Four Seasons Hotel Beijing， Cai Yi Xuan and Mio

亮馬河畔的味覺(jué)盛宴

A Feast by the Liangma River

作為北京城中最資深的高端商務(wù)區(qū)，燕莎亮馬橋一公里范圍內(nèi)奢華酒店、大使館、高端商場(chǎng)和寫字樓云集，將此處浸潤(rùn)為沉穩(wěn)大氣的風(fēng)水寶地。而2012年開(kāi)業(yè)的北京四季酒店完全征服了該區(qū)域客人的味蕾，成為老饕們的美食首選。特別是酒店的意大利餐廳Mio和中餐廳采逸軒，前者連續(xù)四年牢牢占據(jù)北京城最佳意大利餐廳的寶座，而采逸軒則持續(xù)受到國(guó)內(nèi)外高端客人的追捧，成為宴客首選，多年來(lái)一直不曾變過(guò)。

As the most senior high-end business district in Beijing， Lufthansa Liangmaqiao is home to luxury hotels， embassies， high-end shopping malls and office buildings within a kilometer radius， exuding a grandiose atmosphere. Four Seasons Hotel Beijing， which opened in 2012， completely conquers the taste buds of the guests in the area and becomes the first choice for food connoisseurs. The hotel's Italian restaurant Mio has firmly occupied the throne of the best Italian restaurant in Beijing for four consecutive years， while Chinese restaurant Cai Yi Xuan has continued to be sought after by high-end customers at home and abroad as the preferred choice for banquets.

繁華都市之心的愜意綠洲

An Oasis in the Heart of a Bustling City

走進(jìn)北京四季酒店明黃金箔裝飾的超挑高大堂，以盛唐為靈感的自然風(fēng)壁飾、雕刻和水墨畫呈現(xiàn)出京城獨(dú)有的尊貴大氣。大堂中隨時(shí)令變化的四季招牌式花藝，則用浪漫和優(yōu)雅讓商務(wù)客人的心情瞬間舒緩下來(lái)，粉的絢爛綻放、嫩黃的跳躍、深淺不同的綠與玻璃、藤蔓組合出清新芬芳的春天氣息。

大堂酒廊Opus Lounge裝飾著精美的中國(guó)藝術(shù)品，在此享用一頓香檳早午餐或傳統(tǒng)下午茶都是不錯(cuò)的選擇，毗連的大堂酒吧Opus Bar沿襲懷舊式私人會(huì)所風(fēng)格，采用藍(lán)色皮革家具，點(diǎn)綴煙色玻璃和金屬裝飾，成為夜間名媛紳士們的據(jù)點(diǎn)。還有位于酒店六樓的愜意茶園呈獻(xiàn)來(lái)自中國(guó)及異域的珍稀優(yōu)品香茗，具有濃郁的傳統(tǒng)建筑風(fēng)格，數(shù)百只拋光鋼質(zhì)蝴蝶自中庭翩然高飛，呈現(xiàn)沉醉迷人的夢(mèng)幻景象。

而無(wú)論是住店客人還是慕名而來(lái)的食客，最鐘愛(ài)的還是中餐廳采逸軒和意大利餐廳Mio。

Entering the grand lobby of Four Seasons Hotel Beijing， one is welcomed by the golden foil and Tang Dynasty-inspired wall decorations， sculptures and ink paintings， showcasing the unique atmosphere of the capital. Four Seasons signature floral art is changing all the time with the seasons in the lobby， so that the business guests feel instantly relaxed by the romantic and elegant vibe. The gorgeous pink， bright yellow blossoms， different shades of green and the glass and vines all combine to create a fresh spring fragrance.

Decorated with exquisite Chinese artwork， The Opus Lounge is a good choice to enjoy a champagne brunch or traditional afternoon tea. The adjoining Opus Bar follows the style of a nostalgic private club and features blue leather furniture， smoke-colored glass and metal decorations， for sure a hotspot for the ladies and gentlemen at night. On the 6th floor of the hotel， the cozy tea garden with rich traditional architectural style presents rare and excellent tea from China and exotic places. Hundreds of polished steel butterflies fly high from the atrium to create a dreamy and intoxicating image.

Whether it be a hotel guest or a food admirer， the most favorite places are the Chinese restaurant Cai Yi Xuan and the Italian restaurant Mio.

