Fiamma at Hong Kong’s Peak Galleria: Enjoy chef Enrico Bartolini’s homestyle Italian cuisine in a lofty setting

Located in the spot Bread Street Kitchen once occupied, Fiamma is the second outlet for chef Enrico Bartolini in Hong Kong. Unlike his first, fine dining Spiga in Central, this restaurant offers homestyle Italian fare. With indoor and alfresco dining options, the spacious restaurant has cosy banquette seating, and the space is dressed in royal blue and oak with vintage wall tiles.

Pendant ceiling lights dominate the centre of the room. We started our meal with burrata cheese with Taggiasca olives, heirloom tomatoes, basil crumbs and olive oil (HK$128), followed by vitello tonnato (HK$148), a tasty dish of roasted veal, tuna and mayonnaise sauce with a mix salad, sun-dried tomatoes and capers. This iconic and flavourful Piedmont dish features slow-cooked veal that is pan-seared and drizzled with tuna sauce made from house mayonnaise; the capers add zest.

We loved the polpo (HK$148) roasted octopus from Galicia, which is thick and tender, marinated with chilli and garlic olive oil then roasted and served with Tuscan-style tomato and bread sauce, string beans and fresh mint leaves. The tartare di bue Piemontese (HK$188) is made with Fassona beef from Piedmont and is flavoured with salt, olive oil and capers and served with a quail egg yolk and Parmigiano-Reggiano fondue. This Italian tartare has fewer condiments than its French counterparts but the flavours and quality of raw beef shine.

Other must-tries are the fresh tagliatelle pasta with wild boar ragu (HK$198) and the risotto ai funghi porcini (HK$198) a rich mushroom risotto cooked perfectly. For dessert, the tiramisu (HK$88) with savoiardi biscuits, mascarpone cream and arabica espresso and a thick cream panna cotta with wild berry compote (HK$88) are good endings.

Fiamma

G02 Peak Galleria, 118 Peak Road, Hong Kong