of the whole dish is undertaken, the doneness of the eggs is strictly controlled, the egg whites are slightly formed, and the yolk is still flowing. This dish requires a certain amount of skill to eat, and you can suck it directly into your mouth to ensure that the yolk does not run all over the place. The taste is tender and fragrant.

The main meat course is boneless beef ribs, served with celery root sauce, braised shallots and asparagus. The beef is simmered in red wine at a low temperature, and although it has a complete appearance when it is served, it can be easily separated without a knife, and the inside is bright red, and you can see the obvious soft and scattered beef fibers, and you can smell the slightest aroma of wine before you enter the mouth, and the taste is rich. In addition, Wagyu beef is also worth trying, and the snowflake level reaches level 10. The main fish course is grilled cod, which is crispy on the outside and tender on the inside, with an excellent taste. Paletto's pasta is relatively inferior, and the safer option is beef dumplings.

Tiramisu is the signature dessert of many Italian restaurants, and Paletto is no exception. The tiramisu is a little different, served in a chocolate container with a layer of coffee milk foam on the surface, with a silky texture and a silk hazelnut next to it. The center of the dish is the traditional tiramisu croutons and cream, and the slightly bitter taste of coffee and chocolate just neutralizes the creaminess of the cream.

The restaurant also has a special wine cellar of about 10 square meters, and the temperature in the wine cellar is kept at 18 degrees Celsius at all times, so as to maintain the quality of the wine, and there are many kinds of wines. The restaurant has two wine lists, the first featuring 40 traditional and classic Italian wines, and the second featuring hundreds of selected wines from around the world. Paletto's manager, Dario Schiavoni, winner of That's PRD's 2016 Sommelier of the Year, is a graduate of the world-renowned Italian sommelier association AIS, started his career at the three-Michelin-starred La Pergol restaurant in Rome, worked at the one-Michelin-starred Aspleys and in 2012 as the manager of Heinz Beck at Conrad Algarve.

Paletto, which means "palette" in Italian, is a palette element that can be found everywhere on the plates and dishes of the restaurant. The restaurant is decorated in red and black with slightly dim lighting, with stylish and sophisticated Italian elements and retro European furniture, creating an atmosphere of understated luxury. The distance between the tables is large, and the privacy of the meal is guaranteed. Paletto also has a private room that can accommodate up to 10 people, making it perfect for business dinners. The quality of the waiters is top-notch, fluent in Chinese and English, thoughtful and attentive without being overly enthusiastic, and the 15% service charge is reasonably priced. In addition, Paletto has a semi-buffet lunch priced at about 200 yuan at lunch, which is excellent for money.