24 for '24: Daccapo's Inspiring and Authentic Italian Dishes

24 for '24 is a continuation of our series showcasing 24 of Beijing's best places to drink, eat, and relax in 2024 (now in 2025), to help folks get out of the house and into all these great F&B spots around the city. Located on the second floor of the Regent Beijing, Daccapo has built up a stellar reputation over the years for creating elegant and inspiring dishes based on traditional Italian cuisine. Their offerings use a combination of high-quality imported ingredients from Italy as well as the very best local ingredients, all for a reasonable price. The restaurant space itself exudes elegance with carefully chosen artwork and photographs adorning the walls, white tablecloths add a touch of class and the blue cushioned chairs and greenery dotted around give a splash of color. The warm lighting creates a welcoming atmosphere and overall the space has a relaxed fine dining vibe. Daccappo recently launched a Four-Course Set Menu (RMB 398) inspired by some of the numerous Black Pearl and Michelin Star guest chefs who have worked in Daccapo's kitchen. First up is the starter, Causuola, which is so visually stunning it almost looks too pretty to eat! Comprised of two halves, one side sees a red prawn tartar enclosed in a savoy cabbage leaf topped with caviar, dollops of mussel mayo and edible flowers, while the other side is a vibrant fish maw sauce. Next is the soup course, Siphon Mushroom Consommé, and this is one show-stopper of a dish. It's served at your table in a glass siphon device which looks like something out of a science lab. The consommé, which has already been cooked for a number of hours, is placed in a glass beaker that is heated over an open flame causing the liquid to travel up into the top part of the siphon which is filled with a range of herbs and spices, infusing the consommé with additional flavors. The consommé is then poured over a mushroom ravioli surrounded by slices of truffle. The soup itself is rich yet light and the ravioli is bursting with layers of deep, earthy mushroom flavor. The main course is Lobster Gnocchi, which features homemade gnocchi smothered in a pesto sauce with a burrata cheese fondue sauce drizzled on top all finished with a scoop of chopped, poached lobster. The gnocchi has that perfect slightly chewy texture – or as they refer to it in China QQ texture, the pesto sauce is silky smooth, with just the right amount of basil, pairing perfectly with the delicate lobster and the cheese sauce adds a nice creamy element to the dish. Finally, dessert is Daccapo's Signature Tiramisu, their version of this Italian classic. Whole ladyfingers are placed on the bottom then a mascarpone mixture is pipped on top then it's topped with white and dark chocolate discs and dusted with cocoa powder. This tiramisu is wonderfully light and airy and the chocolate discs add a nice contrasting texture to the dessert. As well as this new menu, Daccapo also has an excellent array of other Italian dishes including some superb pastas and pizzas and two we were particularly big fans of were the Diavola Pizza (RMB 148) and Truffle Fettuccine (RMB 358). The Diavola is a traditional Neapolitan pizza with a soft yet crispy base layered with San Marzano tomatoes, mozzarella, buffalo mozzarella, spicy pepperoni and jalapenos for an added kick. The Truffle Fettuccine features handmade fettuccine in a creamy black truffle sauce finished with freshly sliced truffle shavings. Lastly, another dish we found very impressive was their Bruschetta Amuse Bouche (RMB 138). Featuring three different toppings, Tomato and Basil; Cod Fish, Shrimp and Confit Bell Peppers; and Grilled Beef and Caponata, each bite sized piece has the perfect balance of flavors and is an ideal way to whet your appetite. Daccapo2F, Regent Beijing, 99 Jinbao Lu, Dongcheng District东城区金宝街99号丽晶酒店2层Hours: 11.30am-2.30pm; 5.30pm-10pmPhone: 010 8522 1888 READ: 24 for '24 Restaurant Series Images: Uni You Provided:Paid:

TomBrady

Jan 16, 2025 - 10:11

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24 for '24: Daccapo's Inspiring and Authentic Italian Dishes

24 for '24 is a continuation of our series showcasing 24 of Beijing's best places to drink, eat, and relax in 2024 (now in 2025), to help folks get out of the house and into all these great F&B spots around the city.

Located on the second floor of the Regent Beijing, Daccapo has built up a stellar reputation over the years for creating elegant and inspiring dishes based on traditional Italian cuisine. Their offerings use a combination of high-quality imported ingredients from Italy as well as the very best local ingredients, all for a reasonable price.

The restaurant space itself exudes elegance with carefully chosen artwork and photographs adorning the walls, white tablecloths add a touch of class and the blue cushioned chairs and greenery dotted around give a splash of color. The warm lighting creates a welcoming atmosphere and overall the space has a relaxed fine dining vibe.

Daccappo recently launched a Four-Course Set Menu (RMB 398) inspired by some of the numerous Black Pearl and Michelin Star guest chefs who have worked in Daccapo's kitchen. First up is the starter, Causuola, which is so visually stunning it almost looks too pretty to eat! Comprised of two halves, one side sees a red prawn tartar enclosed in a savoy cabbage leaf topped with caviar, dollops of mussel mayo and edible flowers, while the other side is a vibrant fish maw sauce.

Next is the soup course, Siphon Mushroom Consommé, and this is one show-stopper of a dish. It's served at your table in a glass siphon device which looks like something out of a science lab. The consommé, which has already been cooked for a number of hours, is placed in a glass beaker that is heated over an open flame causing the liquid to travel up into the top part of the siphon which is filled with a range of herbs and spices, infusing the consommé with additional flavors. The consommé is then poured over a mushroom ravioli surrounded by slices of truffle. The soup itself is rich yet light and the ravioli is bursting with layers of deep, earthy mushroom flavor.

The main course is Lobster Gnocchi, which features homemade gnocchi smothered in a pesto sauce with a burrata cheese fondue sauce drizzled on top all finished with a scoop of chopped, poached lobster. The gnocchi has that perfect slightly chewy texture – or as they refer to it in China QQ texture, the pesto sauce is silky smooth, with just the right amount of basil, pairing perfectly with the delicate lobster and the cheese sauce adds a nice creamy element to the dish.

Finally, dessert is Daccapo's Signature Tiramisu, their version of this Italian classic. Whole ladyfingers are placed on the bottom then a mascarpone mixture is pipped on top then it's topped with white and dark chocolate discs and dusted with cocoa powder. This tiramisu is wonderfully light and airy and the chocolate discs add a nice contrasting texture to the dessert.

As well as this new menu, Daccapo also has an excellent array of other Italian dishes including some superb pastas and pizzas and two we were particularly big fans of were the Diavola Pizza (RMB 148) and Truffle Fettuccine (RMB 358). The Diavola is a traditional Neapolitan pizza with a soft yet crispy base layered with San Marzano tomatoes, mozzarella, buffalo mozzarella, spicy pepperoni and jalapenos for an added kick. The Truffle Fettuccine features handmade fettuccine in a creamy black truffle sauce finished with freshly sliced truffle shavings.

Lastly, another dish we found very impressive was their Bruschetta Amuse Bouche (RMB 138). Featuring three different toppings, Tomato and Basil; Cod Fish, Shrimp and Confit Bell Peppers; and Grilled Beef and Caponata, each bite sized piece has the perfect balance of flavors and is an ideal way to whet your appetite.