Estro

Estro, which means inspiration in Italian, is focused on Neapolitan cuisine but eschews tradition and the rustic style usually associated with his birthplace for something more sophisticated in technique and presentation. The restaurant interior, designed by André Fu Studio, also takes inspiration from Naples, resulting in a luxurious aesthetic nuanced with old-world charm. Then the food, primed with the chef's clever interpretations, takes you on a sentimental journey full of robust flavours.

When we heard the news that Antimo Maria Merone—former chef at 8 ½ Otto e Mezzo Bombana in Macau—was opening a new Italian restaurant with JIA Group, we knew it was going to be good. Translating in Italian as “inspiration”, Estro, as the name suggests, prides itself on delivering a truly unique Italian dining experience with top-notch dishes that pay homage to the chef’s Neapolitan roots. As well as offering carefully curated lunch and dinner menus featuring delicacies made from fresh ingredients, such as red prawn panna cotta topped with Kristal Caviar, ink gnocchi and langoustine, the restaurant also has an upscale setting with interiors designed by André Fu Studio, meaning diners will be able to join their meals in a stylish atmosphere.

Chef Antimo Maria Merone’s first independent restaurant, Estro is an exploration of his Neapolitan roots, culinary heritage and his personal stories. A region heavily associated with humble eateries and homely pizzas, Chef Merone refreshes the Neapolitan palate through seasonal menus that reflect contemporary cooking and unexpected innovation. Highlights from the current menu include a lamb served with mint artichoke, baby onions and a natural jus; the mussels “Gemmina”, an original recipe from Chef Merone’s grandmother revived with modern flair; and the Mazara red prawn panna cotta with premium hybrid caviar, where a typical Italian dessert takes a savoury turn into an appetiser.

Available for pickup or delivery Tuesday–Saturday from 5–6pm, Chef Antimo Maria Merone has crafted the Estra A Casa takeaway menu for fine-dining Italian stunner Estro. The early dinner set menus ($1,680 for 2) are highlighted by a sensational homemade bread selection paired with anchovy buffalo butter, a pasta dish to swoon over – either scialatielli in yellow tomato and fi sh sauce with marinated amberjack, capers and basil or pappardelle in a ragu of Montoro onion and Wagyu short rib – and a main course where Mediterranean baby cuttle fish is the star. A soup course and dessert trio feature as well.

JIA Group opens the autumn season with the arrival of Estro, an unconventional Italian restaurant with chef Antimo Merone at the helm. Bringing the coastal specialities of his native Naples to the shores of Hong Kong, the accomplished veteran swaps tradition for modernity to present a roster of elevated, forward-thinking dishes. His first solo venture combines the humble flavours of his Neapolitan roots with the refined techniques of Michelin-starred kitchens, and is impeccably packaged in a richly decorated, Old World-inspired dining space courtesy of André Fu Studio.

Helmed by Naples-born Chef Antimo Maria Merone, Estro ain’t your typical Italian joint. With a focus on elevating Neapolitan flavours through modern techniques, the restaurant’s refined tasting menus reflect Antimo’s childhood memories and global perspective, offering ingenious creations like handmade bottoni pasta stuffed with parmesan emulsion and red prawn panna cotta topped with caviar. Price Range: $$$$Type: Italian – Michelin One StarLocation: Level 2, 1 Duddell Street, CentralContact: Website | Instagram | Facebook | +852 9380 0161

Neapolitan cuisine comes to the forefront at Chef Antimo Maria Merone’s first restaurant, Estro, opened in partnership with Hong Kong hospitality group JIA Group. Homemade pasta is the highlight of the food programme, with two dinner menus to choose from — six or eight courses — while multiple seafood dishes pay homage to coastal flavours. Over 1,000 labels are available here, so the wine pairings are well taken care of.

Since opening in 2021, Estro has been impressing diners with authentic Neapolitan cooking by the native head chef. Choose between the 6- and 8-course menus to experience the breadth and depth of his ingenious creations, like handmade bottoni pasta stuffed with parmesan emulsion and drizzled with saffron glaze, and red prawn panna cotta generously topped with caviar. Where: Estro, 2/F, 1 Duddell Street, Central, Hong Kong

The recent opening of Tuber by Italian fine-dining powerhouse Octavo Group, as well as JIA Group’s Estro (serving Neapolitan cuisine) earning a Michelin nod in its first year, might make it seem as if the city’s fervour for French fine dining has died down in recent years. This perceived decline began after neo-Parisian restaurant Belon moved locations in 2020 and lost its previous head chef, Daniel Calvert.

Estro's Christmas Lunch Menu (available December 24 & 25, 2023) features authentic Italian flavors, like red prawn coral pannacotta with lemon and cavia and scialatielli with king crab and Amalfi lemon. For Christmas dinner on those days, indulge in eel with bell pepper, Taggiasca olive, oregano and capers, and fusilli cime di rapa and uni. For the full festive menus click here.

Another entrant is Terra Madre, the brainchild of Antimo Maria Merone, the chef behind one-Michelin-starred Estro. Merone trained under chef Gualtiero Marchesi, known as the founder of new Italian cuisine, and later worked as the executive chef of 81/2 Otto e Mezzo Bombana, the restaurant that brought authentic Italian cuisine to Shenzhen.

Cuisine : Southern Italian Chef : Antimo Maria Merone Pricing : $$$$ Location : Central, Hong Kong. Estro embodies the essence of inspiration, as "estro" translates to in Italian. For Chef Antimo, inspiration springs from a rich reservoir of personal experiences, background, …

Estro is one of the restaurants that we suggest if you want a more intimate fine dining experience. The warm tones of the interior really set the stage when we walked in. It’s a bit of a classic with modern twists and interpretations – just like their dishes.