采逸軒的本真味道

The Authentic Taste of Cai Yi Xuan

進(jìn)入中餐廳采逸軒要先穿過(guò)一道極具帝王風(fēng)范和時(shí)空穿越感的長(zhǎng)廊，這成為了采逸軒的招牌形象。餐廳的菜式出品秉持了四季對(duì)品質(zhì)和細(xì)節(jié)的極高要求，還有上海米其林大廚盧懌明坐鎮(zhèn)菜品顧問(wèn)。在這里可以品嘗到正宗的粵菜和魯菜。大廚李強(qiáng)先生有近二十年的烹飪經(jīng)驗(yàn)，他對(duì)美食的理解，建立在“最大限度發(fā)揮食材的本味”基礎(chǔ)上，尊重食材、尊重傳統(tǒng)，又不失形式上的創(chuàng)新。

在他的菜單上，既可以嘗到京城近乎絕跡的以手工糟鹵為原料的傳統(tǒng)魯菜糟溜三白，經(jīng)典粵菜當(dāng)紅脆皮雞，還可以點(diǎn)到風(fēng)靡全球的健康食品——黑蒜調(diào)味的大千蝦球和黑松露鮑魚(yú)紅燒肉這樣混搭的菜肴。李強(qiáng)師傅不惜花數(shù)月在后廚還原傳統(tǒng)的吊糟手法，只為那一口敦厚悠長(zhǎng)的天然糟鹵味道，春季新菜松菇扒菠菜豆腐，客人一眼就會(huì)為那春意盎然的造型打動(dòng)，還有這里最受歡迎的粵式點(diǎn)心，都是每天清晨由專人手工現(xiàn)做，這樣費(fèi)心力和不計(jì)成本的認(rèn)真創(chuàng)造的美味，讓越來(lái)越多的人成為采逸軒的忠實(shí)粉絲。

采逸軒有八間獨(dú)立私人用餐包房，當(dāng)中包括兩間貴賓廳，最值得一提的是京城獨(dú)一無(wú)二的廚師之桌。大廚將在餐桌現(xiàn)場(chǎng)零距離為客人烹飪菜品，配合四季訓(xùn)練有素的專業(yè)服務(wù)，確實(shí)是至高無(wú)上的中餐享受。

Before entering the Chinese restaurant Cai Yi Xuan， one will first pass through a imperial hallway as if crossing in time， which has become the signature image of Cai Yi Xuan. The cuisine of Cai Yi Xuan guards the highest quality standard of Four Seasons brand， with Shanghai Michelin chef Ze-Ming Lu as consultant. Authentic Cantonese and Shandong dishes can be enjoyed here. Chef Li Qiang has nearly 20 years of cooking experience whose understanding of cuisine is based on \"maximizing the taste of the ingredients\"， respecting ingredients and tradition without sacrificing innovation in formality.

On his menu， one can taste Sautéed Three White Slices， a traditional Shandong cuisine rarely seen in Beijing made from hand-made distiller's grain； the classic Cantonese Crispy Chickens； healthy mix-and-match dishes popular around the world such as Braised Pork Belly with Abalone in Black Truffle Soy Sauce.

Master Li Qiang did not hesitate to spend a few months in the kitchen to restore the traditional way of fermentation only to pursuit the long and authentic natural taste of distiller's grain. The new spring dish， Braised Spinach and Tofu with Mushroom， presents in a way that will win the hearts of the guests instantly. The most popular Cantonese dim sums here are handmade every morning. With such an effort putting into the costly work of creation， no wonder more and more people are becoming loyal fans of Cai Yi Xuan.

Cai Yi Xuan has eight private dining rooms including two VIP rooms， and most notably a Chef's Table in Beijing. The chef will cook dishes for guests at a short distance on the table with the professional services of Four Seasons， indeed a supreme enjoyment of Chinese food.

意大利餐廳Mio：品味潮流

Italian Restaurant Mio： Taste of the Trend

在北京沒(méi)有哪一家意大利餐廳有Mio這樣持續(xù)多年的高口碑和叫人驚喜不斷的創(chuàng)造力，難怪持續(xù)多年被食客當(dāng)做京城最佳意大利餐廳。在這里可以感受到fine dining分寸感極佳的貼身服務(wù)，白天可以看著開(kāi)放式廚房里的熱火朝天胃口大開(kāi)，輕松享用披薩、意大利面和手工面包；夜晚則感受特別定制的水晶吊燈，將原本一眼便能望到盡頭的餐廳空間層疊出不同的反射與輪廓，在浪漫優(yōu)雅的氛圍中感受主廚的絕佳創(chuàng)意。

