The standard of Western food in Beijing is second only to Shanghai in Chinese mainland, and in Beijing, the overall standard of Italian restaurants is better than that of French food. MIO is one of the representatives of high-end Italian food in Beijing, and it is in a strong position with Barolo and OPERA BOMBANA. "Mio" means "I" in Italian, and this Italian restaurant has a distinctly family-style character, with a focus on southern Italian cuisine. Pizza, pasta and traditional tapas are all strong points in MIO, and it is the most well-established Italian restaurant in Beijing.

MIO is well-known in Beijing, and has been selected as the 2016 China Outstanding Restaurant by Food & Wine, and has been awarded the "Western Food and Wine Restaurant of the Year" by Olive Pictorial 2016 China Restaurant Awards, the "Hotel International Restaurant - Winner" at the 2016 Food Awards, the Best Taste 2016 Style Awards, and the 2017 American Express Excellent Restaurant. In 2016 and 2017, MIO won the highest honor of the three glass awards in the annual awards of China's wine list. As of now, MIO is the only restaurant in Beijing to receive a four-star recommendation from Forbes in the United States.

MIO's current Chef de Cuisine, Aniello Turco, has an extensive resume from Naples, having held positions at two Michelin-starred Noma in Copenhagen, Apeleys with one Michelin star in London, Trussardi Alla Scala di Milano with two Michelin-starred restaurants in Milan and three-Michelin-starred La Pergola in Rome. Aniello Turco specializes in fermented food and pays attention to the natural variation of ingredients, and you can find many fermented dishes on the menu at MIO, which are Aniello Turco's specialty.

Due to the Michelin star bid, MIO has recently made a drastic downsizing of the menu. Every dish left behind can be called a classic of MIO, and customers can order with confidence. The first dish is preceded by cheese and cold cuts, Joselito Spanish ham, Iberian foreleg ham, Carrara city ham, the quality of which is the best Joselito; Buffalo cheese ball salad, Italian cheese plate, the cheese used are all carefully imported. The appetizer-style fermented porcini mushroom soup helps diners get into a state of enjoyment: the long-fermented porcini mushroom soup presents a subtle and rich flavor, a velvety and warm texture, and the combination of buckwheat grains and mushroom sashimi brings a mountain flavor, which is quite back to the basics. Baby spinach salad, vegetable soup, pan-seared foie gras and scallop rolls with shrimp are just a few appetizers.

For the main course, Breton blue lobster, Alaskan black cod, and Australian Wagyu beef tenderloin are all masterpieces. Alaskan black cod is the pride of MIO, the sauce is the essence of this dish, barley is fermented in a natural environment and an oxygen-free environment, and the fermented juice is naturally thawed. Black cod from Alaska, which has a milder taste than regular cod from the North Atlantic, is slow-cooked with fermented barley sauce and topped with dried bell pepper flakes and Oseda caviar. The texture of the fish is smooth and juicy, melts in the mouth, the fermented sourness is more fresh and sweet, the saltiness of the caviar further brings balance to the palate, and the red pepper chips are more three-dimensional.

Pasta and risotto are both recommended. All of MIO's pastas are handmade every day and have a traditional taste. Squid ink noodles with Alaskan king crab and tomato juice to arouse the taste. Aquaryo lobster risotto, slow-cooked blue lobster meat is tender and sweet, the braised rice has a dense texture, the cheese is creamy, and the basil sauce is full of taste. The bolognese have a firmer texture, and the sauce on top is made from Wagyu beef and Kagoshima pork belly, and the noodles are mixed with a creamy white sauce on the bottom. The pizza dough is made from natural yeast fermented twice, baked in a traditional brick oven and wood, and the signature white truffle pizza left by former chef Marco Calenzo is still famous in the capital today. Many of MIO's truffles are worth trying.

As an affiliated restaurant of the Four Seasons Hotel, MIO does not disappoint in terms of dining environment and service standards. The restaurant is elegantly decorated and more formal, with a darker overall tone, but the visual effect is not oppressive, transparent and profound. The service is careful and courteous, all aspects of the dining are meticulous and orderly, the sense of proportion is excellent, the experience is comfortable, and the details such as storing and picking up clothes, clearing and removing plates, etc., show its professional quality. Guests with a Four Seasons membership card can enjoy a variety of discounts.