Located in the DoubleTree by Hilton Hotel Suzhou, "BACIO" is a western restaurant specializing in Italian cuisine and steaks. In 2017, BACIO was awarded the Black Pearl One Diamond restaurant, and since then it has grown in popularity, and in June 2018, the restaurant welcomed new chef Ivan Luigi Fargnoli, a Milanese chef who previously worked at the former Jing'an Hilton Italian restaurant in Shanghai.
At present, the menu of BACIO has not been adjusted, and the menu of the previous chef is still in use. In addition to the à la carte menu, the restaurant has recommended menus of 688 yuan and 988 yuan for two people to share, which basically covers the classic dishes of BACIO, which is cost-effective and suitable for diners who come here for the first time.
BACIO's appetizer is based on Italian cold-cut meats and cheeses, with Parma ham being the most representative. This cured ham from southern Italy has a unique smoky flavor and can be eaten with honeydew melon, cheese or arugula. If you're not interested in prosciutto, the Girado No. 1 Oyster is also an appetizer, with a small size and a smooth texture. The tuna tartar is also worth trying, the raw meat is soft and not fishy, and the kaluga caviar brings out the umami of the seawater, and the flavor is full and rich. Most of the salads and soups are mediocre, such as Caesar salad, mixed salad, porcini mushroom soup, Roman vegetable soup, etc., and some dishes have made limited upgrades in ingredients, such as Caesar salad with a small blue dragon and mushroom soup with black truffle, but the taste of the dishes has not been substantially improved.
As for the staple food, BACIO's pasta is hand-rolled with imported Italian flour, which has a rough texture. Its creamy noodles are mildly seasoned, salty and light, the amount of cream is just right, the gluten is smooth, and it is not easy to feel greasy. The pasta in the restaurant is moderately soft and firm, while the risotto is relatively soft and cooked, and the seasoning and texture are more suitable for Chinese appetite. Steak is the main dish recommended by the restaurant, there are Australian 300-day grain fed and American beef to choose from, but the presentation effect of BACIO's steak is not ideal, the purity of the meat is average, the aging degree of the same piece of meat is not uniform enough, and the edge of the steak is old, the water loss is serious, the taste is dry, and it takes a lot of teeth. Grilled fish, such as charcoal-grilled cod, charcoal-grilled salmon, etc., have a relatively stable production. BACIO's desserts aren't outstanding, but there's no major minefield either, with cheese panna cotta, chocolate flame cake, cinnamon apple tart, and more.
In fact, BACIO's dishes have fewer highlights, lack of skill changes, and the dining experience is relatively mediocre, but what can impress people is the excellent service quality of BACIO. From the very beginning of the seat, the waiters showed a high level of concentration and took good care of the diners throughout the meal. The details and sense of ritual are also magnified in BACIO, the knives and tableware are replaced in a timely manner, the main dishes are served to replace the hot plates, and the table is cleared and withdrawn in time. The waiter is first-class, kind and proactive, will ask about taste satisfaction, and will surprise diners from time to time, and the 15% service fee is worth the money.
BACIO is located on the 5th floor of the DoubleTree by Hilton Hotel, the restaurant is not large, the attendance rate is not high on weekdays, the seats are spacious, and the stone decoration is spread out in a large area, and the appearance is luxurious. When you go to eat on an anniversary, it is recommended that you let us know in advance on the reservation phone, and the restaurant will arrange a more thoughtful table arrangement and a cake for the anniversary. Hilton's underground garage can be directly reached by elevator to the restaurant on the 5th floor, and you can get a parking coupon after dinner and park for free for 2 hours.