意大利年輕主廚Aniello，先后在名廚Alain Ducasse餐廳、倫敦米其林餐廳Apsleys，全球最佳餐廳丹麥Noma工作過(guò)，他的烹飪理念是“基于食物自然發(fā)酵的原生態(tài)美食將在都會(huì)時(shí)尚餐飲界獨(dú)領(lǐng)風(fēng)騷”。他的靈感天馬行空，對(duì)味道的把控和對(duì)食材的理解，加上對(duì)技術(shù)的精進(jìn)，使他成為京城唯一一個(gè)將全球最尖端潮流的生物發(fā)酵技術(shù)運(yùn)用得得心應(yīng)手的大廚。在他的菜單中，自制墨魚(yú)汁面經(jīng)久不衰，作為意大利餐廳的必點(diǎn)菜，這款手工制作的意大利面配合了阿拉斯加帝王蟹肉、番茄汁和胡蘿卜分子泡沫，味道層次豐富而又十分漂亮。發(fā)酵大麥汁低溫慢煮銀鱈魚(yú)則是品嘗發(fā)酵技術(shù)的好選擇，大麥汁經(jīng)過(guò)發(fā)酵之后帶有與眾不同的鮮度和寬廣豐富的層次感，加上黃油打制成微酸并有谷物風(fēng)味的白汁泡沫，正好化解銀鱈魚(yú)的油膩感。最值得嘗試的還有新菜自制鴨肝醬。鵝肝醬本是來(lái)法餐的代表，但Aniello創(chuàng)造性地搭配了發(fā)酵的水果泥，加上煙熏風(fēng)味的蘋果和意大利阿瑪托苦杏酒啫喱的余味，讓這道鴨肝醬成了獨(dú)一無(wú)二的意大利風(fēng)味。

幸運(yùn)的是，主廚Aniello沒(méi)有局限在對(duì)餐飲潮流和技術(shù)的研究中，在他的菜肴中，總是可以感受到對(duì)食物的熱愛(ài)和對(duì)味道的追求，這大概也是Mio經(jīng)久不衰的原因之一。

如果沒(méi)有親自試過(guò)，誰(shuí)又會(huì)想到，在北京城寸土寸金老牌商務(wù)區(qū)，竟然藏著這樣優(yōu)雅美妙的就餐體驗(yàn)？讓人惦記，讓人欣喜。

There is no other Italian restaurant in Beijing that has a higher reputation and a more constant creativity. It is no wonder that Mio has been the best Italian restaurant in the capital for many years. Here， you can experience the intimate service of fine dining. You can watch the open kitchen during the day enjoying pizza， pasta and artisan bread and experience the romantic vibe at night when the space is spread with different reflections and contours from special crystal chandeliers， so that the chef's creativity can be enjoyed in a romantic and elegant atmosphere.

The young Italian chef Aniello has worked in the renowned Alain Ducasse restaurant， London Michelin restaurant Apsleys， and Denmark Noma， one of the world's best restaurants. His cooking concept is “The natural fermentation of food will thrive， as Nature will be the protagonist of avant-garde cuisine.\" His inspiration， control of taste， understanding of ingredients and the advancement of technology made him the special chef in the capital to use the world's most advanced Biofermentation technology. In his menu， homemade Squid Spaghetti has been popular for a long time. As a must-order item in an Italian restaurant， this handmade pasta is made up of Alaskan king crab meat， tomato sauce and carrot molecular foam. It is rich in flavor and beautifully presented. Low-temperature slow-cooking silver cod fish with fermented barley juice is a good choice for tasting fermentation techniques. Barley juice， after fermentation， has a distinctive freshness and a wide variety of layers. Added with butter， it becomes a grainy flavored white sauce foam， just enough to dissolves the greasy feeling of the silver cod. It's also worthwhile to try new homemade Duck Liver Paste. Foie Gras is a recipe for French cuisine， but Aniello creatively matches it with the fermented fruit puree， with the aftertaste of smoky apple and Italian Amato Avocado Wine， making this Duck Liver Paste an unique Italian flavor.

Fortunately， Chef Aniello is not confined to the study of catering trends and technology. In his dishes， one can always feel the love of food and the pursuit of taste. This is probably why Mio enjoys such an enduring popularity.

If one hasn't tried it oneself， who would have thought that one would have such an elegant and wonderful dining experience in the senior business district of Beijing？ The memory it creates lingers full of joy.